Dietary Manager

Our Dietary Manager assures meals are prepared according in accordance with Federal, State and County regulations. Plans menus in consultation with dietician taking advantage of foods in season and local availability. Maintains satisfactory guest food satisfaction survey scores. Order supplies and maintain inventory. Supervises cooks, dietary aides, and arranges monthly work schedule.

Responsible to: Director of Facilities

Supervision:
Is Provided Through:

• Direct Observation
• Facility Performance Improvement Activities
• Staff meetings/in-services
• Individual meetings as needed.
• Policies and Procedures

Culminates in annual performance appraisal.

Position(s) Supervised:
• Cook
• Dietary Aide I
• Dietary Aide II
• Lead Dietary Aide

Position Qualifications:

Minimum Education:
• High School Diploma or GED

Minimum Experience:
• Five years of institutional food preparation and two years in supervisory role

Minimum Licensure/Certification:
• ServSafe

Preferred Education:
• High School Diploma: culinary training preferred.

Physical Demands/Strength:
• Be able to lift objects at least 25 lbs.
• Be able to sit/stand for prolonged periods.
• Be able to perform tasks which require hand-eye coordination.
• Be able to communicate using the English language.

Skills:
• Must have formal on-the-job training in food preparation, cooking, estimating quantities of food needs, storage of food and supplies.
• General kitchen management, sanitation, and safety in handling food and equipment.

Environmental Conditions:
• Potential exposure to airborne/blood-borne pathogens or other potentially infectious material.

Visual Demand:
• Be able to see closely and far away as in reading and driving.

Aural (Hearing) Demand:
• Be able to hear normal sounds with background noise.

Protective Devices Required:
• Protective gloves and head gear as required.

Working Environment:
• Well lighted, well-ventilated kitchen and dining room.

Employee Behaviors
Creates and maintains a high-performance environment characterized by positive leadership and strong team orientation. Demonstrates ability to interact with guests/family members with an understanding of the impaired person’s ability to adapt to the recovery environment.

Attitude: Consistently displays a positive and helpful attitude toward guests, co-workers, and visitors.
Commitment: Demonstrates an understanding and commitment to the facility’s mission and a commitment to individual job responsibilities.
Planning and Organizing: Develops ideas, plans, assembles, and arranges resources related to achieving desired results.
Follow –Through: Consistently follows through to insure completion of assigned tasks and duties.
Productivity: Consistently produces the required work as identified in the essential job functions within the required time constraints.
Professionalism: Maintains a high degree of ethical conduct, displays a high level of personal integrity, and demonstrates professionalism in all areas.
Problem-Solving/Judgment: Demonstrates ability to solve problems, think & reason; consistently practices good judgment in decision-making.
Communication: Demonstrates verbal and written communications that favorably reflect the organization and the individual. Encourages communication to achieve mutual and positive understanding.

Job Specific Behaviors
Provides nourishing food to guests, visitors, and employees in accordance with Federal and State regulations. Plans menus in consultation with the dietician.

• Incorporates change without creating chaos; being patient and fair.
• Assists in interviewing, hiring, and terminating in a professional manner following HR procedures.
• Keeps food waste to a minimum and strives to maintain budget requirements.
• Ensures that JCAHO, OSHA, State and County Health Department requirements are met and follows up on correcting any problem found on inspection.
• Ensure that all equipment is maintained, as recommended by respective manufacturers, including inspections and licenses.
• Supervises and prepares food for guests, staff and visitors and follows standardized recipes and methods of preparation, as approved by the Consulting Dietician.
• Ensure that the kitchen and serving areas are always kept in a safe and sanitary manner and meets relevant standards.
• Prepares special diets as ordered by the Medical Director.
• Assumes responsibility for knowing and keeping abreast of current operational policies and procedures, after having been to trainings and/or apprised of said documents and guidelines.
• Understands and implements the Performance Improvement Plan of the facility as appropriate to the job description.
• Maintains dietary guest satisfaction surveys at an appropriate score.

Performance Improvement Activities

Participates in performance improvement activities and sub-committees. Participate in staff development by continuing training to improve job skills.

• Attends and participates in all assigned performance improvement activities.
• Fulfills performance improvement responsibilities, assignments, committee responsibilities and duties effectively.
• Pursues training opportunities to enhance job skills.
• Effective supports and follows the Policies and Procedures of Fellowship Hall.
• Receives, revises and implements plans to enhance the delivery of care, treatment and services by adhering to established accreditation standards.
• Fulfills responsibilities in maintaining facility accreditation.