DIETARY MANAGER

Primary Scheduled Hours: Days, 80 hours per pay period

Summary

The Dietary Manager directs the activities of the Dietary Departments for the Hospital and Assisted Living Facilities, responsible for providing quality food service and nutritional care for the patient and resident population, visitors, guests, and hospital staff. Administers, plans, and directs department activities providing quality food service; establishes policies and procedures; and provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and staff utilization. Selects professional dietary staff and directs departmental education programs, coordinates interdepartmental professional activities, and acts as a resource person to staff and management on matters pertaining to dietetics. Participates in Continuous Quality Improvement (CQI) performance improvement activities and educates all staff members.

Essential Job Functions:

• Determines quality and quantity of food required; plans and prepares master menus, supervises the planning of menus for therapeutic diets, and controls food costs.
• Supervises food production and service programs, as well as departmental staff involved.
• Ensures food preparation for optimal nutrition (including attention to various patient age groups), economic handling of food, and efficient use of time.
• Plans menus, purchases food, and assigns duties for special functions such as medical staff meetings, board meetings, recognition dinners, and other hospital functions.
• Checks food for flavor, temperature, and appearance on a regular basis.
• Confers with other departments, such as medical staff and nursing, regarding the technical and administrative aspects of dietetic service.
• Evaluates supervisory staff on a regular basis according to prescribed guidelines; addresses performance issues according to standard procedure as required.
• Prepares the departmental budget on an annual basis.
• Makes frequent inspections of work, storage, and servicing areas to ensure regulations and directions governing dietetic activities are followed.
• Develops and prepares policies and procedures governing the handling and storage of supplies and equipment, sanitation, recordkeeping, and compiling of reports.
• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements, and promote efficient operation of the Nutritional Services Department.
• Develops standards of performance, determines areas of responsibility, assigns responsibility and accountability, and delegates authority to managerial, supervisory, and professional staff members.
• Reviews records and reports covering regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, daily ration cost computations, and inventory of equipment and supplies.
• Performs other related duties as assigned or requested.

Education Background and Experience Requirements

Minimum Education (Attested)

Bachelor's degree in related Food Service field, or equivalent relevant experience.

Required Licensure / Certification

State Food and Beverage card; Certified Dietary Manager; Dietitian; Certified Food Protection Manager Certificate (CFPM) that meets WAC 246-215-02107 within 60 days of hire.

Required Experience (Attested)

2 years of experience in managing food services.

Preferred Qualifications

Culinary experience in a healthcare setting.

Professional

Requirements

• Maintain regulatory requirements
• Report to work on time and as scheduled; complete work within designated timelines.
• Demonstrates the ability to adhere to the mission, ethics and goals of the District.
• Demonstrates the ability to communicate with patients, guests and staff in a courteous, respectful and helpful manner.

Compensation/How We Care For You:

Successful candidates typically begin between the beginning and midpoint of the compensation range dependent on qualifications/experience and receive compensation in increments increases annually.

Comprehensive benefit package including:

• Medical/Dental/Vision
• Retirement with a 6% dollar for dollar employer match
• Life and Disability Insurance
• AFLAC
• Flexible Spending Account
• Employee Assistance Program
• Bonus, if eligible upon Board approval
• Gym membership
• Tuition Reimbursement and Student Loan Repayment Opportunities

Newport Hospital & Health Services (NHHS) is committed to a diverse and inclusive workplace. NHHS is an equal opportunity employer and does not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.

NHHS employs only U.S. citizens and lawfully authorized non-U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services.

NHHS is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities.