Manager, Dietary Services

Position Summary:

This position directs activities of the Dietary Services Department providing quantity food service and nutritional care for the patient population, visitors, guests and hospital staff. Administers, plans and directs activities of department providing quantity food service. Provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and staff utilization. Oversees production of special diets within prescribed parameters. Selects professional dietary staff and directs departmental education programs. Coordinates interdepartmental professional activities, and acts as resource person to staff and management on matters pertaining to dietary. Participates in CQI performance improvement activities and educates all staff members.

Position Responsibilities:

Clinical / Technical Skills (40% of performance review)

• Determines quality and quantity of food required, plans and prepares master menus, supervises the planning of menus for therapeutic diets and controls food cost.
• Supervises food production and service programs, as well as departmental staff involved.
• Ensures 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.
• Plans menus, purchases food and assigns duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related hospital functions.
• Monitors food for flavor, temperature and appearance on a regular basis.
• Confers with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietary service.
• Manages subordinate performance through ongoing counseling, coaching, delegation and feedback practices.
• Prepares departmental budget with the Director of Facilities on an annual basis.
• Makes frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing activities are followed.
• Adheres to policies and procedures governing handling and storage of supplies, equipment, sanitation and record keeping and compiling of reports.
• Reviews department performance with Director of Facilities and institutes changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements and promotes more efficient operation of the Dietary Services Department.
• Hiring and maintaining adequate staffing as prescribed by the hospital’s guidelines
• Coordinates and meets with the Dietician regularly to meet dietary needs of the patient population.
• Reviews records and reports covering number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies
• Perform other duties as assigned.

Safety (15% of performance review)

• Strives to create a safe, healing environment for patients and family members
• Follows all safety rules while on the job.
• Reports “near misses”, as well as errors and accidents promptly.
• Corrects minor safety hazards.
• Communicates with peers and management regarding any hazards identified in the workplace.
• Attends all required safety programs and understands responsibilities related to general, department, and job specific safety.
• Participates in quality projects, as assigned, and supports quality initiatives.
• Supports and maintains a culture of safety and quality.

Teamwork (15% of performance review)

• Works well with others in a spi