Dietary Manager

Hospice of NW Ohio; Perrysburg (OH); On-site; USD 42,000 - 62,000; Full time

Job summary

Hospice of Northwest Ohio is seeking an experienced food service leader to supervise and manage hospital-style kitchen operations for patient nutrition. You will oversee production, menu planning, staff scheduling, and cross-functional communication with nursing to meet patient dietary needs.

The role requires supervisory experience, an associate degree in food service or equivalent, and familiarity with HACCP and state standards.

Qualifications

• Associate degree or equivalent is required and prior health care dietary management experience is preferred.
• Strong verbal and written communication skills are required.
• Proficiency in Microsoft Office applications (Word, Excel, Outlook).

Responsibilities

• Oversees food preparation and presentation to ensure balanced nutrition and variety for hospice patients.
• Schedules and maintains food operations for 24/7 coverage at two facilities.
• Communicates with nurses and patients to accommodate dietary wishes and needs.
• Designs and prints weekly patient menus and enters menus into the Square POS system.
• Provides supervision and conducts staff meetings and training to maintain health, safety, and sanitation standards.
• Ensures compliance with Joint Commission standards and other applicable regulations.

Skills

Supervisory experience

Communication skills

MS Office

Education

Associate Degree in Food Service or equivalent

Tools

Square POS

Job description

• Associate Degree in Food Service or equivalent and previous work experience in health care dietary management required. Supervisory experience required.
• Certifications Required: Certified Dietary Manager Certification or equivalent, Quantity Food Preparation Class Completion or experience in menu creation, Food Sanitation Certification for HACCP or attain certificate, Certified Food Protection Professional (CFPP) – level 2 or attain certificate (state law).
• Knowledge of OSHA management, Infection Control, equipment safety, personal protective equipment, lockout/tag out, general safety principles, hazard communication, and MSDS is required.
• Experience in food ordering, food quality control, state and federal Food Code regulations and HACCP required.
• Possesses strong verbal and written communication skills as well as strong leadership skills. Possesses computer skills with a working knowledge of Microsoft Office applications – Word, Excel and Outlook.
• Is committed to the philosophy, goals, and objectives of Hospice of Northwest Ohio.
• Oversees food preparation and presentation to ensure balanced nutrition and variety of selection with the goal of enhancing the lives of hospice patients; Schedules and maintains food operations for 24/7. Communicates with nurses/patients to accommodate patients’ wishes and needs.
• Designs and prints weekly patient menus as needed. Enters menus into our point of sale system, currently Square.
• Leads by example and upholds the culture, standards and values of the agency.
• Conducts regular staff meetings and in-services and ensures the maintenance of a clean, sanitary, safe work area per regulations.
• Monitors/maintains food handling and storage to ensure compliance with regulations.
• Maintains appropriate State, County and City licensures where applicable.
• Assists new employees complete the Employee Health Agreement from the local health department & helps them obtain a ServSafe Level 1 Certification within the first 90 days.
• Maintains an inventory of food and equipment required for food service. Monitors food supplies and oversees ordering as needed.
• Assists with planning and carrying out of special events involving the services of the kitchen and staff.
• Works appropriately with the Facility Department for delivery and installation of equipment.
• Prepares and maintains written policies and procedures for all aspects of kitchen operation: scheduling, food preparation, storage, handling, inventory, etc. Holds staff accountable to follow all procedures.
• Evaluates financial statements, processes invoices for products and services of the kitchen, and manages expenses to budget. Identifies and initiates opportunities to improve quality and increase efficiencies.
• Provides direct supervision of assigned staff and holds employees accountable to established agency performance standards. Monitors staff productivity; provides regular performance feedback; conducts annual performance evaluations and creates a bi-weekly employee schedule incorporating holiday and weekend rotations.
• Ensures the effective and positive communication of agency information and goals.
• Responsible for ensuring self and staff learn and utilize technology made available by the agency to increase efficiency, communication and performance of duties.
• Responsible for meeting standards set by Joint Commission and other external organizations, as well as standards set internally by administration and others that relate to this position.
• Performs other duties as assigned.

Working Conditions

• Normal commercial kitchen environment, temperatures and lighting.
• HNO is a 24/7 operation with two full food service kitchens. This position oversees operations at both facilities.
• Subject to frequent going in and out of coolers and freezers.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.