Dietary Manager

Rehab Care Center -

Job Summary: To direct the overall operation of the Dietary Department in accordance with current Federal, State and local standards, guidelines and regulations in order to assure that quality food service is provided in a sanitary and safe environment.

Duties, include but are limited to:

1. Organize, implement, direct and evaluate the Dietary Department on an ongoing basis, following all governmental, facility and departmental policies, guidance and directives.

2. Assume the Administrative authority, responsibility and accountability of directing the Dietary Department. Perform administrative duties such as completing necessary forms, reports, evaluations, etc.

3. Determine departmental staffing requirements necessary to meet dietary department’s needs and schedule department work hours (including vacation and holiday schedules), personnel, work assignments, cleaning schedules, etc., to expedite work.

4. Maintain written job descriptions and performance evaluations for each level of dietary personnel.

5. Routinely review potential employee applications, interview and recruit dietary personnel, as needed.

6. When necessary, counsel, discipline and terminate departmental employees, in accordance with facility policy, documenting and coordinating such actions with the Administrator.

7. Schedule and announce departmental meeting times, dates, places, etc. Meet with dietary staff on a regularly scheduled basis in order to provide on-going inservice training, on-the-job training and orientation programs. Solicit advice from interdepartmental supervisors concerning the operation of the dietary department in order to identify and correct problem areas and/or improve services.

8. Assure that dietary personnel follow established safety regulations when using equipment and supplies by supervising the staff and inspecting work areas and equipment routinely. Staff should be monitored for compliance with sanitation, infection control and OSHA regulations, at all times.

9. Maintain and provide easy access to current Material Safety Data Sheets on all chemicals used by the dietary staff per facility policy and OSHA regulations.

10. Attend department head meetings, etc., as scheduled or as may be called.

11. Serve on various committees of the facility (i.e., Care Plan Team, Quality Assurance, Safety Committee) and provide written/oral reports of the dietary services and activities as required by the committee’s guidelines or directions. Implement and evaluate recommendations of established committees.

12. Regularly update the Nutritional Assessment, Plan of Care and weight section of the MDS in accordance with Federal, State and facility/corporate guidelines, policies and regulations.

13. Process diet changes and new diet orders form Nursing Department. Routinely check diets against physician’s orders to assure accuracy of diet records, make changes as needed.

14. Inventory and order food supplies. Maintain current written records of departmental expenditures and assure that adequate financial records and cost reports are submitted to the Administrator upon request or as necessary.

15. Direct and supervise food production and food service.

16. Review complaints and grievances and make written/oral reports to the Administrator.

17. Periodically visit residents to evaluate food service, explain dietary requirements, and determine likes and dislikes in order to promote better food service.

18. Maintain CONFIDENTIALITY of all resident information.

19. Randomly audit and monitor temperatures, meal service compliance, food preparation, food storage, etc., to ensure compliance with Federal, State, local and facility/corporate guidelines, policies and procedures.

20. Work in conjunction with the Registered Dietitian and provide all necessary and accurate resident information for review including current list of all residents with weight gains/losses, wounds, tube feedings and annual assessments due.

21. Design seasonal menus in accordance with resident preferences, therapeutic and nutritional needs while following physician’s orders.

22. Communicate and coordinate with other departments in order to provide food and beverages for special meals and snacks as needed for parties, activities, etc.

23. May be required to assist in duties of cook, dietary aide, dishwasher, etc., in the event of a staffing shortage.

24. Assume the responsibility for maintaining professional competence through participation in programs of continuing education.

25. Unless otherwise specified, rotate weekend Administrative coverage with other department heads and key personnel, as assigned by Administrator.

26. Be on-call twenty-four (24) hours a day / seven (7) days a week to handle any dietary issues as they occur.

27. All other duties as assigned by the Administrator and Registered Dietitian.