Dietary Manager

Dietary Manager- Job Description

POSITION SUMMARY:

The Dietary Supervisor manages the Dietary Services Department to provide nourishing, palatable well-balanced diets that meet the daily nutritional and special dietary needs of each resident according to their comprehensive resident assessment and plan of care. Manages up to ten (10) employees in the preparation of attractive, nutritionally adequate meals served at proper temperatures and at appropriate times according to facility policies and procedures, consistent with state and federal laws and regulations and accepted nutritional standards. Responsible for care and sanitation of institutional food service equipment and work areas used for preparation, storage, and service. In collaboration with Dietitian, allocates department resources in efficient and economic manner to ensure each resident receives food in amount, type, consistency and frequency to maintain usual body weight and nutritional values.

MINIMUM QUALIFICATION STANDARDS:

Education: High school diploma or equivalent. Successful completion or current enrollment in course approved by American Dietetic Association.

Certificate/Licenses: DMA Certification

Work Experience: One-year institutional food service experience planning, preparing and serving regular and therapeutic diets in health care settings.

Freedom from illegal use of drugs, and freedom from use and effects of use of drugs and alcohol in the workplace.

Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in this position.

PERFORMANCE REQUIREMENTS:

Must have a high standard of cleanliness.

Knowledge of accepted nutritional standards and facility policies and procedures for food service. Able to apply these principles and to establish criteria to assure that food services meet established standards of quality.

Current knowledge of state and federal laws and regulations, including relevant sanitation and safety codes, that applies to dietary services in long-term care facilities.

Demonstrates satisfactory level of interpersonal skills to interact with facility staff, administration, residents, families, vendors and government agencies.

Sufficient knowledge to provide basis counseling to residents, staff and interested family members on matters of eating and diets. Able to identify and refer more complex problems to Dietitian.

Able to express self adequately in written and/or oral communication and to communicate effectively in an interdisciplinary care setting with residents, families, staff members, representatives of community and government agencies.

Able to understand and to follow written and verbal directions. Able effectively to communicate with staff members and residents through verbal and/or written means.

Makes prompt efforts to resolve all resident concerns or grievances related to dietary services.

Management skills sufficient to oversee the organization and supervision of department staff, to develop budgets, allocate resources and to supervise interdisciplinary cooperation in the planning and implementation of dietary services in consultation with Dietitian.

Able to perform personnel functions including interviewing prospective staff, conducting performance evaluations that assure staff can perform essential functions of their job, and taking job actions as appropriate. Able to apply facility policies to facts leading to job actions without regard to race, religion, age, national origin, sex or disability.

Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. Able to act as role model for unit staff by protecting and promoting residents’ rights in all interactions with residents and families.

Carries out all duties in accord with the facility mission and philosophy.

Appreciates the importance of maintaining confidentiality of resident and facility information.

Demonstrates honesty and integrity at all times in the care and use of resident and facility property.

Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency.

Sufficient mobility and strength to move freely through the building, to assure resident safety at all times and to assist, transfer or otherwise move residents of facility out of danger in case of emergency.

Demonstrates respect for co-workers and responds to needs of residents by complying with facility policies on attendance and punctuality and dress code. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays. Able to respond to facility needs on an on-call basis.

Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials.

Demonstrates ability to prioritize tasks/responsibilities and complete duties/projects within allotted time.

Able to respond to change productively and to handle additional tasks/projects as assigned.

Able to perform functions of cook or food service aide when facility needs dictate.

Able to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm and safety of self and others.

ESSENTIAL JOB FUNCTIONS:

NOTE: Every effort has been made to keep your job description as complete as possible. However, it in no way implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position. The essential functions of this job may be revised or updated as facility needs dictate.

Completes and updates dietary assessments as part of the comprehensive resident assessment process. Assessments identify residents’ current needs for dietary services and those residents at nutritional risk. Refers all residents at nutritional risk to Dietitian for additional evaluation.

