Dietary Manager

Description

Summary

The Dietary Manager is a qualified supervisor preferably licensed by this state and is knowledgeable and trained in food procurement storage, handling, preparation, and delivery.

What Makes StoneBridge Unique?

At StoneBridge Senior Living, being a caregiver is more than our business. We consider it our privilege, and we are dedicated to both the individual needs of our residents and to each other.

Here we are more than caregivers. We are family. Each StoneBridge community becomes a close, welcoming group in which employees help each other develop skills related to their senior care careers knowing we can do more together than we could ever do alone. Employees are encouraged to become the best version of themselves to help us provide the best possible care for our residents.

Benefits

We recognize and support our associates with benefits, PTO options, and employee recognition. Here, our support doesn’t clock out when you do.

Benefits You May Be Eligible For

• •Paid Time Off
• •Health benefits (medical, dental, vision, life, long term disability, critical illness, accident, employee assistance program)
• •401(k)
• •Flexible Scheduling
• •Holiday pay incentives
• •Training and tuition reimbursement
• •Bereavement leave

Responsibilities and Duties

• •Assess nutritional needs of residents.
• •Developing and evaluating regular and therapeutic diets, including texture of foods and liquids, to meet the specialized needs of residents.
• •Developing and implementing person centered education programs involving food and nutrition services for all facility staff.
• •Overseeing the budget and purchasing of food and supplies, and food preparation, service, storage; and,
• •Participating in the quality assurance and performance improvement (QAPI), as described in 483.74, when food and nutrition services are involved.
• •Maintains a clean and sanitary environment.
• •Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences, and care plan.
• •Participates in interdisciplinary team meetings.
• •Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees working in the Food and Nutrition Services department.
• •Develops work schedules to ensure adequate staff to cover each shift.
• •Monitor budgets for cost-effectiveness and manage any revenue generating services.
• •Uses forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• •Follows standards and procedures for preparing food.
• •Participates in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.
• •Inspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. Ensures that foods are prepared according to production schedules, menus, and standardized recipes.
• •Manages the preparation and service of special nourishments and supplemental feedings.
• •Ensures safe receiving, storage, preparation, and service of food. Protects food in all phases of preparation, holding, service, cooking, and transportation.
• •Prepares cleaning schedules and maintain equipment to ensure food safety.
• •Ensures proper sanitation and safety practices of staff.
• •Processes new diet orders and diet changes. Keeps diet cards updated.
• •Completes the assigned MDS section according to required timeline.
• •Determines resident diet needs and develops appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.
• •Reviews plan of care related to nutritional status. Documents concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
• •Reviews, revises, and implements, in cooperation with the interdisciplinary team the resident’s nutritional assessment and plan of care.
• •Supports Registered Dietitian duties as needed.

Requirements

Qualifications and Skills

The director of food and nutrition services must at a minimum meet one of the following qualifications:

• •A certified dietary manager; or
• •A certified food service manager; or
• •Has similar national certification for food service management and safety from a national certifying body; or
• •Has an associate degree or higher degree in food service management or in hospitality, if the course study includes food service management or in management, from an accredited institution of higher learning; and
• •Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations, including, but not limited to, foodborne illness, sanitation procedures and purchasing/receiving; and

• •In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers and dietary managers, and
• •Receives frequently scheduled consultations from a qualified dietician or other clinically qualified nutrition professionals

Join Our Caregiver Family!

For more than 50 years, our family has been dedicated to caring for others, and we invite you to reach out with any questions or comments.

We welcome the opportunity to meet you and make you a part of our family.

Together, we’re confident we can work together to provide a spectrum of high-quality care including Rehabilitation, Assisted Living, Memory Care and Skilled Nursing Care that enhances the lives of those in our communities.

#StoneBridgeTogether