Food Services Manager/Dietary

Description

Responsibilities and Duties  

• Overseeing the budget and purchasing of food and supplies, and food preparation, service, storage; and, here for each food delivery and stocking all food in the proper place.
• Participating in the quality assurance and performance improvement when food and nutrition services are involved.
• Maintains a clean and sanitary environment. 
• Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with      residents’ needs, preferences, and care plan.
• Participates in team meetings.
• Trains, coaches, evaluates, and reports to the CDM and/or Executive Director.
• Develops work schedules to ensure adequate staff to cover each shift. 
• On call for all cook staff call ins, vacations, etc. The dietary manager MUST cover shifts if the cook staff scheduled is unable to be here.
• Monitor budgets for cost-effectiveness. 
• Uses food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Follows standards and procedures for preparing      food and ensures the cook staff does the same.
• Participates in the town hall meeting (Food council meeting) including; responding to resident preferences, substitution lists, etc.
• Inspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. 
• Ensures that foods are prepared according to production schedules, menus, and  standardized recipes.
• Ensures safe receiving, storage, preparation, and service of food. Protects food in all phases of preparation, holding, service, cooking.
• Prepares cleaning schedules for the cook staff and maintain equipment to ensure food safety.
• Ensures proper sanitation and safety practices of cook staff.
• Keeps diet cards updated.
• Will help the CDM review plans of care related to nutritional status (the LPN, RN, or Administrator will alert the CDM). 
• Reviews, revises, and implements, in cooperation with the CDM the resident’s nutritional assessment and plan of care.
• All other duties as assigned.
• The Dietary Manager will be trained by the CDM. 

Requirements

Qualifications and Skills

The Food  Services Manager must at a minimum meet one of the following qualifications: 

• A certified dietary manager; or
• A certified food service manager; or
• Has similar national certification for food service management and safety from a national certifying body; or
• Has an associate degree or higher degree in food service management or in hospitality, if the course study includes food service management or in management, from an accredited institution of higher learning; and
• Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations, including, but not limited to, foodborne illness, sanitation procedures and purchasing/receiving; and-
• In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers and dietary managers, and
• Receives frequently scheduled consultations from a qualified dietician or other clinically qualified nutrition professionals

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