Dietary Manager Salaried HCC

Pruitthealth Corporation; New Bern (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Pruitthealth Corporation is seeking a Dietary Manager Salaried HCC to plan, direct, and improve the dietary department in a SNF setting. You will ensure nutritionally adequate meals in line with regulatory guidelines and coordinate with the Registered Dietitian.

Responsibilities include supervising food service, maintaining sanitary conditions, and managing budgets while delivering quality patient care. The role requires leadership and strong communication within the team.

Qualifications

• Minimum education: high school diploma or equivalent.
• Minimum 2 years supervisory experience in a skilled nursing care center or hospital.
• Must be certified in a dietetic training program approved by the ADA/AND.
• Preferred training in cost control, food management, and diet therapy; basic computer skills.

Responsibilities

• Interview patients/families to capture food preferences and nutrition history.
• Document nutrition information in medical records per care plan.
• Coordinate with Registered Dietitian and follow policies.
• Review dietary orders to ensure compliance with menus.
• Monitor food storage, safety, and sanitary conditions.
• Oversee tray line service and tray audits to ensure proper meals.
• Manage kitchen equipment cleaning and proper operation of devices.
• Participate in budgeting and cost control within department guidelines.

Skills

Supervisory experience

Customer service

Cost control

Food management

Diet therapy

Basic computer skills

Education

High school diploma

Dietetic training certification

Job description

Job Description - Dietary Manager Salaried HCC (2610284)

Dietary Manager Salaried HCC - 2610284

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.

Qualifications

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.

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.

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