POSITION SUMMARY: Responsible for assuring the nutritional well-being of all residents. Responsible for the overall direction and supervision of the Dietary Department personnel and food production. Prepares and administers department budget.
ESSENTIAL POSITION FUNCTIONS
A. Job Knowledge and Role Responsibilities:
Demonstrates knowledge of age specific developmental factors of adult and geriatric residents.
Demonstrates knowledge, skills and techniques necessary to prepare meals for residents with the following needs: regular and therapeutic diets along with consistency modifications.
Attends all mandatory inservices by employee's anniversary date.
Develops and implements operational methods and techniques to provide maximum efficiency within budget allowances for food, staffing and supplies.
Establishes departmental procedures in accordance with state regulations and administrative policies and develops standards for organization and supervision of dietary serv
Monitors all costs associated with Dietary Department and maintains accurate records of invoicing in order to report month-end costs, statistics and monitor year-to-date expenses. Responsible for maintaining the departmental budget.
Maintains records and compiles accurate reports essential to the operation and regulations regarding dietary service.
Determines quality and quantity of food required to meet menu specifications, provides standardized recipes, orders items needed and controls food production and waste.
Orders and maintains food and supply inventories and accounts for all deliveries.
Demonstrates knowledge in hiring and scheduling adequate staff. Provides staff with inservice education and orientation programs. Directs and oversees supervision, evaluation and conferencing of all dietary personnel.
Prepares weekly staffing schedule according to established guidelines.
Inspects all work, storage and serving areas to determine compliance with dietary regulations and policies, including sanitation, safety and proper handling procedures.
Is responsible to ensure that each resident's nutritional status is assessed, records of diet orders are maintained to include weight and medical conditions relevant to dietary needs.
Responsible for proper portion control and food production to ensure adequate nutritional intake and control of costs. Monitors meal service and conducts meal rounds.
Ensures that appropriate diets are served to all residents according to current written physician diet orders. Ensures that each resident's preferences and intolerances are current and monitored.
Responsible for the liaison between the Dietary Department and other departments and coordinates communication between the residents, the Dietary Department and the physicians.
17. Oversees maintenance of resident files, diet orders and census. Ensures that all residents' nutritional concerns are communicated to the Consultant Registered Dietitian.
Plan menus and monitors plate waste.
Ensures that resident care conferences are attended and progress notes on each resident are in the medical record per regulations and/or as medical conditions dictate.
Plans and coordinates all special resident/family/staff food service activities.
Maintains sound customer service principles and responds to and adequately resolves complaints, and concerns of residents and families with regard to dietary services.
Arranges inservice education programs as appropriate for other staff.
Works with the Administrator in maintaining established dietary standards.
Demonstrates ability to adjust shift assignments to meet resident and facility needs.
Communicates and observes the Corporate Compliance Program effectively and complies with Code of Conduct when performing work functions.
B. Role Responsibilities ? Interpersonal Skills
Is aware of, and adheres to, Resident?s Bill of Rights and Confidentiality of Resident Information.
Interacts with residents, family members, co-workers, clinical and ancillary staff in non-judgmental, supportive and calm manner.
Addresses resident and family satisfaction issues immediately by reporting them to the Supervisor in a professional manner.
Is aware of Resident Abuse Reporting Law.
Participates as assigned in the orientation of new staff and demonstrates a positive, helpful and enthusiastic attitude.
C. Role Responsibilities - Safety
Demonstrates ability to locate emergency equipment (i.e. fire extinguisher).
Understands and demonstrates knowledge of role in Fire and Disaster drills.
Demonstrates ability to identify and respond appropriately to potential behavioral outbursts.
Uses and trains staff on safety use of facility equipment.
Follows established safety rules/accident prevention.
Maintains a safe and sanitary work environment by ensuring proper maintenance of all equipment and directing a departmental cleaning schedule.
D. Role Responsibilities - Infection Control
Maintains proper food and freezer storage.
Demonstrates proper handwashing techniques.
Maintains proper food handling techniques and ensures glove usage as appropriate.
Disposes of waste properly.
Understands and maintains kitchen sanitation procedures.
Ensures appropriate food temperature.
Follows procedures regarding compliance with departmental dress code.
E. Role Responsibilities - Resident Dignity
Addresses residents in a respectful manner.
Discusses confidential resident information in appropriate areas only.
F. Other Duties as Assigned by Administrator and/or Designee.
G. Physical Requirements:
?Occasionally? equals approximately 1% to 33% of the workday, ?Frequently? equals approximately 34% to 66% of the workday, and ?Continuously? equals approximately 67% to 100% of the workday (typical full-time workday is 7.5 hours).
Sit - 0 to 1 hours per day
Stand - 4 to 5/6 to 7 hours per day
Walk - 4 to 5 hours per day
Bend/Stoop - Continuously
Squat/Crouch/Kneel - Occasionally
Crawl - Occasionally
Reaching - Continuously
Balancing - Continuously
Pushing/Pulling - Continuously
Climbing - Occasionally
Up to 34 pounds - Frequently
35 to 50 pounds - Frequently
51 to 100 pounds - Occasionally
100+ pounds - Occasionally with assistance*
* Assistance can include mechanical devices, equipment or human assistance.
SUMMARY OF QUALIFICATIONS
Demonstrates ability to supervise and direct others.
Must be at least 18 years of age.
Maintains in-house confidentiality
Professional Qualifications: a) Has a baccalaureate degree with major studies in food and nutrition, dietetics or food service management; has one year supervisory experience in the dietetic service of a health care institution; or b) Is a graduate of a dietetic technician training program, corresponding or classroom, approved by the American Dietetic Association with one year supervisory experience in Food Service Management; or c) Is a graduate of a state-approved course that provided 90 or more hours of classroom instruction in food service supervision with one year supervisory experience in Food Service Management.
Meets health assessment requirements, including two stage Mantoux skin test.
Must be capable of performing the essential functions of the job, with or without reasonable accommodations.
Must be able to communicate in English, both verbally and in writing, and possess sufficient communication skills to perform the tasks required.
This organization reserves the right to revise the essential position functions as the need arises.
Associated topics: administrative assistant, administrative officer, administrative staff, assist, chief operations officer, document, front desk, front office, operations director, records management
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.