Clinical Dietary Manager - Westland House

Montage Health•Monterey, CA

12h•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 ensures all positions are scheduled, covers staff shortages, and verifies staff have completed assigned duties. Responsibilities include accurate inventory, purchasing, safe receiving and storage of food and supplies per HACCP guidelines, and monitoring budgets. The manager coordinates equipment repairs, oversees food preparation to ensure production follows schedules, menus, and standardized recipes, while maintaining quality, holding, temperature, and appearance standards. They also maintain cleaning schedules, logs, sanitation compliance, and equipment safety. The role requires ensuring diet orders, tray cards (including food preferences and allergies), and patient trays are accurate in CBORD, and modifying special diet menus as needed. Additionally, the manager provides medical nutrition therapy to meet patients’ nutrition and educational needs, completes the Baseline Care Plan, initial nutrition screens, obtains food preferences, and assigns patients’ nutrition risk level. They assess and document patients’ nutritional status (high risk patients), develop and implement individualized nutrition care plans in accordance with facility policies, regulatory standards, and evidence-based practices, and complete 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.
Intermediate computer skills required.
Two years’ experience in clinical dietetics in a hospital or skilled nursing facility 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.
Ensuring all positions are scheduled, covering staff shortages, and verifying staff have completed 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.