Job Description: Assures meals are prepared according to menus and in accordance with Federal and State regulations. Plans menus in consultation with dietician taking advantage of foods in season and local availability. May serve meals. Orders supplies and keeps records and accounts. Supervises cooks and dietary aides and arranges monthly work schedule. Participates in assessing residents’ needs and planning for their care.
Accountability: The Dietary Manager reports to the Administrator.
Equipment Used: Standard kitchen and office equipment.
Environment: Primarily indoors.
Duties and Responsibilities: The employee must be able to perform the essential job functions with or without reasonable accommodations. Except as specifically noted, the following functions are considered essential to this position.
1. Assures that meals and snacks are prepared according to the menus; that meals taste good, and are presentable.
2. Assures that meals are served to residents according to the physician’s orders and in accordance with Federal and State regulations and facility policies and procedures.
3. Assures that all items needed to prepare foods on the menu are available to dietary staff. Assures that appropriate inventories of food, supplies and equipment are available.
4. Assures that kitchen equipment is clean, in working order and available to dietary staff. Required to maintain a weekly cleaning schedule.
5. Assures that all infection control procedures are maintained in preparation and storage of food and equipment.
6. Maintains and keeps accurate accounting for all budgets assigned, and informs Administrator prior to spending monies in excess of the budget.
7. Monitors personal and staff compliance to all Federal and State regulations concerning blood borne pathogens, infection control, use of hazardous materials, and fire safety.
8. Is responsible for staff the dietary department. Follows the facility policies when hiring, orienting, and disciplining employees.
9. Participates as a member of the care planning team. Assures dietary compliance with goals and approaches set forth in the residents’ care plan.
10. Monitors personal and staff compliance to residents’ rights.
Physical activity requirements: Employees must be aware that during the normal, routine performances of the essential functions, some of the following body movements may occur naturally although they may not be a requirement of the job. The employee is required to use assistance (for example: request staff assistance or use lifting equipment) when attempting to lift or carry objects over 25 lbs.
Primary Physical Requirements:
Lift up to 10 lbs: Constantly
Lift 11 to 25 lbs: Constantly
Lift 26 to 50 lbs: Occasionally
Lift over 50 lbs: Not required
Carry up to l0 lbs: Constantly
Carry 10 to 25 lbs: Frequently
Carry 26 to 50 lbs: Not required
Carry over 50 lbs: Not required
Reach above shoulder height: Constantly
Reach at shoulder height: Constantly
Reach below shoulder height: Constantly
Controls & Equipment: Standard kitchen and office equipment and machines.
Other Physical Considerations:
Twisting: Not required
Crawling: Not required
Kneeling: Not required
Crouching: Not required
Climbing: Not required
Balancing: Not required
During an 8 hour day, Employee is required to:
Consecutive Hours Total Hours
Sit 2 4
Stand 3 7
Walk 1 2
Work Surface: Varies from Carpet, Tile, and linoleum and metal or wood counters.
Cognitive and Sensory Requirements:
Tasting & Smelling: Required
Access to Personal Health Information:
Specific Vocational Preparation Requirement: Completion of approved dietary manager training course is preferred. Employee is required to enroll and successfully complete the course after hire if certification has not been completed at the time of hire.
Other Training, Skills, and Experience Requirements: Employee must demonstrate on an ongoing basis the ability to develop and maintain good working relationships with co-workers and other departments.
Summary of occupational exposures:
Blood Borne Pathogens:
Tasks and procedures performed by employee involve risks classified by CDC as:
Category III: (Task/activity does not entail predictable or unpredictable exposure to blood.)
Specific Task Exposure:
General Resident Care: Blood, urine, feces, vomitus, wound exudate, semen/vaginal secretions, other body fluids – cerebrospinal, synovial, pleural, peritoneal, pericardial, amniotic.
Handling Soiled Linens and Clothing: Blood, urine, feces, vomitus, wound exudate, semen/vaginal secretions, other body fluids - cerebrospinal, synovial, pleural, peritoneal, pericardial, amniotic.
Cleaning Resident Rooms and Common Areas: Blood, urine, feces, vomitus, wound exudate, semen/vaginal secretions.
Refer to Exposure Control Plan for Additional information.
Other Considerations and Requirements: This is a supervisory position. Employee is required to handle employees in a manner that assists them in their ability to function effectively. Employee must be able to fill in as a cook or dietary aide if the need arises (see additional job descriptions). Employee may be asked to perform other duties not listed above. Such duties will be within the scope of the employee’s training and ability. Employee must wear a hair net or other equally protective garment when working around food. The employer reserves the right to modify this job description based upon the company needs.