Job Opportunities in United States

Purpose of Your Job Position

The primary purpose of your job position is to work with the consultant Dietitian in planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current fed- eral, 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 a Director of Food Services / Dietary Manager / Supervisor, you are delegated the authority, re-sponsibility, and accountability necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific state- ments of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

Duties and Responsibilities

Administrative Functions

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Depart-ment, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.).
• Maintain written dietary policies and
• Conducting scheduled performance evaluations for each level of dietary personnel as
• Interpret the department’s policies and procedures to employees, patients, visitors, government agencies, , as necessary.
• Monitor the dietary staff for adherence to departmental policies and
• Assume the responsibility of obtaining/maintaining safety data sheets(SDSs) for hazardous chemicals used or stored in the dietary department, and follow all outlined Infection control
• Perform administrative duties such as completing necessary forms, reports, audits, studies, etc., to assure control of equipment and supplies.
• Develop and maintain a file of tested standard recipes if directed to do
• 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
• Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/ required concerning the operation of the Dietary
• Report employee accidents/injuries to the Charge Nurse on duty immediately, as they
• Assume administrative authority, responsibility, and accountability of supervising the Dietary
• Inspect food storage rooms, utility/janitorial closets, , for upkeep and supply control.
• Process diet changes and new diets as received from nursing
• Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) Follow facility’s established procedures.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies, and maintaining an ongoing quality assurance program for the Dietary department.

• Plan the dietary services portion of the patient’s discharge
• Participate in facility surveys (inspections) made by authorized government
• Interview patients or family members, as necessary, to obtain diet
• Participate in maintaining records of the patient’s food likes and
• Assist in developing methods for determining quality and quantity of food
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the patient’s response to the service.
• Ensure that menus are maintained and filed in accordance with established policies and
• Maintain an adequate liaison with families and patients as
• Maintain a reference library of written material, laws, diet manuals, , necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Visit patients periodically to evaluate the quality of meals served, likes and dislikes,
• Involve the patient/family in planning objectives and goals for the patient, and assist in planning regular and special diet menus as prescribed by the attending
• Assist in developing diet plans for individual patients, and review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
• Review the dietary requirements of each patient admitted to the facility, as may be required, and assist the attending physician in planning for the patient’s prescribed diet plan.
• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
• Ensure that patients are offered a nourishing snack at
• Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or

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.
• 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

Personnel Functions

• 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
• Attend department head meetings, , as scheduled or as may be called.
• Schedule and announce departmental meeting times, dates, places,
• Assist in the recruitment, interviewing, and selection of dietary
• Determine departmental staffing requirements necessary to meet the Dietary Department’s needs, and assign a sufficient number of dietary personnel for each tour of
• Recommend to the Administrator the number and level of dietary personnel to be
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work, and approve/deny employees’ worked time and time off/vacation requests for payroll processing.
• Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, ).
• Counsel/discipline dietary personnel as requested or as necessary, including termination of employment, documenting and coordinating such actions with the Personnel Director and/or
• Complete annual evaluations and request pay increases as applicable for dietary

Staff Development Functions

• Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without
• 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
• 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, , 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
• Assist in the development of and participate in the planning, conducting, and scheduling of timely inservice training classes that provide instructions on “how to do the job,” and that ensure a well- educated dietary services department.
• Maintain an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties, presenting the Dietary portion of the General Orientation program to ALL new hires, and completing the Dietary Department specific orientation to return to Personnel within 30 days of hire for new
• Provide leadership training that includes the administrative and supervisory principles essential for 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 applicable license on a current
• Ensure that all dietary personnel attend and participate in all in-services, including annual Hazards Communications, blood borne pathogens, and TB in-service training programs prior to exposure to infectious materials.

Safety and Sanitation

• Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and
• Ensure that dietary service work areas, food storage rooms, prep areas, . are maintained in a clean, safe and sanitary manner.
• Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
• Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Conduct at least annual department Hazard Assessments for departmental tasks as directed by Safety
• Ensure that dietary personnel are trained to recognize GHS (Global Harmonization System) labels and SDs (Safety Data sheets) to recognize hazards and to follow appropriate protective measures when handling chemicals, and that ONLY those employees having Chemical Training forms on file authorizing them to handle full strength chemicals actually handle full strength

Equipment and Supply Functions

• Recommend to the Dietitian and/or Administrator the equipment and supply needs of the
• Place orders for equipment and supplies as necessary or as may be
• Make periodic rounds to check equipment and to assure that necessary equipment is available and working
• 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, , are maintained at adequate levels at all times.
• Assist in interviewing food supply vendors, selecting foods, supplies, and equipment as may be
• Monitor inventory control
• Ensure that only trained and authorized personnel safely operate the department’s
• 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

Care Plan and Assessment Functions

• Assist in developing preliminary and comprehensive assessments of the dietary needs of each
• Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the patient and the goals to be accomplished for each dietary problem/need
• Encourage the patient/family to participate in the development and review of the patient’s plan of
• Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the
• Review nurses’ notes to determine if the care plan is being Discuss problem areas with the director of Nursing Services.

