Dietary Manager

The Springs Nursing and Rehab Center•Hot Springs, VA

4d•$25 - $28

About The Position

The Dietary Manager is responsible for the daily operations of the foodservice department in accordance with facility policies and procedures and federal and state regulations. The role provides leadership and guidance to ensure food quality, safety standards, and client expectations are met. The manager maintains records related to department personnel, income and expenditures, food and supplies, inventory levels, and equipment. This is a full-time position scheduled on weekdays for 8-hour shifts. The manager oversees staffing and employee performance, department budgets and revenue-generating services, purchasing and inventory planning, and foodservice operations. They work with clients and facility personnel and help ensure meals and supplemental feedings are prepared and served according to menus, schedules, recipes, and established standards.

Requirements

At least 2 years of experience in foodservice management.
Serve Safe certification.
Previous experience as a manager.
Able to lift and carry more than 50 pounds.
Able to push, pull, move, and/or lift at least 30 pounds to a height of 2.5 feet and carry or move that weight at least 50 feet.
Able to stand, bend, lift, and move intermittently throughout the workday in the dietary services area and facility.
Able to withstand extreme hot and cold temperatures.
Able to work long hours and outside normal work hours, including nights, evenings, weekends, and holidays as needed.
Able to interact positively with people of all ages and work with ill, disabled, elderly, emotionally upset, and at times hostile people.
Must be free of diseases that may be transmitted while performing job responsibilities during the stage of communicability.

Nice To Haves

Prior experience in healthcare foodservice.

Responsibilities

Recruit, interview, hire, train, coach, evaluate, reward, and discipline employees, and terminate employees when necessary.
Develop job descriptions and duties for each level of foodservice personnel.
Develop work schedules to ensure adequate staffing for each shift.
Create and monitor budgets for a cost-effective program.
Manage revenue-generating services.
Use forecasts, food waste records, inventory, and equipment records to plan purchases of food, supplies, and equipment.
Justify improvements to the department’s design and layout.
Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
Specify standards and procedures for food preparation.
Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
Inspect meals to ensure standards for appearance, palatability, temperature, and serving times are met.
Manage preparation and service of special nourishments and supplemental feedings.
Ensure foods are prepared according to production schedules, menus, and standardized recipes.
Maintain records of department personnel, income and expenditures, food and supplies, inventory levels, and equipment.