Dietary Manager Salaried HCC

PruittHealth•New Bern, NC

About The Position

The Dietary Manager plans, organizes, develops, and directs 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 that meet regulatory guidelines. The manager oversees nutrition-related patient information and documentation, diet orders, food purchasing and inventory, food storage and preparation, meal service, sanitation, kitchen equipment operation, and dietary budget compliance. The role also prepares for Registered Dietitian visits and follows recommendations consistent with company policies and procedures.

Requirements

High school diploma or equivalent.
Two years of supervisory experience in a skilled nursing care center, hospital, or other related medical center.
Certification in an accredited dietetic training course 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 relevant nutrition information.
Complete clinical documentation in the medical record concerning patients’ nutritional needs, consistent with assessments, care plans, and regulatory guidelines.
Prepare for Registered Dietitian visits and comply with recommendations under 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 these may affect food consumption.
Monitor freezer and refrigerator temperatures and maintain required documentation.
Conduct inventory, purchase food and supplies, and monitor deliveries for compliance with organizational practices and regulatory guidelines.
Ensure food is stored, prepared, distributed, and served properly under sanitary conditions and in accordance with regulatory guidelines.
Supervise tray-line service and conduct tray audits to verify meals are served as prescribed and in accordance with regulatory guidelines.
Follow procedures for serving partner meals in accordance with company policies and procedures.
Supervise 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 and company policies and procedures.