eadership and Management:
- Oversee all aspects of the dietary department:
This includes planning, organizing, and directing food service operations to meet the nutritional needs of residents.
- Supervise and train dietary staff:
Hire, orient, train, and evaluate dietary employees, ensuring they are competent and perform their duties effectively.
- Develop and implement menus:
Plan menus that are nutritionally adequate, palatable, and meet the needs of residents, considering dietary restrictions and preferences.
- Maintain a clean and sanitary environment:
Ensure the kitchen, food storage areas, and dining areas are maintained in a clean, safe, and sanitary manner, adhering to all relevant regulations.
- Manage food inventory and ordering:
Ensure adequate supplies of food and supplies are available, while also maintaining a system for efficient inventory control and ordering.
- Coordinate with other departments:
Work closely with nursing staff, medical staff, and other departments to ensure residents' nutritional needs are met.
- Participate in quality assurance and interdisciplinary team meetings:
Contribute to the overall quality of care provided to residents by participating in relevant meetings and committees.
- Ensure compliance with regulations:
Adhere to all applicable federal, state, and local regulations and guidelines related to food service and dietary services.
Resident Care and Nutrition:
- Assess resident dietary needs:
Conduct nutritional assessments and screenings to identify residents at risk for malnutrition or other nutritional problems.
- Develop and implement individualized care plans:
Work with residents, families, and other healthcare professionals to develop and implement individualized nutrition care plans.
- Monitor resident nutritional status:
Track residents' weight, intake, and other relevant data to monitor their nutritional status and make adjustments to their care plans as needed.
- Address resident concerns and preferences:
Be responsive to resident concerns and preferences regarding food and meals.
- Provide education and support:
Provide education and support to residents and their families regarding nutrition and dietary needs.
Food Safety and Quality:
Implement and maintain food safety procedures to prevent foodborne illnesses and ensure the safety of food served to residents.
Ensure that food is prepared and served in a way that is appetizing and meets the nutritional needs of residents.
Monitor food production processes to ensure that food is prepared and served according to established standards.
- Maintain accurate records:
Keep accurate records of food inventory, food preparation, and other relevant information.
