Dietary Director

Job Description

Job Description:\n\nJob DescriptionDietary Manager/Director of Dietary Purpose of Your Job PositionThe primary purpose of your job position is to plan, organize, develop, and direct the overall operation of theNutritional Services/Food Services Department in accordance with current federal, state and local standards,guidelines, and regulations governing our Facility, and as may be directed by the Administrator, to assure that qualitynutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department ismaintained in a safe, and sanitary manner.Duties and ResponsibilitiesAdministrative FunctionsPlan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food ServicesDepartment, its programs, and activities.Coordinate food services and activities with other related departments (i.e., Nursing, Environmental,Activity and Social Services, etc.).Assist in developing and maintaining written food services policies and procedures.Assist in developing and maintaining written job descriptions and performance evaluations for each levelof food services personnel.etc., as necessary.Direct the food services staff in the development and use of departmental policies, procedures, equipment,supplies, etc.Assume the responsibility of obtaining, maintaining, and filing material safety data sheets (MSDSs) forhazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff isaware of and knowledgeable of MSDSs.Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., toassure control of equipment and supplies.and make recommendations to the Administrator.Develop and maintain a file of tested standard recipes.Keep abreast of economic conditions and situations and recommend to the Administrator adjustments infood services that assure the continued ability to provide daily food services.Make written and oral reports and recommendations to the Administrator, as necessary or required,concerning the operation of the Nutritional Services/Food Services Department.Submit accident and incident reports to the Business Office within twenty-four (24) hours after theiroccurrence.Assume administrative authority, responsibility, and accountability of supervising the NutritionalServices/Food Services Department.Review and assist in developing a plan of correction for food services service deficiencies noted duringsurvey inspections and provide a written copy of such to the Administrator.Process diet changes and new diets as received from nursing services.Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-relatedfood services functions to ensure that tasks involving potential exposure to blood or body fluids are properlyidentified and recorded.Review departmental complaints and grievances from personnel and make written reports to theAdministrator of action(s) taken.Assist in developing and implementing a food services service organization structure.Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plansof action to correct food services deficiencies.Assist in developing, implementing, and maintaining an ongoing quality assurance program for theNutritional Services/Food Services Department.Assist the Discharge Planning Coordplan.Participate in Facility surveys (inspections) made by authorized government agencies.Interview residents or family members, in a private setting to obtain diet history.ParticiAssist in developing methods for determining quality and quantity of food served.Ensure that charted food services progress notes are informative and descriptive of the services providedEnsure that menus are maintained and filed in accordance with established policies and procedures.Maintain an adequate liaison with families and residents, as necessary.Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary forcomplying with current standards and regulations and that will provide assistance in maintaining qualityfood service.Involve the resident or family in planning objectives and goals for the resident, in a private setting.Assist in planning regular and special diet menus as prescribed by the attending physician.Assist in developing diet plans for individual residents.Review therapeutic and regular diet plans and menus to assure they are iorders.Review the food services requirements of each resident admitted to the Facility, as may be required, andMeet with administration, medical and nursing staff, as well as other related departments in planning foodservice programs and activities.Ensure that residents are offered a nourishing snack at bedtime.Personnel FunctionsAssist in the recruitment, interviewing, and selection of food services personnel.Ensure that appropriate identification documents, background, and security checks, etc., are complete andare provided to the HR Delegate prior to or upon the employee reporting to work.Determine departmental staffing requirements necessary to meet the Nutritional Services/Food Servicesneeds and assign a sufficient number of food services personnel for each tour of duty.Recommend to the Administrator the number and level of food services personnel to be employed.Schedule department work hours (including vacation and holiday schedules), personnel, work assignments,etc., to expedite work.Delegate administrative authority, responsibility, and accountability to other food services personnel asdeemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).Counsel and discipline food services personnel, as requested or as necessary.Terminate employment of personnel when necessary, documenting, and coordinating such actions withthe HR Delegate and/or Administrator.Assist in standardizing the methods in which food services tasks will be performed.Review and check competence of food services personnel and make necessary adjustments or corrections,as required or that may become necessary.Maintain a productive working relationship with other department supervisors and coordinate foodservices to assure that daily food services can be performed without interruption.Ensure that appropriate identification documents are presented prior to employment and that such recordsAssist in establishing a food service production line, etc., to assure that meals are prepared on time.Monitor absenteeism to ensure that an adequate number of food services service personnel are on duty atall times.Conduct departmental performanceReport occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals indents.Staff DevelopmentAssist in the development of and participate in the planning, conducting, and scheduling of timely in-service-educatedNutritional Services/Food Services Department.Assist in developing, implementing, and maintaining an effective orientation program that orients the newemployee to the department, its policies, and procedures, and to his/her job position and duties.Provide leadership training that includes the administrative and supervisory principles essential for theNutritional Services/Food Services Department.Encourage the food services staff to attend and participate in training programs. Schedule times asappropriate.Assist support services in developing, implementing, and conducting in-service training programs that relateto the Nutritional Services/Food Services Department.Attend and participate in continuing educational programs designed to keep you abreast of changes in yourprofession, as well as to maintain your license on a current status.Ensure that all food services personnel attend and participate in annual in- service training programs (e.g.,OSHA, TB, HIPAA, Abuse Prevention, etc.).Ensure that food services personnel are trained to use labels and MSDSs to recognize hazards and to followappropriate protective measures.Safety and SanitationAssist in developing safety standards for the Nutritional Services/Food Services Department.Monitor food services service personnel to assure that they are following established safety regulations inthe use of equipment and supplies.Ensure that food services service work areas are maintained in a clean and sanitary manner.Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitarymanner.Ensure that food services personnel performing tasks that may involve exposure to blood, body fluids,infectious materials, and hazardous chemicals participate in appropriate in-service training programs priorto performing such tasks.Ensure that all food services service personnel follow established departmental policies and procedures,including appropriate dress codes.Ensure that food services service personnel participate in and conduct all fire safety and disasterpreparedness drills in a safe and professional manner.Assist the Infection Control Committee in the development, implementation, and revision of food servicesaseptic and isolation techniques.Ensure that appropriate protective clothing and devices are readily available for handling infectious wasteand/or blood or body fluids.Assist in developing, implementing, and maintaining a program for monitoring communicable and/orinfectious diseases among residents and personnel.Ensure that food services service personnel follow established infection control procedures when isolationprecautions become necessary.Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions orequipment.equipment to use when performing tasks that could result in bodily injury.Equipment and Supply FunctionsRecommend to the Administrator the equipment and supply needs of the department.Place orders for equipment and supplies, as necessary or as may be required.Ensure that stock levels of staple or non-staple food, supplies, equipment, etc., are maintained at adequatelevels at all times.Assist in interviewing and obtaining food supply vendors, as may be required.Assist in the purchasing of food service supplies, equipment, etc., as required.Assist in developing and monitoring adequate inventory control procedures.Assist in developing and implementing procedures for the safe operation of all food services serviceequipment.Ensure that all personnel operate food services service equipment in a safe manner.Assist in developing and implementing procedures that ensure that food services service supplies are usedin an efficient manner to avoid waste.Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.Care Plan and Assessment FunctionsParticipate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure theUsing the Resident Assessment Instrument (MDS) and other authorizedFacility assessments, develop a written dietary plan of care that identifies the dietary problems or needs ofthe resident and the goals to be accomplished for each dietary problem or need identified. Review goalsfor modifications, as necessary.Encourage the resident andassessment and plan of care.Assist in the scheduling of care plans and assessments to be presented and discussed at each committeemeeting.Ensure that all food services personnel are aware of the care plan and that care plans are used in planningdaily food services for the resident.followed. Discuss problem areas with theDirector of Nursing Services.Ensure that the care plan identifies any special equipment and utensils the resident may need (e. g., plateguard, enlarged silverware handles, etc.).Review and revise care plans and assessments, as necessary but at least quarterly.Provide substitute foods of similar nutritive value to residents who refuse foods served.Develop and maintain a good rapport with all services involved with the care plan to ensure that a teameffort is achievedBudget and Planning FunctionsForecast needs of the department.equipment, supplies, and labor, and submit to the Administrator for review, recommendations, andapproval.Maintain current written records of department expenditures and assure that adequate financial recordsand cost reports are submitted to the Administrator upon request or as necessary.Make departmental adjustments in order to conform to the approved budget, or as may be dictated by ananalysis of the monthly operating statement.Resident RightsReview complaints and grievances made by the resident and make a written or oral report to theAdministrator indicating whatestablished procedures.resolve the complaint and the current status of the complaint.Must adhere to all HIPAA requirements.EducationMust possess, as a minimum, a high school diploma or GED.Must graduate from an accredited course in dietetic training approved by the American DieteticAssociation.ServSafe CertificationExperienceMust have, as a minimum five (2) years experience in a supervisory capacity in a hospital, nursing careFacility, or other related medical Facility.Must have training in cost control, food management, diet therapy, etc.Skills and General RequirementsMust be registered as a Food Service Director in this state.Must be able to read, write, speak, and understand the English language.Must possess the ability to make independent decisions when circumstances warrant such action.Must be knowledgeable of food services practices and procedures as well as the laws, regulations andguidelines governing food services functions in nursing care facilities.Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.Must have the ability to plan, organize, develop, implement, and interpret the programs, goals,objectives, policies, procedures, etc., of the Nutritional Services/Food Services Department.Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of foodservices service areas; must perform regular inspections of food services service areas for sanitation,order, safety, and proper performance of assigned duties.Must possess the ability to seek out new methods and principles and be willing to incorporate them intoexisting food services practices.Must be able to read and interpret food services cost reports, financial data, etc.Must be able to relate informatPhysical and Sensory RequirementsMust be able to move intermittently throughout the workday.Must possess sight or hearing senses or use prosthetics that will enable these senses to functionadequately so that the requirements of this position can be fully met.Must meet the general health requirements set forth by the policies of the Facility, which may include amedical and physical examination.Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomicsfor the Prevention of Musculoskeletal Disorders and the American Conference Governmental IndustrialHygienists' Threshold Limit Values for Lif