• Ensure that the care plan identifies any special equipment and utensils the patient may need (e. g., plate guard, enlarged silverware handles, etc.).
• Review and revise care plans and assessments as necessary, but at least
• Provide substitute foods of similar nutritive value to patients who refuse foods
• 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 patient’s comprehensive plan of care.

Budget and Planning Functions

• Forecast needs of the department, and make recommendations to the
• Place departmental orders, track and monitor costs and
• 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
• Make departmental adjustments in order to conform to the approved

Patient Rights Functions

• Maintain the confidentiality of all patient care
• Knock before entering a patient’s room, and adhere to all facility patient rights and privacy policies and
• Monitor dietary services to assure that all patients’ dietary needs are being met and care plans
• Ensure that all dietary service personnel are knowledgeable of the patient’s rights, including the right of
• Review complaints and grievances made by the patient and make a written/oral report to the Administrator indicating what action(s) were taken to resolve the complaint or grievance. Follow facility’s es-tablished procedures.

Miscellaneous

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

Working Conditions / Physical & Sensory Requirements

• Works in well-lighted/ventilated Atmosphere is warm for cooking.
• Must be able to move intermittently during working hours, primarily standing with little sitting.
• Is subject to frequent interruptions from patients, personnel, visitors, government agencies/personnel, , under all conditions and circumstances.
• Is subject to hostile and emotionally upset patients, family members, etc.; must be able to cope with the possible mental stress brought on by such
• Communicates with the medical staff, nursing staff, and other department
• Works beyond normal duty hours, on weekends, in other positions temporarily, when necessary, and in call-back situations (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing educational
• Is subject to injury from falls, cuts and burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air
• Is subject to sudden temperature changes when entering cold storage and oven
• Is subject to exposure to hazardous chemicals, infectious waste, diseases, conditions, , including TB

Covid variants, AIDS, and Hepatitis B viruses.

• Must be able to read, speak and write the English language in an understandable
• Must fully meet requirements of this
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the patients, personnel, and support
• Must meet the general health requirements set forth by the policies of this
• Must be able to push, pull, move, and/or lift a reasonable minimum of pounds to a reasonable height and be able to push, pull, move, and/or carry such weight a reasonable
• May be necessary to assist in the evacuation of patients during emergency

Education / Licensing / Certification Requirements

• Must possess, as a minimum, a high school
• Must possess Serv Safe Certification, or, within 6 months of hire/start date in position (or within 6 months of effective date 11-28-16 if already employed as departmental supervisor on that date), become Serv Safe
  • Must maintain active Serv Safe Certification for term of employment as Director of Food Services with facility
• Must possess Certified Dietary Manager certification , or, must meet one of the following criteria within 12 months of hire/start date in position (or within 12 months of effective date 11-28-16 if already employed as departmental surpervisor on that date):
  • Completed a state survey agency-approved Food Service Supervisor course and holds a state survey agency-issued Certified Dietary Manager certification
  • Been certified by/holds Certified Dietary Manager certification from the Certifying Board for Dietary Managers in the state
  • Is enrolled in a Food Service Supervisor course approved by the state survey agency to become a Certified Dietary Manager
    • Must maintain active certification for term of employment as Director of Food Services with facility, obtaining the necessary 15 hours of continuing education credits each year through courses offered by the Dietary Managers Association or other comparable body, as approved by the state survey agency if required.

Experience

• Must have dietary department experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility, or, other dietary experience deemed comparable and approved by the consultant Dietitian and Administrator.

Specific Requirements

• Must possess the ability to make independent decisions when circumstances warrant such
• Must possess the ability to deal patiently, tactfully, with a cheerful disposition and enthusiasm with personnel, patients, family members, visitors, government agencies/personnel and the general public based on the maturity level at which they are currently functioning.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care
• Must possess leadership ability and be able to work harmoniously with and supervise other
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, , of the Dietary Department.
• Must maintain the care and use of supplies, equipment, , 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 be able to read and interpret dietary cost reports, financial data,
• Must possess basic computer skills and be able to effectively work in specified dietary software and time and attendance software systems.
• Must be able to relate information concerning a patient’s condition to authorized
• Must be willing to follow all company, state and regulatory policies related to Infection Control and Vaccination requirements.
• Must not pose a direct threat to the health or safety of other individuals in the

Job Position Analysis Information

YES Tasks assigned to this position MAY involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals
YES Functions Require Repetitive Motions such as chopping, squatting, bending, reaching
YES Weight Lifting requirements do apply; lifting, pushing, pulling, carrying up to 50lbs.
YES Functions Require Prolonged Sitting, Standing, and/or Bending