Dietary Manager

Description

To direct and coordinate food service activities of a nursing home to include staffing, food ordering and

preparation, food delivery and clean up in accordance with facility policies, physicians’ orders, resident

care plans and appropriate regulations.

Requirements

Directly supervise employees in the Dietary Department in the day-to-day operations.

Review all policy and procedure manuals and adhere to them.

Interview, hire, and train employees.

Plan, assign, and direct work.

Appraise performances and reward and discipline employees.

Address complaints and resolve problems.

Plan and coordinate standards and procedures of food storage, preparation, and service;

equipment and department sanitation; and employee safety.

Participate in resident Care Plan Development.

Confer with Dietary Consultant to ensure that menus and department policies conform with

nutritional standards, government regulations, and internal procedures.

Review patient diet information and discuss requests, changes, and inconsistencies with patient,

professional staff, and/or resident food committee.

Inspect food and food preparation and storage areas.

Taste, smell, and observe food to ensure conformance with recipes and appearance standards.

Attend meetings with employees, administrative, and/or regulatory personnel to discuss

regulations, procedures, grievances, and recommendations for improving food service.

Compute operating costs, maintain records, and prepare reports for use of management or

administrative personnel.