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Dietary Manager

Category:

Food and Nutrition

Department:

Food and Nutrition

Description:

Summary:

  • Interacts in a positive supportive manner with staff and supervisors. Creates positive departmental changes through recommendations and initiatives. Provides education and encouragement when deficiencies are noted. Uses Employee Counseling and Corrective Action Form for all disciplinary interactions and shares these with the department director.

  • Adequately staffs Food & Nutrition department

  • Orients F&N staff including training, support, and ongoing education. Works closely with staff and supervisors on identifying operational problems/solutions. Completes employee evaluations; assist with employee coaching, counseling and support.

  • Ensures that patient, cafeteria, and catered meals are assembled according to diet order and delivered according to department specifications for appearance, quantity, quality, temperatures, and timeliness. Ensures that patient care units receive meals, snacks, and floor stocks in an accurate and timely manner.

  • Provides patient education as needed in the absence of the Registered Dietitian.

  • Maintains appropriate reports for staffing, ordering and receiving, and accounting spreadsheets for floor stocks and meals.

  • Ensures that cafeteria cashiers' cash reconciliation reports are accurately prepared and follow departmental cash management procedures.

  • Ensures that staff handles food properly and wear appropriate food protection devices. Ensures the proper and safe use of chemicals. Ensures that food is received, stored, prepared, and handled in a safe manner per safety guidelines. Identifies food and non-food needs through weekly inventory and communication with staff. Ensures that food is rotated on a first-in, first-out basis.

  • Ensures that staff maintains a clean and organized department according to safety and sanitation policies and schedules. Ensures that staff is doing required cleaning, signing off on SQSS tasks, and recording temperatures of dish machine, refrigeration units, and steam tables. Manages departmental SQSS use.

  • Ensures that all areas are clean, stocked, and ready for next shift at closing.

  • Assists with catering, cooking, salads and dishes as need arises.

Education Requirements:

High School Diploma required, Associate’s Degree preferred. CDM (Certified Dietary Manager) and Certified food Protection Professional required or willing to get within first year.

Closing:

Open until filled

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