Dietary Manager

PruittHealth • Atlanta, GA

6h

About The Position

The Dietary Manager plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with applicable federal, state, and local regulations and the Administrator’s direction. The role is responsible for maintaining a clean, safe, and sanitary department and providing nutritionally adequate meals in accordance with regulatory guidelines.

The manager oversees patient nutrition information and documentation, diet orders, food purchasing and inventory, food storage and preparation, meal service, kitchen sanitation, equipment operations, and budget compliance. The position also prepares for Registered Dietitian visits and follows recommendations in accordance with company policies and procedures.

Requirements

• High school diploma or equivalent.
• Two years of experience in a supervisory capacity in a skilled nursing care center, hospital, or other related medical center.
• Certification in an accredited course in Dietetic training approved by the Association of Nutrition and Foodservice Professionals and/or the Academy of Nutrition and Dietetics.

Nice To Haves

• Customer-service orientation.
• Training in cost control, food management, and diet therapy.
• Basic computer skills.

Responsibilities

• Interview patients and families to obtain food preferences, eating habits, diet history, and other pertinent nutrition information.
• Complete appropriate clinical documentation in the medical record concerning patients’ nutritional needs, in accordance with comprehensive assessments, care plans, and regulatory guidelines.
• Prepare for Registered Dietitian visits and comply with recommendations as outlined in company policies and procedures.
• Review regular and therapeutic diet orders to ensure meals are served as prescribed and in accordance with the menu.
• Review and document patients’ cultural backgrounds when they may affect food consumption.
• Monitor freezer and refrigerator temperatures and maintain appropriate documentation according to established procedures.
• Conduct inventory, purchase food and supplies, and monitor receipts for compliance with organizational practices and regulatory guidelines.
• Maintain proper food storage, preparation, distribution, and service under sanitary conditions and in accordance with regulatory guidelines.
• Supervise tray-line service and conduct tray audits to ensure meals are served as prescribed and in accordance with regulatory guidelines.
• Follow procedures for serving partner meals in compliance with company policies and procedures.
• Supervise proper cleaning procedures for kitchen equipment, including carts, tables, counters, ice machines, buckets, blenders, mixers, meat slicers, freezers, refrigerators, stoves, ovens, steamers, garbage disposals, dish machines, coffee and tea makers, and steam tables.
• Supervise the operation of major kitchen equipment, including dish machines, garbage disposals, blenders, mixers, steamers, meat slicers, fryers, ovens, and coffee and tea makers.
• Monitor food production to ensure meals are prepared and served in a way that maintains nutritive value and complies with regulatory guidelines.
• Maintain compliance with budgetary guidelines in accordance with company policies and procedures.

What This Job Offers

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