Dietary Manager

Minimum Requirements:

High School diploma/GED with three to five years of institutional food service management experience. A combination
of education, experience, and training may be substituted when competency in the position is demonstrated. Must be
willing to obtain federally required food service management education within one year of hire date.

Specific Tasks:

Non-Exempt Position

Responsible for the day-to-day activities of the food operation. Plan, organize, and control the
workflow to assure an efficient operation. Assure the policies and procedures in the Food
Service Operation are implemented. Follow all relevant federal/state requirements for the food
service department. Provide leadership, support and guidance to staff to ensure that food
quality standards, inventory levels, food safety guidelines, and customer service expectations
are met. Create and maintain the food service department staff schedule. Train and evaluate
all dietary staff. Must be able to communicate effectively with all staff members, residents,
vendors, and community members. Must be able to perform the essential job functions of the
dietary aide and cook positions. May need to assist as necessary when other staff members
are absent. Maintain records of income and expenditures, food, supplies, personnel and
equipment and provide reports to the Administrator. Responsible for yearly inventory,
inventory report, monthly expense report, billing, and placement of monthly temperature
sheets. Work closely with dietitian in developing menu formulation regarding regular and
therapeutic diets as prescribed by physician orders. Maintain and update all dietary lists and
tray cards. Maintain appropriate continuing education to assure up to date credentials. Attend
resident care plan meetings, QAPI and other facility meetings. Other duties as assigned.

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