Dietary Manager Salaried HCC

Pruit Health; Atlanta (GA); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Dietary Department Supervisor to lead operations in a skilled nursing environment. This pivotal role involves planning, organizing, and directing the dietary services while ensuring compliance with health regulations. The ideal candidate will have a passion for nutrition and a commitment to providing high-quality meals that meet the diverse needs of residents. Join a caring team that values family and community, where your leadership can make a significant difference in the lives of others. If you are ready to take on this rewarding challenge, we invite you to apply and become part of a mission-driven organization.

Qualifications

• Minimum two years of supervisory experience in a medical center.
• Certification in accredited dietetic training required.

Responsibilities

• Plan and direct the Dietary Department's operations.
• Ensure compliance with regulatory guidelines for food safety.
• Supervise kitchen operations and maintain sanitary conditions.

Skills

Customer Service Orientation

Food Management

Diet Therapy

Basic Computer Skills

Education

High School Diploma or Equivalent

Tools

Dietetic Training

Job description

JOB PURPOSE:

Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing the center and as directed by the Administrator. Responsible for maintaining the Dietary Department in a clean, safe, and sanitary manner and provide nutritionally adequate meals in accordance with regulatory guidelines.

KEY RESPONSIBILITIES:

1. Interviews patient/family to obtain food preferences, habits, diet history and other pertinent nutrition information.
2. Completes appropriate clinical documentation in the medical record pertaining to the nutritional needs of the patient in accordance with the patient comprehensive assessment and care plan to comply with regulatory guidelines.
3. Prepares for visit from Registered Dietitian and comply with recommendations as outlined in company policies and procedures.
4. Reviews regular and therapeutic diet orders to ensure they are served as prescribed and in accordance to the menu.
5. Reviews and documents patient’s cultural backgrounds that may affect food consumption.
6. Monitors freezer/refrigerator temperatures in accordance with established procedures and make certain appropriate documentation is maintained.
7. Conducts inventory, purchases food/supplies and monitors receipt for compliance with organization’s standard of practice and regulatory guidelines.
8. Maintains the proper storage, preparation, distribution and serving of food under sanitary conditions in accordance with regulatory guidelines.
9. Supervises tray line service and conducts tray audits to ensure they are served as prescribed and in accordance with regulatory guidelines.
10. Follows procedures for serving partner meals to comply with company policies and procedures.
11. Supervises proper procedures for cleaning all kitchen equipment to include but not limited to carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine, coffee/ tea maker, and steam table.
12. Supervises the operation of all major equipment to include but not limited to the dish machine, garbage disposal, blender, mixer, steamer, meat slicer, fryer, steamer, ovens, and coffee/tea maker.
13. Monitors food production to ensure meals are prepared and served to maintain nutritive value in compliance with regulatory guidelines.
14. Maintain compliance with budgetary guidelines as outlined by company policies and procedures.

MINIMUM EDUCATION REQUIRED:

Should possess, as a minimum, a high school diploma or its equivalent.

MINIMUM EXPERIENCE REQUIRED:

Two (2) years’ experience in a supervisory capacity in a skilled nursing care center, hospital or other related medical center.

MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW:

Must be certified in an accredited course in Dietetic training approved by the Association of Nutrition and Foodservice Professionals and/or the Academy of Nutrition and Dietetics.

ADDITIONAL QUALIFICATIONS: (Preferred qualifications)

Customer service oriented. Should have training in cost control, food management, and diet therapy and basic computer skills.

Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference.

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.