Certified Dietary Manager

Dietary Manager

General Purpose :

Manage the operation of the Dietary Department to include staffing, food ordering, and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.

Essential Job Functions

This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive :

Plan Dietary Services

• Participate in regularly scheduled conferences including Department Supervisor meetings and Interdisciplinary Care plan meetings.
• Purchase food and supplies within budget and maintain a supply to adequately cover each meal.
• Provide technical guidance and administrative direction over diet planning menu formulation, and preparation and service of regular and therapeutic diets.
• Plan menus, conferring with the Dietary Consultant as needed, to confirm that menus conform to nutritional standards and government and established regulations and procedures.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the resident’s food likes and dislikes.
• Confirm that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Visit residents periodically to evaluate quality of meals served, likes and dislikes, etc.
• Provide timely and accurate completion of dietary portion of MDS, RAP, Resident Care Planning, and Progress Notes as well as Dietary Assessment, Nutritional Data Card, Diet Card and any other dietary forms as required by the Administrator in order to comply with federal and state regulations and facility policies and procedures.

Supervise Food Preparation and Staffing

Unit Supervision Management

Other Duties

Minimum Qualifications

Working Conditions

Physical and Sensory Requirements

Sitting

1-2 hours per 8 hour work shift. Alternates frequently to walking.

Walking

5-6 hours per 8 hour work shift. Alternates frequently to standing and occasionally to sitting.

Standing

1-2 hours per 8 hour work shift. Alternating frequently to walking and occasionally to sitting.

Key : Rarely  = ≤ 5%  Occasionally  = 0% - 33%;  Frequently  = 33% - 66%;  Constantly  = 66% - 100%

Lifting : WEIGHT

FREQUENCY

OBJECTS

1-10lbs

Constantly

Paper, phone, pans & utensils

11-20lbs

Frequently

Pans, food items

21-35lbs

Occasionally

Pans, food items

36-50lbs

Occasionally

Food items, boxes of food; Pots & pans with food, bulk foods

51-75lbs

Rarely

Bulk food items

Carrying : WEIGHT