What are the responsibilities and job description for the Dietary Manager position at Bedrock Healthcare?
We are looking for great people like you!
*$5,000 sign on bonus!*
Benefits:
- 401k Match
- Health Insurance
- Dental Insurance
- Vision Insurance
- Company Covered Life Insurance
- PTO
- Holiday Pay
- Same Day Pay Using Tapcheck
- Location: Fort Atkinson, WI
Summary
The Director of Dietary Services directs and supervises staff within the dietary department. He/She is responsible for planning, preparing, and serving regular, modified consistency and therapeutic diets using the corporate menu program. He/she makes final selection of staff and supervises their orientation, on the job training, and work performance. The Director of Dietary Services is also responsible for disciplinary actions and discharge of staff. He/she supervises preparation service and delivery of food. He/she requisitions supplies and equipment and purchases the food using corporate inventory and purchasing software. The Director of Dietary Services keeps records and completes reports concerning technical and administrative operations. And, he/she manages the dietary department within budget.
Essential Job Duties and Responsibilities
1. Conduct routine client nutritional screening which includes food/fluid intake information and obtaining resident/patient food preferences.
2. Perform necessary nutritional screens for DTR/dietitian and calculate nutritive intake within the scope of practice as defined by the DMA and/or ADA.
3. Identify nutrition concerns and make appropriate referrals.
4. Implement diet plans and physician’s diet orders using appropriate modifications.
5. Utilize standard nutrition care procedures.
6. Document nutritional screen data in medical record, review intake records, do visual meal rounds, and document food intake.
7. Participate in client care conferences, and provide clients with basic nutritional education.
8. Specify standards and procedures for food preparation.
9. Continuously improve care and service using quality management techniques.
10. Supervise preparation and serving of modified consistency and therapeutic diets and supplemental feedings.
11. Manage sanitary foodservice environment by protecting food in all phases of preparation, handling, and service, cooling, storage and transportation.
12. Purchase, receive, and store food following established sanitation and quality guidelines as well as purchase, store and ensure safe use of chemicals and cleaning agents.
Qualifications
1. Minimum of 18 years of age with good moral character.
2. CDM/CFPP certification or Registration as a Dietetic Technician
