Dietary Manager

Qualification Requirements

• Associate Degree in Food Service or equivalent and previous work experience in health care dietary management required. Supervisory experience required.
• Certifications Required: Certified Dietary Manager Certification or equivalent, Quantity Food Preparation Class Completion or experience in menu creation, Food Sanitation Certification for HACCP or attain certificate, Certified Food Protection Professional (CFPP) – level 2 or attain certificate (state law).
• Knowledge of OSHA management, Infection Control, equipment safety, personal protective equipment, lockout/tag out, general safety principles, hazard communication, and MSDS is required.
• Experience in food ordering, food quality control, state and federal Food Code regulations and HACCP required.
• Possesses strong verbal and written communication skills as well as strong leadership skills. Possesses computer skills with a working knowledge of Microsoft Office applications – Word, Excel and Outlook.
• Is committed to the philosophy, goals, and objectives of Hospice of Northwest Ohio.

Essential Job Responsibilities

• Oversees food preparation and presentation to ensure balanced nutrition and variety of selection with the goal of enhancing the lives of hospice patients; Schedules and maintains food operations for 24/7. Communicates with nurses/patients to accommodate patients’ wishes and needs.
• Designs and prints weekly patient menus as needed. Enters menus into our point of sale system, currently Square.
• Leads by example and upholds the culture, standards and values of the agency.
• Conducts regular staff meetings and in-services and ensures the maintenance of a clean, sanitary, safe work area per regulations.
• Monitors/maintains food handling and storage to ensure compliance with regulations.
• Maintains appropriate State, County and City licensures where applicable.
• Assists new employees complete the Employee Health Agreement from the local health department & helps them obtain a ServSafe Level 1 Certification within the first 90 days.
• Maintains an inventory of food and equipment required for food service. Monitors food supplies and oversees ordering as needed.
• Assists with planning and carrying out of special events involving the services of the kitchen and staff.
• Works appropriately with the Facility Department for delivery and installation of equipment.
• Prepares and maintains written policies and procedures for all aspects of kitchen operation: scheduling, food preparation, storage, handling, inventory, etc. Holds staff accountable to follow all procedures.
• Evaluates financial statements, processes invoices for products and services of the kitchen, and manages expenses to budget. Identifies and initiates opportunities to improve quality and increase efficiencies.
• Provides direct supervision of assigned staff and holds employees accountable to established agency performance standards. Monitors staff productivity; provides regular performance feedback; conducts annual performance evaluations and creates a bi-weekly employee schedule incorporating holiday and weekend rotations.
• Ensures the effective and positive communication of agency information and goals.
• Responsible for ensuring self and staff learn and utilize technology made available by the agency to increase efficiency, communication and performance of duties.
• Responsible for meeting standards set by Joint Commission and other external organizations, as well as standards set internally by administration and others that relate to this position.
• Performs other duties as assigned.

Working Conditions

• Normal commercial kitchen environment, temperatures and lighting.
• HNO is a 24/7 operation with two full food service kitchens. This position oversees operations at both facilities.
• Subject to frequent going in and out of coolers and freezers.