As a regional network of skilled nursing communities, Palladian has current open positions in most areas of nursing, skilled therapy, administration, management, dietary, housekeeping, laundry, and other operations. Most of our locations have both full- and part-time opportunities available on a variety of schedules. We will work hard to accommodate your desired work schedule. We provide competitive wages and medical/dental/vision benefits, along with an attractive array of 401k and other benefits.

The overall purpose of the Dietary Manager position is to manage the preparation of meals and snacks for residents within guidelines of the facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Recruit, selects, trains, supervises, and retains a sufficient number of qualified staff to carry out the responsibilities of the facility’s dietary department.
• Maintain staff schedules and work assignments.
• Complete employee performance appraisals on a timely basis.
• Maintain and correct the job performance of employees through effective discipline.
• Supervise preparation and service of planned menus, nourishments, and supplements, per company policies and procedures and states and federal guidelines.
• Ensure food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines.
• Ensure staff adheres to sanitation policies and regulations.
• Schedule and/or conducts routine in-services for staff.
• Purchase dietary food and supplies within assigned budgets and through company approved distribution sources and vendors.
• Maintain financial records in accurate and timely manner.
• Ensure adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, test tray, meal satisfaction, and clinical audits) the dietary areas and practices for compliance with current regulations and policies
• Complete clinical duties and documentation accurately and timely as assigned with oversight from a Registered Dietitian and within individual state licensure laws (i.e., nutritional assessments, quarterly progress notes, progress notes on nutritional risk residents, MDSs, RAPs, care plans, discharge plans; conducts resident interviews; processes diet orders; tray ticket accuracy).
• Assist with nutritional education for residents, patients, families, and caregivers.
• Participate in various meetings and committees as appointed by the Administrator.
• Conduct job responsibilities in accordance with the Company's Code of Business Conduct, appropriate professional standards and applicable state/federal laws.
• Analyze data, reports, clinical documentation, and problems and develop workable solutions and goals.
• Interpret and implement written or oral programs, goals, objectives, policies, and procedures of the Dietary Department.
• Add, subtract, multiply, and divide in all units of measure and weight, using whole numbers, common fractions, and decimals.
• Maintain cooperative working relationships with residents, their families, vendors, community, and staff
• Respond to public inquiries and complaints in a tactful, effective manner
• Must be able to express self adequately in written and oral communication to communicate effectively with supervisor and staff members.
• Tactfully interact with personnel, residents, family members, visitors, and the general public.
• Communicate with residents based on whatever maturity level the resident is currently functioning.

EDUCATION AND EXPERIENCE REQUIREMENTS

The Dietary Supervisor must meet the following educational requirements:

• Be a clinically qualified dietician OR other clinically qualified nutrition professional (bachelor’s degree in nutrition or dietetics, completed 900 hours of supervised dietetic practice supervised by an RD)

OR

• Be a Certified Dietary Manager, or a certified food service manager, or have national certification for food service management and safety or has a minimum of an associate degree in food service management or hospitality
• One (1) year food service supervisory experience in a health care setting focusing on food management, diet therapy, and cost control preferred.
• Must be able to read, write, and speak the English language.