The Dietary Manager (DM) is responsible for all department functions, activities, and training of the dietary staff. He/she is directly responsible to the Administrator.
Education requirements may be met by any one of the following ways:
B.S. degree in Foods and Nutrition
Graduate of a Dietetic Technicians course approved by the American Dietetic Association.
Graduate of a Dietary managers Course of Dietary Supervisors program approved by the Dietary Managers Association.
Graduate of another course with 90 or more hours of classroom instructions in food service supervision.
At least one year's experience in administrations will be helpful; however, it is not essential.
Must have a sincere interest in geriatric nutrition and related problems.
Must have tact and courtesy in dealing with patients and personnel.
Must work cooperatively with all departments following the established policies and institution.
Above average communication skills are required in all areas of responsibility.
Possess the considerable initiative and judgment involved in scientific planning of normal diet for optimum nutrition according to best diabetic practices.
May be required to have Food Handlers Certificate.
Able to be on feet standing or walking most of working day.
Able to lift 50-60 lbs. on occasional basis.
Able to bend, stoop, squat, and twist numerous times daily.
Able to carry out fine motor skills and manual dexterity.
Mental acuity high enough to adequately perform job requirements.
Able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
Able to handle all kitchen equipment of standard height and design in demonstrating proper use in food preparation, service and cleanliness. May be called on occasionally to use same equipment in preparation, service, and/or clean-up meals.
Tastes and smells foods to determine quality and palatability.
Must be able to withstand heat while working around stoves and ovens plus charges in temperature while going in and out of refrigerated or freezer areas.
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.
No medical problems such as brittle diabetes, uncontrolled seizures, etc., which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
DUTIES AND RESPONSIBILITIES:
Will plan, with the aid of the Regional/Consultant Dietitian, and supervise the preparation of nutritious meals for the patients, considering their special diet requirements and individual food preferences.
Will visit the patients to discuss any diet problems.
Thorough understanding or regulations (all local, state, and federal which apply/affect dietary including patient care, sanitation, labor, fire, safety, and disaster).
Will maintain communication and professional rapport with the medical and nursing staff.
Will aid in coordination of dietary and other departments' activities.
Presents professional appearance at all times (conservative clothing with a clean lab coat or a uniform, depending on the duties of the day). Adheres to dress code for Dietary Managers.
Writes and implements timely and appropriate patient nutritional care plans, progress notes and nutritional assessments.
Conducts or contributes to dietary quality assurance (QA) studies, documents, and reports on said studies at QA Committee meetings.
The total operation of the Dietary Department.
The preparation and service of nutritious meals, considering the patients' special diet needs and personal preferences. Includes food service to employees.
Providing meal service to employees.
Maintains a clean and sanitary kitchen.
Timely meal service.
Proper food temperatures.
Maintaining food, supply, and labor costs within budgeted amounts.
Hiring and discharge of all dietary employees upon consultation with the administrator.
Education of employees during orientation, on-the-job training, and in-service training.
Accuracy of all reports and records. Submits weekly dietary expense report to the Administrator and Regional Dietitian.
Maintains all established safety and sanitation standards and their practice in the Dietary Department.
Posts Daily Production Sheets for cooks.
Purchases all food and supplies to meet the demands of regular and modified diets.
Receives all food and supplies, checking carefully to assure quantity and quality according to specifications.
Supervises all food preparation and requires the use of standardized recipes tested for specific center.
Maintains portion control on all foods served.
Tastes, smells and checks all food for appearance and taste appeal before serving to patients.
Maintains constant vigil on plate waste and patient acceptance of all menu items.
Attends scheduled department head meetings.
Plans and gives in-service once a year to nursing personnel. This is coordinated with the Director of Nursing.
Maintains records of purchases, inventory, patient meals, labor hours, and patient daily meal cost.
Schedules employees on two-week schedule following staffing patterns and maintains labor hours within the assigned budget. Provides the bookkeeper with two week schedule and calculates time cards at the end of the two week period.
Keeps constant check on all equipment to assure proper performance and proper usage by employees. Notifies administrator immediately when any repairs are necessary.
Performs other duties as required and/or assigned.
West Meade Place Rehabilitation And Health Care Center