Dietary Manager

Planning, developing, organizing, implementing, evaluating, and directing the Dietary Department’s programs and activities

 Coordinate dietary services and activities with other related departments

 Work with facility consultants as necessary and make recommended changes

 Developing and maintaining written dietary policies and procedures

 Interpret the department’s policies and procedures to associates, residents, visitors, government agencies, etc. as needed

 Assume responsibility of obtaining/maintaining MSDS sheets for hazardous chemical used or stored in the dietary department

Complete necessary forms, reports, evaluations, studies, etc. to assure control of equipment and supplies

 Review the department’s policies, procedure manuals, job descriptions, etc. annually and make recommendations for revisions to the Administrator

 Develop and maintain a file of tested standard recipes

 Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in dietary services that assure the continued ability to provide daily services

 Assume responsibility and accountability for daily supervision of the Dietary Department

 Inspect food storage rooms, utility closets, etc. for upkeep and supply control

 Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and submit to Administrator for approval

 Process diet changes and new diets as received from nursing services

 Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involve potential exposure to blood/body fluids and properly identified and recorded

 Review departmental complaints and grievances form personnel and make written reports to the Administrator of action taken. Follow facility procedures

 Developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department  Planning the dietary services portion of the resident’s discharge plan  Interview residents or family members to obtain diet history

 Maintain records of the resident’s food likes and dislikes  Developing methods for determining quality and quantity of food served

 Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service

 Ensure that menus are maintained and filed in accordance with facility procedures

 Maintain a reference library of written materials, laws, diet manuals, etc. necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food services  Visit residents periodically to evaluate the quality of meals served, likes and dislikes

 Involve the residents/family members in planning objectives and goals for the residents

 Assist in planning regular and special diet menus as prescribed by the attending physician

 Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders

 Meet with administration, medical and nursing staff as well as other related departments in planning food service programs and activities

 Establish a food service production line to assure that meals are prepared and delivered on time

 Ensure that residents are offered a nourishing snack at bedtime

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