Dietary Supervisor

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Dietary Supervisor Full Time Bentonville, AR, US 30+ days ago Dietary Supervisor

CERTIFIED DIETARY MANAGER

JOB DESCRIPTION

Universal Precautions Apply

NAMEDATE OF HIRE

DEPARTMENT ASSIGNEDSUPERVISOR

SHIFT ASSIGNMENTDUTY HOURS

PURPOSE OF YOUR JOB POSITION

The primary purpose of your job position is to assist the Dietician in the planning, organizing and directing the overall operation of the Dietary 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 quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

DELEGATION OF AUTHORITY

As the Certified Dietary Manager, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

JOB FUNCTIONS

Every effort has been made to keep your job description as complete as possible. However, it in no way states or implies that they are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

MAJOR DUTIES AND RESPONSIBILITIES

Risk Category

ADMINISTRATIVE FUNCTIONS

Assist in the planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities. 3 Coordinate dietary services and activities with other departments (i.e., Nursing, Housekeeping, Social Services, etc.). 3 Assist in developing and maintaining written dietary policies and procedures. 3 Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel. 3 Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. 3 Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc. 3 Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. 3 Develop and maintain a file of tested standard recipes. 3 Keep abreast of economic conditions/situations and recommend to the Dietician and/or Administrator adjustments in dietary services that assure the continued ability to provide daily dietary services. 3 Make written and oral reports/recommendations to the Dietician and/or Administrator as necessary/required concerning the operation of the Dietary Department. 3 Submit accident/incident reports to the Administrative Office. 3 Assume administrative authority, responsibility, and accountability of supervising the Dietary Department. 3 Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. 3 Participate in sewer (inspection) made by authorized government agencies. 3 Process diet changes and new diets as received from nursing services. 3 Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken. 3 Assist in developing and implementing a dietary service organization structure. 3 Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct identified deficiencies. 3 Assist in maintaining an ongoing quality assurance program for the Dietary Department. 3 Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident’s discharge plan. 3 Interview residents, or family members, as necessary, to obtain diet history. 3 Participate in maintaining records of the resident’s food likes and dislikes. 3 Assure that all progress notes charted are informative and descriptive of the services provided and of the resident’s response to the service. 3 Assure that menus are maintained and filed in accordance with established policies and procedures. 3 Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service. 3 Visit residents periodically to evaluate the excellence of meals served, likes and dislikes, etc. 2 Involve the resident/family in planning objectives and goals for the resident. 2 Assist in planning normal and special diet menus as prescribed by the attending physician. 3 Review therapeutic and regular diet plans and menus to assure they are in compliance with the physicians’ orders. 3 Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan. 3 Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities. 3 Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietician. 3

COMMITTEE FUNCTIONS

Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator. 2 Provide written and/or oral reports of the dietary service programs and activities as required, or as may be directed by such committee(s). 3 Participate in regularly scheduled reviews of discharge plans and make such plans available to the Utilization Review Committee as required or as may be necessary. 2 Attend and participate in the Utilization Review Committee functions as required or as may be necessary. 3 Evaluate and implement recommendations from established committees as they may pertain to dietary services. 2 Meet with dietary personnel, on a regularly scheduled basis, concerning the operation of the Dietary Department, assist in identifying and correcting problem areas, and/or the improvement of services. 3 Attend department head meetings, etc., as scheduled or as may be called. 3 Schedule and announce departmental meeting times, dates, places, etc. 3

PERSONNEL FUNCTIONS

Assist in the recruitment, interviewing, and selection of dietary personnel. 3 Determine departmental staffing requirements necessary to meet the Dietary Department’s needs, and assign sufficient numbers of dietary personnel for each tour of duty. 3 Recommend to the Administrator the number and level of dietary personnel to be employed. 3 Schedule department working hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work. 3 Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.). 3 Counsel/discipline dietary personnel as requested or as necessary. 3 Terminate employees when necessary, documenting and coordinating such actions with the Administrator. 3 Assist in standardizing the methods in which dietary tasks will be performed. 3 Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary. 3 Maintain an excellent working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption. 3 Assure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee’s personnel record. 3 Make daily rounds to assure that dietary personnel are performing required duties, and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility. 2 Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the facility. 3 Assist in establishing a food service production line, etc., to assure that meals are prepared on time. 3 Monitor absenteeism to assure that an adequate number of dietary service personnel are on duty at all times. 3

STAFF DEVELOPMENT

Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job.” And ensures a well-educated dietary service department. 2 Assist in developing, implementing, maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties. 2 Provide leadership training that includes the administrative and supervisory principles essential for the Dietary Department. 3 Encourage the dietary staff to attend and participate in training programs. Schedule times as appropriate. 3 Assist support services in developing, implementing, and conducting in-service training programs that relate to the Dietary Department. 3 Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your license on a current status. 3

