Dietary Supervisor

Job Description

Dietary Supervisor


Department: Dietary


FLSA Classification: Non - Exempt

Reports to: Director of Environmental Services

Overview of the Position:

The Dietary Supervisor role supports the Director of Dietary Services in planning, organizing, developing 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.

Duties and Responsibilities:

Responsibility Summary:

• Manage food and supply inventory, ensuring adequate amounts for menu needs.
• Maintain correct tray cards and supplement labels for correct food service.
• Provide supervision for meal service to ensure quality, compliant meal service.
• Supervise kitchen functions for compliant service, including proper sanitation, record keeping and food storage.
• Maintain good communication with dietary supervisors and dietitians.

Duty Summary:

• Place orders with food and supply vendors under supervision of dietary supervisor.
• Supervise receiving of food to ensure correct items, temperatures and amounts.
• Maintain records of food orders to ensure compliance in recordkeeping.
• Input diet changes, food preferences, supplement orders into the computer system.
• Print and prepare tray cards and supplement labels for each day's meal service.
• When on duty, be present at each meal service, monitoring for compliance in food temperatures, portion sizes, food preferences, therapeutic diets and texture modifications.
• Monitor tray-line for compliance in cross contamination prevention, safe food handling and sanitation.
• Identify non-compliance and direct employees to restore compliant practices.
• Monitor kitchen daily for compliance of sanitation, inspecting kitchen counters, floors, refrigerators, freezers, dish room, cook and preparation areas and storage. Observe non-compliant practices and correct as needed.
• Monitor records of food temperatures, refrigerator and freezer temperatures, dishwasher temperatures and chemical levels, cool-down logs. If incomplete, identify responsible employees and enforce compliance.
• Monitor food storage practices, ensuring that all stored items are in the appropriate temperature zone, are covered, dated and labeled, and are stored safely and properly.
• Communicate regularly with dietary supervisors regarding kitchen changes or problems, especially with unresolved issues of non-compliance.
• Communicate with dietitians regarding resident admissions, changes or requests.
• Encourage teamwork and a positive environment among dietary employees.

Administrative Functions:

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
• Assist in developing and maintaining written dietary policies and procedures.
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
• Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assist in obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• Submit accident/incident reports to the Human Resources Department within twenty-four (24) hours after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Dietary Department when Dietary Services Supervisor is not present or within his/ her direction.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspection and provide a written copy of such to the Administrator.
• Process diet changes and new diets as received from nursing services.
• Review departmental complaints and grievances from personnel and make written reports to the Dietary Services Supervisor, Dietitian and/or Administrator of action(s) taken. Follow the facility's established procedures.
• Assist in developing and implementing a dietary service organization structure.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
• Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department.
• Participate in facility surveys (inspection) made by authorized government agencies.
• Participate in maintaining records of the resident's food likes and dislikes.
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Review the dietary requirements of each resident admitted to the facility, as may be required, and assist in planning for the resident's prescribed diet plan.
• Ensure that residents are offered a nourishing snack at bedtime.
• Other duties as deemed necessary and appropriate, or as may be directed by the Dietary Services Supervisor and/or Dietitian.

Committee Functions:

• If needed, serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator.
• Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committee(s).
• Evaluate and implement recommendations from established committees as they may pertain to dietary services.
• Meet with dietary personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Dietary Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
• Schedule and announce departmental meeting times, dates, places, etc.

Personnel Functions:

• Assist in the recruitment, interviewing, and selection of dietary personnel.
• Determine departmental staffing requirements necessary to meet the Dietary Department's needs, and assign a sufficient number of dietary personnel for each shift.
• Recommend to the Dietary Services Supervisor or Dietitian the number and level of dietary personnel to be employed.
• Assist in scheduling department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
• Counsel/discipline dietary personnel as requested or as necessary.
• Assist in standardizing the methods in which dietary tasks will be performed
• Review and check competence of dietary personnel and make necessary adjustments/corrections as required or become necessary.
• Maintain a productive working relationship with other departments and coordinate dietary services to assure that daily dietary services can be performed without interruption.
• Ensure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee's personnel record.
• 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.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
• Assist 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 dietary service personnel are on duty at all times.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility's policies and procedures governing accidents and incidents.