Interviews residents, interested family members, legal representatives and significant others to obtain and update information needed to develop individualized dietary plans of care, to accommodate individual needs and preferences and to protect and promote residents’ rights.

Is a member of and works cooperatively with members of the interdisciplinary team to develop, implement and evaluate plans of care. Attends care conferences. Communicates resident concerns and responses to interventions to interdisciplinary team members and direct care staff.

Records progress notes in the clinical record including subjective findings, objective symptoms, observations of behaviors, interventions provided to resident and resident’s responses to dietary interventions.

Identifies ways to accommodate resident’s choices, preferences and customary routines in matters of eating. Includes these approaches in plan of care and give this information to direct care staff. Cooperates with other departments to identify and accommodate individual resident needs and preferences. Communicates directly with residents, families, and legal representatives to identify approaches that will protect and promote residents’ rights.

Plans menus with Dietitian that meet the nutritional needs of residents in accord with recommended dietary allowances and state and federal regulations. Able to prepare standard recipes and daily production sheets from each menu cycle for dietary staff who prepares food. Posts menu in readily accessible places in facility.

Conducts regular meal observations, reviews records, interviews staff and residents to ensure that all residents are receiving food in the amount, type consistency and frequency to maintain usual weight and nutritional values. If food intake is inadequate or resident’s nutritional status is poor, adjusts menus to meet calorie and nutrient intake needs of the resident. Works closely with nursing staff to identify problems. Refers complex issues to Dietitian for assessment and intervention.

Supervises food preparation using techniques that conserve nutritional values, flavor, and appearance. Organizes food preparation and service so that food leaves kitchen and is served to residents in schedules time frames. Provides for food substitutes of similar nutritional value for residents who refuse food served.

Orders food economically and efficiently only from sources approved or considered satisfactory by Federal, State or local authorities. Maintains sufficient inventory of supplies. Establishes effective system to track inventory and secure storage area.

Stores, prepares and serves all food under sanitary conditions to prevent the transmission of food borne illness.

Disposes of trash and waste, including bio-hazardous waste and other materials that require special handling in compliance with state and federal requirements. All garbage or waste is properly contained in dumpsters or compactors with lids or otherwise covered.

Monitors workplace for safety and fire hazards. Corrects or reports potential problems to supervisor. Reports maintenance and equipment problems promptly to Director of Maintenance.

Maintains workplace in orderly, clean manner. Stores supplies and equipment in proper places when not in use.

Inspects physical plant for any signs of rodents or pests daily. Implements effective pest control system to eliminate rodents and pests.

Completes and maintains all dietary services records and forms, including administrative statistics on number of meals, food costs, menus and repairs.

Verifies resident information daily regarding new admissions, diet order changes, room changes, and daily census.

Hires and retains qualified, competent food service staff. Conducts interviews, provides regular performance reviews, takes appropriate job actions, reviews job actions taken by subordinates to assure that staff meet qualification and performance standards and can perform all essential functions of the job.

Monitors the performance of food service staff by observing staff performing duties in all work areas, on all shifts and by interviewing facility staff, residents, and families. Performs quality assurance functions, including compliance rounds, on a daily basis to evaluate compliance with state and federal laws and regulations, and facility policies and procedures. Initiates proper job action according to facility policy to correct problems in staff performance. Initiates other corrective actions as appropriate.

Monitors staff for compliance with OSHA mandates on workplace safety including hazard communication and blood borne pathogens. In cases of workplace exposure, provides immediate first-aide and refers employee to appropriate facility staff member for post-exposure follow-up.

Takes job actions with staff members under appropriate circumstances. Applies facility policies about progressive discipline correctly. Removes staff member from unit if necessary to avoid endangerment to health or safety of residents or other staff members. Reports all job actions taken to Nursing Home Administrator promptly.

Reports all injuries to self or others to supervisor immediately.

Attends in-service education programs and staff meetings as assigned. Applies information to job tasks.

