Dietary Manager Jobs

About The Position

Requirements

• Meet at least one of the stated qualifications: be a certified dietary manager; be a certified food service manager; hold a similar national certification in food service management and safety from a national certifying body; or have an associate degree or higher in food service management, hospitality with food service management coursework, or management from an accredited institution of higher learning.
• Have at least 2 years of experience as a director of food and nutrition services in a nursing facility setting.
• Complete a course of study in food safety and management by no later than October 1, 2023, covering topics integral to dietary operations, including foodborne illness, sanitation procedures, and purchasing/receiving.
• Meet state requirements for food service managers and dietary managers in states that have established such standards.
• Receive frequently scheduled consultations from a qualified dietitian or other clinically qualified nutrition professional.

Nice To Haves

• State licensure is preferred.

Responsibilities

• Assess residents’ nutritional needs.
• Develop and evaluate regular and therapeutic diets, including food and liquid textures, to meet residents’ specialized needs.
• Develop and implement person-centered food and nutrition education programs for facility staff.
• Oversee food and supply budgets and purchasing, as well as food preparation, service, and storage.
• Participate in quality assurance and performance improvement (QAPI) activities when food and nutrition services are involved.
• Maintain a clean and sanitary environment.
• Oversee safe, timely meal preparation and provide meals or supplements according to residents’ needs, preferences, and care plans.
• Participate in interdisciplinary team meetings.
• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and, when necessary, terminate Food and Nutrition Services employees.
• Develop work schedules to ensure adequate staffing for each shift.
• Monitor budgets for cost-effectiveness and manage revenue-generating services, as applicable.
• Use forecasts, food waste records, inventory, and equipment records to plan purchases of food, supplies, and equipment.
• Follow standards and procedures for food preparation.
• Participate in menu planning, including consideration of resident preferences, substitution lists, therapeutic diets, and industry trends.
• Inspect meals and ensure standards for appearance, palatability, temperature, and serving times are met; ensure food is prepared according to production schedules, menus, and standardized recipes.
• Manage preparation and service of special nourishments and supplemental feedings.
• Ensure food is safely received, stored, prepared, and served, and protected throughout preparation, holding, service, cooking, and transportation.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Ensure staff follow proper sanitation and safety practices.
• Process new diet orders and changes, and keep diet cards updated.
• Complete the assigned MDS section within the required timeline.
• Determine residents’ diet needs and develop appropriate dietary plans with the registered dietitian and in compliance with physician orders.
• Review care plans related to nutritional status and document concerns that could be resolved, improved, or addressed to improve residents’ nutritional status and eating function.
• Review, revise, and implement residents’ nutritional assessments and care plans in cooperation with the interdisciplinary team.
• Support the registered dietitian’s duties as needed.

Benefits

• Paid Time Off
• Health benefits, including medical, dental, vision, life, long-term disability, critical illness, accident, and employee assistance program coverage
• 401(k)
• Flexible Scheduling
• Holiday pay incentives
• Training and tuition reimbursement
• Bereavement leave
• Employee recognition