Clinical Nutrition Services Supervisor

Hillsdale County Medical Care Facility

NDP 014 Clinical Nutrition Services Supervisor

Job Title: Clinical Nutrition Services Supervisor

Department: Dietary

Reports To: Nutrition Services Director

Essential Duties and Responsibilities:

• Understands all functions of the department.

• Participate in menu planning and production.

• Ensures that all policies are implemented and enforced while adhering to the bargaining agreement.

• Ensures that all meals, snacks, special meals are delivered in a timely fashion with high quality.

• Maintains high standards of sanitation throughout the department.

• Assist in developing department Q&A and collection of data.

• Oversee meal service throughout the facility to ensure efficient and satisfaction, proper temperatures, plate appearance, and quality.

• Participate in, and at times, conduct staff meetings.

• Participate in continuing education for self and encourage staff to pursue training opportunities.

• Perform all related duties as deemed necessary by the Nutrition Servies Director and Administration.

• Occasionally meet with residents for likes and dislikes. Have a quick response to satisfaction issues.

• Oversees the completion of all production sheets, temperature logs, par levels sheets and other documentation to be completed by employees as required by state guidelines.

• Responsible for timely resident assessments including weight loss and individual nutritional needs.

• Maintains required documentation on each resident and report findings to the Nutrition Director in a timely manner.

• Consults with physicians and other health care personnel to determine resident’s nutritional needs and diet restrictions.

• Formulates menus for therapeutic diets based on medical and physical conditions of the resident and integrates menu with basic institutional menus with input from healthcare professionals.

• Develops and implements plan of care based on assessment of nutritional needs and available sources, and correlates plan with other healthcare professionals.

• Instructs residents about meal plan and dietary changes and establishes goals and objectives to help meet the plan.

• Evaluates nutritional care and provides follow-up continuity of care in a timely manner.

• Ensures required information is placed into the resident’s medical records.

• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.

• Instructs residents and their families in nutritional principles, dietary plans, food selection, and preparation.

• Attends ICC meetings and participates in resident/family conferences, representing the Dietary Department.

• Attends wound care meetings as scheduled.

• Participates in discharge planning as required.

• Attends morning report meetings to become aware of up-to-date resident issues.

• Communicates tube feeding changes to the appropriate parties.

• Update Tray Trakkers as needed, maintain resident files, and process diet orders.

Supervisory Responsibilities:

• Employee will work evenings and weekends as assigned.

• Employee will be on an on-call status on weekends as scheduled.

• Ensure the department runs smoothly.

• Ensures all food is properly prepared.

• Ensures employees are properly trained and supervised.

• Ensures correct food quantities are procured, prepared, and utilized efficiently.

• Kitchens are maintained in a clean and sanitary manner.

• Ensures the department is always in a “state ready” mode.

• Able to cover positions in the event of a staffing shortage.

Competencies:

• Pursues training and development opportunities.

• Strives to continuously build knowledge and skills.

• Manages difficult or emotional resident situations. Responds promptly to resident needs. Responds to requests for service and assistance.

• Meets commitments.

• Focuses on solving conflict, not blaming.

• Maintains Confidentiality.

• Listens to others without interrupting and keeps emotions under control.

• Looks for ways to improve and promote quality.

• Demonstrates accuracy and thoroughness.

• Displays willingness to make decisions, exhibits sound and accurate judgement, and includes appropriate people in decision making.

• Approaches other in a tactful manner, reacts well under pressure, treats others with respect and consideration regardless of their status or position, accepts responsibility for their own actions.

• Observes safety and security procedures. Reports potentially unsafe conditions.

• Is consistently at work, arrives on time, ensures work responsibilities are covered when absent, and arrives at meetings on time.

• Follows instruction and responds to management direction.

• Commits to long hours of work when necessary to meet goals.

• Completes tasks on time or notifies appropriate person with an alternate plan.

• Will be Servsafe certified or willing to complete a Servsafe course.

Language Skills:

Must have the ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must have the ability to write routine reports and correspondence. Must have the ability to speak effectively in front of groups of customers or employees.

Visual acuity with reading, writing, mathematical and learning skills.

Physical Demand:

The employee is frequently required to sit and reach with hands and arms. The employee is occasionally required to stand and walk. Must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Ability to be on feet, on hard surfaces for long periods of time.

Work Environment:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts.

Must follow dress code for management.

Minimum Qualifications:

• Certified Dietary Manager required.

• 2 years of supervisory experience in healthcare foodservice or a related field.