Actively participates in long-term care survey process by instructing staff in matters of conduct and disclosure, maintaining a presence when surveyors are onsite and directing the timely collection of information required by the survey team. Demonstrates concern for identified problems and undertakes corrective action while survey is in progress if appropriate. Gathers and presents supplemental documentation to avoid potential deficiencies. Collaborates with Nursing Home Administrator to develop responses to survey report as needed.

Collaborates with consultants with timely responses to request for information and suggestions to improve quality of Dietary Services.

Develops and updates Dietary Services policies and procedures that reflect the philosophy and mission of the facility and accepted professional standards of nutrition and sanitation.

Participates in the development of the department budget. Provides relevant financial information to Nursing Home Administrator regarding department financial needs and status.

Communicates with Nursing Home Administrator to discuss resident services, personnel and budget issues. Recommends to Nursing Home Administrator numbers and types of personnel needed to meet resident needs in compliance with state and federal laws and regulations.

PHYSICAL, PSYCHOLOGICAL AND ERGONOMIC REQUIREMENTS:

Successful performance of essential functions can best be achieved through consistent application of current knowledge, use of good judgment, teamwork, common sense, ability to establish and carry out priorities, effective use of interpersonal skills and ongoing communication with residents, staff, families, interdisciplinary team members, and government officials, including state surveyors and ombudsman.

This job cannot be performed without exposure to the stresses associated with the intimate, 24 hour residential care environment that delivers care and services primarily to disabled and cognitively impaired residents. Examples of these stresses include, but are not limited to: shift rotation, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in the nursing home, death and dying, oversight of state surveyors, ombudsman and federal officials, presence of consultants and attorneys, and variable involvement of medical staff.

Essential functions are carried out in a variety of positions including standing and sitting. To meet resident’s needs, virtually all positions require the ability to move freely through the building. Stooping, bending, lifting and carrying as well as other physical demands may be required as described in the Essential Physical Demands of this position.

ESSENTIAL PHYSICAL DEMANDS OF THE POSITION.

MOBILITY: Must be able to move with efficient speed. Must be able to turn torso from side to side when standing to accomplish a variety of tasks.

LIFTING: Must be able to lift properly 40# from floor. Must be able to lift and carry large pots or pans of hot or cold food from one area to another.

CLIMBING/BALANCING: Must be able to climb ladder to reach higher selves of storage.

STOOPING/BENDING: Must be able to stoop over work area during some food preparation for long periods of time.

PUSHING: Must be able to push heated cart throughout facility.

STANDING/SITTING: Must be able to sit or stand in one place for long periods of time.

REACHING: Must be able to reach above head to stock or retrieve supplies.

HEARING: Must be able to clearly hear and understand verbal communication including pages, intercoms, and telephone rings.

SPEAKING: Must be able to speak English clearly.

VISION: Must be able to read all written communications and oversee paperwork.

COLOR VISION: Must be able to recognize and distinguish between color-coded diet cards.

ESSENTIAL ENVIRONMENTAL DEMANDS OF THE POSITION

INSIDE/OUTSIDE: N/A

COLD/HEAT: Must be able to tolerate seasonal temperature changes of the kitchen environment. Must be able to tolerate high temperatures of oven, stove, and steamer areas and take necessary safety precautions when handling food items and equipment in these areas to prevent burns.

WET/HUMIDITY: Must tolerate moderate humidity in dish room area– wet floors in dish room area and potential wet floor in kitchen area.

NOISE/VIBRATIONS: Must be able to withstand noises of appliances and overhead fan.

DRY/DUST: N/A

FUMES/ODORS/CHEMICAL EXPOSURE: Daily exposure to detergents and sanitizers. Potential for harm if safety precautions are not followed.

OTHER ENVIRONMENTAL HAZARDS: The Occupational Safety and Health Administration (OSHA) has determined that certain employees in nursing homes are at significant risk of exposure to blood borne pathogens such as Hepatitis B and Human Immunodeficiency Virus (HIV).