Job Title: Dietary Manager II
Location with zip code: Manteno, IL- 60950
Duration: 14 Months
Pay rate/ Salary: $ 34.96/hr. on w2 without benefits
Roles and Responsibilities:
- Serves as manager of the homes Dietary Department.
- Promotes, plans, conducts, and reviews the education of the employees regarding topics related to food service operations, nutritional information, sanitation, regulations, policy, and requirements.
- Supervises staff in the proper storage of food.
- Conducts staff meetings at least monthly to include areas of discussion related to daily operations, safety, and sanitation, and in-service topics.
- Prepares, plans, and coordinates new employee orientation.
- Confers with medical staff and nursing personnel regarding resident disease process, possible nutritional interventions, and therapeutic diet needs.
- Maintains records or required daily food service activities and telephone calls for diet changes, request for supplements and resident requests.
- Maintains files or current diet prescriptions, ordering supplies of food as necessary and checks orders as received for accuracy.
- Plans and conducts all dietetic education and training programs to teach nutrition principles to dietary and nursing personnel.
- Directs and evaluates Dietary personnel in the preparation and serving of all meals, special diets, and required therapeutic foods.
- Prepares work schedules and associated documentation.
- Supervises the Dietary Department by guiding, directing, and evaluating personnel in the performance of their duties.
- Handles all areas of discipline process from counseling to hearings, and recommendations for disciplinary action according to the contract and union/management agreements.
- Reviews and approves the performance evaluations prepared by the Dietary Manger 1.
- Maintains, updates, and executes changes to personnel schedules.
- Processes personnel benefit time requests.
- Handles all daily department timekeeping responsibilities including submission of reports with completed overtime, and absence request forms.
- Reviews daily staff schedules, assigned duties, calls from staff that will not be present for duty.
- Serves as working supervisor.
- Assigns and reviews work.
- Provides guidance and training to assigned staff.
- Counsels staff regarding work performance.
- Reassigns staff to meet day-to-day operating needs.
- Establishes annual goals and objectives.
- Approves time off.
- Prepares and signs performance evaluations.
- Plans and directs all phases of a comprehensive food service program, including food preparation, serving/portion control, nourishments, and special functions.
- Directs the initiation and maintenance of proper health, sanitation, and safety standards in food preparation, serving and storage.
- Develops, maintains, and updates master menus for general, therapeutic, and special diets along with the Dietary Manager 1 to ensure all ADA and IDPH standards are met.
- Maintains standardized recipes that correlate with diets and consistencies offered to residents.
- Ensures recipes include proper serving size, temperatures, cool down and storage information according to HACCP principles and IDPH regulations.
- Ensures personnel utilize menus, diet spreadsheets, standardized recipes and good sanitation practices throughout production, meal service and cleaning.
- Supervises the tray line service on a regular basis to ensure trays are prepared correctly, food is at proper temperatures, portions of food are correct, and the trays are appealing and assembles in an orderly fashion.
- Ensures that all applicable state and federal regulations and standards pertaining to the Dietary Department are met or exceeded.
- Participates in management team meetings as quality measures, quality assurance, and others as assigned.
- Prepares Dietary Department budgets; manages budget appropriations.
- Develops and approves new policies for the Dietary Department.
- Consults to other departments in their policies regarding nutrition intervention
- Oversees the preparation of all Central Management surveys and documents for procurement of food, beverages, supplies, equipment, and other departmental needs.
- Coordinates activities of the Dietary Department with other facility departments and their functions as they relate to the nutritional requirements of residents.
- Works with other departments and outside organizations to coordinate special functions needing food service.
- Performs other duties as required or assigned that are within the scope of the duties enumerated above.
Minimum Qualification:
- Requires knowledge, skill and mental development equivalent to completion of four (4) years of college, with courses in dietetics.
- Requires two (2) years of professional experience in a large-scale food service program.
- For positions within the Department of Veterans Affairs, requires that the candidate should be a dietitian; or is a graduate of a dietetic technician or dietetic assistant training program, corresponding or classroom, approved by the American Dietetic Association; or is a graduate, prior to July 1, 1990, of a Department-approved course that provided 90 or more hours of classroom instruction in food service supervision and has had experience as a supervisor in a health care institution which included consultation from a dietitian; or has successfully completed a Dietary Manager's Association approved dietary manager's course; or is certified as a dietary manager by the Dietary Manager's Association; or has training and experience in food service supervision and management in a military service equivalent in content to the programs above.
Preferred Qualification:
- One (1) year experience supervising subordinate staff in preparing and serving general and special menus and performing other food service functions.
- One (1) year experience directing dietetic educational programs and teach food and nutrition principles knowledge of food service management with emphasis on food costs, ordering procedures, and fiscal accounting methods.
- One (1) year experience supervising quantity food preparation and cooking with economy and efficiency.
- One (1) year experience judging food materials and making estimates of requirements and requisitions needed for food, supplies, and equipment.
- One (1) year experience maintaining food service records and prepare related reports.
- Ability to maintain satisfactory working relationships with other employees of the department.
Requires Ability :
- Requires ability to pass a background check.
- Requires ability to pass a drug screen and pre-employment physical.
- Requires ability to meet all agency vaccine/health-related policies and guidance .
- Requires ability acquire and maintain Cardiopulmonary Resuscitation (CPR) certificate.
- Requires the ability to utilize office equipment, including personal computers.
- Requires ability to attend seminars, conferences, and trainings to stay current on methods, tools, ideologies, or other industry related topics relevant to the job duties.
- Requires ability to travel in the performance of duties, with overnight stays as appropriate.
- This position is considered medium work as defined by the U.S. Department of Labor (20 CFR 404.1567(c)). Medium work involves lifting no more than 50 pounds at a time with frequent lifting or carrying of objects weighing up to 25 pounds.
- Overtime is a condition or employment, and you may be required to work overtime including scheduled, unscheduled, or last-minute overtime.
- The conditions of employment listed here are incorporated and related to any of the job duties as listed in the job description.
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22nd Century Technologies, Inc.
Salary: $ 34.96/hr. on w2
Apr 18, 2025