Dietary Manager

• JOB SUMMARY: Plan, develop, organize, implement, evaluate and supervise the Dietary
• Services program as a manager for a skilled nursing facility in accordance with current existing
• federal, state and local standards, as well as the facility established policies and procedures, to
• assure the facility meets or exceed the nutritional needs and preferences of our Residents.

ESSENTIAL FUNCTIONS

• Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and service expectations are met.
• Supervise the Dietary Department team members, reviews timecards daily, and ensures team members are abiding by company policies.
• Maintain department budget.
• Understand nutritional requirements for entire population and menu options available
• Ensure dietary and food service policies and procedures to meet residents' needs and in compliance with federal, state and local requirements
• Determine the personnel requirements for the dietary department to make recommendations for budgeted staff to implement dietary and food service policies and procedures.
• Review changes in resident diets and immediately implement dietitian orders.
• Effectively communicate with residents, family members, as well as facility employees.
• Train new employees/orientees.

Requirements

QUALIFICATIONS

Required

• A high school diploma or equivalent is required.
• Associate's degree or higher in food service management or in hospitality is preferred.
• Current ServSafe certification is required or must become ServSafe certified within 30 calendar days of hire.
• Certified Dietary Manager license required.
• Required to successfully complete an approved sanitation and safety course within 60 days.
• Two years' experience in quantity food production/service and personnel supervision is desired.
• Two years or more related dining/nutrition experience is desired.
• Skilled in motivating and supervising foodservice personnel.
• General knowledge and understanding of nutrition
• Basic computer skills
• Ability to maintain records and complete reports as required, including web-based reporting
• Written and oral communication skills
• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
• Skill in using public relations techniques to promote the foodservice program to client and residents
• Ability to interact positively with residents, client and other personnel and the public
• Good communication, interpersonal skills organizational skills
• Ability to prioritize multiple tasks
• Ability to work effectively with a team
• Ability to work independently as needed to support the group effort
• Must be able to work around food and cleaning products.

• PHYSICAL REQUIREMENTS: Must be able to lift/carry a maximum of 50 pounds, push/pull
• a maximum of 50 pounds, stand, sit, bend and walk for extended periods of time.
• WORK SCHEDULE: As assigned, including some weekends, evenings and holidays

WORK ENVIRONMENT

• Caraday Healthcare provides equal employment opportunities (EEO) to all employees and
• applicants for employment without regard to race, color, religion, sex, national origin, age,
• disability, genetics, or any other characteristic protected by law