PURPOSE OF YOUR JOB POSITION
The primary purpose of your job position is to assist the Dietitian 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.
DELEGATION OF AUTHORITY
As the Dietary Manager, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.
Every effort has been made to keep your job description as complete as possible. However, it in no way states or implies that these 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.
RISK EXPOSURE CATEGORIES:
1 = Tasks may involve exposure to blood/body fluids.
2 = Tasks do not involve contact with blood/body fluids but could result in performing a Category 1 task.
3 = Tasks do not involve any risk of exposure to blood/body fluids.
- Assist in planning, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities. 3
- Coordinate dietary services and activities with other related 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
- Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions and make recommendations to the Administrator. 3
- Perform administrative duties such as completing necessary forms, reports, evaluations, studies 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 Dietitian 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 Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department. 3
- Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence. 3
- Assume administrative authority, responsibility, and accountability for directing the Dietary Department. 3
- Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. 3
- Review and assist Administrator in developing a plan of correction for dietary service deficiencies noted during survey inspections. 3
- Process diet changes and new diets in a timely manner as they are received from nursing services.3
- Assist in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving the potential exposure to blood/body fluids are properly identified and recorded. 3
- Assist in developing, implementing and maintaining an ongoing quality assurance program for the Dietary Department. 3
- Assist in planning the dietary services portion of the resident's discharge plan. 3
- Participate in surveys (inspections) made by authorized government agencies. 3
- Interview residents or family members, as necessary, to obtain diet history including the resident's food likes and dislikes. Assure this information is communicated (e.g. via diet cards) and utilized consistently. 3
- Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities. 3
- Assist in developing methods for determining quality and quantity of food served. 3
- Assure that dietary progress notes are completed timely and are informative and descriptive of the services provided and of the resident's response to the service. 3
- Assure that menus are maintained, approved, signed by a Registered Dietitian and are filed in accordance with established policies and procedures. 3
- Maintain an adequate liaison with families and residents as necessary.3
- Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations that will provide assistance in maintaining quality food service. 3
- Visit residents periodically to evaluate the quality 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
- Work closely with the consulting dietitian, and follow-through with all RD recommendations in a thorough and timely manner. 3
- Assist in developing diet plans for individual residents. 3
- Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders. 3
Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committees. 3 Participate in regularly scheduled reviews of discharge plans and make revisions as may be necessary. 3 Evaluate and implement recommendations from established committees as they pertain to dietary services. 3 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 improvement of services. 3 Attend meetings as scheduled or as may be called. 3 Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Pharmacy, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator. 3 Evaluate and implement recommendations from established committees as they pertain to dietary services. 3
- Assist in the recruitment, interviewing and selection of dietary personnel. 3
- Schedule department work 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
- Assist in establishing a food service production line, etc., to assure that meals are prepared on time. 3
- Terminate employment of personnel 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 report necessary adjustments/corrections as required or that may become necessary to Administrator. 3
- Maintain a productive 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 environment throughout the facility. 3
- Ensure foods are served at appropriate temperatures. 3
- Post menu so it is visible and known to all residents before meals. 3
- Offer appropriate food substitutes and maintain related documentation of same. 3
- Monitor absenteeism and schedule adequately and far enough in advance to ensure that an adequate number of dietary service personnel are on duty at all times. 3
- Assure food service is carried out in a thorough and timely manner at each meal. Assure residents as needed during meals, i.e., setting out adaptive equipment as needed, engage residents in food prep, setting table, clean up, etc. 3
- 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 services department. 3
- 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. 3
- 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 inservice 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. 3
- Assure that all dietary personnel attend and participate in a Hazardous Communication and Universal Precautions training program before reporting for work assignments. 3
SAFETY AND SANITATION:
- Assist the Administrator in developing safety standards for the Dietary Department. 3
- 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. 3
