Primary Responsibilities:

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The Dietary Manager provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Essential Functions:
-Operations Management
-Interview, train, coach, and evaluate dietary staff.
-Develop work schedules to ensure adequate staff to cover each shift
-Monitor budgets for a cost-effective program
-Use forecasts, food waste records, inventory, and equipment records to plan the purchase of
food, supplies, and equipment
-Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other
service providers
-Foodservice Management
-Specify standards and procedures for preparing food
-Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
-Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met
-Manage the preparation and service of special nourishments and supplemental feedings
-Assure that foods are prepared according to production schedules, menus, and standardized recipes
-Food Safety
-Assure safe receiving, storage, preparation, and service of food
-Protect food in all phases of preparation, holding, service, cooking, and transportation, using
-HACCP Guidelines
-Prepare cleaning schedules and maintain equipment to ensure food safety
-Ensure proper sanitation and safety practices of staff
-Nutrition and Medical Nutrition Therapy
-Process new diet orders and diet changes; keep diet cards updated
-Complete the assigned MDS section according to the required timeline
-Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders