Job Description
Dietary Manager/Director of Dietary
Purpose of Your Job Position
The primary purpose of your job position is to plan, organize, develop, and direct the overall operation of the
Nutritional Services/Food Services Department in accordance with current federal, state and local standards,
guidelines, and regulations governing our Facility, and as may be directed by the Administrator, to assure that quality
nutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department is
maintained in a safe, and sanitary manner.
Duties and Responsibilities
Administrative Functions
Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services
Department, its programs, and activities.
Coordinate food services and activities with other related departments (i.e., Nursing, Environmental,
Activity and Social Services, etc.).
Assist in developing and maintaining written food services policies and procedures.
Assist in developing and maintaining written job descriptions and performance evaluations for each level
of food services personnel.
etc., as necessary.
Direct the food services staff in the development and use of departmental policies, procedures, equipment,
supplies, etc.
Assume the responsibility of obtaining, maintaining, and filing material safety data sheets (MSDSs) for
hazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff is
aware of and knowledgeable of MSDSs.
Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to
assure control of equipment and supplies.
and make recommendations to the Administrator.
Develop and maintain a file of tested standard recipes.
Keep abreast of economic conditions and situations and recommend to the Administrator adjustments in
food services that assure the continued ability to provide daily food services.
Make written and oral reports and recommendations to the Administrator, as necessary or required,
concerning the operation of the Nutritional Services/Food Services Department.
Submit accident and incident reports to the Business Office within twenty-four (24) hours after their
occurrence.
Assume administrative authority, responsibility, and accountability of supervising the Nutritional
Services/Food Services Department.
Review and assist in developing a plan of correction for food services service deficiencies noted during
survey inspections and provide a written copy of such to the Administrator.
Process diet changes and new diets as received from nursing services.
Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-related
food services functions to ensure that tasks involving potential exposure to blood or body fluids are properly
identified and recorded.
Review departmental complaints and grievances from personnel and make written reports to the
Administrator of action(s) taken.
Assist in developing and implementing a food services service organization structure.
Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans
of action to correct food services deficiencies.
Assist in developing, implementing, and maintaining an ongoing quality assurance program for the
Nutritional Services/Food Services Department.
Assist the Discharge Planning Coord
plan.
Participate in Facility surveys (inspections) made by authorized government agencies.
Interview residents or family members, in a private setting to obtain diet history.
Partici
Assist in developing methods for determining quality and quantity of food served.
Ensure that charted food services progress notes are informative and descriptive of the services provided
Ensure that menus are maintained and filed in accordance with established policies and procedures.
Maintain an adequate liaison with families and residents, as necessary.
Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for
complying with current standards and regulations and that will provide assistance in maintaining quality
food service.
Involve the resident or family in planning objectives and goals for the resident, in a private setting.
Assist in planning regular and special diet menus as prescribed by the attending physician.
Assist in developing diet plans for individual residents.
Review therapeutic and regular diet plans and menus to assure they are i
orders.
Review the food services requirements of each resident admitted to the Facility, as may be required, and
Meet with administration, medical and nursing staff, as well as other related departments in planning food
service programs and activities.
Ensure that residents are offered a nourishing snack at bedtime.
Personnel Functions
Assist in the recruitment, interviewing, and selection of food services personnel.
Ensure that appropriate identification documents, background, and security checks, etc., are complete and
are provided to the HR Delegate prior to or upon the employee reporting to work.
Determine departmental staffing requirements necessary to meet the Nutritional Services/Food Services
needs and assign a sufficient number of food services personnel for each tour of duty.
Recommend to the Administrator the number and level of food services personnel to be employed.
Schedule department work hours (including vacation and holiday schedules), personnel, work assignments,
etc., to expedite work.
Delegate administrative authority, responsibility, and accountability to other food services personnel as
deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
Counsel and discipline food services personnel, as requested or as necessary.
Terminate employment of personnel when necessary, documenting, and coordinating such actions with
the HR Delegate and/or Administrator.
Assist in standardizing the methods in which food services tasks will be performed.
Review and check competence of food services personnel and make necessary adjustments or corrections,
as required or that may become necessary.
Maintain a productive working relationship with other department supervisors and coordinate food
services to assure that daily food services can be performed without interruption.
Ensure that appropriate identification documents are presented prior to employment and that such records
Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
Monitor absenteeism to ensure that an adequate number of food services service personnel are on duty at
all times.
Conduct departmental performance
Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in
dents.
Staff Development
Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service
Nutritional Services/Food Services Department.
Assist in developing, implementing, and maintaining an effective orientation program that orients the new
employee to the department, its policies, and procedures, and to his/her job position and duties.
Provide leadership training that includes the administrative and supervisory principles essential for the
Nutritional Services/Food Services Department.
Encourage the food services staff to attend and participate in training programs. Schedule times as
appropriate.
Assist support services in developing, implementing, and conducting in-service training programs that relate
to the Nutritional Services/Food Services Department.
Attend and participate in continuing educational programs designed to keep you abreast of changes in your
profession, as well as to maintain your license on a current status.
Ensure that all food services personnel attend and participate in annual in- service training programs (e.g.,
OSHA, TB, HIPAA, Abuse Prevention, etc.).
Ensure that food services personnel are trained to use labels and MSDSs to recognize hazards and to follow
appropriate protective measures.
Safety and Sanitation
Assist in developing safety standards for the Nutritional Services/Food Services Department.
Monitor food services service personnel to assure that they are following established safety regulations in
the use of equipment and supplies.
Ensure that food services service work areas are maintained in a clean and sanitary manner.
Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary
manner.
Ensure that food services personnel performing tasks that may involve exposure to blood, body fluids,
infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior
to performing such tasks.
Ensure that all food services service personnel follow established departmental policies and procedures,
including appropriate dress codes.
Ensure that food services service personnel participate in and conduct all fire safety and disaster
preparedness drills in a safe and professional manner.
Assist the Infection Control Committee in the development, implementation, and revision of food services
aseptic and isolation techniques.
Ensure that appropriate protective clothing and devices are readily available for handling infectious waste
and/or blood or body fluids.
Assist in developing, implementing, and maintaining a program for monitoring communicable and/or
infectious diseases among residents and personnel.
Ensure that food services service personnel follow established infection control procedures when isolation
precautions become necessary.
Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or
equipment.
equipment to use when performing tasks that could result in bodily injury.
Equipment and Supply Functions
Recommend to the Administrator the equipment and supply needs of the department.
Place orders for equipment and supplies, as necessary or as may be required.
Ensure that stock levels of staple or non-staple food, supplies, equipment, etc., are maintained at adequate
levels at all times.
Assist in interviewing and obtaining food supply vendors, as may be required.
Assist in the purchasing of food service supplies, equipment, etc., as required.
Assist in developing and monitoring adequate inventory control procedures.
Assist in developing and implementing procedures for the safe operation of all food services service
equipment.
Ensure that all personnel operate food services service equipment in a safe manner.
Assist in developing and implementing procedures that ensure that food services service supplies are used
in an efficient manner to avoid waste.
Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.
Care Plan and Assessment Functions
Participate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure the
Using the Resident Assessment Instrument (MDS) and other authorized
Facility assessments, develop a written dietary plan of care that identifies the dietary problems or needs of
the resident and the goals to be accomplished for each dietary problem or need identified. Review goals
for modifications, as necessary.
Encourage the resident and
assessment and plan of care.
Assist in the scheduling of care plans and assessments to be presented and discussed at each committee
meeting.
Ensure that all food services personnel are aware of the care plan and that care plans are used in planning
daily food services for the resident.
followed. Discuss problem areas with the
Director of Nursing Services.
Ensure that the care plan identifies any special equipment and utensils the resident may need (e. g., plate
guard, enlarged silverware handles, etc.).
Review and revise care plans and assessments, as necessary but at least quarterly.
Provide substitute foods of similar nutritive value to residents who refuse foods served.
Develop and maintain a good rapport with all services involved with the care plan to ensure that a team
effort is achieved
Budget and Planning Functions
Forecast needs of the department.
equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and
approval.
Maintain current written records of department expenditures and assure that adequate financial records
and cost reports are submitted to the Administrator upon request or as necessary.
Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an
analysis of the monthly operating statement.
Resident Rights
Review complaints and grievances made by the resident and make a written or oral report to the
Administrator indicating what
established procedures.
resolve the complaint and the current status of the complaint.
Must adhere to all HIPAA requirements.
Education
Must possess, as a minimum, a high school diploma or GED.
Must graduate from an accredited course in dietetic training approved by the American Dietetic
Association.
ServSafe Certification
Experience
Must have, as a minimum five (2) years experience in a supervisory capacity in a hospital, nursing care
Facility, or other related medical Facility.
Must have training in cost control, food management, diet therapy, etc.
Skills and General Requirements
Must be registered as a Food Service Director in this state.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must be knowledgeable of food services practices and procedures as well as the laws, regulations and
guidelines governing food services functions in nursing care facilities.
Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
Must have the ability to plan, organize, develop, implement, and interpret the programs, goals,
objectives, policies, procedures, etc., of the Nutritional Services/Food Services Department.
Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food
services service areas; must perform regular inspections of food services service areas for sanitation,
order, safety, and proper performance of assigned duties.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into
existing food services practices.
Must be able to read and interpret food services cost reports, financial data, etc.
Must be able to relate informat
Physical and Sensory Requirements
Must be able to move intermittently throughout the workday.
Must possess sight or hearing senses or use prosthetics that will enable these senses to function
adequately so that the requirements of this position can be fully met.
Must meet the general health requirements set forth by the policies of the Facility, which may include a
medical and physical examination.
Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics
for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial
Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting
of residents, equipment, or other objects. Accordingly, this job may require a minimum of 5 pounds and a
maximum of 35 pounds lifting, periodically and or as needed.
Working Conditions
Includes food services service areas (i.e., dining rooms,
resident rooms, kitchen, activity rooms, etc.)
Is involved with residents, personnel, visitors, government agencies or personnel, etc., under all conditions
and circumstances.
Communicates with the medical staff, nursing staff, and other department supervisors.
Attends and participates in continuing educational programs.
Maintains a liaison with other department directors to adequately plan for food services or activities.
