What are the responsibilities and job description for the Dietary Supervisor position at Power County Hospital District?
Description
SUMMARY:
Ensure that the Idaho Diet Manuel Standards of Food Production, Presentation, and Sanitation are maintained at all times.
PERFORMANCE STANDARDS:
- Conduct In-services and trainings for staff as required
- Conduct new hire orientation and assist in training new staff
- Consults with the Registered Dietitian as required.
- Assist Long Term Care staff in creating and maintaining MDS, Care Plans, RAPS, and assessments, assist in maintenance of dietary notes in patient charts, documentation of monthly resident weight changes
- Assist Acute nursing staff in conducting dietary assessments as required for all inpatients. Coordinate with Registered Dietician to conduct dietary assessments for all swing bed patients.
- Monitor daily operations of the kitchen to include assuring meals and snacks are prepared according to the menus, portion sizes are appropriate, ensure meals are appetizing and presentable, and ensure food waste is to a minimum.
- Meet with hospital patients to discuss meal options per their dietary needs. Conduct counseling with patients when specific diets are prescribed. I.e. diabetic or cardiac menus.
- Ensure meals served to residents meet the physician’s orders and are in accordance with Federal and State regulations along with facility policies and procedures.
- Act as a liaison between dietary staff and patients, residents, visitors, and nursing staff.
- Create and maintain department policies and procedures.
- Responsible for kitchen staff to include; time card maintenance, employee evaluations, job description maintenance, staff scheduling, PTO requests, assisting in the kitchen as necessary, act as a replacement as needed.
- Monitors personal and staff compliance to all Federal and State regulations concerning blood borne pathogens, infection control, use of hazardous materials, and fire safety. Attend Infection Control quarterly meetings.
- Create and maintain a cleaning schedule that ensures kitchen equipment is clean, in working order and available for use by dietary staff.
- Prepare and maintain menus for patients, residents, and staff.
- Oversee inventory of food and equipment assisting in ordering where needed.
- Assures that all infection control procedures and food safety measures are maintained in preparation and storage of food and equipment.
- Oversee department quality improvement programs to include meeting attendance as required.
- Prepare, monitor, and maintain annual dietary budget to include cafeteria pricing.
- Responsible for kitchen staff being updated on any changes to patient’s and resident’s diets.
- Monitors personal and staff compliance to residents’ rights.
- Patient Safety Sensitive Position – Due to the handling of patient/resident food and the assembly of special diets, this position will be considered a patient safety sensitive position.
- All other tasks as assigned.
Qualifications
EDUCATION, TRAINING AND EXPERIENCE
- High school diploma or equivalent.
- At least 18 years old.
- Able to read, write and comprehend English.
- Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fraction and decimals.
- Ability to carry out instructions furnished in written, oral or diagram form.
- Ability to solve routine problems
- Ability to follow a recipe.
- Some experience in management preferred.
CERTIFICATES, LICENSES, REGISTRATIONS
Must possess or be able to obtain Certified Dietary Manager, Certified Food Protection Professional Certificate and the State of Idaho Department of Health and Welfare’s Food Safety and Sanitation Standards for Food Establishments Certificate within one year.
WORK ENVIRONMENT
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. Employees work in congested areas, frequently exposed to toxic or caustic chemicals, occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is loud 25% of the time.
