Dietary Manager - Knoxville Center for Behavioral Medicine

I. JOB SUMMARY:
The Manager of Dietary Services shall be responsible for the daily management of the dietary
services.
II. MAJOR DUTIES AND RESPONSIBILITIES:
A. Program Development: The duties of the Manager of Dietary Services shall be in keeping with
accepted standards for the state employed and the rules and regulations of the Hospital.
B. The Director of Dietary Services shall:
1. Participate in regular conferences with the CEO/Administrator and heads of departments.
2. Be responsible for the selection, orientation, training, and supervision of food service
employees.
3. Make recommendations concerning the quantity, quality and variety of food purchased.
4. Be responsible for quality food production and service; and
5. Participate in conferences concerning the overall psychiatric treatment program.
C. Quality Improvement Rationale for Major Duties and Responsibilities (essential Functions):
1. Performance of this function is the reason that the job exists.
2. There are limited employees among whom the performance of this function can be distributed.
3. This function is highly specialized. The employees are hired for the skill/ability to perform
this function.
4. This function occupies a great deal of the employee's time.
5. Failure to perform this function may have serious consequences.
6. The function was performed by past employees and is performed by current employees.
III. DUTIES AND RESPONSIBILITIES:
A. Patient Care (Essential Function):
1. Interact with patients on an individual and group basis.
2. Provide nutrition for the patients as required/prescribed for the well-being of the patient.
3. Perform related duties as assigned.
B. Professional Responsibilities (Essential Function): The Manager of Dietary Services shall:
1. Orders for all diet instructions shall be ordered by the physician in writing.
2. A current diet manual approved by the medical staff and the dietary department shall be used by
the medical staff in prescribing diets and by the dietary department in fulfilling the diet order.
Teaching material for diet counseling shall comply with the established principles of the approved
current diet manual used.
3. The Manager of Dietary Services shall visit and counsel patients regarding their diets and
record in the patient's medical chart pertinent information related to the patient's diet.
4. There shall be written policies and procedures for food purchasing and storage, preparation,
service, sanitation, and safety.
a. Request supplies and equipment as evidenced by requisitions to the purchasing department.
b. Keep equipment safe and sanitary for use and in working order as evidenced by work orders for
any repairs.
5. At least three (3) meals shall be served daily approximately five (5) hours apart and no longer
than fourteen (14) hours between a substantial evening meal and breakfast. If the four (4) or five
(5) meal a day plan is in effect, meals and snacks shall provide nutritional value to meet the
recommended dietary allowances of the Food and Nutrition Board, National Research Council.
6. Follow the policies and procedures of the program.
7. Participate as a member of the multi-disciplinary treatment team attending patients, staffing
and treatment team meetings, and provide input in the development of treatment plan.
8. Attend regularly scheduled staff meetings to receive Hospital-specific information.

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9. Routinely demonstrate a sound understanding of and commitment to complying with JCAHO standards
for the Hospital.
10. Maintain good attendance, a professional appearance, and a positive punctuality history.
C. Quality Improvement (Important Function):
1. Consistently display cultural competence and sensitivity and ensure services provided and
incorporate patient specific dietary needs.
2. Participate in the program quality improvement process and utilization review.
IV. EDUCATION, TRAINING AND EXPERIENCE REQUIRED:
A. Education
1. Minimum Associate Degree in dietetics or Food Systems Management; or
2. Appropriate certification by Dietary Managers Association; or
3. Registration by the Commission on Dietetic Registration of the American Dietetic Association.
B. Training
1. Documented training related to the primary population served with the past year.
2. Eligible and acceptable to meet the expectations of the Hospital.
C. Experience
1. At least one (1) year experience in a like or similar environment with knowledge of codes and
regulations for safe food handling procedures in state employed.
V. PRIMARY POPULATION SERVED:
A. Patients
B. Facility
C. Special Needs
VI. MENTAL AND PHYSICAL DEMANDS:
A. Mental and Emotional Demands:
1. Ability to organize, coordinate and evaluate.
2. Ability to cope with anger/fear/hostility of others in a calm manner, manage altercations and
confrontations, and assist with problem resolution.
VII. WORKING CONDITIONS:
The job is subject to normal indoor working conditions with adequate lighting and ventilation.
Working with
patients who have the potential for angry, violent, or combative outburst.

Knoxville Center for Behavioral Medicine: Mission and Vision

We are committed to improve the quality of life of our patients by delivering personalized behavioral health in a safe and supportive environment. Our vision is to bring communities, families, and healthcare providers together to improve behavioral health, one patient at a time.

The Knoxville Center for Behavioral Medicine provides a comprehensive continuum of care for adults and geriatric patients with psychiatric, emotional, and addictive disorders We are pleased to partner with National Health Corporation (NHC), Tennova Healthcare, and The University of Tennessee Medical Center.

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