Dietary Director

Job Duties

• Stock ingredients and monitor, food, beverage, and equipment/supplies inventory as directed
• Adhere to budget for supplies, food, and labor as directed
• Work with the team to develop the baseline care plan within 48 hours of admission
• Document progress report(s) at required intervals as stated in MDS guidelines
• Attend skilled care plan/Medicare meetings with members, families, and care team when it involves a special diet or nutritional concern
• Place necessary food orders with the cook for patients that have special dietary needs
• Participate in menu planning
• Oversee dietary staff to ensure that cleaning, cooking, and service is consistent with facilities policies and procedures
• Ensure that food preparation areas, kitchen, dishes, and equipment are cleaned appropriately
• Ensure that food is cooked and served to residents consistent with orders or diet instructions
• Follow OSHA and safety regulations for food service sanitation, applicable regulations for nursing homes, and the facilitys policies and procedures
• Maintain dietary policies and procedures consistent with applicable federal, state, and local rules, regulations, and laws
• Ensure all employees and facility have necessary licensure for dietary, cooking, and food services
• Ensure that departmental disciplinary action is administered fairly and without regard to race, color, creed, national origin, age, sex, religion, handicap, or marital status
• Terminate employment of personnel when necessary, documenting and coordinating such actions with the HR Director and/or Administrator in accordance with the facilities policies and procedures
• Communicate and interact effectively with residents, visitors, families, staff, and supervisors

Required Education and Experience

• High school diploma or GED
• Maintain an active license as a certified dietary manager or certified food service manager, or otherwise is permitted to work in this position pursuant to federal and state law
• Minimum three years' experience in a supervisory capacity in a dietary department at a hospital, a nursing facility, or other medical facility preferred
• Knowledge of dietary practices and procedures, as well as the laws, regulations and guidelines governing dietary functions in nursing facility