The Certified Dietary Manager plays a vital role in overseeing the daily operations of the dietary department, ensuring the delivery of high-quality, nutritious meals that meet the dietary needs and preferences of our guests. This position is responsible for menu planning, food preparation, staff supervision, and maintaining compliance with regulatory standards and facility policies related to food service operations.
Schedule: Full-Time, Weekdays, Weekends, 8 Hour Shift, 8AM - 4:30PM
Primary Responsibilities and Duties:
- Plan and develop nutritious, well-balanced menus in consultation with the Registered Dietitian Nutritionist (RDN) and in accordance with established dietary guidelines and residents' preferences.
- Coordinate and supervise food preparation, cooking, and serving activities, ensuring consistency in quality, taste, and presentation.
- Oversee the work of dietary staff, including cooks, dietary aides, and dishwashers, providing guidance, training, and support as needed.
- Monitor and maintain inventory of food supplies, equipment, and other materials, placing orders and managing vendor relationships to ensure cost-effectiveness and efficiency.
- Implement and enforce food safety and sanitation standards, ensuring compliance with local, state, and federal regulations and guidelines, such as HACCP and OSHA.
- Conduct regular inspections of kitchen areas, dining rooms, and food storage areas to maintain cleanliness, hygiene, and adherence to safety protocols.
- Develop and maintain accurate records of dietary activities, including menus, production schedules, temperature logs, and staff schedules, submitting reports to management as required.
- Collaborate with interdisciplinary teams to address resident concerns, modify menus, and develop solutions to meet unique dietary needs.
- Participate in continuous quality improvement initiatives, identifying areas for improvement, and implementing new processes and procedures as needed.
- Develop and monitor departmental budgets, identifying opportunities for cost savings and efficiencies while ensuring adherence to established financial goals.
- Participate in regular in-servicing, training programs, and educational opportunities to enhance skills, food safety knowledge, and professional development.
- Perform all other duties as requested by management.
