Dietary Manager

Job Description
Responsible for overseeing standards and procedures of food preparation menu development service equipment sanitation infection control and employee safety. Ensures quality of menu food and service. Prepares orders and ensures accurate and sufficient inventory. Keeps facility compliant with all health department TJC state and federal regulations.

Qualifications
Education: High school diploma GED or combination of education and relevant work experience preferred.
Experience: Previous management experience in food service hospital experience preferred.
License: Valid drivers license and a favorable Motor Vehicle Report (MVR) along with proof of insurance when using own auto.
Additional Requirements: May be required to work flexible hours. Food Safety/Sanitation certification preferred.
STANDARDS OF PERFORMANCE

Compliance
Understands and adheres to hospital compliance plan and code of conduct.
Respects confidentiality at all times; follows HIPAA guidelines for disclosing information.
Adhere to facility department corporate personnel and standard policies and procedures.
Treats all patients visitors and co-workers with dignity and respect.
Always appears professional. Wears name badge at all times. Adheres to uniform standards if applicable.
Teamwork Takes initiative to help the team is flexible when asked to assist in other areas.
Consistently demonstrates positive and affirming behaviors even when addressing conflict or stressful situations.
Demonstrates concern for overall team and understands how actions affect others. Shows a positive attitude and contributes to maintaining an enjoyable and productive work environment.
Does not engage in any unfavorable behaviors such as rumors inappropriate conversations etc.
Customer Service
Assumes responsibility for maintaining a clean safe environment. Demonstrates knowledge of the facility and services provided.
Greets all customers in a positive manner and demonstrates sensitivity to customers needs.
Answers telephone appropriate to department guidelines and avoids excessive transfers.
Provides superior customer service while never crossing therapeutic boundaries.
Demonstrates ability to listen to patient/customers regarding problematic issues in in a non-defensive manner.
Accountability Adheres to attendance requirements. Utilizes correct procedure for taking time off.
Attends departmental and staff meetings as required.
Is accountable and shows pride in work; strives to do more than the minimum required. Shows initiative and completes work in a timely and accurate manner.
Acknowledge mistakes and demonstrates willingness to learn and correct them.
Demonstrates passion and hustle in all work.

JOB RESPONSIBILITIES
Maintains rotating menu following established dietary and food cost guidelines in collaboration with Registered Dietitians for specific patient needs.
Keeps and rotates food/consumables stored per health department and hospital guidelines. Ensures food is properly labeled and dated per established guidelines for food safety.
Maintains accurate HACCP programs checks food temperatures from delivery through consumption.
Ensures department practices sanitation and food safety guidelines for appropriate food handling procedures including use of service utensils and gloves.
Orders supplies within established budgets.
Ensures meals are prepared in accordance to menu cycle and daily production sheet providing attention to attractiveness and taste of meals. Adheres to portion controls and over/under production.
Interacts with patients and staff in the serving line offering assistance of a nutritionally balanced meal. Is a role model for customer service.
Personally assists in cleaning. Ensures staff accurately follows all posted cleaning schedules and procedures to ensure a clean and safe work area and dining room at all times. Ensures equipment is well maintained and clean.
Makes dietary staff schedules based on hospital census and rotates weekends for all staff including self.
Ensures dietary team prepares snacks and nourishments according to resident food preferences and physician orders.
Practices safety infection control and emergency procedures according to facility procedures.
Coaches and trains staff.
Other duties as assigned.