Dietary Manager
Quick Apply Full-time 12 hours ago Full Job Description Job Description I.
TITLE OF JOB:
Dietary Manager II.
REPORTS TO:
Executive Director III.
HEADQUARTER:
Community IV.
QUALIFICATION STANDARDS A.
EDUCATION It is required that the Dining Service Manager has a high school diploma or equivalent education.
It is preferred that the Dining Service Manager has completed the state-approved food service management course, or is presently enrolled in a program.
If required, the Dining Service Manager should be licensed as a Certified Dietary Manager.
B.
EXPERIENCE It is required that the Dining Service Manager has a minimum of six months dietary management experience in a health care setting.
C.
SKILLS REQUIRED 1.
Problem Solving:
Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason even when dealing with emotional topics.
2.
Analytical:
Collects and researches data and synthesizes complex or diverse information using intuition and experience.
3.
Customer Service:
Manages difficult or emotional residents, family members, and employee situations, responding promptly to their request for service and assistance, while soliciting feedback to improved service insuring that commitments are met.
4.
Interpersonal:
Focuses on solving conflict and not blaming.
Maintains confidentiality.
Listens to others without interrupting and keeps emotions under control.
Remains open to others ideas and tries new things.
5.
Team Work:
Balances team and individual responsibilities, exhibiting objectively and openness to others views.
Contributes to building a positive team spirit.
6.
Planning and Time Utilization:
Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy and customer service.
Meets deadlines in completing job assignments and special projects.
7.
Computer Skills:
Literate in Word and Excel, as well as preferred skills in Outlook and QuickBooks.
8.
Oral and Written Communication:
Speaks clearly and persuasively in positive and negative situations.
Listens carefully and gets clarification.
Responds well to questions.
Writes clearly and informatively; edits work for spelling and grammar, varies writing style to meet needs, present numerical data effectively, and is able to read and interpret written information.
Has the ability necessary to communicate and work effectively with various levels of staff, residents, family members and the public, and for required written documentation or reports.
9.
Numerical Ability:
Has the ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies, and monitoring inventory control.
10.
Hiring:
Ability to apply principles of personnel administration to interviewing, selection and supervision of employees, and in monitoring department activities.
V.
DUTIES AND RESPONSIBILITIES The duties and responsibilities of the Dining Service Manager include all aspects of the Dietary Department, supervising and coordinating employees engaged in resident food services, as well as planning, organizing, directing and controlling activities of the food service department to provide food services as prescribed by professional standards.
This includes insuring all services are in accordance with current applicable federal, state and local standards, guidelines and regulations, community policies and procedures, and as may be directed by the Executive Director.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities.
VI.
FUNCTIONS OF THE JOB A.
ESSENTIAL The following job functions have been determined to be essential to this position.
Management reserves the right to modify this list and other functions as deemed necessary.
1.
Employ, schedule hours for and assign duties to dietary personnel.
2.
Evaluate work performance of dietary personnel.
3.
Order food and supplies as required according to menus and department needs.
4.
Keep accurate budget records.
5.
Oversee sanitation of the Dietary Department.
6.
Cook a variety of foods in large quantities and be familiar with seasoning required and cooking time involved.
7.
Monitor for substitutions when necessary.
8.
Manage food service department.
9.
Assist in planning menus for residents.
10.
Review menus prior to preparation of food.
11.
Assist in ordering, preparing and serving meals that are palatable and appetizing.
12.
Recognize and respond to dietary emergencies and document observations, interventions, and outcomes.
13.
Follow established infection control and universal precaution policies when performing daily tasks, and implement changes as recommended from the Infection Control and Safety Committees.
14.
Monitor dietary personnel for the wearing of protective clothing/devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.
15.
As assigned, assist in developing methods to determine quality and quantity of food served.
16.
Report accidents and incidents to supervisor.
17.
Maintain confidentiality of all resident information and community business.
18.
Maintain privacy and confidentiality of records, conditions and other information relating to residents, employees, vendors and the Community.
19.
Notify supervisor of pending absence or tardiness within the time frame described in personnel handbook.
20.
Establish and encourage an atmosphere of optimism, warmth, and interest in resident's personal and health care needs.
21.
Follow established smoking policy and regulations and report violations.
22.
Perform other related duties as assigned.
B.
OTHER DUTIES In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of duties:
1.
Observe serving meals in dining room.
2.
Monitor quality of food, temperature, appearance and timeliness.
3.
Conduct or monitor unpacking and storage of food as supplies arrive from vendors.
4.
Assist in inspecting special diet trays to assure accuracy, portion control, appealing layout, etc.
, and evaluate kitchen and dietary area, etc.
for upkeep, supply control, cleanliness and safety.
