Dietary Manager (CDM)

The Dietary Manager is responsible for supervising all dietary staff as well as food preparation for residents to meet their individual dietary needs and to comply with all resident care plans, directing and supervising the clean and sanitary preparation, production and service of meals to all residents, guests and staff, the sanitary condition of the dining room(s), kitchen work areas and the food storage areas being maintained at all times, maintaining residents’ medical records with nutritional information, providing assistance in all dietary functions as needed, providing education in all dietary functions as directed in accordance with established policies and procedures, and meeting all continuous education requirements, whether internal or external, mandated by the Iowa Department of Inspections and Appeals.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

*Sound knowledge of menu planning, diet therapy, food production management and personnel management.
*Ability to deal with problems involving several variables in various situations.
*Strong knowledge of purchasing procedures and budget planning as well as understanding of basic cost accounting principles.
*Ability to effectively directly supervise all dietary staff.
*Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
*Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline or terminate employees; address complaints and resolve problems. Coordinate with Human Resources on hire, disciplinary and termination issues.
*Conduct nutrition assessments and obtain nutrition history from residents.
*Consult with physicians and other health care personnel to determine nutritional needs and diet restrictions.
*Plan and prepare menus for distribution according to the normal and special dietary needs of residents; verify that menus and all listings/data for special diets comply with physician orders; process diet changes from the nursing unit.
*Evaluate nutritional care and document nutrition care plans and information into residents’ medical record.
*Inspect meals served for conformance to prescribed diets and for standards of palatability and appearance.
*Develop, implement, and evaluate methods to ensure effective and efficient use of staff, facilities, equipment and other resources while maintaining resident care standards.
*Plan and organize orientation and in-service training for staff members, and participate in guidance and educational programs.
*Monitor and control department costs to maintain expenditures within budget.
*Purchase food and supplies as required according to menus; verify incoming food and supplies and direct storage activities.
*Recommend acquisition of capital equipment.
*Participate in interdisciplinary care planning conferences; may document on resident charts under the supervision of the Consultant Dietitian.
*Maintain food service records in accordance with state requirements.
*Ensure compliance with all state sanitation requirements.
*Ensure that kitchen and dining areas are maintained in clean and attractive manner.
*Ensure meals are served within appropriate time frames.
*Ensure the safe storage of food in compliance with state regulations and company policy.
*Establish and revise dietary policies and procedures in cooperation with the Consultant Dietitian.
*Assist in planning and preparation of special meals for parties, banquets, etc. in cooperation with the Activity Director and Administrator.
*Visit with residents and family members to evaluate food service (i.e., temperature, quality and appearance); modify dietary procedures as needed to promote better food service.
*May perform food preparation, serving and cleaning duties as needed.
*Attend department head and committee meetings as scheduled.
*Other duties as assigned.