Dietary Manager

The Springs Nursing & Rehab Center; Thomastown (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k) plan

Dental insurance

Health insurance

Life insurance

Disability insurance

HSA

FSA

Paid time off

Vision insurance

Employee Assistance Program

Discounts on auto, home, and pet

Job summary

The Springs Nursing & Rehab Center is seeking a Dietary Manager to lead the foodservice department in accordance with facility policies and federal/state regulations. You will supervise staff, manage budgets and inventory, and ensure quality, safety, and patient satisfaction across meals and nutrition services.

You will collaborate with patients, healthcare professionals, and vendors while maintaining records and aligning with dietary plans.

Qualifications

• 2+ years of experience in foodservice management.
• Serve Safe certification is required.
• Previous experience as a Manager is required.
• Prior experience in healthcare foodservice preferred.

Responsibilities

• Recruit, interview, hire, train, coach, evaluate staff.
• Develop job descriptions and duties for foodservice personnel.
• Develop work schedules to ensure adequate staffing.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Utilize forecasts, inventory, and equipment records for purchasing.
• Ensure compliance with policies and regulations.
• Coordinate with clients, facility staff, physicians, consultants, vendors, and service providers.
• Oversee menu planning and therapeutic diets.
• Ensure meals meet standards for appearance, temperature, and timing.
• Manage special nourishments and substitutions.
• Ensure adherence to production schedules and recipes.

Skills

Foodservice management

Leadership

Ability to work long hours

Education

Serve Safe certification

Job description

Description

The Dietary Manager is responsible for the daily operations of foodservice department, according to

facility policy and procedures and federal/ state regulations. They provide leadership and guidance to ensure

that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of

department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

Schedule: Full-Time, Weekdays, 8 Hour Shifts

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of foodservice personnel.
• Develop work schedules to ensure adequate staff to cover each shift.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
• Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes

Requirements

QUALIFICATIONS:

• 2+ years of experience in foodservice management is required.
• Serve Safe certification required.
• Previous experience as a Manager is required
• Prior experience in healthcare foodservice preferred Physical Demands/Working Conditions
• Able to lift and carry in excess of 50 lbs.
• Able to withstand extreme temperatures, hot and cold
• Able to work long hours, including some evenings, weekends, holidays, as needed
• Able to interact positively with people of all ages.

PHYSICAL AND MENTAL DEMANDS:

• Must be able to push, pull, move and/or lift a minimum of 30 pounds to a height of 2.5 feet and able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
• Must be able to stand, bend, lift and move intermittently throughout the workday in the dietary services area and throughout the facility.
• Must be able to work outside of normal work hours including nights, holidays, and weekends as needed to meet facility and position demands.
• Must be free of diseases that may be transmitted in the performance of job responsibilities during the stage of communicability.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people within the facility.

BENEFITS:

• 401(k)
• Percentage of 401(k) matched by company
• Dental insurance
• Health insurance
• Life insurance
• Disability insurance
• HSA
• FSA
• Paid time off
• Vision insurance
• Employee Assistance Program
• Discounts on auto, home, and pet insurance

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