Dietary Manager
SUMMARY: Assuring patients and others that consume meals a quality, nutritional meal, attractively served with careful consideration of clinical diets, food allergies, and food intolerances. The Dietary department will be kept in a clean and sanitary manner to support food handling safety through the effective management of the dietary staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Managing scheduling and supervision of daily duties of dietary staff.
- Function as a part of the management team; abide by and enforce all policies.
- Prepare nutritious and attractive patient meals in accordance with standardized facility menus and in collaboration and direction of the Dietitian.
- Read and comprehend recipe instructions and adjust measurement of ingredients as needed.
- Ensure that food is served and stored at proper temperatures and follow appropriate handling and equipment safety measures, such as, HACCP regulations and food handling guidelines.
- Complete patient diet histories and nutritional evaluations and amend as appropriate during the patient stay.
- Responsible to record and log temperature measurements and label refrigerated and frozen food items with necessary identifying information.
- Properly operate equipment for food preparation and cleaning within the department.
- Stock food and supplies in proper areas throughout the department to include proper stock levels of water and supplies in the event of a disaster.
- Assist in the development of order for food and supplies.
- Responsible for the implementation of and compliance with all safety policies and procedures within the department.
- Assist in food preparation for special meals and events.
- Apply basic knowledge of infection control as a food borne illness in food preparation and delivery.
- Ensure a process to monitor expiration dates on all food products.
SUPERVISORY RESPONSIBILITIES:
- Supervises dietary staff to include performance reviews, interviewing, coaching and disciplinary actions.