AddressDescription
Plan, develop, organize, implement, evaluate, and direct the dietary department, its programs and activities.
Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
Develop and maintain a good working rapport with inter-department personnel, as well as other maintained to meet the needs of the residents.
Assist in developing, implementing, and coordinating department policies and procedures, resident care plans and dietary manuals.
Assure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times.
Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
Review department policies, procedures, manuals. job descriptions, etc., at least annually, and participate in making recommended changes.
Ensure that residents rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the tight to wage a complaint, are well established and maintained at all times.
Develop and participate in programs designed for in-service education, on the job training and orientation classes for newly assigned department personnel.
Maintain an excellent working relationship with the medical profession and other health related facilities and organizations.
Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
Meet with department personnel, on a regularly scheduled basis, and solicit advice from inter-department supervisors concerning the operation of the department, assist in identifying and correcting problem areas, and/or the improvement of services.
Participate in discharge planning, development and implementation of resident care plan, resident assessments, etc., as required.
Interview residents, or family members, as necessary, to obtain diet history.
Perform administrative requirements such as completing necessary forms, reports, etc., and submitting to the administrator as required.
Involve the resident/family in planning objectives and goals for the resident.
Assist in planning normal and special diet menus as prescribed by the attending physician.
Maintain current records that reflect department expenditures including food cost.
Assist in determining departmental staffing, evaluate employee performance, and make recommendations to the administrator concerning wage and salary adjustments, hiring, termination's, transfers, etc.
Maintain CONFIDENTIALITY of all pertinent resident care information to assure resident rights are protected.
Coordinate dietary service with other departments as necessary.
Assure that a stock level of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times per applicable regulations.
Develop a dietary service organization structure.
Serve on various committees of the facility as required by existing regulations and as appointed by the administrator.
Evaluate and implement recommendations from the facility's committees, e.g. Utilization Review, Pharmacy, Infection Control, etc.
Assist in developing diet plans for individual residents.
Participate in maintaining records of the resident's food likes and dislikes.
Work with facility's consultants as necessary and implement recommended changes as required.
Assist in setting standards for department personnel.
Review complaints and grievances and make necessary oral/written reports to the administrator.
Keep abreast of economic conditions/situations and recommend adjustments to assure the continued ability to provide quality resident care.
Represent the facility at and participate in meetings as required.
Develop methods for determining quality and quantity of food served.
Delegate authority, responsibility, and accountability to other responsible department personnel.
Attend and participate in workshops, seminars, etc., to keep abreast of current changes in the health care field, as well as to maintain professional status.
Make written and oral reports/recommendations to the administrator concerning the operation of the food service department.
Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties/services.
Maintain a liaison with families and residents as necessary.
Assist in interviewing food supply vendors, as may be required.
Assure that a sufficient number of food service personnel are on duty at all times, during food service preparation.
Schedule department working hours, personnel, work assignments, etc., to maintain quality resident care.
Assist in purchasing of food service supplies, equipment, etc., as required.
Maintain a reference library of written material, laws, diet manuals, etc.,necessary for compiling with current standards and regulation, and that will provide assistance in maintaining quality food service.
Report all hazardous conditions/equipment to the administrator immediately.
Assure that all progress notes charted are informative and descriptive of the services provided and of the resident's response to the service.
Review the dietary requirement of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the residents prescribed diet plan.
Visit residents periodically to evaluate the excellence of meals served, likes and dislikes, etc.
Assure that food storage areas are clean and properly arranged at all times.
Check food production and food service to assure proper procedures are maintained at all times.
Assure that menus are maintained and filled in accordance with established policies and procedures and/or regulatory guidelines.
Supervise in planning menus, work schedules, etc., as required.
Review the therapeutic and regular diet plan, menus, to assure they are in compliance with physician's orders.
Establish food service production lines, etc., to assure that meals are prepared on time and at the proper temperature.
Develop and monitor adequate inventory control procedures.
The following job functions have been determined as marginal or non-essential to the position of Dietary Service Manager at Hunter Care Centers, Inc.
- Assist and direct visitors as appropriate.
- Perform other related duties as assigned.
SKILLS REQUIRED
The following skills are needed to perform, with or without reasonable accommodation, the essential functions of care-giving of this job in the interest of residents
The ability to:
- Possess a valid and current license or certification in this state.
- Read, write and speak the English language.
- Make independent decisions when circumstances warrant such action.
- Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
- Know dietary procedures, as well as related laws, regulations and guidelines pertaining to hospital and nursing home operation.
- Possess leadership ability and the willingness to work harmoniously with and supervise professional and nonprofessional personnel.
- Plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the food service department.
- Maintain the care and use of supplies, equipment, appearance of work areas, regular inspection of food service areas for sanitation, order, safety and proper performance of assigned duties.
- Have patience, tact, cheerful/disposition and enthusiasm, as well as be willing to interact with residents based on whatever maturity level at which they are currently functioning.
- Seek out new methods and principles and be willing to incorporate them into existing practice.
The following is a list of the principal equipment, materials, machines, tools, etc. used by Dietary Service Manager.
<> Dishwasher
<> Tray Cart
<> Knives
<> Refrigerator- Walk-in or Reach-in
<> Freezer- Walk-in or Reach-in
<> Electric Slicer
<> Stove, Oven, Burners, Griddle
<> Ice Machine
<> Mixer
<> Grinder/Buffalo Chopper
<> Hot Plates
<> Coffee Machine
<> Microwave Oven
<> Tables and Chairs
<> Kitchen Equipment
<> Kitchen Utensils
<> Cleaning Chemicals
<> Disposal, Garbage
<> Thermometer
<> Reports, Budgets
<> Tray Cards
<> Wheelchair
<> Walker
<> Coffee Urn
<> Steam Jacket Kettle
<> Food Processor
<> Steamer
<> Deep-Fat Fryer
<> Tilt Grill
<> Hot Pellet Dispenser
<> Electric Knife
<> Blender
PHYSICAL STRENGTH REQUIRED
This facility has determined that an applicant or employee is qualified for the position of Dietary Service Manager when that person can perform the essential physical tasks of lifting, turning, moving, positioning and transporting of all food items and kitchen equipment with or without accommodation and without posing a direct threat to the health or safety of himself/herself or others.
The minimum of pounds determined to be appropriate f r Dietary Service Manager to lift with or without reasonable accommodations is 40.
As an essential function of the job, Dietary Service Manager is regularly called on to effectively report emergencies such as residents' condition changes, as well as accidents and incidents, complaints and grievances by residents and their families, etc.
It is determined that Dietary Service Manager must have the ability to communicate with others, with or without reasonable accommodation and not pose a direct threat to safety or health of self or others.
Except where appropriate and conducive to accomplishing the goal and objectives of a particular task, Dietary Service Manager will work in a well-lighted area that is ventilated and as physically a physiologically innocuous as possible under the conditions exist at a particular time.
Because the essential functions of the job of Dietary Service Manager may sometimes require caring for residents' bodily functions and may be exposed to infectious waste diseases, odors, hazardous chemicals, and other situations associated with health care, including but not limited to exposure to AIDS, HIV, and hepatitis B viruses involving Risk Classification Categories 1,2, and 3, ** environmental conditions will fluctuate.
To be qualified for the position of Dietary Service Manager applicants and employees will have the ability to work in the environment conducive to caring for residents, with or without reasonable accommodation and without posing a direct threat to self or others.
