Dietary Manager
Healthcare Center
Fordsville, KY 42343
Job details
Job Type
Full-time
Qualifications
• • Kitchen Management: 1 year (Preferred)
• Cooking: 1 year (Preferred)
Full Job Description Manages the dining services program in a single site according to Healthcare Services Group
(HCSG) policies and procedures, and federal/state requirements. Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Maintains records of income and expenditures, food, supplies, personnel and equipment and provides reports to HCSG District Manager on such.
Makes sure facility has sufficient supplies. Takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals. Acts as liaison between building occupants, client managers or administrators and HCSG staff. The Manager must be able to communicate effectively all directives from client managers, building occupants and administrators to HCSG staff. Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions for purposes of training and assisting when there are call-outs. Training, quality control and in-servicing staff to HCSG standards is an essential part of the Manager’s responsibility and includes touring kitchen several times per day to assess work quality using QCIs for documentation purposes. The Manager is a department head in the facility and must conduct themselves and their department in a professional manner.
SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
JOB FUNCTION
People Management & Development.
• Interviews, hires and orients dietary staff for the dietary department.
Page 1* of 6*
SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.
JOB FUNCTION
People Management & Development, continued.
• Maintains proper staffing levels, scheduling all dietary staff. Maintains personnel files in a locked cabinet.
• Supervises, coordinates and evaluates work of all dining services employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen.
• All other duties as assigned.
Financial Management.
• Conducts planning and budgeting.
• Manages a cost-effective program.
• Forecasts and plans the purchase of food, supplies and equipment.
• Maintains required records including food production, inventory, income/expense, meal counts and personnel records.
• All other duties as assigned.
Customer Service.
• Interacts appropriately with residents, client, other personnel and the public.
• Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.
• All other duties as assigned.
Food preparation and Safety.
• Ensures that established sanitation and safety standards are maintained.
• Oversees and participates in the preparation and serving of food.
• Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions.
• All other duties as assigned.
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SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE. _ _
_ _
QUALIFICATIONS:
Associates degree in related field preferred. A high school diploma or equivalent is required.
Specialized training in dining services management and nutrition is required. Must successfully complete an approved sanitation and safety course.
Two years experience in quantity food production/service and personnel supervision is desired.
Certified Dietary Manager (CDM) participant or certification preferred (or as required by State &
County law – see Certificates below.)
Two years or more related experience including frequent consultation with a qualified dietitian or other clinically qualified nutrition professional.
Must provide a criminal background check.
KNOWLEDGE, SKILLS & ABILITIES.
Degree level*/Area: Associates degree in related field or two years experience preferred, or any equivalent experience and training that provides the required knowledge, skills and abilities within the state.
Certificates:
Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.
Or
CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection
Professional (CFPP) required where participant or certification is required by State
regulation for long-term care which, as of publication of this job description, includes the
States listed in the attachment to this job description.
Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years.
There is no replacement for Federal / State / County required certification(s)/training.
The Dining Services Director/Manager must possess the following:
• Skilled in motivating and supervising dining services personnel.
• General knowledge and understanding of nutrition.
• Ability to interpret a nutrient analysis spreadsheet of patient meals.
• Knowledge of dining services program requirements.
• Basic computer skills.
• Ability to maintain records and complete reports as required, including web-based reporting.
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SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued. _ _
_ _
KNOWLEDGE, SKILLS & ABILITIES (continued).
• Written and oral communication skills.
• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• An understanding of dining services program finances.
• Skill in using public relations techniques to promote the dining services program to client and residents.
• Ability to interact positively with residents, client and other personnel and the public.
Computer software (please specify): proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.
Machine operation (please specify) Special training: please refer to dietary
Copier, fax, calculator, computer training manual
and other office equipment; all standard kitchen equipment from industrial ovens to utensils.
Scientific training (please specify) Other: (please specify) : knowledge of departments and functions; must be fluent in
English - reading, writing, and speaking.
Other: (please specify)
Must possess basic math skills.
Good communication and interpersonal skills.
Good client/customer service and organizational skills.
Ability to prioritize multiple tasks.
Ability to work effectively with a team.
Ability to work independently as needed to support the group effort.
Ability to exercise independent judgment.
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SECTION 4. MENTAL DEMANDS & OTHER
Mental demands and other factors important to successful performance of job tasks?
(Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) _(check all that apply) _
_ _
_x_ Reading _x_ Verbal communication skills _x_ Written communication skills
_x_ Detailed work _x_ Stress - people, deadlines _x_ Customer/employee contact
_x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions
_x_ Problem solving ___ Bilingual _x_ Interpersonal skills
_x_ Analytical ability _x_ Dexterity _x_ Time management skills
_x_ Other: _Social perceptiveness; leadership and organizational skills.
WORKING ENVIRONMENT:
The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet.
Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed
should be aware of the potential hazards .
SECTION 5. PHYSICAL SPECIFICATIONS.
JOB CHECK IF PERCENT OTHER JOB INFORMATION
DEMAND APPLY OF TIME Frequent - Occasional - Rarely, to perform . . .
Standing/Walking _x____ ___85___% all the time, except on breaks_______________
Sitting ____x____ ___ 15___% while on break and while doing office work
---------------------------------------------------------------------------------------------------------------------
Lifting ____ x ____ ____10__% to lift inventory - max. wt. of 50 lbs.
Carrying ____ x ____ ___ 15__% to carry inventory - max. wt.of 50 lbs.
Pushing ____ x ____ ____10__% to push food truck - max. wt. of 50 lbs.
Pulling ____ x____ ____10__% to pull food truck - max. wt. of 50 lbs.
Climbing ____ x____ ____2___% to retrieve cookware or food products. May be required more frequently if facility is more than one story (stairs).
Balancing ____ x____ ____10__% __________________________________________
Stooping ____x____ ____2___% __________________________________________
Kneeling ____ x____ ____1 ___% __________________________________________
Bending x 7___% __________________________________________
Crouching ____x____ ____1___% __________________________________________
Crawling ________ ________% __________________________________________
Reaching ____x____ ____10__% __________________________________________
Handling ____x____ ____20__% __________________________________________
Twisting ____x____ ____2___% __________________________________________
Taste/Smell ____x___ to determine food quality & palatability.
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SECTION 5. PHYSICAL SPECIFICATIONS, continued.
EXPOSURE SPECIFICATIONS:
JOB DEMAND CHECK IF JOB DEMAND CHECK IF
APPLY APPLY
Organic solvents ______ Noise _____
Dangerous, moving machinery __X___ Solitary Work _____
Toxic conditions ______ Work at rapid pace X at times
Poor ventilation __X___ OTHER: _during meal time it is noisy__
Temperature Variance ___X__ ___________________________
From _20_ to _100+_ degrees Fahrenheit ___________________________
AUDIO/VISUAL:
JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY
Sight __X__ Color Vision __X__
Near Vision __X__ Far Vision __X__
Depth Perception __X__ Peripheral Vision __X__
Speaking __X__ Hearing __X__
Ability to adjust focus __X__
OTHER:
ISSUE: CHECK IF APPLY DESCRIBE
Access to CONFIDENTIAL information __X_ ________________________
Access/handle Company funds __X_ ________________________
Ability to communicate fluently in English __X_ to communicate w/residents, employees, clients, etc.
DISCLAIMER: This job description is not an employment agreement or contract. The above
information indicates the general nature and level of work performed by employees within this
classification. It is not a comprehensive inventory of duties and/or responsibilities. Management
has the exclusive right to alter the scope of work within the framework of this job description at
any time without prior notice.
Can you meet the essential functions, physical, mental and other specifications of this job?
• *
Check one : I can _____. I cannot _____. If cannot , please discuss. Write on back of this
form if necessary. All employees are held to the 90-day introductory period and the
performance standards for any function that they have indicated they are able to perform
with or without a reasonable accommodation. HCSG reserves the right to ask for written
verification by a healthcare provider.
____________________________ ______________________________ _________________
Print Employee Name Employee Signature Date
____________________________ _____________________________ ________________
Print Supervisor Name Supervisor Signature Date
If Applicable:
________________________ ______________________ ____________
Physician Signature Print Name Date
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Job Type: Full-time
Benefits:
• 401(k)
• Health insurance
• Life insurance
• Paid time off
• Relocation assistance
• Vision insurance
Schedule:
• 10 hour shift
• 8 hour shift
• Monday to Friday
• Weekends
Supplemental Pay:
• Bonus pay
Experience:
• Kitchen Management: 1 year (Preferred)
• Cooking: 1 year (Preferred)
Work Location:
• One location
Benefit Conditions:
• Waiting period may apply
Work Remotely:
• No
COVID-19 Precaution(s):
• Remote interview process
• Temperature screenings
• Social distancing guidelines in place
• Sanitizing, disinfecting, or cleaning procedures in place