DIETARY MANAGER - Roosevelt General Hospital and Clinics : Job Details

Job Summary The Dietary Manager is responsible for helping to sustain the highest quality food service and nutritional care for customers consisting of patients, guests, and the RGH family. The primary goal is to consistently plate a fantastic dining experience for the people served by effectively supervising all aspects of the Dietary Services Department. This manager will be able to function as a cook and will also actively manage staffing, meal preparation, service and the safety and sanitation of the department. He/she will be the embodiment of the hospital's mission, vision and values. The Dietary Manager will perform a variety of management, food service, and dish duties. They will safeguard each customer experiences the highest level of personalized service.Essential Functions

• Promote the mission, vision, and values of the organization and exemplify them through food hospitality
• Greet all patients, families, employees, and hospital visitors with a positive, cheerful attitude
• Exhibit exceptional customer service skills and look for opportunities to go above and beyond to meet customer's needs
• Conducts patient diet assessments upon admission

• Cook breakfast, lunch, and dinner with no or very little assistance or supervision
• Able to cook for catering and special events
• Prepare and cook various foods by reviewing and reading planned menus and recipes
• Tests foods being cooked to ensure proper temperatures are reached
• Taste tests food, and improves flavor and texture if needed by adding ingredients or seasonings
• Maintains quality control measures to ensure temperature, attractiveness and palatability of food
• Serve patient diets with appropriate foods, portion, and garnishes per established patient menus and guidelines
• Prepare patient meals and package appropriately for patient meal service times
• Ensures the food line is properly stocked and visually appealing during entire service times
• Consults with Director or Registered Dietitian on modified diets, as necessary
• Consults with Director regarding use of left-over prepared food
• Ensures cleaning and sanitation requirements are maintained
• Maintains temperature logs for food, refrigerators and freezers
• Maintains logs for eye station, dishwasher, ice maker
• Performs assigned cleaning duties on a daily basis
• Performs special cleaning duties as assigned by the Director
• Dispose food waste appropriately as per established guidelines
• Serves food on the cafeteria tray line
• Run and manage cash register as needed
• Maintains tray line in a clean, neat and organized manner
• Delivers items as requested by patient care units or patients
• Assists where needed and performs other related duties as assigned by Director
• Maintains a good working relationship, both within the department and with other departments
• Ensures infection control practices are always maintained
• Performs any or all of the duties in the kitchen, tray line, cafeteria, and dish room as needed

Supervisory Functions

• Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis
• Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
• Determine quality and quantity of food required, plan and prepare master menus, and control food costs
• Assist with planning menus, food purchase and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions
• Provide supervision and training to Dietary personnel
• Monitor the daily activities of the department and personnel
• Assist with evaluating personnel on a regular basis according to prescribed guidelines; evaluates and counsels staff according to the department and facility policies and procedures
• Maintain monthly inventory controls
• Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed
• Generate staffing schedules according to the work load
• Assist director with interview and hiring appropriate staff
• Encourages continuity, teamwork and the highest quality of service
• Assist in recruiting, training, hiring and disciplinary actions of employees

Non-Essential Functions

• Perform other duties as assigned

Professional Requirements

• Adhere to dress code, appearance is neat and clean.
• Complete annual education requirements.
• Maintain patient confidentiality at all times.
• Report to work on time and as scheduled.
• Wear identification while on duty.
• Maintain regulatory requirements, including all state, federal and local regulations.
• Represent the organization in a positive and professional manner at all times.
• Comply with all organizational policies and standards regarding ethical business practices.
• Communicate the mission, vision and values of the organization.
• Participate in performance improvement and continuous quality improvement activities.
• Attend regular staff meetings and in-services

Qualifications

• High school diploma or equivalent
• Must have Food Handler's certification or ability to obtain within ninety (90) days of employment
• Must have Serve Safe Manager certification or ability to obtain within six (6) months of employment
• Basic computer proficiency, and working knowledge of Microsoft Office
• Three years of experience in all phases of food service required
• Two years of supervisory experience in restaurant setting required, healthcare setting preferred
• Must pass Ambassador Patient Assessment
• Must pass Cook Skills Assessment
• Must pass Patient Diet Assessment
• Must provide a minimum of four in-services trainings annually to team members during regular staff meeting

Knowledge, Skills, and Abilities

• Strong organizational and interpersonal skills
• Well-developed written and verbal communication skills necessary
• Ability to determine appropriate course of action in more complex situations
• Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude
• Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work
• Ability to maintain confidentiality of all medical, financial, and legal information
• Ability to complete work assignments accurately and in a timely manner
• Ability to communicate effectively, both orally and in writing
• Ability to handle difficult situations involving patients, physicians, or others in a professional manner

Physical Requirements and Environmental Conditions

• Working irregular hours including call hours
• Physically demanding, high-stress environment
• Exposure to blood and body fluids, communicable diseases, chemicals, radiation, and repetitive motions
• Pushing and pulling heavy objects
• Full range of body motion including handling and lifting patients

• Position requires light to moderate work with 50 pounds maximum weight to lift and carry.
• Position requires reaching, bending, stooping, and handling objects with hands and/or fingers, talking and/or hearing, and seeing.