Certified Dietary Manager

Job Summary:

The Director of Food and Nutrition (DFN) is responsible for the overall management and operation of the food services department. This includes budget control, personnel management, food production, food supply, sanitation, equipment operation, and related clinical work.The DFN participates in the hiring, discipline and performance evaluation of employees working within the food services department.

Qualifications

1. Has the ability to organize, plan and supervise the Food Service Department

2. Demonstrates leadership and management ability to lead the Food Service Department in a cost effective, professional manner.

3. Maintains effective interpersonal relationships and works well with the general public.

4. Is capable of implementing changes as mandated by Federal, State and management recommendations.

5. Is of good emotional, mental and physical health, having sound judgement and high profession standards.

6. Has a desire to work with the geriatric clientele as well as residents of any age and their current prospective needs.

7. Must be willing to be in the facility working with the staff of each shift at varying times.

8. Must be willing to be in and/or available to the facility weekends as well as week days.

9. Must demonstrate ability to follow recommendations as designated by the Facility Administrator, Director of Nursing, Registered Dietician and Corporate Leadership.

10. Must demonstrate ability to evaluate the resident’s needs and implement systems to assure staff education is provided to provide quality care.

11. Must demonstrate the ability to function as a cooperative team member with all disciplines.

12. Must demonstrate the ability to manage the Food Services Department within designated staffing and supply budget.

13. Must have a pre-employment and an annual Tuberculosis screening examination as required by the state the Director of Food and Nutrition Services is employed.

Responsibilities: This list is only partial and should not be interpreted as a comprehensive inventory of all duties, tasks and responsibilities.

1. Plans, directs, coordinates, and controls resources of the Food Services Department to provide food service for guests, employees and residents.

2. Responsible for compliance with standards of operation, and facility policies and procedures.

3. Adheres to the operating budget or can satisfactorily explain variances.

4. Prepares and completes required reports and resident documentation timely.

5. Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services as appropriate.

6. Ensures that approved menus are utilized according to facility standards and agreement specifications.

7. Ensures food is prepared, tested and served according to state and federal standards

8. Supervises and/or directs resident meal services.

9. Supervised and/or directs special event, and other special promotions as planned.

10. Maintains food service equipment

11. Supervises and directs orientation, on-the-job training, in-service training, and continuing education programs for food service employees.

12. Recommends to the Administrator programs, equipment, procedures, and personnel to improve service.

13. Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security program.

14. Administers or recommends a preventive maintenance program.

15. Administers safety program and documented safety review program within the Food Service Department

16. Maintains comfortable and pleasant environment and promotes elimination of hazards.

17. Ensures supplies are available in proper quantities, that equipment is available in good condition, and that personnel using such supplies and equipment know where such are to be found and know the proper care and use.

18. Ensures that all personnel on the shift are oriented to the duties assigned to them.

19. Gives guidance to personnel as needed, evaluates performance, and discusses progress, needs or improvement.

20. Have the ability to learn computer systems, system applications and related office and food service equipment.

21. Promotes effective work relationships with the administrator, medical staff, personnel, volunteers, agencies, and management staff affiliated with the facility.

22. Attends and participates in facility meetings.

23. Participates in Quality Assessment and Improvement Program

24. Participates in Quality Assessment Performance Improvement Program

25. Reviews Quality Measures and takes an active role in improving quality.

26. Assist with follow up of food related grievances.

27. Reports immediately to Director of Nursing and Facility Administrator, situations involving abuse, neglect, or suspicion of a crime.

28. Adheres to the Code of Conduct, Compliance Program, HIPAA Standard, and Computer Usage Agreement.

29. Performs any other responsibilities as discussed and designated by the Facility Administrator.

Professional Requirements

1. Adheres to dress code, appearance is neat and clean.

2. Completes educational requirements per policy.

3. Maintains regulatory requirements.

4. Occasional travel/overnights required for training, professional meetings emergencies, and evacuations.

5. Reports to work on time and as scheduled.

6. Wears identification while on duty.

7. Must work throughout all areas of the food service department

8. Completes work in designated time frames.

Regulatory Requirements/Certifications as per state and federal requirements

Language Skills: Ability to read and communicate effectively in English.

Skills

.Analytical skills

• Strong clinical food service knowledge and skills
  

.Basic computer knowledge

.Organizational skills

.Ability to lead others in a supervisory capacity

Physical Demands

Use the percentages range as follows: 0% Never1-33% Occasional 34-66% Frequent67-100% Continuous Requires full range of body motion including: 1.Speaking/Hearing/Seeing: Continuously Speaking: Must be able to give instructions to employees and communicate with co-workers. Hearing: With or without correction: Must be able to hear and give verbal instructions. Participate in planning conferences for residents as well as in various committees consisting of large amounts of verbal-interaction. Seeing: With or without correction: Must be able to see and prepare written instructions. Must be able to utilize essential management tools, etc. Purchase guides, training manuals, and other written materials. 2.Standing/Walking: Frequently :Necessary to move freely about the kitchen and facility to observe employees, assist as necessary inventory supplies, visit residents, etc. 3.Bending/Stooping: Occasionally: May be necessary to bend from the waist or deep knee to assist in food storage and sanitation checks. 4.Lifting/Handling: Frequently: The ability to lift 5-50 pounds is required in food preparation and storage. Carts and assistance are Provided for items weighing in excess of 50 pounds. 5.Carrying: Occasionally: It may be necessary for food manager to assist in carrying food trays, and small pieces of equipment. Range of weight 10-50 pounds. 6.Push/Pull: Occasionally: It may be necessary to occasionally push or pull food storage and transport cart. 7.Twisting/Turning: Occasionally: Required to reach from one piece of equipment to another.

Job Types: Full-time, Part-time, Temporary

Pay: From $17.00 per hour

Expected hours: 40 per week

Work Location: In person