Dietary Services Manager in Norfolk, Virginia at ST MARYS HOME

The Dietary Services Manager is responsible for the overall operation and management of the Dietary Services Department to ensure the daily nutritional needs of individuals are met through the provision of safe, nutritious, palatable, and appropriate meals. The Dietary Services Manager plans, organizes, coordinates, and supervises all dietary operations, including meal production, menu planning, therapeutic diets, food purchasing, inventory management, sanitation, regulatory compliance, and the supervision of about 18 staff.

This position works closely with Nursing Services, Residential and Therapeutic Services, the Registered Dietitian, Human Resources, Staff Development, and other departments to support resident care, special events, and organizational objectives. The Dietary Services Manager ensures compliance with all applicable federal, state, local, USDA, and Intermediate Care Facility (ICF) regulations while maintaining high standards of food quality, safety, sanitation, and customer service.

Department Operations:

Plans, organizes, directs, and supervises the ongoing operations of the Dietary Services Department.

1. Assists the Registered Dietitian in developing menus that meet nutritional requirements, therapeutic diet needs, and special event requirements.
2. Plans and oversees preparation of regular, modified, therapeutic, and texture-modified diets, including IDDSI levels, tube feedings, and special nutritional programs.
3. Monitors and ensures adherence to approved menus, standardized recipes, portion control standards, and production schedules.
4. Oversees food preparation, meal labeling, meal distribution, and presentation to ensure quality and consistency.
5. Maintains accurate records of resident diet orders and special dietary needs, including food allergies, special textures, thickened liquids, formulas, and tube feeding requirements.
6. Provides dietary instructions and implements diet orders as prescribed by physicians and approved by the Registered Dietitian.
7. Maintains and updates dietary databases and records to ensure accuracy and regulatory compliance.

Food Purchasing, Inventory, and Equipment Management

1. Orders food, beverages, formulas, office supplies, equipment, and other departmental supplies to maintain adequate inventory levels.
2. Reviews invoices, verifies pricing, weights, and quantities, and processes documentation related to purchases and deliveries.
3. Conducts routine inventories and monitors stock levels to ensure uninterrupted operations.
4. Ensures proper storage, labeling, handling, and rotation of food and supplies in accordance with food safety standards.
5. Monitors kitchen equipment for efficiency, safety, and proper operation.
6. Coordinates equipment maintenance and repairs and recommends replacement of equipment as necessary.

Staff Supervision and Leadership

1. Interviews, trains, and coaches Dietary Services staff.
2. Prepares and manages employee work schedules to ensure appropriate staffing levels and operational efficiency.
3. Assigns daily duties and responsibilities, including food preparation, sanitation, dishwashing, inventory management, and kitchen cleaning activities.
4. Monitors employee performance and provides coaching, corrective action, and recognition as appropriate.
5. Conducts employee performance evaluations and establishes departmental and individual performance goals.
6. Ensures staff compliance with organizational policies, departmental procedures, safety standards, and regulatory requirements.
7. Promotes teamwork, accountability, professionalism, and a culture of service excellence.

Quality Assurance, Compliance, and Safety

1. Maintains the highest standards of sanitation, food safety, and infection prevention throughout the Dietary Services Department.
2. Implements and monitors compliance with food handling, storage, preparation, and sanitation regulations.
3. Conducts quality assurance activities and corrective action initiatives related to dietary services.
4. Ensures compliance with USDA School Meals and Snack Programs, ICF regulations, and all applicable federal, state, and local regulations.
5. Completes and maintains all required documentation and reporting for USDA reimbursement programs and regulatory agencies.
6. Establishes and maintains departmental policies, procedures, and protocols.
7. Promotes a safe work environment and ensures compliance with safety policies and procedures.

Financial and Administrative Responsibilities

1. Maintains records related to meal census, inventory, food costs, employee schedules, payroll, and departmental operations.
2. Reviews and submits staff payroll information through designated payroll systems.
3. Monitors departmental expenditures and identifies opportunities for operational efficiencies and cost savings.
4. Compiles reports and maintains documentation required for audits, inspections, and organizational reporting.

Collaboration and Organizational Support

1. Collaborates with Nursing Services, Residential and Therapeutic Services, and other departments to ensure coordinated care and nutritional support.
2. Works with Human Resources, Staff Development, and other departments regarding employee training and development.
3. Assists with planning and preparation of meals and refreshments for special events, meetings, and organizational functions.
4. Participates in meetings, committees, and quality improvement initiatives as assigned.
5. Performs other related duties as assigned.

Organizational Responsibilities

1. Fosters a culture of service excellence that anticipates and responds to the needs of individuals served.
2. Performs all duties in accordance with the highest ethical and professional standards.
3. Maintains compliance with required training, competencies, certifications, and licensure requirements.
4. Complies with all organizational, departmental, clinical, financial, human resources, quality, and safety policies and procedures.
5. Maintains confidentiality of sensitive information in accordance with HIPAA and organizational requirements.
6. Complies with all applicable federal, state, and local laws and regulations.

• Bachelor’s degree, or equivalent higher education in Food Service Management, Nutrition, Hospitality Management, Healthcare Administration, or a related field preferred.
• Minimum of three (3) years of progressively responsible experience in dietary services, food service management, healthcare food service, or a related field required.
• Supervisory or management experience required.
• Certified Food Service Manager certification required or obtained within organizationally established timeframes.
• Experience with therapeutic diets, IDDSI standards, tube feeding programs, and regulatory compliance in healthcare settings preferred.

Knowledge, Skills, and Abilities

1. Knowledge of dietary services operations, food production systems, nutrition principles, and therapeutic diets.
2. Knowledge of food safety, sanitation, USDA requirements, and healthcare regulatory standards.
3. Ability to interpret policies and regulations and implement effective operating procedures.
4. Strong leadership, staff development, and performance management skills.
5. Ability to coordinate multiple functions and activities efficiently.
6. Strong organizational, problem-solving, and decision-making skills.
7. Effective verbal and written communication skills.
8. Proficiency in Microsoft Office applications, including Excel.
9. Experience with electronic health records, dietary management systems, payroll systems, and healthcare software applications preferred.
10. Ability to maintain accurate records and prepare reports.

Work Environment

Work is performed primarily in an institutional kitchen and healthcare environment. Hazards may include exposure to hot surfaces, hot water, steam, sharp utensils, electrical equipment, cleaning chemicals, wet floors, and varying temperatures. Appropriate safety precautions and personal protective equipment must be used at all times.

Physical Requirements

1. Must be able to sit, stand, walk, bend, twist, stoop, kneel, crouch, reach, and perform repetitive motions throughout the workday.
2. Must possess sufficient visual, auditory, and verbal abilities to perform essential job functions.
3. Must be able to push and pull carts, racks, and food service equipment.
4. Must be able to lift and carry up to 35 pounds independently and greater weights with assistance or approved lifting devices.
5. Must wear approved attire and organizational identification while on duty.