Certified Dietary Manager
Certified Dietary Manager
Posted on :
07-04-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
07-04-2025
Job Description
Production and service of highquality meals; organize supervise staff and the training of dietary employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus; make decisions.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
- Assist in development of dietetic policies and procedures.
- Write job descriptions with assistance of the dietitian.
- Plan diets to be reviewed by consultant.
- Supervise the receiving and storage of food.
- Maintain a file of standardized recipes.
- Supervise food preparation and service.
- Maintain high sanitation standards.
- Ensure maintenance of equipment.
- Maintain control of food and labor costs.
- Schedule food service employees.
- Maintain personnel records.
- Assist the dietitian in planning and conducting an ongoing inservice training program.
- Visit residents and assist in gathering information on food preferences.
- Followup recommendations of the dietitian and state survey team.
- Monitor resident weight.
- Maintain records such as meal census diets served menus purchase records nutrition assessments and care plans and weekly staffing patterns.
- Assist in the resident assessment and comprehensive care plan.
- Hire orient train evaluate and supervise dietary department employees within a specific budget.
- Plan menus conferring with a dietary services consultant as needed to ensure that menus conform to nutritional standards and government and established regulations and procedures.
- Review resident diet information and care plans and discuss with resident family nursing staff and dietary services consultant as necessary to make appropriate changes.
- Supervise cleaning procedures to ensure safe and sanitary conditions are maintained within the food service department including kitchen dining room and freezers.
- Work with other departments within the facility.
- Establish practice of service hot food hot and cold food cold.
- Serve meals on time. No more than 14 hours should elapse between an evening meal and breakfast.
- Observe for overproduction of food and improper preparation of foods.
- Instruct new residents concerning when meals are to be served coffee time and convey methods of serving nourishment.
- Consult the director of nursing and/or charge nurse administrator and consultant dietitian in regard to special diets or any problems that might exist in the dietary department.
- Establish insect and rodent control procedures.
- Participate in the Quality Assurance Committee which also includes infection control and safety committee functions.
- Review health certificates (Food Handlers Permit).
- Conduct monthly temperature studies.
- Conduct food waste study twice a week.
- Keep records including menus as served substitution menu records special diet roster number of meals served and purchase and food cost records.
- Perform related duties as assigned or as the situation dictates.
- License/Certification/Registration: Dietitian ADA diet technician and/or dietary manager meeting current requirements established by the state regulatory agency. Graduation from a course in food service supervision which meets the standards established by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with onthejob counseling by a dietitian.
- Continuing Education: As required by state laws and regulations.
- Education: Minimum required by law but not less than a high school diploma.
- Experience: Previous experience in the dietary department of a healthcare facility preferred.
- Job Knowledge: Ability to read write and use mathematics and units of measurement knowledge of menus recipes food purchasing preparation and storage ability to supervise and manage knowledge of facility policies and procedures and job descriptions.
- Standards: Knowledge of and ability to meet regulations of ADA state infection control health departmentand OSHA.
- Professional Memberships: Recommended and encouraged.
Required Experience:
Manager
Employment Type
Full-Time
Key Skills
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