Dietary Manager

Ferry County Health • Republic, WA

1d • $33 - $50

About The Position

Directs all dietary and related food-service functions for the daily operations of the Dietary Department in accordance with facility policies and procedures and federal and state regulations. Manages diet and menu planning; ensures appropriate food storage and preparation, equipment maintenance, sanitation, food quality, safety, and client expectations; and maintains records of income and expenditures, food and supply inventory, and equipment.

The Dietary Manager coordinates with the registered dietitian and interdisciplinary team on nutrition plans, therapeutic diets, dietary documentation, and meal services. The role also manages dietary staff, schedules, budgets, purchasing, audits, emergency planning, equipment maintenance, vendor performance, and corrective actions. The position is accountable for dietary and food-service operations across all days and shifts and maintains regulatory, organizational, and confidentiality requirements.

Requirements

• High school diploma or GED.
• Certified Food Protection Manager (CFPM) certification, to be completed during the orientation period if not already obtained.
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential within 18 months of hire, unless the employee is an RD/RDN or an alternative qualification is approved based on documented education, training, and experience.
• Current Washington Food Worker Card.
• Two years of institutional food-service experience.
• One year of management experience in institutional food service.
• Knowledge of therapeutic diets, food safety and sanitation, infection prevention, temperature controls, dietary documentation, purchasing and inventory, staff scheduling, and regulatory compliance.
• Ability to use an electronic health record to accurately process diet orders and document nutrition-related information.
• Ability to meet the role’s professional, regulatory, scheduling, confidentiality, and organizational policy requirements.

Nice To Haves

• Two years of management experience in institutional food service is preferred.
• Registered Dietitian Nutritionist (RND) or Registered Dietitian (RD).
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).
• Previous hospital or Critical Access Hospital dietary management experience.
• Formal education in nutrition, food-service management, culinary arts, hospitality, or a related field.

Responsibilities

• Specify standards and procedures for food preparation.
• Manage diet and menu planning, taking into account client preferences, substitutions, therapeutic diets, and industry trends.
• Inspect meals for appearance, palatability, temperature, and timely service.
• Manage preparation and service of special nourishments and supplemental feedings.
• Ensure food is prepared according to production schedules, menus, and standardized recipes.
• Ensure safe receiving, storage, preparation, and service of food, including protection of food throughout handling, cooking, holding, and transportation using HACCP Guidelines.
• Prepare cleaning schedules and maintain equipment to support food safety; ensure staff follow sanitation and safety practices.
• Process new diet orders and changes and keep diet cards current.
• Complete assigned nutrition-related Minimum Data Set portions within required timelines, consistent with training, policy, and registered-dietitian oversight.
• Coordinate with the registered dietitian to implement dietary plans based on authorized practitioner orders and the patient/resident plan of care.
• Review nutrition-related plans of care and document concerns for referral to the registered dietitian and interdisciplinary team.
• Participate with the registered dietitian and interdisciplinary team in implementing and monitoring nutrition plans of care within the role’s scope.
• Support the registered dietitian by gathering information, implementing approved recommendations, coordinating meal service, and completing assigned non-clinical tasks within the role’s education, training, and scope.
• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary terminate employees.
• Develop and annually review food-service job descriptions and duties.
• Develop work schedules to ensure adequate shift coverage.
• Create and monitor budgets, revenue, and expenses as applicable.
• Use forecasts, food-waste records, inventory, and equipment records to plan purchases of food, supplies, and equipment.
• Justify improvements to departmental design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
• Perform related duties assigned by management.
• Maintain written dietary policies and procedures and review them at least annually with the registered dietitian, Infection Prevention, and organizational leadership.
• Ensure menus are planned in advance, reviewed and approved by the registered dietitian, followed as written, and retained as required.
• Document menu substitutions and ensure they provide comparable nutritional value.
• Maintain an up-to-date therapeutic diet manual approved by the registered dietitian and medical staff and accessible to dietary, nursing, and medical staff.
• Ensure therapeutic diets are prepared and served according to authorized practitioner orders and the current therapeutic diet manual.
• Coordinate regularly with the registered dietitian regarding nutritional screening, assessments, care plans, therapeutic diets, and nutritional risks.
• Ensure food allergies, intolerances, texture modifications, and other dietary restrictions are accurately communicated and followed.
• Conduct and document routine audits of food and refrigerator/freezer temperatures, sanitation, meal accuracy and delivery times, food storage and labeling, expiration dates, and equipment condition.
• Develop, complete, and document initial and annual job-specific competencies for dietary staff.
• Maintain records of employee Food Worker Cards, required certifications, orientation, competencies, and continuing education.
• Participate in applicable infection prevention, emergency preparedness, safety, and quality improvement activities.
• Maintain a dietary emergency plan addressing food, water, staffing, equipment failure, utility disruption, and alternate meal service.
• Investigate dietary complaints, food-safety concerns, meal-service issues, and departmental incidents, and implement corrective actions when needed.
• Coordinate preventive maintenance and timely repair of dietary equipment and remove unsafe equipment from service.
• Monitor vendor performance, receiving practices, product recalls, and food-supply disruptions.
• Maintain accountability for dietary and food-service operations across all days and shifts and establish appropriate coverage when unavailable.
• Check and respond to emails and the QLIQ account throughout the workday; complete mandatory education on time and maintain regulatory requirements.
• Report to work on time and as scheduled; wear identification while on duty and use the computerized time-punch system correctly.
• Represent the organization professionally, attend scheduled annual reviews and department in-services, attend at least 75% of staff meetings and review monthly meeting minutes, and participate in departmental quality improvement activities.
• Comply with organizational policies, ethical business practices, and the employee handbook; communicate the organization’s mission, vision, and values; meet department dress-code standards; and maintain confidentiality under organizational policy and applicable law.

Benefits

• Medical, dental, and vision insurance, with the employer paying 100% of employee premiums.
• 457(b) Simple IRA with a 3% match.
• Life Flight and Airlift NW insurance.
• PTO.
• EIB.
• Employee Assistance Program (EAP).
• Local discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED