Dietary Manager

Cherokee Indian Hospital Authority•Cherokee, NC

10h•Onsite

About The Position

In coordination with the Executive Chef, manages and directs all functions of the Dietary department, including but not limited to: budgeting; ordering and preparing food under sanitary conditions in accordance with established policies; developing patient menus in accordance with nutritive guidelines; collaborating with the Nutrition department, Inpatient units, and Emergency department; having extensive knowledge of IDDSI textures and therapeutic diets; and ensuring the department is compliant with all Joint Commission and Health Department standards.

Requirements

Must have ONE of the following: Be a certified dietary manager (CDM, CFPP). Be a certified food service manager (CFPM) with minimum 2 years’ experience in a healthcare setting. Have an associate’s degree or higher in foodservice management, hospitality, or a related field, from an accredited institution of higher learning. Have 4 or more years of experience in the position of dietary (food service) manager in a nursing facility setting.
ServSafe Manager certification required.
Must have 2 years institutional cooking experience.

Responsibilities

Plans the sequence of operations and determines priority order in which work is to be accomplished, specifies types and quantities of personnel, equipment and supplies needed to accomplish the work.
On the basis of work to be accomplished and the abilities of subordinate staff, determines how each assignment will be done.
Coordinates work between his/her organization and with other functions affected by his/her operations.
Selects employees for staffing the department, based on Personnel Office referrals. Initiates recommendations for promotion, incentive awards, and reassignment of subordinates.
Will perform evaluations on all dietary staff as “Business Unit Leader”.
Selects individual employees, primarily in-patient staff, for assignment to specific jobs based on ability and availability.
Directs subordinates in methods to be used in accomplishing assignments, standards or production, and schedules to be met.
Organizes work to be accomplished, utilizing in-patient, dietary employees to maintain patient meal schedules and provide nutritionally correct meals for hospital and RTYC patients.
Provides technical instruction to subordinates on difficult or new tasks and must be able to demonstrate proper method to accomplish the task.
Responsible for ordering supplies and equipment, receiving delivery and assuring proper condition and amount, and following up on delayed delivery of supplies and/or equipment.
Works with staff on special events and catering of food in absence of Chef Manager. Will also assist the Employees Association in planning and providing food for social functions in absence of Chef Manager.
In conjunction with the Chef Manager, establishes performance standards for subordinates and, according to CIHA personal policies, appraises performance of subordinates. Prepares justification for “exceptional performance” and “needs improvement” performance ratings; recommends disciplinary actions, commendations, reprimands, and separations to supervisor.
Checks work of subordinates to ensure instructions and establish policies and practices of the trade.
Investigates and implements means of reducing cost of operations by making studies of basic procedures and work flow, timing and sequence of steps in work operations, conservation of materials and supplies, utilization of personnel and number of personnel needed to accomplish work, care and maintenance of equipment, possible changes in work operations to allow more economical operations, use of specialized equipment or tools, and the proper distribution of work to subordinates supervised.
Determines training needs, arranges for training, and plans training programs, primarily for in-patient staff.
Cooperates in career planning and keeps aware of existing opportunities to improve the competence of subordinates. Provides on-the-job training for new employees.
Conducts management appraisal studies on questions of work simplification, work flow, regrouping of tasks, staffing requirements, adequacy of equipment, and layout of work area. Takes necessary action to implement improvements.
Establishes housekeeping and other rules and regulations pertinent to dietary functions. Interprets rules and regulations governing personnel actions, conduct, safety, fire, care of equipment and others to subordinates.
Assures understanding and observance of rules and regulations by subordinates.
Counsels and considers appropriate actions for all informal and formal complaints of subordinates.
For in-patient staff: schedules and approves leave, identifies leave abuses, and takes necessary steps to correct individual cases.
Analyzes existing work situation in order to contribute to overall job requirements.
Advises subordinates of any changes or proposed changes, in plans, policies and procedures for the dietary unit.
Initiates and maintains production and personnel records in accordance with hospital policies and procedures for the dietary unit.
Ensures nutrition requirements set forth by CIHA nutritionists are met for patient meals.
Aligns services with CIHA guiding principles by endeavoring to make CIHA the leader in the region for patient meals by delivering high quality meals with a high level of service.
Other related duties as assigned by supervisor.