Certified Dietary Manager ( Food Services Manager ) Skilled Nursing Facility

*The following statements are intended to describe the general nature and level of work being performed and are not intended to be a complete list of all responsibilities, duties and skills required.

SUMMARY

Coordinates the total operation of the dietary department. Manages food service operations and coordinates nutritional services for residents and patients.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Recruits, hires, provides orientation/training, and retains a sufficient number of qualified staff to carry out the responsibilities of the facility’s kitchen. Ensures employee performance meets or exceeds expectations and periodic performance appraisals are conducted on a timely basis.

• Supervises preparation and service of planned menus, nourishments, and supplements, per company policies and procedures and states and federal guidelines.

• Ensures food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines.

• Purchases dietary food and supplies per assigned budgets and through company approved distribution sources.

• Maintains financial records in accurate and timely manner.

• Participates in the assessment, development and implementation of the nutritional plan of care for residents and patients.

• Ensures quality assurance processes are followed in preparation of food.

• Assists with nutritional education for residents, patients, families, and caregivers.

ENTRY QUALIFICATIONS

• May be filled by a Registered Dietitian (RD)

• If the qualified RD is not employed full-time, the director of food and nutrition services-for designations prior to 11/28/16 no later than 5 years after 11/28/16,or no later than 1 year after 11/28/16-483.60(a)(2)-is: (A) a certified dietary manager; or (B) a certified food services manager; or (C) has similar national certification for food service management and safety from a national certifying body; or (D) has an associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning. Must meet state-specific requirements for food service managers or dietary managers, and receives frequently scheduled consultation from a qualified RD or other clinically qualified nutrition professional.

SUPERVISORY RESPONSIBILITIES

Supervises the dietary service staff and others for whom they are administratively or professionally responsible.

PHYSICAL DEMANDS AND ENVIRONMENT

Working in institutional kitchen environment, employee may be required to sit, bend, stoop, see, talk and hear. May occasionally lift or move items of up to 50 pounds. In compliance with applicable law, reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions of the position.

OTHER REQUIREMENTS

Participates in (or conducts) company-sponsored training to safeguard against improper use and disclosure of resident’s protected health information. Monitors and ensures compliance with company policies, procedures and state and federal law. By his / her signature below, employee agrees to adhere to and oversee communication of privacy guidelines relative to
the confidentiality of residents’ protected health information.
JOB DESCRIPTION REVIEW

I understand this job description, its requirements and that I am expected to complete all duties as assigned. I understand the job duties, may be altered from time to time.

SALARY RANGE: $40.00 to $45.00 PER HOUR DEPENDING ON EXPERIENCE

Mariner Healthcare reserves the right to discontinue any bonus program at anytime.