Certified Dietary Manager

The Cedars

Director of Dining Services

Job Description

Purpose of Your Job Position

The primary purpose of your job position is to direct the day-to-day activities of the Dining Services Department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility, and as may be directed by the Administrator to ensure that the nutritional requirements of The Cedars residents are met.

Major Duties and Responsibilities

Assist in planning, developing, organizing, implementing, evaluating, and direction of the Dining Services Department, its programs and activities.

Coordinate Dining Services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)

Assist in developing and maintaining written dining policies and procedures.

Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.

Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.

Assist the dining services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Administrator.

Develop and maintain a file of tested standard recipes.

Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in dining services that assure the continued ability to provide daily dining services.

Make written and oral reports/recommendations to the Dietitian and /or Administrator as necessary/required concerning the operation of the Dining Services Department.

Assume administrative authority, responsibility, and accountability of supervising the Dining Services Department.

Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

Review and assist in developing a plan of correction for developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.

Process diet changes and new diets as received from nursing services.

Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving routine and job related dining services functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.

Review departmental complaints and grievances from personnel and make written reports to the Dietician and /or Administrator of actions(s) taken within five (5) working days.

Assist in developing and implementing a dining service organizations structure.

Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.

Assist in developing, implementing and maintaining an ongoing quality assurance program for Dining Services Department.

Participate in surveys (inspections) made by authorized government agencies.

Interview resident of family members, as necessary, to obtain diet history.

Participate in maintaining records of the resident’ food likes and dislikes.

Assist in developing methods for determining quality and quantity of food served.

Assure that menus are maintained and filed in accordance with established policies and procedures.

Maintain an adequate liaison with families and residents as necessary.

Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.

Involve the resident/family in planning objectives and goals for the resident.

Assist in planning normal and special diet menus as prescribed by the attending physician.

Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.

Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning the resident’s prescribed diet plan.

Meet with administration, medical, and nursing staff, as well as other related departments in planning food service programs and activities.

Forecast needs of the department.

Assist in preparing and planning the Dining Services Department’s budget for food, equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and approval.

Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the administrator upon request or as needed.

Make weekly inspections of all dining services functions to assure that quality control measures are continually maintained.

Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules, etc.)

Work with the facility’s consultants as necessary and implement recommended changes as required.

Other related duties and responsibilities that may become necessary or as directed by the administrator.

Equipment and Supply Functions

Recommend to the Administrator the equipment and supply needs of the department.

Place orders for equipment and supplies as necessary or as may be required.

Make periodic rounds to check equipment and to assure the necessary equipment is available and working properly.

Assist in the purchasing of food service supplies, equipment, etc. as required.

Assist in developing and monitoring adequate inventory control procedures.

Assist in developing and implementing procedures for the safe operation of all dietary service equipment.

Assist in developing and implementing procedures which ensure that Dining Services supplies are used in an efficient manner to avoid waste.

Care Plan and Assessment Functions

Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.

Assist in developing a written dietary plan of car (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.

Insofar as practical, encourage the resident to participate in the development and review or his/her plan of care.

Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.

Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident.

Review nursed’ notes to determine if the care plan is being followed.

Review and revise care plans and assessments as necessary, but at least quarterly.

Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing a comprehensive plan of care.

Committee Functions

Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator.

Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committee(s).

Participate in regularly scheduled reviews of discharge plans and make such plans available to the Utilization Review Committee as required or as may be necessary.

Attend and participate Utilization Review Committee functions are required or as may be necessary.

Evaluate and implement recommendations from established committees as they may pertain to Dining Services.

Meet with Dietary personnel, on a regularly scheduled basis; solicit advice from inter-department supervisors concerning the operation of the Dining Services Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.

Attend department head meetings, etc., as scheduled or as may be called.

Schedule and announce department head meeting times, dates, places, etc.

Personnel Functions

Recruit, interview, and select dining services personnel with the input of the Administrator.

Determine departmental staffing requirements necessary to meet the Dining Services Department’s needs, and assign a sufficient number of dietary personnel for each tour of duty.

Recommend to the administrator the number and level of dining services personnel to be employed.

Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.

Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, assistant cook, etc.)

Counsel/discipline dietary personnel as requested or as necessary.

Terminate employment of personnel when necessary. Documenting and coordination such actions with the Personnel Director and/or Administrator.

Assist in standardizing the methods in which dietary tasks will be performed.

Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary.

Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption.

Assure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee’s personnel record.

Make daily rounds to assure that dietary personnel are performing required duties and assure that appropriate dietary procedures are being rendered to meet the needs of the facility.

Create and maintain an atmosphere of warmth, personnel interest, and positive emphasis as well as calm environment throughout the facility.

Establish a food service production line, etc., to assure that meals are prepared on time.

Staff Development

Participate in on-the-job training, in-service education, and orientation for newly assigned personnel.

Attend and participate in workshops, seminars, etc., to keep abreast of current changes in dietary procedures and current government law as it relates to the Dining Services Department.

Develop and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instruction on “how to do the job,” and that ensure a well-educated dining services department.

Develop, implement, and maintain an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.

Provide leadership training that includes the administrative and supervisory principles essential for the Dining Services Department.

Assure that all dietary personnel attend and participate in a Hazardous Communication and Universal Precautions training program before reporting for work assignments.

Resident Rights

Assure the resident’s rights to fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, and maintain CONFIDENTIALITY of all pertinent resident care information to assure resident rights are protected according to the Indiana State Board of Health rules and regulations.

Monitor Dining Services to assure that all resident’ dietary needs are being met.

Ensure that all Dining service personnel are knowledgeable of the resident’s rights and responsibilities of the staff concerning the resident’s nutritional needs.

Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what action(s) were taken to resolve the complaint of grievance within three (3) work days.

Maintain a written record of the resident’s complaints and/or grievances that indicate the action take to resolve the complaint and the current status of the complaint.

Working Conditions

Works in office, kitchen/dining areas, as well as throughout the facility.

Sits, stands, bends, lifts, and moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with resident, family members, personnel, visitors, government agencies/personnel, etc., under all conditions/circumstances.

Is subject to hostile and emotionally upset residents, family members, etc.

Communicates with the medical staff, nursing staff, and other department supervisors.

Works beyond normal working hours, on weekends, and holidays, and on other shifts when necessary.

Attends and participates in continuing education programs.

Is subject to falls, burns from equipment, odors, etc. throughout the work day.

Job Type: Full-time

Pay: $43,000.00 - $53,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday

Ability to Relocate:

• Leo, IN 46765: Relocate before starting work (Required)

Work Location: In person

Salary : $43,000 - $53,000