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.

Manager must be customer/patient focused from the point of choice, the production and accuracy of the tray, to the delivery of the trays and delivery/execution of meals to CKs. Oversight of these services according to CMS/DPH policies, procedures and 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 into a positive and meaningful experience, while providing a safe and efficient quality care

• Works directly with Executive Chef and Director of Clinical Nutrition on menu development for the RSU/LTCH patients applying trends and seasonal changes
• Use forecasts, food waste records, and equipment records to plan the production of food, supplies, and equipment.
• Collaborate with clients, HRC staff, medical staff, vendors, and other service providers.
• Maintains communication with IT staff to ensure updates to Meditech and Computerized Menu system are maintained and efficient for meeting nutrition standards.
• Maintains oversight, in collaboration with Lead RD and Executive Chef and Sous Chef, of the computerized menu system so as to ensure each system is operating effectively in order to produce menu, meal tickets, production reports, snacks, supplements, and tally sheets for production for POD and Country Kitchens.
• Maintains awareness of current nutritional standards for patients in Rehab, and LTCCH Work with RD to ensure diet needs and plans are according to the physician’s orders. Ensure patient choices per regulatory standards. Communication with and support provided as needed with RD.
• Maintains awareness of CMS and DPH standards for Rehab, and LTCCH settings. Ensure corporate and OSHA safety standards are in compliance.
• Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences. Maintain up to date Serve Safe and any CEU certification requirements.
• Establishes procedures and programs necessary for the effective implementation of Department objectives with primary focus on Culinary Associates (CK and RSU Pod) and NAs teams.
• Educate and maintain oversight of CK Supervisors, Culinary Associates (CK and RSU Pod) and Nutrition Assistants in meeting the standards outlined for the meal service to the residents which meet the established guidelines for nutrition and sanitation requirements. .
• Ensures education completed timely for Nutrition Assistants and Culinary Associate (CK and RSU) team to meet hospital requirements, as needed by observation or PI project
• Ensures Household Supervisors, Jr. Sous, Nutrition Assistant and Culinary Associate Teams maintain appropriate and timely serve safe certification as required for the role.
• Ensures communication established with Nutrition and Culinary Associate (CK and RSU pod) team via holding or assigning regular huddles and team meetings.
• Seeks feedback from patients via Nutrition team (including Nutrition Assistants) and communicates to Culinary and Nutrition Team feedback re: meal services.
• Develops and manages an effective Quality Control and Performance Improvement Program
• Coordinate and implement initiatives that lead to the overall improvement of the RSU/ LTCH service line/household kitchens and customer/patient satisfaction.
• Fosters an environment where staff input is solicited, valued and incorporated into plans as much as possible.
• Interviews, selects and trains employees within the RSU and LTCH CK
• Develop and implement an introductory period training program for staff including an effective tracking system.
• Responsible for the creation and maintenance of assigned staff’s schedule and assignments.
• Work alongside Executive Sous Chef to coordinate and delegate assignments to staff to ensure that all necessary production and tasks for the service complete in a timely and appropriate manner
• Ensure that Kronos system is documented according to posted schedule. Manage absences and shortages in such a way as to maintain service while keeping overtime to an absolute bare necessity.
• Develop, implement and maintain necessary controls over areas of responsibility ensuring that all resources are utilized affectively and appropriately.
• Follow and ensure adherence to Culinary and Nutrition Policies including pertinent safety rules, uniform code, jewelry and personal hygiene, menu and diet standards, food presentation, customer service, equipment upkeep, sanitation standards, and state/federal regulations.
• Ensure that the temperature log system is maintained and followed up upon if results exceed boundaries.
• Resource planning process to ensure that the account is adequately staffed and within budget hours.
• Complete effective performance appraisals in a timely fashion. Provide performance improvement plans as needed. Counsel and instruct employees as necessary. Develop job expectations for each level of foodservice personnel
• Responsible for compliance with all Human Resource policies and procedures by all employees and ensures that appropriate Human Resource and Employee Relations initiatives are embraced and implemented within areas of responsibility.
• Establishes and maintains effective working relationships with other facility departments to provide a unified approach to patient care. Attend regular meetings with culinary and nutrition staff, peers and managers as assigned. Communicates with all department heads on matters of concern between departments.
• Serve when requested on interdepartmental committees
• Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.
• Communicate effectively in both written and verbal form.
• Demonstrates organizational skills, maintains awareness of legislation and regulations influencing the practice of standards of care.
• Completes assignments with minimal assistance and total follow up. Exercise initiative, seeking additional tasks and projects from supervisor. Accept assignments readily. Recognize problems independently and work toward improving systems and procedures.
• Contribute to the efficient and productive operation of the department.
• Demonstrates competence with data entry and access to the electronic medical record (if applicable).Maintains documentation in accordance with professional standards and guidelines (if applicable).Uses the computer as trained to access emails and other online resources
• Present department in a positive manner when dealing with visitors, patients and staff
• Perform additional related duties as required or as directed.
• Exemplify professionalism and exhibit values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center.

• • Must have Associate degree in related field with minimum three years of experience in healthcare culinary and nutrition experience required, with focus on leadership/ supervisory activities
  • CDM certificate or RD/LDN license required.
  • Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition, and ability to adapt to changing priorities and display good, sound judgment with a sense of humor. 
  • Superb organizational skills. Must have solid analytical skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.
  • Familiarity with principles of nutrition as related to menu planning and executing, presentation of quality food, high standards of food service, and basic principles of management.
  • Must be motivated to learn and flexible to change.
  • Computer literacy required; experience with Windows, Word, Excel, and databases.
  • 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