5.
Report staff absenteeism and tardiness, as well as grievance and complaints to supervisor.
6.
Assist in completing forms, reports, evaluations, studies, charting, etc.
7.
Assist in posting menus and cleaning schedules.
8.
Report disrepair of dietary equipment to supervisor.
9.
Attend department and staff meetings as needed.
10.
Assist in inventorying and monitoring equipment and supplies.
11.
Assist in maintaining a reference library of dietary materials to assist in the proper preparation and serving of meals.
VII.
EQUIPMENT, MATERIAL, MACHINES AND/OR TOOLS USED The following is a list of the principal equipment, materials, machines, tools, etc.
, used by the employee.
Cooking utensils Mixer Blender Food processor Stove Thermometer Copy Machine Printer Computer Telephone and Fax Calculator Reports and forms Reference books and materials Miscellaneous office equipment and supplies Miscellaneous kitchen equipment and supplies VIII.
PHYSICAL STRENGTH REQUIRED Stands and walks intermittently throughout the working day.
Reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies and equipment.
Visual acuity and color discrimination for examining cooked and stored foods, taste and smell discrimination in determining nutritional quality and palatability of foods.
Ability to work with chemicals and cleaning agents.
Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables.
Must be capable of lifting 25 pounds.
IX.
ENVIRONMENTAL CONDITIONS Because the essential functions of the job of the Dining Service Manager often require exposure to bodily functions and infectious waste, diseases, odors and other situations associated with health care, including but not limited to exposure to AIDS, HIV and Hepatitis B viruses involving Risk Classification Categories 2 and 3, environmental and safety conditions will fluctuate.
To be qualified for the position of Dining Service Manager, an applicant/employee will have the ability to work in an environment conducive to caring for residents without posing a substantial safety or health threat to self or others.
Job Type:
Full-time Pay:
$23.
00 - $25.
00 per hour
Benefits:
Dental insurance Disability insurance Employee assistance program Employee discount Health insurance Life insurance Paid time off Vision insurance Medical specialties:
Geriatrics Schedule:
8 hour shift Day shift Evening shift Holidays On call Weekend availability Ability to commute/relocate:
Austell, GA 30106:
Reliably commute or planning to relocate before starting work (Required) Work Location:
One location I.
TITLE OF JOB:
Dietary Manager Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
TITLE OF JOB:
Dietary Manager II.
REPORTS TO:
Executive Director III.
HEADQUARTER:
Community IV.
QUALIFICATION STANDARDS A.
EDUCATION It is required that the Dining Service Manager has a high school diploma or equivalent education.
It is preferred that the Dining Service Manager has completed the state-approved food service management course, or is presently enrolled in a program.
If required, the Dining Service Manager should be licensed as a Certified Dietary Manager.
B.
EXPERIENCE It is required that the Dining Service Manager has a minimum of six months dietary management experience in a health care setting.
C.
SKILLS REQUIRED 1.
Problem Solving:
Identifies and resolves problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups while using reason even when dealing with emotional topics.
2.
Analytical:
Collects and researches data and synthesizes complex or diverse information using intuition and experience.
3.
Customer Service:
Manages difficult or emotional residents, family members, and employee situations, responding promptly to their request for service and assistance, while soliciting feedback to improved service insuring that commitments are met.
4.
Interpersonal:
Focuses on solving conflict and not blaming.
Maintains confidentiality.
Listens to others without interrupting and keeps emotions under control.
Remains open to others ideas and tries new things.
5.
Team Work:
Balances team and individual responsibilities, exhibiting objectively and openness to others views.
Contributes to building a positive team spirit.
6.
Planning and Time Utilization:
Consistently plans/coordinates work to achieve maximum productivity and efficiency without sacrificing quality, accuracy and customer service.
Meets deadlines in completing job assignments and special projects.
7.
Computer Skills:
Literate in Word and Excel, as well as preferred skills in Outlook and QuickBooks.
8.
Oral and Written Communication:
Speaks clearly and persuasively in positive and negative situations.
Listens carefully and gets clarification.
Responds well to questions.
Writes clearly and informatively; edits work for spelling and grammar, varies writing style to meet needs, present numerical data effectively, and is able to read and interpret written information.
Has the ability necessary to communicate and work effectively with various levels of staff, residents, family members and the public, and for required written documentation or reports.
9.
Numerical Ability:
Has the ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies, and monitoring inventory control.
10.
Hiring:
Ability to apply principles of personnel administration to interviewing, selection and supervision of employees, and in monitoring department activities.
V.
DUTIES AND RESPONSIBILITIES The duties and responsibilities of the Dining Service Manager include all aspects of the Dietary Department, supervising and coordinating employees engaged in resident food services, as well as planning, organizing, directing and controlling activities of the food service department to provide food services as prescribed by professional standards.
