Dietary Manager

UHS•Anchorage, AK

2d•Onsite

About The Position

JOB DESCRIPTION: The Dietary Manager manages the food service and nutrition departments to ensure the implementation of standards for quality food service as they apply to patients, staff, guests and the community.

Requirements

Bachelor’s Degree in Nutritional Science/Dietary field or combination of training and experience.
Ability to perform assignments with minimal supervision.
Must be able to perform concentrated and/or complex mental activity with frequent involvement in complex and/or highly technical situations.
Must have math skills to enable calculation of recipes and diets
Ability to work successfully under highly stressful conditions.
Ability to make sound, independent judgments based on scientific and/or ethical principles.
Capability of adapting to varying workloads and work assignments on a constant basis.
Effective comprehensive reading skills, strong communication skills, written and verbal.
Must have a working knowledge of computers.
Must be able to complete new hire requirements such as State of Alaska Background Check and Drug Testing.
Must be able to obtain a food handlers card within 30 days of hire if does not have a current Serv Safe Manager Certification.
Must be able to obtain a Serv Safe Manager certification within 6 months of hire.
Must be able to demonstrate special training, knowledge and skills specific to age groups, as well as job and/or program specific competency within the first three (3) months of training.
Must complete all mandatory in-services annually.
Must be tested for Tuberculosis with a PPD skin test or chest x-ray upon hire; PPD skin test required annually or chest x-ray annually thereafter.

Nice To Haves

Registered Dietician license preferred.
Previous experience working with or overseeing the National School Lunch Program (NSLP) highly preferred.

Responsibilities

Manages the operations of the Dietary Department in accordance with the organization’s policies and State, Federal, TJC, and NSLP standards and guidelines. Conveys all policies and procedures to dietary staff.
Oversees daily food preparation; plans for regular and modified diets being sensitive to nutrition, caloric intake, special diets, etc.
Orders food supplies in a cost-effective manner to ensure an adequate food supply is maintained, records food invoices.
Responsible for coordinating the food preparation for special functions.
Consults with Dietitians to ensure compliance with licensure requirements.
Maintains and monitors the Dietary Department’s financial results to achieve operating goals.
Achieves and maintains a level of service consistent with quality assurance and accreditation standards.
Maintains and manages dietary staff to achieve effective delivery of services
Prepares work schedules of all department personnel to ensure adequate staffing, prioritizing effectively to minimize overtime and adhere to FTE per census standards.
Maintains accurate up-to-date meal census.
Processes all patient profile cards by unit/census sheet.
Provides leadership for staff; promotes an environment in which Food and Nutrition Service team can work cooperatively toward objectives.
Collaborates with hospital personnel and medical staff to ensure optimal patient care; promotes a positive working environment and guest relations through effective internal and external communications.
Ensures department equipment is maintained in proper working order; ensures cleanliness, proper storage of equipment and supplies to maintain a clean, safe work area.
Inspect storage areas on a weekly basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
Inspect Dietary Department regularly to ensure that it is safe and sanitary.
Submits written monthly reports to administration as necessary.
Maintains production sheets, menus, patient census records, counting, claiming, and temperature sheets for National School Lunch Program (NSLP) and turns in weekly to Dietetics/National School Lunch Program Manager & Administrator.
Assists in daily kitchen operations to include cooking, meal prep, counting, and cleaning.