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Job description
JOB SUMMARY
Responsible to plan, organize, develop, educate, and direct the overall operation of the Dietary Department in accordance with current Federal, State, and local standards, guidelines and regulations, facility policies and as directed by the Administrator.
QUALIFICATIONS
Licensed Registered Dietitian, or other clinically qualified nutrition professional (as defined by CMS F (a)(1) ) or meets one of the following:
Has received certification as a Certified Dietary Manager.
Has similar national certification for food service management and safety from a national certifying body; or
Has an Associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning.
If hired prior to Nov. 28, 2016, must become a CDM by Nov. 28, 2021. If hired after Nov. 28, 2016, must become a CDM by Nov. 28, 2021.
Must possess a current/valid Sanitation Certificate or be willing to take the necessary educational course to obtain one.
Current knowledge and application of Federal and State Long-Term Care (LTC) Food and Nutrition Services regulations.
Must be able to read, write, and speak the English language in an understandable manner.
Must possess the ability to make independent decisions when circumstances warrant such action that are in the best interest of the residents, staff, and families.
Must possess the ability to deal tactfully with residents, family members, visitors, personnel, government agencies/personnel and the general public in a professional manor.
Must possess leadership ability and a willingness to work harmoniously with other personnel.
The ability to accept and utilize professional supervision, consultation and in- service training/educational opportunities.
Must demonstrate the ability to handle confidential data with professional discretion.
PHYSICAL REQUIREMENTS
Must be able to move intermittently throughout the workday.
Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, family members, personnel, and support agencies.
Must be in good general health and demonstrate emotional stability.
Must be able to cope with the mental and emotional stress of the position.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people.
May be required to lift, push, pull, and move equipment, supplies, etc. in excess of fifty (50) pounds throughout the day.
Must be able to taste and smell food to determine quality and palatability.
Is subject to exposure to infectious waste, diseases, conditions, etc., including exposure to the (HIV) AIDS and Hepatitis B viruses.
ESSENTIAL FUNCTIONS
Ensure that established departmental policies and procedures are followed
Attends and actively participates in resident care plan conference
Assess nutritional status of each resident per standards of care
Recruit, interview, and select FNS personnel with the approval of the Administrator
Schedule department work hours, personnel, work assignments, etc. to expedite work
Complete performance evaluations timely
Assure that the FNS personnel are performing required duties, obtain all appropriate credentials and training, and follow all approved procedures
Plan, conduct, and participate in in-service education programs
Orient new employees to the facility, his/her department, and its policies and procedures
Recommend to the Administrator the equipment and supply needs of the department
Place orders for food, equipment, and supplies, as necessary following established budgetary guidelines approved by the Administrator
Inspect food storage rooms, utility/janitorial closets, etc. for upkeep and supply control
Process diet changes and new diets as received from nursing department
Review resident food concerns from Resident Food Committee or Resident Council and make written report to the Administrator of proposed intervention
Interview residents, or family members, to obtain diet history and food preferences
Maintain an up-to-date list of all diets, blue cards, nourishment list, resident preferences, and resident diet census
Complete MDS section and corresponding CAA’s, triggers, and care plans, to establish a workable nutrition plan for each resident
Visit with residents and/or family to evaluate their acceptance of meals served
Review Meal Monitoring Form and document on those residents identified to have decreased oral intake or an unusual eating pattern
Assure that stock levels of food supplies are maintained at adequate levels
Ensure that all personal operate dietary equipment in a safe manner
Work with Corporate management team as necessary and implement changes as recommended
Development, maintain, and implement the facility’s Quality Assurance Program
Attend department head meetings, Infection Control meetings, Quality Assurance Meetings, etc. as directed
Supervise, educate, counsel and discipline FNS personnel as needed.
Perform rounds on a daily basis to guarantee all forms are completed, food temperatures are accurate, all equipment is functioning properly, all food items are labeled and stored properly, etc.
Supervise all dining rooms for proper service of diets, portions, temperatures, sanitation, etc.
Perform other related duties as assigned
GENERAL BENEFITS:
Paid Holidays
Paid Sick Time
Paid Time Off
Retirement / Pension Plan
Health Insurance
Dental Insurance
Life Insurance
Vision Insurance
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Who can apply
Review the original listing for work authorization, qualifications and employer requirements.