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 that ensure a well-educated dietary service department.
• Assist in developing, implementing, and 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.
• Encourage the dietary staff to attend and participate in training programs. Schedule times as appropriate.
• Assist support services in developing, implementing, and conducting in-service training programs that relate to the Dietary Department.
• Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your certification in a current status.
• Ensure that all dietary personnel attend and participate in annual Hazard Communication, bloodborne pathogens, and TB in-service training programs.
• Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

Safety and Sanitation:

• Follow established fire safety policies and procedures.
• Wear and/or use safety equipment (e.g., back brace, etc.) when lifting or moving heavy objects.
• Ensure that dietary personnel follow established departmental policies and procedures, including appropriate dress code. Wear non-slip shoes as required.
• Keep work areas free of hazardous conditions, i.e., grease/oil spills, excess supplies, equipment, etc., to assure that all established safety rules/regulations are followed at all times.
• Refer to material safety data sheets (MSDSs) when necessary.
• Follow proper techniques when mixing chemicals, disinfectants, and solutions used for cleaning.
• Refer to manufacturer's instructions when necessary.
• Report all unsafe/hazardous conditions, defective equipment, etc. to your supervisor immediately.
• Assist the Safety Officer in developing safety standards for the Dietary Department.
• Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies.
• Ensure that dietary 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 sanitary manner.
• Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
• Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques.
• Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and/or blood/body fluids.
• Assist in developing, implementing and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.
• Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary.
• Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment.
• Ensure that the facility's dietary policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.

Equipment and Supply Function:

• Recommend to the Dietary Services Supervisor and/or the Dietitian and/or Administrator the equipment and supply needs of the department.
• Place orders for equipment and supplies as necessary or as may be required.
• Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
• Check supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing 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 dietary service equipment.
• Ensure that only trained and authorized personnel operate the department's equipment.
• Ensure that all personnel operate dietary service equipment in a safe manner.
• Assist in developing and implementing procedures which ensure that dietary service supplies are used in 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 Functions:

• Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.
• Assist the Dietary Services Supervisor and/or the Dietitian with the following tasks as directed.
• Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident.
• Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.).
• 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 team effort is achieved in developing the resident's comprehensive plan of care.

Budget and Planning Functions:

• Assist in forecasting needs of the department.
• Assist in preparing and planning the Dietary Department's budget for food, equipment, supplies, and labor, and submit to the Dietary Services Supervisor/Administrator for review, recommendations, and approval.
• Maintain current written records of department expenditures and assure that adequate financial records and 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 an analysis of the monthly operating statement.

Resident Rights:

• Maintain the confidentiality of all resident information.
• Knock before entering the resident's room.
• Monitor dietary services to assure that all residents' dietary needs are being met.
• Ensure that all dietary service personnel are knowledgeable of the resident's rights, including the right of refusal.
• 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. Follow the facility's established procedures.
• 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.

Miscellaneous:

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

Working Conditions:

• Works in office areas as well as throughout the facility's dietary service areas (i.e., dining rooms, resident rooms, activity rooms, etc.).
• 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, personnel, and visitors.
• Communicates with the medical staff, nursing staff, and other department supervisors.
• Works beyond normal working hours, on weekends and holidays, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• May be required to work on shifts other than the one for which hired.
• Attends and participates in continuing educational programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• May be subject to the handling of and exposure to hazardous chemicals.
• Maintains a liaison with other departments to adequately plan for dietary services/activities.

Qualifications/Requirements:

Education:

• Must possess, as a minimum, a high school diploma.

Experience:

• Must have, as a minimum, 1 year experience in a hospital, skilled nursing care facility, or other related medical facility.

Specific Requirements:

• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions, to follow instructions, and to accept constructive criticism.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care facility.
• 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 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 service areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level at which they are currently functioning.
• Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must be able to relate information concerning a resident's condition.
• Must not pose a direct threat to the health and safety of other individuals in the workplace.

Physical and Sensory Requirements: (With or Without the Aid of Mechanical Devices)

• Must be able to move intermittently throughout the work day.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.
• Must meet the general health requirements set forth by the policies of this facility which include a medical and physical exam
• Must be able to push, pull, move, and/or lift a minimum of 40 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 10 feet.
• May be necessary to assist in the evacuation of residents during emergency situations.

Evaluation:

• Employees will be evaluated regularly regarding fulfillment of these responsibilities and duties.