Dietary Manager

The Dietary Manager manages the food service and nutrition departments to ensure the implementation of standards for quality food service as they apply to patients, staff, guests and the community.

Responsibilities:

• Manages the operations of the Dietary Department in accordance with the organization’s policies and State, Federal, TJC, and NSLP standards and guidelines.
• Conveys all policies and procedures to dietary staff.
• Oversees daily food preparation; plans for regular and modified diets being sensitive to nutrition, caloric intake, special diets, etc.
• Orders food supplies in a cost-effective manner to ensure an adequate food supply is maintained, records food invoices.
• Responsible for coordinating the food preparation for special functions.
• Consults with Dietitians to ensure compliance with licensure requirements.
• Maintains and monitors the Dietary Department’s financial results to achieve operating goals.
• Achieves and maintains a level of service consistent with quality assurance and accreditation standards.
• Maintains and manages dietary staff to achieve effective delivery of services.
• Prepares work schedules of all department personnel to ensure adequate staffing, prioritizing effectively to minimize overtime and adhere to FTE per census standards.
• Maintains accurate up-to-date meal census.
• Processes all patient profile cards by unit/census sheet.
• Provides leadership for staff; promotes an environment in which Food and Nutrition Service team can work cooperatively toward objectives.
• Collaborates with hospital personnel and medical staff to ensure optimal patient care; promotes a positive working environment and guest relations through effective internal and external communications.
• Ensures department equipment is maintained in proper working order; ensures cleanliness, proper storage of equipment and supplies to maintain a clean, safe work area.
• Inspects storage areas on a weekly basis for proper temperatures, cleanliness, and order.
• Assists in cleaning procedures as needed.
• Inspects Dietary Department regularly to ensure that it is safe and sanitary.
• Submits written monthly reports to administration as necessary.
• Maintains production sheets, menus, patient census records, counting, claiming, and temperature sheets for National School Lunch Program (NSLP) and turns in weekly to Dietetics/National School Lunch Program Manager.

General Working Environment:

Working conditions for all employees are as follows, but not limited to a psychiatric hospital setting; some risk involved in the event of aggressive patient(s); workload may include day, evening, night, weekend and/or holiday shifts. Employees are occasionally exposed to blood borne pathogens. The Dietary Manager is occasionally exposed to outdoor weather conditions, extreme heat (non-weather), toxic or caustic chemicals, risk of fire or explosion, and risk of electric shock. Frequently exposed to wet or humid conditions (non-weather) and extreme cold (non-weather) and regularly exposed to loud noise levels. Subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current and exposure to high heat. May be exposed to conditions that affect the respiratory system or the skin, such as fumes, odors, dusts, mists, gases or lessened ventilation.

Mental Demands:

Mental demands described herein are representative of those which must be met by an employee to successfully perform the essential functions of the job but are not limited to the ability to remain calm in a stressful environment; and the emotional stability, physical stamina and agility to handle stress and respond quickly and effectively to emergency situations.

Physical Requirements:

Requirements include but are not limited to the ability to communicate effectively with employees; the ability to effectively utilize communication equipment; the physical agility to perform dietary work; the ability to read and write. Must frequently utilize physical ability for standing or sitting for long periods of time. Must occasionally utilize physical ability for fingering or manual dexterity, repetitive finger motion, lifting or exerting force up to 50 lbs., crouching or stooping and seeing with correction for depth perception. Must regularly utilize physical ability for speaking, hearing, and seeing with correction for close and distance vision, color discrimination, peripheral vision, depth perception and focusing ability. Speaking and hearing may be necessary for conversing with and assessing employees. Mental demands include but are not limited to emotional stability, physical stamina and agility to handle stress and respond quickly and effectively to emergency situations. The worker is subject to odors from paint, carpet adhesives, and other construction and cleaning chemicals used for routine maintenance and building renovation.

EEO Statement:

All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success.