Dietary Manager

Allure Health Care Services; Mount Carroll (IL); On-site; USD 42,000 - 66,000; Full time

Job summary

Allure of Mount Carroll is seeking an experienced Dietary Manager to oversee our on-site dietary department, ensuring residents receive quality and compliant nutritional services daily. You will plan menus, supervise staff, and coordinate with Nursing and Administration.

The role requires a high school diploma and a Food Service Sanitation Manager Certification, with preferred management experience and knowledge of nursing facility dietary regulations.

Qualifications

• High school diploma required.
• Must hold Food Service Sanitation Manager Certification.
• Experience in food service or dietary management preferred.
• Knowledge of dietary laws and regulations for nursing facilities.

Responsibilities

• Plan, organize, and direct the Dietary Department and its activities.
• Review policies and job descriptions, annually revising as needed.
• Inspect storage and prep areas to ensure cleanliness and compliance.
• Coordinate diet changes and menus with Nursing and Administrators.
• Ensure dietary progress notes and care plans are accurate and up-to-date.
• Support resident discharge planning with dietary input and attend surveys.

Skills

Food Service Management

Dietary Regulations

Team Leadership

Education

High school diploma

Job description

Job Summary:

We're seeking a dedicated and experienced Dietary Manager to join our team at Allure of Mount Carroll! As a key member of our healthcare center, you will be responsible for planning, organizing, and directing the overall operation of our Dietary Department, ensuring that quality nutritional services are provided to our residents daily. If you're passionate about delivering exceptional care and have a strong background in food service management, we'd love to hear from you!

Essential Duties and Responsibilities:

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs, and activities
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel
• Review departmental 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 the Nursing Department
• Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of actions 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 and maintain records of the resident's food likes and dislikes
• Review therapeutic and regular diet plans and menus to 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

Qualifications:

• Must possess, as a minimum, a high school diploma
• Must be possess Food Service Sanitation Manager Certification
• Preferred experience in management
• knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities

Physical Demands:

• 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