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, Activities, 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.
Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Consulting Dietitian and/or Administrator.
Develop and maintain a file of tested standard recipes.
Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in dietary services that assure the continued ability to provide daily dietary services.
Make written and oral reports/recommendations to the Consulting Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department.
Submit accident/incident reports to the FSST Human Resources Office within twenty-four (24) hours after their occurrence.
Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.
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 inspections and provide a written copy of such to the Administrator.
Process diet changes and new diets as received from nursing services.
Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken within five (5) work days.
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.
Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan.
Participate in surveys (inspections) made by authorized government agencies.
Interview residents or family members, as necessary, to obtain diet history.
Participate in maintaining records of the resident's food likes and dislikes.
Assist in developing methods for determining quality and quantity of food served.
Assure that dietary progress notes charted are informative and descriptive of the services provided and of the resident's response to the service.
Assure that menus are maintained and filed in accordance with established policies and procedures.
Maintain an adequate liaison with families and residents as necessary.
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.
Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
Involve the resident/family in planning objectives and goals for the resident.
Assist in planning and special diet menus as prescribed by the attending physician.
Assist in developing diet plans for individual residents.
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 resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan.
Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Consulting Dietitian.
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).
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.
Attend and participate in the Utilization Review Committee functions as required or as may be necessary.
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.
Attend department head meetings, etc., as scheduled or as may be called.
Schedule and announce departmental meeting times, dates, places, etc.
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 tour of duty.
Recommend to the Administrator the number and level of dietary personnel to be employed.
Schedule 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.
Terminate employment of personnel when necessary, documenting and coordinating such actions with the Administrator.
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 that may become necessary.
Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption.
Assure 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.
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 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.
Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques.
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.
Recommend to the 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.
Assure 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.
Works in 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 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.
Is subject to hostile and emotionally upset residents, family members, etc.
Communicates with the medical staff, nursing staff, and other department supervisors.
Works beyond 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 work day.
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.
Must be a minimum of eighteen (18) years of age.
All positions require a minimum of a criminal background check to a maximum of an adjudicated P.L. 101.630 character and criminal background check.
Must be able to read, write, speak, and understand the English language.
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 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 professional and non-professional 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 they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
Must be able to read and interpret dietary cost reports, financial data, etc.
Must be able to relate information concerning a resident's condition.
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 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.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
Must be in good general health and demonstrate emotional stability.
Must be able to relate to and work with 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.
Must be able to assist in the evacuation of residents.
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, Activities, 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.
Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Consulting Dietitian and/or Administrator.
Develop and maintain a file of tested standard recipes.
Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in dietary services that assure the continued ability to provide daily dietary services.
Make written and oral reports/recommendations to the Consulting Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department.
Submit accident/incident reports to the FSST Human Resources Office within twenty-four (24) hours after their occurrence.
Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.
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 inspections and provide a written copy of such to the Administrator.
Process diet changes and new diets as received from nursing services.
Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken within five (5) work days.
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.
Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan.
Participate in surveys (inspections) made by authorized government agencies.
Interview residents or family members, as necessary, to obtain diet history.
Participate in maintaining records of the resident's food likes and dislikes.
Assist in developing methods for determining quality and quantity of food served.
Assure that dietary progress notes charted are informative and descriptive of the services provided and of the resident's response to the service.
Assure that menus are maintained and filed in accordance with established policies and procedures.
Maintain an adequate liaison with families and residents as necessary.
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.
Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
Involve the resident/family in planning objectives and goals for the resident.
Assist in planning and special diet menus as prescribed by the attending physician.
Assist in developing diet plans for individual residents.
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 resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan.
Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Consulting Dietitian.
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).
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.
Attend and participate in the Utilization Review Committee functions as required or as may be necessary.
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.
Attend department head meetings, etc., as scheduled or as may be called.
Schedule and announce departmental meeting times, dates, places, etc.
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 tour of duty.
Recommend to the Administrator the number and level of dietary personnel to be employed.
Schedule 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.
Terminate employment of personnel when necessary, documenting and coordinating such actions with the Administrator.
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 that may become necessary.
Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption.
Assure 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.
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 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.
Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques.
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.
Recommend to the 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.
Assure 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.
Works in 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 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.
Is subject to hostile and emotionally upset residents, family members, etc.
Communicates with the medical staff, nursing staff, and other department supervisors.
Works beyond 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 work day.
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.
Must be a minimum of eighteen (18) years of age.
All positions require a minimum of a criminal background check to a maximum of an adjudicated P.L. 101.630 character and criminal background check.
Must be able to read, write, speak, and understand the English language.
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 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 professional and non-professional 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 they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
Must be able to read and interpret dietary cost reports, financial data, etc.
Must be able to relate information concerning a resident's condition.
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 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.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
Must be in good general health and demonstrate emotional stability.
Must be able to relate to and work with 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.
Must be able to assist in the evacuation of residents.