Dietary Manager Assistant

Join us at The Village of Hamilton Pointe as an Assistant Dietary Manager

If you are looking for a career that can make a difference, then The Village of Hamilton Pointe is the place for you. Our work family is made up of a variety of talented and committed team members who are dedicated to making a difference in the lives they serve. Each employee contributes their unique skills and abilities with the key goal of enabling our residents to reach and maintain their highest functional abilities. Every job matters at The Village of Hamilton Pointe. We believe in what we do and know our hands make a difference.

As member of our facility, look at what benefits you can enjoy:

• Competitive starting wage with additional pay for experience
• $1,000 new employee referral program
• Paid life insurance
• 401k opportunities after your first year
• DailyPay! Work today, get paid today!
• Monthly Celebrations and recognitions
• Medical, Vision and Dental Insurance 
• $5,000 Tuition Reimbursement Per Year 
• Quarterly Education Bonus

Dietary Manager Assistant Primary Responsibilities

The primary purpose of this position is to assist in managing dietary operations primarily through clinical documentation in the form of nutrition assessments, routine quarterly, annual and significant change progress notes, MDS dietary completion and plan of care documentation for all residents.

Dietary Manager Assistant Essential Functions

• Assisting with the oversight and management of the dietary process within the facility through accurate clinical documentation. This includes:
  • Documenting resident nutrition goals and approaches;
  • Utilizing services of the Consultant Dietitian for development of the menus, therapeutic modification, recipes, resident assessments and residents at nutritional risk;
  • Interacting with residents concerning their diet orders;
  • Entering admission notes in medical chart (within 48 hours) documenting diet order and facility’s ability to meet the order as well as preferences;
  • Beginning admission assessment;
  • Collaborating with Consultant RD to identify resident problems, set goals and address MDS requirements;
  • Attending Care Plan meetings and Nutrition At Risk meetings;
  • Following up on the implementation of recommendations from the Consultant RD;
  • Assuring that State/Federal regulations are met;
• Preparation/serving of residents’ daily meals and maintaining kitchen area when time permits. This includes:
  • Preparing quality food products according to standardized recipes and menus;
  • Suggesting menu changes and alternate items to utilize leftovers and other supplies;
  • Tasting and smelling food to determine quality and palatability;
  • Ensuring proper preparation, portioning and serving of foods according to standardized recipes;
  • Maintaining and recording assigned temperatures daily;
  • Directing and supervising Dietary Aides as appropriate;
  • Having food ready at the specified time and beginning meal service on time;
  • Following temperature regulations in preparing, serving and storing foods;
  • Using and cleaning institutional equipment;
  • Ensuring supplies have been replenished in work areas as necessary;
  • Being involved in tray set up and delivery of meals;
  • Attending and participating in in-service educational classes, department meetings and all staff in-services;
  • Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times; &
  • Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system.
• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy 
• Performing other duties as assigned by the Administrator or as advised by the Consultant Dietitian

Dietary Manager Assistant Qualifications

• Have an understanding of dietary procedures and practices.
• Have interpersonal and managerial skills such as:
  • The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
  • Must be able to read recipes and menus
  • Have organized, neat work habits.
  • Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.
  • Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel;