Dietary Manager
Company Name:
NHC Kingsport
GENERAL PURPOSE
Duties include management of the Dietary Department and personnel, ensuring quality food preparation and service to all customers, while meeting budgetary guidelines. Responsibilities also include clinical duties as appropriate.
RESPONSIBLE TO:
Director of Dietary and/or Administrator
CONFERS WITH:
Regional Dieititan
Qualifications:
Must have a sincere interest in geriatric nutrition and enjoy working with geriatric and other healthcare patients.
At least one year experience in administration will be helpful; however, it is not required.
At least one year experience in clinical will be helpful; however, it is not required.
Must possess and use excellent customer service and communication skills.
Must be able to read, write, speak, and understand English
Must be in good mental and physical condition.
Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
Must have a thorough knowledge of and be able to apply dietary management, safety/sanitation, food production, and nutrition principles.
Must be able to make frequent adaptations of standard procedures and to delegate work assignments to provide most efficient operation of the department.
Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
May be required to be licensed and/or certified as required by specific state guidelines.
PHYSICAL DEMANDS:
Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
Must be able to carry out fine motor skills and manual dexterity requirements.
Must possess mental acuity high enough to adequately perform job requirements.
Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
Must be able to taste and smell foods to determine quality and palatability.
Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
DUTIES AND
Responsibilities:
Are determined by the center and may include, but are not limited to the following:
If there is no Director of Dietary, the Dietary Manager is responsible for the total operation of the Dietary Department.
Plans, directs, and supervises all dietary functions and partners.
Responsible for the preparation and service of nutritious meals for all customers, considering any special diet requirements and individual food preferences. Responsible for obtaining menu approval if not a Registered Dietitian.
Responsible for food and supply purchases and for maintaining cost records. Responsible for meeting budget guidelines for food, supply, labor, and total budget and participates in budget planning.
Responsible for equipment purchases, maintaining equipment records, notification to the maintenance department of equipment not operating properly, and in preparation of preventive maintenance sheets.
Interviews, hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary partners.
Schedules work hours and assignments, and reviews and checks work assignments.
Evaluates work performance and completes periodic evaluations of dietary partners. Maintains the personnel records of the dietary partners.
Assists in development and adherence to policies and procedures, menus, job descriptions, cleaning schedules, and other dietary management tools. Develops, revises, and adapts work techniques and methods for more efficient operation of the department and in training dietary partners.
May assist the registered dietitian in the gathering and organizing of nutritional information. These tasks may include:
Conduct routine patient/client nutritional screening which includes food/fluid intake information
Calculate nutrient intake
Identify nutrition problems and needs
Implement diet plans and physicians' diet orders, using appropriate modifications
Utilize standard nutritional care procedures
May document nutritional data in the medical record or in the NHC Comprehensive Patient Care System (CPCS).
Review intake records, do visual meal rounds, and document appropriateness of food intake
Participate in Patient Care Plan conferences
Counsel patients on basic diet restrictions
Works with the Director of Dietary, Dietetic Technician Registered, Registered Dietitian, Regional Dietitian, and/or Administrator and follows recommendations made.
Has a thorough understanding and practice of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and ensures continued compliance to these regulations.
Works with other departments in planning and coordinating activities/functions which involve dietary and other departments in the center.
Assists in duties of dietary personnel as needed.
Processes new diet orders and diet changes when received from nursing service, and keeps diet tray cards updated.
May visit patients to gather initial nutritional data, such as: food preferences, allergy information, etc., and continues to visit routinely to review satisfaction with services provided. Monitors the food intake of all patients and reports any problems to the dietitian.
Participates in department head meetings.
Develops and maintains a standardized recipe file in which the recipes are adjusted to the size of the center.
Checks trays for accuracy of diets, preferences, and quality before they are delivered and ensures that meals are prepared and served as scheduled. Daily conducts meal rounds at various meals to ensure patient satisfaction with food served. Visits patients in their rooms and in the dining rooms.
Inspects dietary department regularly to ensure that it is safe, secure, and sanitary.
Plans, presents, and/or participates in in-service education programs for the dietary department.
Presents a professional appearance at all times. Adheres to the NHC dress code.
Performs other tasks as necessary and appropriate.Estimated Salary: $20 to $28 per hour based on qualifications.
