Dietary Manager

To direct and coordinate food service activities of a nursing home to include staffing, food ordering and

preparation, food delivery and clean up in accordance with facility policies, physicians’ orders, resident

care plans and appropriate regulations.

• Directly supervise employees in the Dietary Department in the day-to-day operations.

• Review all policy and procedure manuals and adhere to them.

• Interview, hire, and train employees.

• Plan, assign, and direct work.

• Appraise performances and reward and discipline employees.

• Address complaints and resolve problems.

• Plan and coordinate standards and procedures of food storage, preparation, and service;

equipment and department sanitation; and employee safety.

• Participate in resident Care Plan Development.

• Confer with Dietary Consultant to ensure that menus and department policies conform with

nutritional standards, government regulations, and internal procedures.

• Review patient diet information and discuss requests, changes, and inconsistencies with patient,

professional staff, and/or resident food committee.

• Inspect food and food preparation and storage areas.

• Taste, smell, and observe food to ensure conformance with recipes and appearance standards.

• Attend meetings with employees, administrative, and/or regulatory personnel to discuss

regulations, procedures, grievances, and recommendations for improving food service.

• Compute operating costs, maintain records, and prepare reports for use of management or

administrative personnel.