Dietary Manager Salaried HCC

PruittHealth; Raleigh (NC); On-site; USD 60,000 - 84,000; Full time

Job summary

PruittHealth is seeking a Dietary Manager Salaried HCC to oversee the dietary department in a care center. You will plan, organize, and direct operations to ensure nutritious meals that meet regulatory guidelines.

You will supervise tray service, monitor food safety, manage budgets, and ensure documentation aligns with care plans and dietary orders, while collaborating with the Registered Dietitian and staff.

Qualifications

• High school diploma or equivalent.
• Minimum 2 years’ supervisory experience in a skilled nursing facility, hospital, or related medical center.
• Must be certified in an accredited dietetic training program approved by the Academy of Nutrition and Dietetics and/or the AND.
• Preferred qualifications: customer service oriented with training in cost control, food management, and diet therapy.

Responsibilities

• Interviews patient/family to obtain food preferences and diet history.
• Documents nutritional info in medical records per assessment and care plan.
• Coordinate with Registered Dietitian and follow recommendations per policy.
• Review diet orders to ensure meals are served as prescribed.
• Monitor food safety and regulatory compliance in dietary operations.
• Supervise tray line service and conduct tray audits.
• Oversee equipment cleaning and storage under sanitary conditions.
• Maintain budgetary compliance and inventory management.

Skills

Customer service

Leadership

Regulatory compliance

Dietary planning

Education

High School Diploma

Job description

Job Description - Dietary Manager Salaried HCC (2610748)

Dietary Manager Salaried HCC - 2610748

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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