Dietary Director-H

Direct and participate in food preparation and service of food that is safe and appetizing and is of the quality and quantity to meet each resident’s needs in accordance with physicians order in compliance with approved menus. • Maintains cost and works to meet budget guidelines. • Plans and assists in preparation and service of holiday and special meals and functions. • Directs and supervises all dietary functions and personnel. • Hires, orients, trains, disciplines, and when appropriate, terminates dietary employees. • Assures that proper storage is available, and that handling of food and supplies complies with current state and federal guidelines. • Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated. • Maintain sufficient staff to provide dietary services to facility. • Assess resident food preferences and allergies. • Prepare dietary staff schedules and address schedule changes. • Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner. • Transmit order for appropriate food and supplies. • Document and notify Dietician of menu changes. • Participate in QA and IDT meetings as assigned. • Check trays for accuracy before they are delivered. • Inspects Dietary Department regularly to ensure that it is safe and sanitary. • Plan and presents in-service education programs for the Dietary Department. • Investigates on-the-job injuries and corrects the problem and /or retrains the employees as necessary. • Ensures continued compliances with all federal, state and local regulations, • Maintain the security of the Dietary Department. • Coordinates dietary services with nursing services and activities director. Nutritional notes are to be completed monthly for all residents at nutritional risks. • Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote a quality food service. Supervisory Requirements Assist with the overall supervision of and management of the dietary staff. Qualification Education and/or Experience High school diploma or equivalent. Must be a graduate of an approved dietary manager’s course that meet the state and federal care regulations. Preferable one-year experience in a long-term care facility dietary department. Language Skills Ability to read technical procedures. Ability to read and comprehend policy and procedure manuals. Ability to read recipes and prepare accordingly. Ability to effectively present information and respond to questions from managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Knowledge and experience with PCC preferred. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times. Physical Demands The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate. Additional Information Note: Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.