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Dietary Manager

1. Job Summary: The Dietary Manager provides the overall management of the dietary/food service to the Oak Street campus to ensure quality food and nutritional services to clients. The Dietary Manager supervises kitchen staff, maintains work schedules, helps develop menus, ensures compliance with regulatory requirements, and collaborates with program and health office staff to ensure individual client dietary and health needs are maintained.

2. Conditions of Employment: The Dietary Manager must pass a Minnesota Department of Human Services background check and must be able to maintain that eligibility. S/he must be able to maintain work status based upon his/her health, including either a negative Mantoux or a release to continue providing services from his/her physician. Upon hire, s/he must be able to prove that s/he has valid work status. The Dietary Manager must have Dietician or Certified Food Protection Manager (CFPM) certification.

3. Reporting Responsibilities: The Dietary Manager reports to the Operations Manager. S/he directly supervises all dietary staff.

4. Internal Contacts: The Dietary Manager will potentially interact with any and all staff members and the people Laura Baker Services Association supports. Primary contacts will be with direct support staff, OSSMT members, OSS Health office and the Director of Oak Street Services.

5. External Contacts: The Dietary Manager may interact with any and all constituents of LBSA. Primary contacts will be the food service provider/vendor and the registered dietician.

6. Responsibilities and Duties: The Dietary Manager is responsible to ensure that the following responsibilities are completed promptly and to the best of his/her abilities:

Directing:

• the overall purchasing, production, and service of food in a timely manner.

• the receipt, storage and issue of food products and maintains inventory.

Training:

• staff and clients involved in meal service.

• all facility staff in Prader-Wille Syndrome.

Maintaining:

• work schedules.

• security in the kitchen area.

• standardized recipe file and ensures guidelines are followed.

• safe and sanitary conditions in the kitchen area.

Ensuring:

• kitchen is in compliance with federal and state regulations.

• that client rights are upheld in meal service.

• accuracy of diet orders received against Drs. orders and diet orders are followed by dietary staff.

• all personnel are carrying through on sanitation/safety standards.

Monitoring:

• food preparation to ensure quality food preparation.

• entire therapeutic nutrition system to ensure optimum nutrition is obtained for all clients.

• food intake of clients. Addresses problems with Consultant Dietitian and/or nursing service.

Developing:

• menu with the assistance of a consultant RD.

• initial nutritional care plan with the assistance of the Consultant Dietitian and reviews quarterly.

• Assists in food service policy and procedure development.

7. Knowledge and Education: The Dietary Manager must have attended required courses in food sanitation and safety and is licensed with the MN Department of Health including being a Certified Food Protection Manager (CFPM) and/or Dietician certification. Additionally, s/he must have a basic understanding of social service agencies, public and private.

8. Skills and Abilities: The Dietary Manager must have a basic understanding of working with developmentally disabled people, meal service management, quality food preparation and therapeutic nutrition. S/he must possess leadership qualities to be able to secure the cooperation of facility staff and clients involved in the meal service.

S/he must be able to manage multiple priorities successfully, have excellent time management skills, and be highly organized. S/he must possess good written and oral communication skills. S/he must understand the principles of confidentiality and professional behavior and be diligent in maintaining confidentiality and professional behavior at all times and in all situations.

9. Experience: The Dietary Manager must have experience managing food service staff in a health care setting focusing on food management, diet therapy, and cost control.