Dietary Manager

The Dietary Manager is responsible for the operation, management, sanitation, and services of all Country Kitchens, Recuperative Services Unit (RSU), and POD services.

This position is employee-focused through engagement, hands-on support, training, and overseeing the Country Kitchen Supervisors, Nutrition Assistants, and Culinary Associates of all Country Kitchen, Recuperative Services Unit (RSU), and POD services. Oversight of the menu administration, production sheets, nourishments, and all quality concerns related to the process. Oversight these services according to facility policy, procedures, and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, temperature logs, and other quality reports.

Demonstrates a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life.  Strives to make every encounter with a patient a positive and meaningful experience while providing safe and efficient quality care

Tuesday-Thursday 8 am-4:30 pm and Friday – Saturday 11 am-7:30 pm

Position Responsibilities:

• Operation Management:

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and, when necessary, terminate employees
• Develop job descriptions and job duties for each level of food service personnel
• Develop work schedules to ensure adequate staff to cover each shift •
• Create and monitor budgets for a cost-effective program 
• Use forecasts, food waste records,  and equipment records to plan the production of food, supplies, and equipment
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff, medical staff, vendors, and other service providers

• Foodservice Management
  • Specify standards and procedures for preparing food
  • Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
  • Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met
  • Manage the preparation and service of special nourishments and supplemental/ snack feedings
  • Assure that foods are prepared according to production schedules, menus, and standardized recipes
• Regulatory Oversight:

• • Apply the organization's safety standards and promote safety implementation according to OSHA protocols
  • Maintain and update emergency food, supplies, and preparedness in compliance with the Center of Medicare and Medicaid Services (CMS) guidelines.
  • Organize and maintain a comprehensive sanitation practice and food safety program at Hebrew Rehabilitation Center Roslindale and Newbridge campus to ensure compliance with Center Medicare and Medicate Services (CMS), local Department of Public Health (DPH) official, and Infection Control guidelines.
  • Establish, coach, and maintain the implementation and training of the ServSafe Manager and ServSafe Food Handler certification program  provided to all managers, supervisors, and staff

• Nutrition and Medical Nutrition Therapy
  •  Process new diet orders and diet changes; keep Computrition diet orders updated and accurate to medical order
  •  Ensure patients have a choice in menu items as much as possible
  •  Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
  • Communication with and support provided as needed with a registered dietitian.

Qualifications

• Must have an Associate degree in a related field with a minimum of three years of experience in healthcare culinary and nutrition expertise required, with a focus on leadership/ supervisory activities
• CDM certificate or RD/LDN license required.
• The candidate must be professional, proactive, collaborative, conscientious, and results-oriented. They must also have an optimistic demeanor, excellent oral and written communication skills, good intuition, and the ability to adapt to changing priorities. The candidate must also display good, sound judgment with a sense of humor. 
• Familiarity with nutrition principles related to menu planning and execution, presentation of quality food, high standards of food service, and basic management principles.
• Must be motivated to learn and flexible to change.
• Computer literacy and experience with Windows, Word, Excel, and databases are required.
• Thorough knowledge of general food service operations, emphasizing food service training, development, and supervisory techniques. 
• Must be ServSafe certified within the first six months of employment