Dietary Supervisor

The Dietary Manager is responsible for partnering with the Dietitian to plan, organize, develop and direct the overall operation of the Dietary 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 assure that quality nutritional services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and sanitary manner.

Essential Functions

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs, and activities.

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

• Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.

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

• Process diet changes and new diets as received from the Nursing Department.

• Review departmental complaints and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) taken.

• Assist during resident discharge planning with the dietary portion of the resident's discharge from the facility.

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

• Interview with residents or family members, as necessary, to obtain diet history. Participate in maintaining records of the residents' food likes and dislikes.

• Review therapeutic and regular diet plans and menus to ensure they are in compliance with the physician's orders.

• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service

• Ensure that menus are maintained and filed in accordance with established policies and procedures

• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.

• Ensure that dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner.

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

• Ensure that the care plan identifies any special equipment and utensils the resident may need; discuss problem areas with the Director of Nursing.

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

• Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control.

Non-Essential Functions

• Perform other duties as assigned.

Professional Requirements

• Adhere to dress code, appearance is neat and clean.

• Complete annual education/training requirements.

• Maintain patient confidentiality at all times.

• Report to work on time and as scheduled.

• Wear identification while on duty.

• Maintain regulatory requirements, including all state, federal, and local regulations.

• Represent the organization in a positive and professional manner at all times.

• Comply with all organizational policies and standards regarding ethical business practices.

• Communicate the mission, ethics, and goals of the organization.

• Attend regular staff meetings and in-services.

Qualifications

• Must possess, as a minimum, a high school diploma.

• Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association or have certification within 2 years of hire if hired under a Registered dietician.

• Must have, as a minimum five (5) years' experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.

• Must be registered as a Food Service Director in this state.

• Must have training in cost control, food management, diet therapy, etc.

Knowledge, Skills, and Abilities

• Must be able to read, write, speak, and understand the English language.

• Must possess the ability to make independent decisions when circumstances warrant such action.

• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

• Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.

• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.

• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.

• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.

• Must be able to read and interpret food services, cost reports, financial data, etc.

• Must be able to relate information concerning a resident's condition.

• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical Requirements and Environmental Conditions

• Exposure to blood and body fluids, communicable diseases, chemicals, radiation, and repetitive motions.

• Pushing and pulling heavy objects.

• Position requires light to moderate work with 50 pounds maximum weight to lift and carry.

• Position requires reaching, bending, stooping, and handling objects with hands and/or fingers, talking and/or hearing, and seeing.

  The Dietary Manager is responsible for partnering with the Dietitian to plan, organize, develop and direct the overall operation of the Dietary 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 assure that quality nutritional services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and sanitary manner.