Sunrayhc
Dietary Manager or Registered Dietitian
Pay: $75,000-110,000 DOE
Position Summary The purpose of your job position is to organize, plan and supervise the dietary department functions in accordance with current applicable federal, state, and local standards that govern the facility and as directed by the Administrator and/or Dietician.
The Dietary Manager will treat each resident with kindness, dignity and respect. They will work cooperatively with all departments and multidisciplinary teams. They will demonstrate patience, initiative and willingness to assist residents that may be difficult or in discomfort. They will relate all pertinent information concerning a resident’s condition to a charge nurse as required. They will be committed to always doing the right thing.
Essential Duties and Responsibilities
Managing, hiring, scheduling and training dietary staff
Monitoring staff to confirm they adhere to all sanitation, safety and procedural guidelines within the department
Partnering with the Dietician to ensure diet is in accordance with the residents nutritional needs
Participating in all facilities surveys and inspections and developing a plan of corrections if deficiencies are noted
Reviewing menus prior to food preparation
Inspecting special diet trays to confirm the correct diet is served to the resident
Assuring all meals are served on time, including snacks
Ensuring food service equipment is clean and operable
Coordinating food service with other departments
Checking food storage rooms, utility/janitorial closets for regulatory compliance
Following safety regulations and precautions at all times
Ensuring charted dietary progress notes are informative and descriptive of meals provided
Attending meetings and serving on committees as needed
Providing reports for dietary programs when requested
Adhering to all dietary policies and procedures of the facility
Maintaining confidentiality of all pertinent resident care information
Every effort has been made to identify the essential functions of this position. However, it in no way states or implies these are the only duties you will be required to perform as directed by management. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.
Requirements Education / Licensure
High school diploma or GED
Completion of accredited course in dietetic training approved by the American Dietetic Association
Qualifications / Experience
Minimum of 1 year managerial experience in food services for nursing facility or hospital
Must have received training in food management
Must be knowledgeable of food procedures
Must be able to communicate efficiently
Must be able to interpret dietary cost reports, financial data, etc.
Working Conditions
Work environment may be warm
May encounter frequent interruptions
May be involved with residents, family and government agencies
May be requested to work beyond scheduled working hours at times
Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)
May be necessary to assist in the evacuation of residents during emergency situations
Physical Requirements
Must be able to move intermittently throughout the day
Must be able to push, pull, move and or lift up to 25 lbs. to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 15 feet
Ability to read fine print on labels and menus
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Position Summary The purpose of your job position is to organize, plan and supervise the dietary department functions in accordance with current applicable federal, state, and local standards that govern the facility and as directed by the Administrator and/or Dietician.
The Dietary Manager will treat each resident with kindness, dignity and respect. They will work cooperatively with all departments and multidisciplinary teams. They will demonstrate patience, initiative and willingness to assist residents that may be difficult or in discomfort. They will relate all pertinent information concerning a resident’s condition to a charge nurse as required. They will be committed to always doing the right thing.
Essential Duties and Responsibilities
Managing, hiring, scheduling and training dietary staff
Monitoring staff to confirm they adhere to all sanitation, safety and procedural guidelines within the department
Partnering with the Dietician to ensure diet is in accordance with the residents nutritional needs
Participating in all facilities surveys and inspections and developing a plan of corrections if deficiencies are noted
Reviewing menus prior to food preparation
Inspecting special diet trays to confirm the correct diet is served to the resident
Assuring all meals are served on time, including snacks
Ensuring food service equipment is clean and operable
Coordinating food service with other departments
Checking food storage rooms, utility/janitorial closets for regulatory compliance
Following safety regulations and precautions at all times
Ensuring charted dietary progress notes are informative and descriptive of meals provided
Attending meetings and serving on committees as needed
Providing reports for dietary programs when requested
Adhering to all dietary policies and procedures of the facility
Maintaining confidentiality of all pertinent resident care information
Every effort has been made to identify the essential functions of this position. However, it in no way states or implies these are the only duties you will be required to perform as directed by management. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.
Requirements Education / Licensure
High school diploma or GED
Completion of accredited course in dietetic training approved by the American Dietetic Association
Qualifications / Experience
Minimum of 1 year managerial experience in food services for nursing facility or hospital
Must have received training in food management
Must be knowledgeable of food procedures
Must be able to communicate efficiently
Must be able to interpret dietary cost reports, financial data, etc.
Working Conditions
Work environment may be warm
May encounter frequent interruptions
May be involved with residents, family and government agencies
May be requested to work beyond scheduled working hours at times
Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)
May be necessary to assist in the evacuation of residents during emergency situations
Physical Requirements
Must be able to move intermittently throughout the day
Must be able to push, pull, move and or lift up to 25 lbs. to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 15 feet
Ability to read fine print on labels and menus
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