SAFETY AND SANITATION

Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies. 3 Ensure that dietary service work areas are maintained in a clean and sanitary manner. 2 Ensure that all food storage room, preparations areas, etc., are maintained in a clean, safe, and sanitary manner. 2 Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes. 3 Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner. 2 Assist in maintaining a program for monitoring communicable and/or infectious diseases among the residents and personnel. 2 Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary. 2 Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment. 3 Assure that all dietary personnel follow Universal Precautions. 3

EQUIPMENT AND SUPPLY FUNCTIONS

Recommend to the Administrator the equipment and supply needs of the department. 3 Place orders for, equipment and supplies as necessary or as may be required. 3 Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly. 2 Check supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks. 3 Assure that a stock level of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. 3 Assist in interviewing food supply vendors, as may be required. 3 Assist in the purchasing of food service supplies, equipment, etc., as required. 3 Assist in developing and monitoring adequate inventory control procedures. 3 Assist in developing and implementing procedures for the safe operation of all dietary service equipment. 2 Ensure that only trained and authorized personnel operate the department’s equipment. 3 Ensure that all personnel operate dietary service equipment in a safe manner. 3 Assist in developing and implementing procedures that ensure dietary service supplies are used in an efficient manner to avoid waste. 3

CARE PLAN AND ASSESSMENT FUNCTIONS

Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident. 3 Assist in developing a written dietary plan of care (preliminary and comprehensive) for each resident that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified. 3 Insofar as practical, encourage the resident to participate in the development and review of his/her plan of care. 3 Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting. 3 Ensure that all dietary personnel are aware of the care plan and that care plans are used in providing daily dietary services to the resident. 3 Review nurses’ notes to determine if the care plan is being followed. 3 Review and revise care plans and assessments as necessary, but at least quarterly. 3 Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing a comprehensive plan of care. 3

BUDGET AND PLANNING FUNCTIONS

Forecast needs of the department. 3 Assist in preparing and planning the Dietary Department’s budget for food, equipment, supplies, and labor and submit to the Administrator for review, recommendations, and approval. 3 Maintain current written records of department expenditures and assure that adequate financial records and costs reports are submitted to the Administrator upon request or as necessary. 3 Make departmental adjustments in order to conform to approved budget, and/or as directed by an analysis of the monthly operating statement. 3 Maintain the confidentiality of all resident care information. 3 Monitor dietary services to assure that all residents’ dietary needs are being met. 2 Ensure that all dietary service personnel are knowledgeable of the resident’s rights and responsibilities concerning his or her nutritional needs. 3 Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what action(s) were taken to resolve the complaint or grievance. 3 Maintain a written record of the resident’s complaints and/or grievances that indicates the action taken to resolve the complaint and the current status of the complaint. 3

MISCELLANEOUS

Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained. 3 Be prepared to handle emergencies as they come (i.e., rescheduling work assignments and work schedules, etc.). 3 Work with the facility’s consultants as necessary and implement recommended changes as required. 3

WORKING CONDITIONS

Works in well-lighted/ventilated office areas, as well as throughout the facility’s dietary service areas (i.e., dining rooms, resident rooms, activity rooms, etc.). Sits, stands, bends, lifts ands moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, etc. Communicates with the medical staff, nursing personnel, and other department supervisors. Is willing to work beyond normal working hours, and in other positions temporarily, when necessary. Attends and participates in continuing educational programs designed to keep you abreast of changes in your profession. Is subject to falls, burns from equipment, odors, etc., throughout the work day. May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses. Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.

EDUCATION REQUIREMENTS

Must possess, as a minimum, a high school diploma. Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

EXPERIENCE

Must have, as a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. Training in cost control, food management, diet therapy, etc.

SPECIFIC REQUIREMENTS

Must be registered as a Good Service Director in this state. 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. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be a minimum of twenty-three (23) years of age. Must be knowledgeable of dietary practices and procedures, as well as laws, regulations, and guidelines governing dietary functions in the long-term care facility. Must possess leadership and supervisory ability and willingness to work harmoniously with professional and non-professional personnel. Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives and procedures, etc., of the Dietary Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas. Must perform regular inspections of dietary services areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, a cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to week out new methods and principles and be willing to incorporate them into existing dietary practices.

PHYSICAL REQUIREMENTS

Must be able to move intermittently throughout the work day. Must be able to speak the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met, to include the use of dietary equipment and supplies. Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies. Must be in good general health and demonstrate emotional stability. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times hostile people within the facility. May be required to lift, push, pull and move equipment, supplies, etc., in excess of fifty (50) pounds throughout the work day.

ACKNOWLEDGEMENT

I have read this job description and fully understand the requirements set forth therein. I hereby accept the position of Certified Dietary Manager and agree to abide by the requirements set forth and will perform all duties and responsibilities to the best of my ability. I understand that as a result of my employment, I may be exposed to the AIDS and Hepatitis B viruses. I further understand that my employment is at-will, and thereby understand that my employment may be terminated at-will by the facility or myself with or without notice. ________________________ _____________________________________ Date Signature – Certified Dietary Manager #J-18808-Ljbffr NWAGHC.com