NHC Kingsport
GENERAL PURPOSE
Duties include management of the Dietary Department and personnel, ensuring quality food preparation and service to all customers, while meeting budgetary guidelines. Responsibilities also include clinical duties as appropriate.
RESPONSIBLE TO:
Director of Dietary and/or Administrator
CONFERS WITH:
Regional Dieititan
Qualifications:
Must have a sincere interest in geriatric nutrition and enjoy working with geriatric and other healthcare patients.
At least one year experience in administration will be helpful; however, it is not required.
At least one year experience in clinical will be helpful; however, it is not required.
Must possess and use excellent customer service and communication skills.
Must be able to read, write, speak, and understand English
Must be in good mental and physical condition.
Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
Must have a thorough knowledge of and be able to apply dietary management, safety/sanitation, food production, and nutrition principles.
Must be able to make frequent adaptations of standard procedures and to delegate work assignments to provide most efficient operation of the department.
Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
May be required to be licensed and/or certified as required by specific state guidelines.
PHYSICAL DEMANDS:
Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
Must be able to carry out fine motor skills and manual dexterity requirements.
Must possess mental acuity high enough to adequately perform job requirements.
Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
Must be able to taste and smell foods to determine quality and palatability.
Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
DUTIES AND
Responsibilities:
Are determined by the center and may include, but are not limited to the following:
If there is no Director of Dietary, the Dietary Manager is responsible for the total operation of the Dietary Department.
Plans, directs, and supervises all dietary functions and partners.
Responsible for the preparation and service of nutritious meals for all customers, considering any special diet requirements and individual food preferences. Responsible for obtaining menu approval if not a Registered Dietitian.
Responsible for food and supply purchases and for maintaining cost records. Responsible for meeting budget guidelines for food, supply, labor, and total budget and participates in budget planning.
Responsible for equipment purchases, maintaining equipment records, notification to the maintenance department of equipment not operating properly, and in preparation of preventive maintenance sheets.
Interviews, hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary partners.
Schedules work hours and assignments, and reviews and checks work assignments.
Evaluates work performance and completes periodic evaluations of dietary partners. Maintains the personnel records of the dietary partners.
Assists in development and adherence to policies and procedures, menus, job descriptions, cleaning schedules, and other dietary management tools. Develops, revises, and adapts work techniques and methods for more efficient operation of the department and in training dietary partners.
May assist the registered dietitian in the gathering and organizing of nutritional information. These tasks may include:
Conduct routine patient/client nutritional screening which includes food/fluid intake information
Calculate nutrient intake
Identify nutrition problems and needs
Implement diet plans and physicians' diet orders, using appropriate modifications
Utilize standard nutritional care procedures
May document nutritional data in the medical record or in the NHC Comprehensive Patient Care System (CPCS).
Review intake records, do visual meal rounds, and document appropriateness of food intake
Participate in Patient Care Plan conferences
Counsel patients on basic diet restrictions
Works with the Director of Dietary, Dietetic Technician Registered, Registered Dietitian, Regional Dietitian, and/or Administrator and follows recommendations made.
Has a thorough understanding and practice of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and ensures continued compliance to these regulations.
Works with other departments in planning and coordinating activities/functions which involve dietary and other departments in the center.
Assists in duties of dietary personnel as needed.
Processes new diet orders and diet changes when received from nursing service, and keeps diet tray cards updated.
May visit patients to gather initial nutritional data, such as: food preferences, allergy information, etc., and continues to visit routinely to review satisfaction with services provided. Monitors the food intake of all patients and reports any problems to the dietitian.
Participates in department head meetings.
Develops and maintains a standardized recipe file in which the recipes are adjusted to the size of the center.
Checks trays for accuracy of diets, preferences, and quality before they are delivered and ensures that meals are prepared and served as scheduled. Daily conducts meal rounds at various meals to ensure patient satisfaction with food served. Visits patients in their rooms and in the dining rooms.
Inspects dietary department regularly to ensure that it is safe, secure, and sanitary.
Plans, presents, and/or participates in in-service education programs for the dietary department.
Presents a professional appearance at all times. Adheres to the NHC dress code.
Performs other tasks as necessary and appropriate.Estimated Salary: $20 to $28 per hour based on qualifications.
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