Dietary Manager

Job Summary

The Dietary Manager supervises all aspects of the dietary department, including staffing, staff schedules, meal preparation, customer service, and the safety and sanitation of the department to maintain regulatory standards at all times. The Dietary Manager is responsible for procuring food and supplies related to the dietary department and supervising cooks and service workers on a daily basis. The Dietary Manager will direct and assist the preparation and serving of regular meals and therapeutic diets, order food and supplies and maintain area and equipment in sanitary condition.

Essential Duties:

• Is responsible for food purchase, production, and timely service of meals.
• Directs and supervises all dietary functions and personnel.
• Purchases food products from vendors.
• Trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments also reviews and checks staff work performance. Is responsible to see that each shift is properly staffed.
• Checks in and inventories incoming food and supplies.
• Assures that proper storage is available, and that handling of food and supplies complies with current guidelines.
• Processes new diet orders and diet changes when received.
• Plans and assists in preparation and service of holiday and special meals and functions.
• Evaluates work performance and gives evaluations to dietary employees.
• Inspects storage areas for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
• Inspects Dietary Department regularly to ensure that it is safe and sanitary.
• Ensures continued compliance with all federal, state, and local regulations.
• Performs other tasks as necessary and appropriate when assigned.
• Complies with facility safety, infection control and security program.
• Supports facility internal and external customer service standards.
• Upholds the Organization's ethics and customer service standards.

Requirements

Job Requirements

Education and/or Licensure – High School Diploma or equivalent required.A bachelor's degree preferred. Food Handler’s certification as required by the state of Texas or the county where the hospital is located.

Experience - At least two (2) years’ experience in all phases of food service required, along with two (2) years prior supervisory experience. Prior experience in hospital food service preferred.

Additional Requirements - None.

Knowledge Skills and Abilities

• Must have basic knowledge of cooking principles, food sanitation, and food service operation.
• Must be able to work productively with other department heads and personnel, and the dietary consultant.
• Usually works forty (40) hours per week. Will vary, may include weekends.
• Must be able to multi-task, prioritize with strong time management skills.
• Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary personnel.

Physical Requirements/Environmental Conditions

Perform the following with or without reasonable accommodations:

• Ability to stoop, kneel, crouch, crawl, reach, stand, walk, push, pull, lift, grasp, and be able to perceive the attributes of objects such as size, shape, temperature, and/or texture by touching with skin, particularly that of the fingertips.
• Ability to express and exchange ideas via spoken word during activities in which they must convey detail or important spoken instructions to others accurately, sometimes quickly and loudly.
• Hearing to perceive the nature of sound with no less than 40 db loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; ability to perceive detailed information orally and make fine discriminations in sound.
• Perform repetitive motions with wrists, hands, and fingers. Individual must be able to exert up to 100 pounds of force occasionally and to be able to lift, carry, push, pull, or otherwise move objects.
• Work requires a minimum standard of visual acuity with or without correction that will enable people in the role to complete administrative and clerical tasks, as well as inspect and analyze.
• Must be able to work and concentrate amidst distractions such as noise, conversation and foot traffic; ability to handle interruptions often and be able to move from one task to another
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

Benefits

Full-time employees are eligible for medical, dental, vision, company paid disability, 401(k) and a generous amount of paid time off.