Dietary Manager

Aperion Care; La Grange Park (IL); On-site; USD 60,000 - 75,000; Full time

Job summary

Aperion Care is seeking a Dietary Manager to partner with the Dietitian and direct the dietary department in accordance with federal, state, and local standards. You will ensure quality nutritional services daily, maintain clean and sanitary facilities, and support regulatory compliance.

The role includes supervising dietary personnel, maintaining menus and records, overseeing budgets, and participating in surveys while ensuring diet plans meet physician orders and resident needs.

Qualifications

• Must possess, as a minimum, a high school diploma.
• Must possess Food Service Sanitation Manager Certification.
• Minimum of 3 years experience in a supervisory capacity in a hospital, nursing care facility, or related medical facility.
• Knowledge of dietary practices and the laws and guidelines governing dietary functions in nursing facilities.

Responsibilities

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department and its programs.
• Assist in developing and maintaining written job descriptions and performance evaluations for dietary personnel.
• Review policies and procedures annually and recommend revisions to Dietitian/Administrator.
• Inspect storage, utilities, and supply closets for upkeep and control.
• Process diet changes and new diets per Nursing Department requests.
• Review complaints and prepare reports on actions taken.
• Assist with discharge planning dietary components.
• Participate in facility surveys and inspections by government agencies.
• Interview residents or families to obtain diet history and record preferences.
• Review diet plans to ensure physician orders compliance.
• Ensure that dietary progress notes are descriptive of services and responses.
• Maintain and file menus according to policies.
• Maintain adequate stock levels of food, supplies, and equipment.
• Assist Infection Control with aseptic and isolation techniques for food service.
• Maintain cleanliness of dietary work areas, storage, and preparation spaces.
• Review and revise care plans at least quarterly.
• Ensure care plans identify any special equipment or utensils needed and discuss with the Director of Nursing.
• Ensure dietary staff use care plans in planning daily meals for residents.
• Budgetary responsibilities include reviewing transactions, assisting with budget development and control.
• Perform other duties as assigned.

Education

High School Diploma

Food Service Sanitation Manager Certification

Job description

SUMMARY: The Dietary Manager is responsible for partnering with the Dietitian to plan, organize, develop and direct the overall operation of the Dietary Department in accordance with current, federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and sanitary manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities

• Assist in developing & maintaining written job descriptions and performance evaluations for each level of dietary personnel

• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator

• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control

• Process diet changes and new diets as received from Nursing Department

• Review departmental complains and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) taken

• Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility

• Participate in facility surveys (inspections made by authorized government agencies)

• Interview residents or family members, as necessary, to obtain diet history.Participate in maintaining records of the resident’s food likes and dislikes

• Review therapeutic and regular diet plans and menusto assure they are in compliance with the physician’s orders.

• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service

• Ensure that menus are maintained and filed in accordance with established policies and procedures

• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times

• Assist the Infection Control Committee in the development, implementation, and revisions of food services aseptic and isolation techniques

• Ensure that dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner

• Review and revise care plans and assessments as necessary, but at least quarterly

• Ensure that the care plan identifies any special equipment and utensils the resident may need; discuss and problem areas with the Director of Nursing

• Ensure that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the resident

• Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control

• Performs other duties as assigned.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.

• Must possess, as a minimum, a high school diploma

• Must be possess Food Service Sanitation Manager Certification

• Must have, as a minimum of 3 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility

• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities

PHYSICAL DEMANDS: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to move intermittently throughout the day

• Must be able to push, pull, move, and/or lift minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet

• May be necessary to assist in the evacuation of residents during emergency situations

• The noise level in the work environment is usually moderate.