Certified Dietary Manager na Southern Foodservice Management Inc

Description

Job Description

Job Title: Certified Dietary Manager

Location: TBD

Reports to: District Manager/ Regional Manager Southern Region

Supervises: Executive Chef, Sous Chef, Dietary Staff and Dietician

Summary of Position

The Certified Dietary Manager is responsible for the overall management of the Dietary department. The Manager oversees the daily operational activities using a hands-on approach to direct, develop and train the Dietary Staff. Additional responsibilities include menu planning, purchasing, monitoring program budgets, and assuring compliance with all state and federal regulatory requirements. 

Essential Duties:

1. Works with the Executive Chef to verify menu is served as written, including adherence to recipes, correct portion sizes, and therapeutic diets.

2. Validates proper methods of food preparation are utilized to preserve nutrient content.

3. Works with the Executive Chef on food production, serving correct foods to residents’, and controlling appearance, temperature, portion sizing, and sanitation.

4. Verifies the purchasing of food and supplies are within approved budgets.

5. Ensures all Dietary and EVS employees are trained in the use, care, and maintenance of equipment, housekeeping, and safety standards. 

6. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful, and enthusiastic attitude.

7. Makes meal rounds routinely to ensure food quality.

8. Ensures Dietician is completing MDS and other necessary reports.

9. Follows through on residents’ needs.

10. Demonstrates thorough knowledge of Dietary Department jobs and assists when necessary to promote smooth operation.

11. Monitors weekly costs associated with the Dietary Department and maintains accurate records/invoicing in order to report month end cost statistics and monitor year-to-date expenses. 

12. May need to assume responsibility for some shifts depending on available labor and vacations of the Executive Chef and Sous Chef. 

13. Attends monthly Hospitality and Resident Council meetings to discuss the operational standards and foster relationships with residents and facility Directors and employees.

14. May be expected to work on weekends and holidays and may be on call when necessary.

Standard Requirements:

1. Supports the Mission, Values, and Vision of the facility.

2. Is knowledgeable of patient rights and supports an atmosphere which allows for the privacy, dignity, and well-being of all residents in a safe, secure environment. 

3. Supports, cooperates with, and implements specific procedures and programs for OSHA and safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.

4. Adheres to:

a. Confidentiality of all data, including patient, employee and operations data.

b. HIPPA regulations.

c. Quality Assurance requirements and compliance with regulatory requirements.

d. Compliance with current law and policy to provide a work environment free from all forms of harassment and illegal and discriminatory behavior. 

e. Code of Conduct and Compliance Programs when performing job functions.

5. Supports and participates in common teamwork:

a. Cooperates and works together with all co-workers; plans and completes job duties with minimal supervisory direction, including appropriate judgement.

b. Use tactful, appropriate communications in sensitive and emotional situations. 

c. Follows up as appropriate with supervisor, co-workers or patients regarding reported complaints, problems and concerns.

d. Promotes positive public relations with patients, family members and guests.

e. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. 

f. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful, and enthusiastic attitude. 

6. Maintains current practice standards or changes by participating in educational opportunities provided by Southern Foodservice Management, Facility and outside resources.

Other Duties:

Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned upon individual circumstances. Performs other work duties as assigned.

Education/Experience:

· Associate or bachelor’s degree in a Dietary Management program, successful completion of CDM Credentialing Exam with active certification status, and current ServSafe certification. 

· Two years’ experience in food service management in a healthcare facility.

· ServSafe certification up to date

· Excellent organizational and communication skills and full understanding of proper food handling and sanitation standards.