Dietary Coordinator

Requirements

Must be eligible for hire and receive facility orientation.  This job requires lifting of up to 20lbs. and being able to stand for long periods of time.  Must be able to bend, kneel, climb step stool, and reach.  Must be able to read and write.  ServeSafe certification within last two (2) years (if hired without, must complete within three (3) months of hire).  Valid NC driver’s license. 

Description

1. Supervise and ascertain that the kitchen and dining room are ran according to the rules and regulations set-forth by the Department of Health Service Regulation and local health monitoring agency.

1. Help to maintain sanitation grade at or above ninety-five (95) percent. Notify management of any issues resulting in health grade deficiencies.

1. Schedule in-service trainings as needed for the dietary department.

1. Notify Administration of any departmental or personnel issues involving dietary personnel.

1. Follow budgetary guidelines for food, equipment, and training.

1. Request additional resources from administration, if allocated funds are exhausted and additional materials or supplies are needed.

1. Notify administration of any accidents, incidents, or issues within the dietary department as they arise.

1. Serve on-call duties for departmental issues on days, when you are not scheduled to be at work.

1. Prepare meals as scheduled on the dietary menus prepared by a certified dietician.

1. Make sure that menus are posted in the kitchen and on the hall for the day.

1. Prepare special or modified diets as ordered on the dietary menus and in accordance with the diet ordered for each resident.

1. Serve meals three times daily with at least ten (10) hours between breakfast and dinner.

1. Assure that foods are stored and served at appropriate temperatures.

1. Make sure that all residents are served and that adequate nutrition is provided for residents that will be absent from the facility during meals.

1. Prepare snacks as ordered on the dietary menu for service by aides three times per day.

1. Monitor the use of supplies and food inventory to ensure that menus can be followed.

1. Order supplies and food to ensure that the dietary staff can prepare meals as prescribed on the menus, taking into account the modified diets within the facility, as well as the preferences of the patient population.

1. Notify Administrator of any missing supplies or food inventory as soon as possible, so attempts can be made to obtain these items.

1. Respect all resident rights while preparing and serving meals.

1. Abide by the rules and regulations set by the department of health and human services and the department of environmental health.

1. Attempt to keep kitchen and dining area as clean and free from clutter as possible.

1. Ensure that all kitchen and dining room areas are cleaned daily, and that assigned cleaning tasks are performed daily.

1. Make sure that all cooking materials and resident dinnerware is cleaned after each meal, and that the cleaning equipment is working properly.

1. Notify maintenance and/or administration of any equipment malfunctions in the kitchen or dining room.

1. Clean serving area daily.

1. Make sure that floors in kitchen and dining room are swept and moped daily.

1. Inspect and clean outside garbage area daily, and keep all items stored in containers off the ground.

1. Cooperate with other staff members

1. Understand and comply with all safety policy and procedures and become familiar with emergency plans within the facility

1. Participate in job-related training activities, which are required by the Administration.

1. Perform other job-related duties that are delegated by the supervisor and/or Administration.