Dietary Manager

Intersect Healthcare; Hancock Township (MI); On-site; USD 52,000 - 66,000; Full time

Job summary

Intersect Healthcare is seeking a Dietary Manager to oversee nutrition services for residents, guests, and staff. You will ensure meals meet menus and federal/state regulations, plan menus with a dietitian, and supervise recipes and portion control.

You will be responsible for budgeting, cost analyses, inventory, and ensuring safety and sanitation in kitchens and dining areas. Collaboration with regulatory bodies and dietary consultants is essential.

Qualifications

• Knowledge of all phases of operations of dietary services, budgeting, and supervision.
• Regulatory knowledge of Michigan health care and long-term care facilities.
• Ability to communicate, analyze problems, and motivate staff.

Responsibilities

• Maintain and review policies and procedures for Food and Nutrition services.
• Plan regular and therapeutic diet menu cycles with dietitian.
• Test, standardize, and supervise recipes and portion control.
• Assist in budget preparation and review monthly cost analyses.
• Ensure safety and sanitation standards and regulatory compliance.
• Maintain daily menus, food usage, and nutrition intervention plans.
• Communicate with the dietary consultant for care planning.

Skills

Dietary management

Budgeting

Regulatory compliance

Communication

Problem solving

Leadership

Basic computer skills

Education

Certified Dietary Manager

Job description

Position Summary:

Preferred CDM

The Dietary Manager is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures. They assure us meals are prepared according to menus and in accordance with Federal and State regulations. The Dietary Manager plans menus in consultation with dietitian while taking advantage of foods in season and local availability.

Principal Duties and Responsibilities:

• Maintain and review policies and procedures for Food and Nutrition services.
• Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian.
• Test, standardize, and supervise the use of recipes and portion control.
• Calculate specific therapeutic diets as ordered by the physician. Provide the nutritional supplements and snacks as required to meet individual nutritional needs.
• Assist in the preparation and administration of the annual operating and equipment budget for Food and Nutrition Services. Prepare and review monthly cost analysis reports. Take inventory and purchase food and departmental supplies in quantity, quality and variety needed in accordance with the facility budget and standards. Inspect purchases received for accuracy.
• Provide assurances of safety and sanitation standards and requirements by making periodic environmental and sanitation rounds of the kitchen, dining room(s), and nourishment rooms. Report needed repairs to the Environmental Services Manager.
• Participate in periodic surveys by the Michigan Department of Health & Human Services, and other regulatory agencies, and become familiar with changes in regulations which impact food handling and departmental operations to ensure compliance.
• Maintain records of daily menus showing any changes made, food usage, meal census, and nutritional intervention plans in accordance with policy.
• Conduct initial visit and subsequent conferences with patients to assess dietary needs and preferences and prepare nutritional intervention plan.
• Conduct written or information patient surveys concerning menus and meal service. Follow up on complaints.
• Attend department and staff meetings, QAPI meetings, and patient care conferences as required.
• Communicate regularly with the dietary consultant to seek advice and consultations on dietary matters and care planning.
• Assist the Recreation Director in planning and implementing special events which require snacks or refreshments.
• Maintain confidentiality in accordance with HIPAA guidelines.
• Practice good personal hygiene and comply with uniform requirements. Wear hairnet or hair cap in food service areas.
• Perform other duties and functions as required.

Required/Desired Qualifications:

Education, Training, and Experience:

• Certified Dietary Manager.

• One year of management experience preferred.

Specific skills, knowledge, and abilities:

• Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting is preferred.
• Working knowledge of regulations and procedures of the State of Michigan and other regulatory bodies relating to the health care industry and long-term care facilities.
• Ability to communicate effectively, analyze problems and identify practical solutions. Ability to lead and motivate other employees.
• Basic computer knowledge is required.

Other Special Requirements:

• Manual dexterity required to operate modern office equipment.
• Ability to travel as needed or assigned.

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