Clinical Dietary Manager - Westland House

Montage Health•Monterey, CA

4d•Onsite

About The Position

Under the leadership of the department director, The Westland House Dietary Manager is responsible for the safe and efficient operation of the food service department in compliance with facility policies, federal and state regulations. This role involves recruiting, interviewing, hiring, training, coaching, evaluating, rewarding, disciplining, and terminating staff as needed. The manager is responsible for ensuring all positions are scheduled, covering staff shortages, and ensuring staff has completed all assigned duties. Key responsibilities include accurate inventory management, purchasing, safe receiving and storage of food and supplies per HACCP guidelines, and monitoring budgets. The manager also coordinates equipment repairs, oversees food preparation to ensure quality and adherence to schedules, menus, and standardized recipes, and maintains cleaning schedules, logs, sanitation compliance, and equipment safety. Additionally, the role involves ensuring accuracy in CBORD for diet orders, tray cards (including food preferences and allergies), and patient trays, and modifying special diet menus as needed. The manager provides medical nutrition therapy, completes the Baseline Care Plan, initial nutrition screens, obtains food preferences, and assigns patients’ nutrition risk levels. This includes assessing and documenting patients’ nutritional status, developing and implementing individualized nutrition care plans, and completing MDS, CAA sections, and care plans as scheduled. Attendance at interdisciplinary team rounds/care conferences is also required.

Requirements

Bachelor’s degree (minimum) in Dietetics, Nutrition or related field required.
Food service experience is required.
Two years’ experience in clinical dietetics in a hospital or skilled nursing facility required.
Intermediate computer skills required.
Registered Dietitian/Registered Dietitian Nutritionist through Commission on Dietetic Registration.
ServSafe Manager Certification at the time of hire or within 180 days of hire.
American Heart Association Healthcare Provider BLS required.

Nice To Haves

Two years’ experience in food service management preferred.

Responsibilities

Safe and efficient operation of the food service department in compliance with facility policies, federal and state regulations.
Recruiting, interviewing, hiring, training, coaching, evaluating, rewarding, disciplining, and terminating staff.
Verifying that all positions are scheduled, covering staff shortages, and ensuring staff has completed all assigned duties.
Accurate inventory, purchasing, safe receiving and storage of food and supplies per HACCP guidelines, and monitoring budgets.
Coordinating equipment repairs with Engineering or vendors.
Overseeing food preparation to ensure production follows schedules, menus, and standardized recipes, quality, holding, temperature and appearance.
Maintaining cleaning schedules, logs, sanitation compliance, and equipment safety.
Assuring diet orders, tray cards including food preferences and allergies, and patient trays are accurate in CBORD, and modify special diet menus as needed.
Providing medical nutrition therapy to meet patients’ nutrition and educational needs.
Completing the Baseline Care Plan, initial nutrition screens, obtaining food preferences, and assigning patients’ nutrition risk level.
Assessing and documenting patients’ nutritional status (high risk patients), developing and implementing individualized nutrition care plans in accordance with facility policies, regulatory standards, and evidence-based practices.
Completing MDS, CAA sections and care plans as scheduled.
Attending interdisciplinary team rounds/care conferences as needed.