Dietetics Manager

Bothwell Regional Health Center; Sedalia (MO); On-site; USD 60,000 - 90,000; Full time

Job summary

Bothwell Regional Health Center in Sedalia, Missouri, is seeking a Dietetics Manager to oversee all operations of the Dietetics Department in collaboration with the Dietetics Director. This full-time, exempt position reports directly to the Dietetics Director.

The role includes interviewing, hiring, training and supervising staff; overseeing food preparation, inventory, scheduling, payroll support; ensuring health, safety and regulatory compliance; and driving quality improvement across the

Qualifications

• Minimum high school diploma or equivalent.
• Prefer graduate of a Dietary Manager Course or completion of a Certified Diet Technician Program from an accredited school.

Responsibilities

• Interview, hire, train, and oversee staff.
• Oversee food preparation, portion control, and presentation of food.
• Oversee inventory and ordering of food, beverages, equipment, and supplies.
• Ensure employees comply with health and food safety standards and all regulatory requirements.
• Inspect supplies, equipment, and work areas.
• Prepare staff schedules and assign duties. Assist with payroll.
• Establish performance standards for staff and assist with the performance evaluation process.
• Other duties as assigned.

Skills

Staff supervision

Healthcare food service

Staff training

Communication

Quality improvement

Time management

Education

High School Diploma or equivalent

Dietary Manager Course or Certified Diet Technician program (preferred)

Job description

JOB SUMMARY:

The Dietetics Manager oversees operations of the Dietetics Department in collaboration with the Dietetics Director. All areas of department operations are included in the scope of this position. The Dietetics Manager is a full-time, exempt position. The Dietetics Manager reports directly to the Dietetics Director.

QUALIFICATIONS:

Education:

• a)High School Diploma or equivalent.
• b)Prefer graduate of a Dietary Manager Course or completion of a Certified Diet Technician Program from an accredited school.

Licensure/Certification:

• a)None required.

Work Experience:

• a)Prefer 2-5 years’ supervisory food service experience in a healthcare setting.

RESPONSIBILITIES/JOB DUTIES:

• Interview, hire, train, and oversee staff.
• Oversee food preparation, portion control, and presentation of food.
• Oversee inventory and ordering of food, beverages, equipment, and supplies.
• Ensure employees comply with health and food safety standards and all regulatory requirements.
• Inspect supplies, equipment, and work areas.
• Prepare staff schedules and assign duties. Assist with payroll.
• Establish performance standards for staff and assist with the performance evaluation process.
• Other duties as assigned.

REQUIRED STAFF COMPETENCIES:

• 1.Demonstrates support for organizational and departmental mission.
• 2.Supports and demonstrates knowledge of the Strategic Plan and the Hospital Key Initiatives.
• 3.Fosters and promotes teamwork within department and the organization as a whole.
• 4.Works to resolves conflicts constructively and in a timely manner.
• 5.Ability to communicate effectively and simply with every customer and co worker.
• 6.Ability to display a positive, courteous and friendly attitude toward all contacts.
• 7.Ability to build good relationships with others based upon a sustained effort of mutual support toward common goals.
• 8.Ability to exercise good judgment, reasoning and concentration to detail and to take personal accountability for all actions in carrying out job duties.
• 9.Is customer focused and committed to Quality and Process Improvement with a strong desire to provide service excellence.
• 10.Possesses and displays a strong knowledge and understanding of the standards of practice for their position including, if and when applicable, commensurate computer skills; population specific and general competencies; organizational skills, time and project management.
• Possesses a vigorous and enthusiastic desire to learn and to grow both personally and professionally, and to improve one's skills in order to deliver the best possible care for our customers.
• Other duties as assigned.

WORKING CONDITIONS:

• 2.Exposure to chemicals.
• 3.Required to handle all types of institutional food service equipment.
• 4.Walking and standing required throughout the day.
• 5.Work is performed indoors with generally no extremes in temperatures, lighting, or noise levels.