This includes insuring all services are in accordance with current applicable federal, state and local standards, guidelines and regulations, community policies and procedures, and as may be directed by the Executive Director.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities.
VI.
FUNCTIONS OF THE JOB A.
ESSENTIAL The following job functions have been determined to be essential to this position.
Management reserves the right to modify this list and other functions as deemed necessary.
1.
Employ, schedule hours for and assign duties to dietary personnel.
2.
Evaluate work performance of dietary personnel.
3.
Order food and supplies as required according to menus and department needs.
4.
Keep accurate budget records.
5.
Oversee sanitation of the Dietary Department.
6.
Cook a variety of foods in large quantities and be familiar with seasoning required and cooking time involved.
7.
Monitor for substitutions when necessary.
8.
Manage food service department.
9.
Assist in planning menus for residents.
10.
Review menus prior to preparation of food.
11.
Assist in ordering, preparing and serving meals that are palatable and appetizing.
12.
Recognize and respond to dietary emergencies and document observations, interventions, and outcomes.
13.
Follow established infection control and universal precaution policies when performing daily tasks, and implement changes as recommended from the Infection Control and Safety Committees.
14.
Monitor dietary personnel for the wearing of protective clothing/devices when performing tasks that involve the handling of infectious waste and/or blood/body fluids.
15.
As assigned, assist in developing methods to determine quality and quantity of food served.
16.
Report accidents and incidents to supervisor.
17.
Maintain confidentiality of all resident information and community business.
18.
Maintain privacy and confidentiality of records, conditions and other information relating to residents, employees, vendors and the Community.
19.
Notify supervisor of pending absence or tardiness within the time frame described in personnel handbook.
20.
Establish and encourage an atmosphere of optimism, warmth, and interest in resident's personal and health care needs.
21.
Follow established smoking policy and regulations and report violations.
22.
Perform other related duties as assigned.
B.
OTHER DUTIES In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of duties:
1.
Observe serving meals in dining room.
2.
Monitor quality of food, temperature, appearance and timeliness.
3.
Conduct or monitor unpacking and storage of food as supplies arrive from vendors.
4.
Assist in inspecting special diet trays to assure accuracy, portion control, appealing layout, etc.
, and evaluate kitchen and dietary area, etc.
for upkeep, supply control, cleanliness and safety.
5.
Report staff absenteeism and tardiness, as well as grievance and complaints to supervisor.
6.
Assist in completing forms, reports, evaluations, studies, charting, etc.
7.
Assist in posting menus and cleaning schedules.
8.
Report disrepair of dietary equipment to supervisor.
9.
Attend department and staff meetings as needed.
10.
Assist in inventorying and monitoring equipment and supplies.
11.
Assist in maintaining a reference library of dietary materials to assist in the proper preparation and serving of meals.
VII.
EQUIPMENT, MATERIAL, MACHINES AND/OR TOOLS USED The following is a list of the principal equipment, materials, machines, tools, etc.
, used by the employee.
Cooking utensils Mixer Blender Food processor Stove Thermometer Copy Machine Printer Computer Telephone and Fax Calculator Reports and forms Reference books and materials Miscellaneous office equipment and supplies Miscellaneous kitchen equipment and supplies VIII.
PHYSICAL STRENGTH REQUIRED Stands and walks intermittently throughout the working day.
Reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies and equipment.
Visual acuity and color discrimination for examining cooked and stored foods, taste and smell discrimination in determining nutritional quality and palatability of foods.
Ability to work with chemicals and cleaning agents.
Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables.
Must be capable of lifting 25 pounds.
IX.
ENVIRONMENTAL CONDITIONS Because the essential functions of the job of the Dining Service Manager often require exposure to bodily functions and infectious waste, diseases, odors and other situations associated with health care, including but not limited to exposure to AIDS, HIV and Hepatitis B viruses involving Risk Classification Categories 2 and 3, environmental and safety conditions will fluctuate.
To be qualified for the position of Dining Service Manager, an applicant/employee will have the ability to work in an environment conducive to caring for residents without posing a substantial safety or health threat to self or others.
Job Type:
Full-time Pay:
$23.
00 - $25.
00 per hour
Benefits:
Dental insurance Disability insurance Employee assistance program Employee discount Health insurance Life insurance Paid time off Vision insurance Medical specialties:
Geriatrics Schedule:
8 hour shift Day shift Evening shift Holidays On call Weekend availability Ability to commute/relocate:
Austell, GA 30106:
Reliably commute or planning to relocate before starting work (Required) Work Location:
One location I.
TITLE OF JOB:
Dietary Manager Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
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