Dietary Supervisor

Responsibilities Direct and participate in food preparation and service of food that is safe and appetizing and is of the quality and quantity to meet each resident's needs in accordance with physician's orders in compliance with approved menus. Maintain cost and work to meet budget guidelines. Plan and assist in preparation and service of holiday and special meals and functions. Direct and supervise all dietary functions and personnel. Hire, orient, train, discipline, and when appropriate, terminate dietary employees. Ensure proper storage is available and that handling of food and supplies complies with current state and federal guidelines. Process new diet orders and diet changes received from nursing staff and keep diet cards updated. Maintain sufficient staff to provide dietary services to the facility. Assess resident food preferences and allergies. Prepare dietary staff schedules and address schedule changes. Maintain kitchen and food storage area in a safe, orderly, clean, and sanitary manner. Transmit orders for appropriate food and supplies. Document and notify Dietician of menu changes. Participate in QA and IDT meetings as assigned. Check trays for accuracy before they are delivered. Inspect Dietary Department regularly to ensure that it is safe and sanitary. Plan and present in-service education programs for the Dietary Department. Investigate on the job injuries, correct the problem, and/or retrain employees as necessary. Ensure continued compliance with all federal, state, and local regulations; maintain the security of the Dietary Department. Coordinate dietary services with nursing services and activities director. Complete monthly nutritional notes for all residents at nutritional risk. Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences, and promote quality food service. Assist with overall supervision of and management of the dietary staff. Qualifications Education and/or Experience: High school diploma or equivalent. Must be a graduate of an approved dietary manager's course that meets state and federal care regulations. Preferable one year experience in a long-term care facility dietary department. Language Skills: Ability to read technical procedures, policy and procedure manuals, recipes, and to effectively present information and respond to questions from managers and employees. Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability: Ability to solve practical problems and interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations: Knowledge and experience with PCC preferred; must maintain all required continuing education/licensing; must remain in good standing with the Department of Public Health License and Certification Division at all times. Physical Demands Standing and/or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and/or hearing very frequently. Tasting and/or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus. Work Environment The noise level is usually low to moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Legal and EEO Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status. #J-18808-Ljbffr