Position Details

Dietary Manager

Shift: Monday – Friday, 8:00 a.m. – 4:00 p.m. - Manager responsibilities may be necessary outside of normal shift.

Position Purpose: Directs and administers the dietary program and personnel to deliver high-quality nourishment for our patients, visitors, and staff. Strive for continuous improvement to ensure Dietary department is maintained at the highest level for those we serve. This position will report to the CEO.
 

Education:

• High School Diploma (Higher Education Preferred)

Requirements:

• ServSafe Food Service Manager Certification (can obtain within 3 months of hire)
• Prior food operations experience
• Prior management experience

Responsibilities:

• Trains, observes, directs and evaluates staff in the satisfactory completion of assigned tasks which includes abiding by the values and standards of behavior.
• Prepares work schedules for staff and monitors absences and time-off requests.
• Fosters and promotes a healthy, team-oriented working environment to ensure staff satisfaction.
• Maintains excellent relationships with all staff, vendors, visitors, and patients.
• Maintains required records including but not limited to; inventory, compliance, income/expense, and personnel related records.
• Collaborate with dietician and Head Chef to develop menus that are appealing to patients and staff while also ensuring nutritional value.
• In collaboration with Head Chef, conducts daily quality checks on food being served to patients, visitors, and staff to ensure quality measures are being met. This includes monitoring the cafeteria serving line to ensure food is being served in appropriate portions, temperatures are within required ranges, and food taste is exceptional.
• Conducts routine inspections and assessments to ensure that standards are being met and dietary department operates within all federal, state, and local regulations.
• Coach and counsel team members when improvements can be implemented.
• Develops and maintains training and reference materials for all dietary staff.
• Maintains inventory of all foodservice materials, supplies, equipment, and collaborates with Head Chef to ensure ordering of supplies/equipment is done in a timely and cost-effective manner.
• Communicate with department, facility, and leadership to achieve goals.
• Actively participates in facility meetings and committees.
• Follows all company policies and procedures and routinely evaluates/updates dietary department policies and procedures.
• Performs and/or assists with foodservice duties on a regular basis.
• Schedules oneself to work in any foodservice role as needed to assist during absences, vacations, etc.

Knowledge, Skills & Abilities:

• Ability to monitor departmental operating budget, overtime and FTE’s while making changes to improve departmental operational performance when warranted and working within budget constraints.
• Ability to lead and manage staff in a professional manner.
• Computer skills in a Windows environment (Word, Excel, Outlook, etc.)
• Excellent written, verbal skills and critical thinking skills.
• High level of concentration, attention to detail and interpersonal skills.
• Ability to use proper body mechanics when lifting, pushing or pulling.
• Ability to adhere to hospital’s values and standards of behavior (REACH – Respect, Excellence, Accountability, Compassion and Helping Support Others).

Wage Range:  $41,600 - $54,080/annually, based on experience and specific experience