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Dietary Manager HCC

Dietary Manager HCC
Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing the center and as directed by the Administrator\.Responsible for maintaining the Dietary Department in a clean, safe, and sanitary manner and provide nutritionally adequate meals in accordance with regulatory guidelines\.
1\.Interviews patient/family to obtain food preferences, habits, diet history and other pertinent nutrition information\.
2\.Completes appropriate clinical documentation in the medical record pertaining to the nutritional needs of the patient in accordance with the patient comprehensive assessment and care plan to comply with regulatory guidelines\.
3\.Prepares for visit from Registered Dietitian and comply with recommendations as outlined in company policies and procedures\.
4\.Reviews regular and therapeutic diet orders to ensure they are served as prescribed and in accordance to the menu\.
5\.Reviews and documents patient?s cultural backgrounds that may affect food consumption\.
6\.Monitors freezer/refrigerator temperatures in accordance with established procedures and make certain appropriate documentation is maintained\.
7\.Conducts inventory, purchases food/supplies and monitors receipt for compliance with organization?s standard of practice and regulatory guidelines\.
8\.Maintains the proper storage, preparation, distribution and serving of food under sanitary conditions in accordance with regulatory guidelines\.
9\.Supervises tray line service and conducts tray audits to ensure they are served as prescribed and in accordance with regulatory guidelines\.
10\.Follows procedures for serving partner meals to comply with company policies and procedures\.
11\.Supervises proper procedures for cleaning all kitchen equipment to include but not limited to carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine, coffee/ tea maker, and steam table\.
12\.Supervises the operation of all major equipment to include but not limited to the dish machine, garbage disposal, blender, mixer, steamer, meat slicer, fryer, steamer, ovens, and coffee/tea maker\.
13\.Monitors food production to ensure meals are prepared and served to maintain nutritive value in compliance with regulatory guidelines\.
14\.Maintain compliance with budgetary guidelines as outlined by company policies and procedures\.
Should possess, as a minimum, a high school diploma or its equivalent\.
Two \(2\) years? experience in a supervisory capacity in a skilled nursing care center, hospital or other related medical center\.
Must be certified in an accredited course in Dietetic training approved by the Association of Nutrition and Foodservice Professionals and/or the Academy of Nutrition and Dietetics\.
ADDITIONAL QUALIFICATIONS: \(Preferred qualifications\)
Customer service oriented\.Should have training in cost control, food management, and diet therapy and basic computer skills\.
Job Dietary
Primary Location South Carolina\-Estill
Schedule Full\-time
Shift 1st Shift
Job Posting Jul 20, 2018, 12:15:18 PM
Req ID: 1804427
PruittHealth is an Equal Employment Opportunity employer and does not discriminate in its personnel practices against its partners or qualified applicants for employment based on race, color, religion, sex, national origin or because he or she is an individual with a disability or a protected veteran.

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