IVH-M DIETARY MANAGER I (UMP)

Essential Functions

• Serves as assistant manager of a food service program.
• Assists the Dietary Manager II in the planning and directing of all phases of a comprehensive food service program, including preparation, production, serving, storage, and all other food services.
• Serves as designated supervisor.
• Directs staff in preparing and serving general and special diets and performing other food service functions.
• Plans weekly agendas and conducts in-service meetings with dietary staff.
• Conducts and completes quarterly, annual, significant change and tube feeding assessments as part of the MDS/Care Plan requirements within required time frames.
• Works with other departments and organizations to coordinate special functions needing food services.
• Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

Minimum Qualifications

• Requires knowledge, skill, and mental development equivalent to the completion of four (4) years of college with courses in dietetics
• Requires one (1) year of professional experience in a large-scale food service program
• 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.

Qualifying state employees in the employee Upward Mobility Program, may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the stated requirements for this class.

Preferred Qualifications

• 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.
• 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.

Conditions of Employment

• 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.