Reports to: Administrator.

Position Status: Full-time.

Hours of Operation: The hours will be set by the Administrator; does include evenings and weekends as necessary.

Job Summary: The Certified Dietary Manager’s primary function is to directly supervise and coordinate activities of workers engaged in preparing and serving food. In addition, this position participates in the preparation of diets and menus for residents.

Essential Functions / Duties:

• Plan diets and menus for review by consultant; prepare food which is palatable and appetizing in appearance.
• Maintain food and equipment inventories; purchase or requisition food and supplies.
• Supervise the receiving and storage of food as well as food preparation and service; Supervise and ensure proper maintenance of equipment.
• Complete MDS, as assigned, within 14 days of resident admission.
• Document the dietary component of a resident’s care plan; assist in the implementation and completion of resident assessment and care plan; document residents’ progress toward care plan goals; review and revise care plans as necessary.
• Interview, counsel, and educate residents regarding dietary likes and dislikes, appetite, food habits, and therapeutic menus.
• Monitor and assess the weight of residents as part of the care plan.
• Ensure the safety of residents under this positions supervision.
• Maintain records of meal census, menus, diet cardex, diet roster, diets served, and purchase records.
• Interview and select candidates for dietary staff positions, as needed or directed.

• Supervise, direct, and evaluate dietary staff on duties and initiate corrective action as necessary. In addition, counsel dietary staff and recommend disciplinary action, up to and including termination, when necessary to the Administrator; prepare written employee performance evaluations and initiate recommendations for salary increases or promotions.

• Train workers in food preparation, service, sanitation, and safety.
• Plan and conduct in-service training programs.
• Schedule staff hours and assign duties; establish standards for performance and customer service.
• Develop dietetic policies and procedures as well as food service job descriptions.
• Supervise and participate in kitchen and dining area cleaning activities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner.
• Maintain food and labor costs within budget requirements.
• Work with Administration and Activity Department to plan menus and provide special foods for parties and/or other scheduled programs.
• Must be able to work any shift as directed by the Administrator.
• Comply with federal, state, and company policies, procedures, and regulations.
• Operate computers programmed with software needed to record, store, and analyze resident information; operate copy/fax/printer machines to send documents and produce documents.
• Perform other related duties as directed by the Administrator.

• Please refer to the Physical and Other Requirements section for abilities that are essential as they relate to the ability to do duties listed above.

Education and Experiences: Must have a certificate of completion for an approved Dietary Managers course.  Must be certified as a Dietary Manager by the Dietary Manager Association Certifying Board. Prior experience in a similar working environment is preferred, but not a requirement of the position. Must have at least two years of supervisory experience.  Must be CPR certified.

Abilities: The successful candidate will have a poised, professional demeanor, and a positive attitude. They will be resourceful and have the ability to take the initiative in a changing workplace and adapt to varying requirements and needs. Specific abilities include:

• Ability to perform simple arithmetic and units of measurement conversions used in food.
• Ability to understand and prepare therapeutic diets.
• Ability to understand, observe, and enforce infection control proce­dures related to the Dietary Department.
• Ability to understand and recognize potential physical, chemical, and electrical hazards and take immediate corrective action as appropriate.
• Ability to understand and enforce the Exposure Control Plan as this position risks occupational exposure to blood borne patho­gens and other infectious material as an essential function of the job.
• Ability to safeguard the privacy of Residents’ health information.
• Ability to speak and read English, and follow oral and written directions, menus, or recipes.
• Ability to establish and maintain effective working relationships with the public, residents, and staff.
• Ability to perform other related duties as directed by administration.
• Must attend staff meetings, in-service classes, and committee meetings as assigned or required.

Physical and Other Requirements: Primarily this position operates in a kitchen and dining environment.  In addition, this position interacts with residents, family members, staff, etc., under all conditions and circumstances and must be constantly alert for resident safety.

This position is also subject to exposure to infectious diseases, conditions, etc., including the Hepatitis B viruses.

This position requires the following abilities as essential to for the position:

• Ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk.
• Ability to lift people/objects from a lower to higher posi­tion or moving people/objects along a horizontal level but from position to position. This includes lifting and carrying weights in the 35 to 50 pound range.
• Ability to exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion.