| Job Title |
Dietary Manager |
| Job Description |
Directs And Coordinates Food Service Activities Of Hospital,
Nursing Home, Or Related Facility: Confers With Dietitian, Chief
(profess. & Kin.) 077.117-010 To Ensure That Menus And
Department Policies Conform To Nutritional Standards And
Government And Establishment Regulations And Procedures. Reviews
Patient Diet Information And Discusses Requests, Changes, And
Inconsistencies With Patient, Professional Staff, Or Resident
Food Committee. Plans And Coordinates Through Subordinate
Supervisors, Such As Kitchen Supervisor (hotel & Rest.)
319.137-030, Standards And Procedures Of Food Storage,
Preparation, And Service; Equipment And Department Sanitation;
Employee Safety; And Personnel Policies And Procedures. Inspects
Food And Food Preparation And Storage Areas, Using Thermometers
And Knowledge Of Health And Sanitation Regulations. Tastes,
Smells, And Observes Food To Ensure Conformance With Recipes And
Appearance Standards. Attends Meetings With Employees, Union,
Establishment, Administrative, Or Regulatory Personnel To
Discuss Regulations, Procedures, Grievances, And Recommendations
For Improving Food Service. Computes Operating Costs For Own
Information And For Information Of Administrative Personnel. May
Be Required To Have Competency Certificate.
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