- Ensure that all food storage rooms, preparation areas, etc. are maintained in a clean, safe and sanitary manner. 3
- Ensure that all dietary service personnel follow established policies and procedures, including appropriate dress codes. 3
- Ensure that all dietary service personnel participate in all fire safety and disaster preparedness drills in a safe and professional manner. 3
- Assist the Administrator in the development, implementation, and revision of dietary aseptic techniques. 3
- Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel. 3
- Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment. 3
EQUIPMENT AND SUPPLY FUNCTIONS:
- Recommended to the Dietitian and/or Administrator the equipment and supply needs of the department. 3
- Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly. 3
- Check supply rooms and work areas to assure that needed supplies are readily available to perform assigned tasks. 3
- Assure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. 3
- Assist in interviewing and comparison of 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. 3
- 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
- Developing and implementing procedures which ensure that 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, including contributing the MDS and Resident Assessment Protocols, as directed. 3
- Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified. Assure these are updated on an ongoing basis in a timely manner. 3
- Encourage the resident to participate in the development and review of his/her plan of care. 3
- Assist in the scheduling of assessments to be presented and discussed at each care plan. 3
- Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning and implementing daily dietary services. 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 biannually. 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
- hart percentage of each food group consumed at each meal for every resident. Notify the Director of Nursing on a daily or prn basis of identified problem trends/issues. 3
- Review resident weight changes as necessary and as directed and coordinate RD and MD notification of/follow-up of same in a timely manner. Update care plan accordingly. 3
- Complete quarterly and prn progress notes on each resident. 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. 3 Makes departmental adjustments in order to conform to approved budget, and/or as dictated by administrative analysis of the monthly operating statement. 3
Maintain confidentiality of all resident information. 3 Monitor dietary services to assure that all residents' dietary needs are being met. 3 Ensure that all dietary service personnel are knowledgeable of the resident's rights and responsibilities of the staff concerning the resident's 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 within three (3) work days. 3 Conduct monthly resident Food Advisory committee and document/resolve concerns in a timely manner. 3
Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained. 3 Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules, etc.). 3 Make sure that appropriate protective clothing/devices are readily available for handling infectious waste and/or blood/body fluids. 3
- Works in office areas as well as throughout the facility's dietary service area (i.e., dining rooms, resident rooms, activity rooms, etc.).
- its, stands, bends, lifts and 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.
- Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
- Attends and participates in continuing educational programs.
- Is subject to falls, burns from equipment, odors, etc., throughout the workday.
- May be exposed to infectious waste, diseases, conditions, etc. including the AIDS and hepatitis B viruses.
- Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
- May be required to work in cramped spaces and in adverse weather conditions.
Must possess, as a minimum, a High School Diploma. Must be certified in Food Service Sanitation by the Illinois Department of Public Health. Must be a certified Dietary Manager or must have completed or be currently enrolled in a State approved 90-hour Food Service Supervisor course.
A minimum of two (2) years experience in a supervisory capacity. SPECIFIC REQUIREMENTS
- Be able to read, write, speak, and understand the English language;
- Possess the ability to make independent decisions when circumstances warrant such action; Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public;
- Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility;
- Possess leadership ability and willingness to work harmoniously with and to supervise professional and non-professional personnel;
- Have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Services Department;
- 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;
- 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;
- Possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices;
- Possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices;
- Be able to relate information concerning a resident's condition.
PHYSICAL AND SENSORY REQUIREMENTS (With Or Without the Aid of Mechanical Devices)
Must be able to:
- Move intermittently throughout the workday;
- Speak and write the English language in an understandable manner;
- Cope with the mental and emotional stress of the position;
- Possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met;
- Function independently and have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies;
- Be in good general health and demonstrate emotional stability;
- Relate to and work with ill, disabled, emotionally upset, and, at times, hostile people within the facility;
- Be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds;
- Assist in the evacuation of residents.
Tasks assigned to this position may involve exposure to blood or body fluids.