Dietary Manager

DeRidder Retirement & Rehabilitation Center•Deridder, LA

11d

About The Position

The Dietary Manager, referred to in the job description as the Food Service Manager, is responsible for the overall management and operation of the Food Services Department. The role covers budget control, personnel management, food production, sanitation, equipment operation, and related clinical work. The manager participates in employee performance evaluations and applies progressive discipline where appropriate, and is consulted on hiring and terminations within the area of supervision. The manager plans and oversees departmental resources and food service for guests, employees, and residents; maintains corporate and facility standards and regulatory compliance; manages purchasing, production, service, records, reporting, training, scheduling, safety, and quality assurance; and works with facility leadership and clinical personnel. Clinical duties include reviewing residents' nutritional status, developing and implementing nutritional interventions, documenting those interventions, and participating in interdisciplinary care planning.

Requirements

High school diploma and Dietary Manager certification are required.
Must be a Dietary Assistant, Certified Dietary Manager, or Registered Dietitian.
Must be able to communicate well verbally and in writing.
Must complete a pre-employment and annual Tuberculosis screening examination.
Must adhere to patient rights and confidentiality requirements, including HIPAA regulations, and be aware of Patient Abuse Reporting Law.

Nice To Haves

Long-term care or acute care nutritional assessment experience is desirable.
Long-term care or related food service experience is desirable.
Knowledge of federal, state, and local regulations is desirable.

Responsibilities

Hire, train, supervise, motivate, develop, and direct dietary and food service employees; participate in hiring and termination decisions and apply progressive discipline when appropriate.
Manage dietary food, supply, and labor budgets; control costs, maintain records, and explain budget variances as needed.
Plan, direct, coordinate, and control department resources and food service for guests, employees, and residents.
Ensure compliance with corporate standards, client and corporate policies and procedures, and applicable regulatory agency codes.
Maintain effective working relationships within the facility and with department heads, residents, employees, suppliers, corporate personnel, and the community.
Administer personnel policies and procedures, conduct salary reviews and performance appraisals, schedule staff, and document training programs.
Procure, receive, store, and manage food and supplies; plan food production and service in accordance with approved menus, standard recipes, and corporate standards.
Ensure food is prepared, tested, and served according to standards; maintain accurate production records and high-quality food presentation.
Direct or supervise resident services, maintain complete and accurate resident records, and conduct an ongoing resident visitation and instruction program.
Supervise special events and promotions and maintain kitchen equipment, inventory security, and preventive maintenance programs.
Direct orientation, on-the-job training, in-service training, and continuing education; provide information about new systems, methods, products, and procedures.
Administer department policies, procedures, management programs, and approved plans; review and audit programs, develop corrective action plans, and conduct corporate Quality Assurance audits.
Administer the department safety program and documented safety reviews.
Attend required meetings, in-services, orientation, and continuing education activities; act on recommendations and instructions from facility and corporate leaders and consultants.
Promote good public relations; promptly report resident complaints to the Administrator and keep the Administrator informed about projects and matters affecting services.
Review and assess residents' nutritional status; develop and implement appropriate nutritional interventions, document them in clinical records, and participate in interdisciplinary care planning.
Observe patient rights, confidentiality requirements including HIPAA, and patient abuse reporting requirements; interact with patients, families, coworkers, and clinical and ancillary staff in a calm, supportive, nonjudgmental manner.
Perform other duties as assigned.