Dietary Manager - Heritage Hills

Towne Nursing Staff; Smithfield (RI); Vor Ort; USD 60.000 - 72.000; Vollzeit

Benefits dieser Stelle

Paid Time Off

Insurance Benefits

Zusammenfassung

Live Well Healthcare Solutions seeks a Certified Dietary Manager to oversee the dietary operations in a Skilled Nursing Facility. You will lead the food-service team, plan menus, ensure safety and regulatory compliance, and collaborate with medical staff to meet residents’ nutrition needs.

The role emphasizes staff management, budgeting, and maintaining high standards of food quality and sanitation in a healthcare setting.

Qualifikationen

• Graduate of Dietary Manager’s Course, 2-yr, or 4-yr food-service program.
• Certified Dietary Manager exam completed.
• Two years’ experience in food-service management.
• Healthcare- or healthcare food service experience preferred.

Aufgaben

• Oversee daily operations of the food-service department per facility policies and regulations.
• Lead recruiting, scheduling, budgeting, and vendor coordination.
• Ensure food safety, HACCP compliance, and sanitation.
• Plan menus and respond to client preferences and dietary needs with RD and physicians’ orders.
• Manage staff performance and training.

Kenntnisse

Leadership

Staff training

Budgeting

HACCP/compliance

Ausbildung

Dietary Manager course

Certified Dietary Manager exam

Experience in healthcare food service

Jobbeschreibung

Heritage Hills

Live Well Healthcare Solutions takes personal pride in serving our communities with our Dietary, Housekeeping, and Laundry services, and the standards of excellence we maintain are reflective of that. At Live Well, we take pride in being here for our employees; whatever they need, whatever it takes. If you are looking for an exciting and challenging career opportunity in hospitality services for the healthcare industry, then Live Well Healthcare Solutions could be for you.

Live Well Healthcare Solutions is seeking a Certified Dietary Manager to work in a Skilled Nursing Facility.

Summary of Work: Responsible for the daily operations of food-service department according to facility policy and procedures & federal/state regulations. Provides 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.

Operations Management

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees
• Develop work schedules to ensure adequate staff to cover each shift
• Create and monitor budgets for a cost-effective program
• Manage revenue generating services
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers

Food-service Management

• 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 servings times are met
• Manage the preparation and service of special nourishment and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes

Food Safety

• Assure safe receiving, storage, preparation, and service of food
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
• Prepare cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff

Nutrition and Medical Nutrition Therapy

• Process new diet orders and diet changes; keeps diet cards updated
• Complete the assigned MDS section according to required timeline
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
• Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care
• Supports Registered Dietitian duties as needed

General Knowledge, Skills and Abilities

• Skill in motivating, coaching, and supervising food-service personnel
• Intermediate computer skills
• Has effective written and oral communication skills
• Demonstrated organizational skills
• Has current awareness of legislation and regulations influencing the practice of standards of care

Education and Requirements – *This may vary depending on location

• Graduate of Dietary Manager’s Course, 2-yr, or 4-yr food-service program
• Successful completion of Certified Dietary Manager exam
• Two years’ experience in food-service management
• Prior experience in healthcare, food service preferred

Benefits

• Paid Time Off (PTO) for Full-time Employees
• Insurance Benefits for Full-time Employees