Certified Dietary Manager-MAPLE

DESCRIPTION OF POSITION
This job description is a record of the essential functions of the listed job. The job description
provides the employee, CEO, Human Resources, applicants and other agencies with a clear
understanding of the job, where it fits into the organization, and the skill and work requirements in
relation to other jobs. Jobs are always changing to some degree and the existence of the approved
job description is not intended to limit normal change and growth. The facility will make reasonable
accommodations to otherwise qualified individuals who are capable of performing the essential
functions of the job with or without reasonable accommodation.

POSITION SUMMARY
The Dietary Manager plans, directs, coordinates and supervises the dietary department
activities and operations including, but not limited to, procurement, receiving, storage,
preparation and menu planning for Coalinga Medical Center; and performs related work as
required. He/she directs all food service and nutrition activities in accordance with hospital
accreditation standards and maintains a clean, safe, sanitary kitchen.

POSITION QUALIFICATIONS
Registered Dietitian License or Certificate for a Hospital Dietary Manager required. A
certification in Food Safety administered by an approved and accredited food safety
certification exam. Knowledgeable of therapeutic and general diets and quantity food
preparation. Prior food service experience is necessary. Knowledge of basic safety,
sanitation and food preparation techniques and standards is required.

DUTIES AND RESPONSIBILITIES
• Develop and implement the Dietary Department operational goals, objectives, policies
and procedures of the Dietary Department.
• Develop work plans; assign work activities, projects and programs; monitor work flow;
review and evaluate work products and programs to determine compliance with health
regulations and budgetary constraints
• Maintain contact with food and kitchen supply vendors and purchasing agents in order
to make economical purchases and do long range menu planning.
• Oversee and/or direct the activities of workers engaged in the preparation, storage,
delivery and service of food; and ensure compliance with health regulations regarding
sanitary conditions in food storage, preparation and service, in kitchen and dining areas,
and in food service staff.
• Preparation of operating budget based upon approved departmental financial and nonfinancial objectives. Maintain required records, complete required regularly scheduled
financial reports to monitor financial results.
• Serve as a resource and ensure communication for administration and staff by
communicating new industry, nutrition and operational trends. Communication methods
include participation on committees, conducting department meetings and training
sessions.
• Participate in selecting, training, assigning and evaluating personnel; recommend and implement personnel actions such as promotions, transfers, discharges and disciplinary
measures.
• Develop and maintain professional relations through formal information communication
systems including meetings and reports, both written and verbal.
• Maintain established departmental policies and procedures, objectives, quality
assurance program, safety, environmental and infection control standards including
proper safety, sanitation and hygiene practices.
• Initiate and place orders for food stuffs, supplies, and other needs. Perform tasks relative
to receiving, inspecting, storing, distributing, and delivering the various food stuffs and
supplies ordered.
• Maintain departmental reports and record and collect statistical data for administrative
and regulatory purposes.
• Maintain all records involved in the purchasing function, such as bid sheets, food orders,
purchase orders, expediting forms, disbursement and receiving forms.
• Participate in administrative staff meetings and attends other meetings as assigned.
• Plan and direct the operations for all feeding facilities of the organization.
• Negotiate contracts with food service companies where appropriate.
• Cooperate with the Finance Department in billing, collecting, charging, reporting and
proper accounting for revenues from the sale of meals and in developing and maintaining
adequate safeguards for preventing losses.
• Advise and assist in planning food services for events being held at outside locations.
• Coordinate loading, delivery, and pickup of food carts on schedule.
• Oversees all aspects of the cafeteria including food distribution, payment, and
maintaining established policies and procedures.
• Prepare written documentation as required by the profession and the department.
• Assist with care and maintenance of department equipment and supplies.
• All other duties as assigned