POSITION DESCRIPTION

DIETARY SUPERVISOR

BASIC FUNCTION

Responsible for planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current applicable federal, state, and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Administrator, to ensure that quality food service and nutritional care is provided at all times.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

ESSENTIAL FUNCTIONS

IPlans, develops, organizes, implements, evaluates, and directs the Dietary Department,

its programs and activities in accordance with departmental policies, procedures and

standards.

2.Reviews department policies, procedures, manuals, position descriptions, etc., at least

annually, and participates in making recommended changes.

3Interprets department policies and procedures to personnel, patients/residents, visitors,

family members, etc., as necessary.

4Assists in the development of the department budget and maintains costs within

budgeted parameters.

5Reviews and evaluates the department's work force and makes recommendations to the

administrator.

6.Assumes responsibility for recruiting, selecting, and training competent department

personnel.

7.Evaluates employee performance, and makes recommendations to the Administrator

concerning wage and salary adjustments, hiring, termination, transfers, etc.

8Assists in scheduling department working hours, personnel, work assignments, etc., to

maintain quality patient care.

9.Develops and participates in programs designed for onthejob training and orientation

classes for newly assigned department personnel.

10Schedules and/or conducts, a monthly in-service for department personnel. Holds

routine departmental meetings. Provides education to other departments in the facility

regarding dietary services.

11Attends and participates in workshops, seminars and inservices, to keep abreast of

current changes in the health care field, as well as to maintain a professional status.

12Participates in the facility's quality improvement program. Serves on various

committees of the facility as required by regulations and as appointed by the

Administrator.

13Routinely inspects the dietary area and practices for compliance with current

applicable regulations and standards.

14Reports all hazardous conditions/equipment to the Administrator immediately.

15Reports all accidents/incidents as established by department policies. Fills out and

files reports as directed.

16Makes written and oral reports/recommendations to the administrator concerning the

operation of the food service department.

17.Reviews complaints and grievances and makes necessary oral/written reports to the

Administrator.

18 Delegates authority, responsibility, and accountability to other responsible department

personnel.

19, Maintains an excellent working relationship with the medical profession and other

health related facilities and organizations.

20. Meets with administration, medical and nursing staff, as well as, other related

departments in planning food service programs and activities.

21. Maintains current records that reflect department expenditures, including food cost.

22. Recommends to the administrator the equipment and supply needs of the department,

23. Interviews and selects food and supply vendors as required.

24. Develops and utilizes comprehensive inventory control procedures.

25. Purchases food, supplies and equipment, etc., as required to meet the needs of the

department.

26. Ensures that a stock level of staple/nonstaple food, supplies, equipment, etc., are

maintained at adequate levels at all times to perform departmental functions.

27. Processes diet orders and changes promptly.

28. Assures that menus are developed, served and filled in accordance with established

policies and procedures. (Standardized and yield adjusted recipes are used.)

29 Plans, reviews and approves the therapeutic and regular diet plans and menus and

ensures that they are in compliance with physician orders.

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

31. Assists in establishing food service production and service procedures to ensure that

meals are prepared on time and served efficiently.

32 Checks food production and service to ensure proper safety and sanitation procedures

are maintained at all times.

33 Monitors food temperatures and quality at point of service in the dining room, lounges

and resident rooms via test trays per standards.

34 Ensures that current snack lists/labels are available for patients/residents who are to

receive a snack as part of their prescribed diet, by a physician's order and/or as part of

their nutritional plan of care.

35 Visits patients/residents/family on admission to complete a diet history and

periodically to evaluate the excellence of meals served, likes and dislikes,

36 Reviews the nutritional requirements of each patient/resident admitted to the facility.

Completes a nutritional assessment on admission and at least yearly or as necessary.

37. Participates in discharge planning and development, and implementation of

patient/resident care plans as required and within designated time frames.

38 Ensures that all progress notes charted are informative and descriptive of the services

provided and of the patient's/residents response to the plan of care.

39. Involves the patient/resident/family in planning objectives and goals for the

patient/resident.

40.Maintains CONFIDENTIALITY of all pertinent patient/resident care information to

assure patient/resident rights are protected.

41Ensures that patient's/resident's rights to fair and equitable treatment, self

determination, individuality, privacy, property and civil rights, 'including the right to

wage a complaint, are well established and maintained at all times.

42Maintains 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 and nutritional care.

43Creates and maintains an atmosphere of warmth, personal interest and positive

emphasis, as well as, a calm environment throughout the department.

44Works with the corporate and facility consultants as necessary and implement

recommended changes as required.

MARGINAL FUNCTIONS

1.Participate and assist in departmental studies and projects as assigned or that may

become necessary.

2Represent the facility at and participate in meetings as required.

3Assist in standardizing the methods in which work will be accomplished.

4Perform other duties as deemed necessary and appropriate, or as may be directed by

the Administrator.

EXPOSURE RISK

The Dietetic Service Director is at moderate risk for exposure to blood and body fluids.

SUPERVISION RECEIVED

Reports to the Facility Administrator, may receive guidance from consulting or corporate

Dietitian.

SUPERVISION EXERCISED

All departmental personnel.

EXPERIENCE

1.Must have, as a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.

2.Training in cost control, food management, diet therapy, etc.

Any combination of experience and training which provides the required skills, knowledge

and abilities.

WORKING CONDITIONS

1.Works in welllighted/ventilated areas.

2.Sitting, standing, bending, lifting, and moving intermittently during working hours.

3.Is subject to frequent interruptions.

4.Is involved with patients, family members, personnel, visitors, government

agencies/personnel, etc., under all conditions and circumstances.

5.Subject to hostile and emotionally upset patients, family members, etc.

6.Subject to falls, bums from equipment, infectious diseases, odors, etc., throughout the

work day.

7,May be exposed to heat/cold temperatures in kitchen/storage area.

SPECIFIC REQUIREMENTS

1.Must possess a valid and current license as required by state law.

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

3.Possess the ability to make independent decisions when circumstances warrant such

action.

4.Possess the ability to deal tactfully with personnel, residents, family members,.

visitors, government agencies/personnel and the general public.

5Knowledgeable of dietary procedures, as well as, related laws, regulations and

guidelines pertaining to hospital and long term care

6.Possess leadership ability and the willingness to work harmoniously with and supervise

professional and nonprofessional personnel.

7.Ability to plan, organized, develop, implement, and interpret the programs, goals,

objectives, policies, procedures, etc., of the food service department.

8Monitor and maintain the care and use of supplies, equipment, etc., and appearance of

work areas, regular inspection of food service areas fore sanitation, order, safety and

proper performance of assigned duties.

9Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to

handle residents based on whatever maturity level they are currently functioning.

10.Possess the ability to seek out new methods and principles and be willing to

incorporate them into existing practices.

11Communicates with the medical staff, nursing personnel, and other department

supervisors.

12.Willingness to work beyond normal working hours, and in other positions temporarily,

when necessary.

13.Involved in community/civic health matters/projects.

14.Attend and participate in continuing educational programs.

PHYSICAL REQUIREMENTS

1.Must be able to move intermittently throughout the work day.

2,Must be able to cope with the mental and emotional stress of the position.

3.Must possess sight/hearing senses, or use prosthetics that will enable these senses to

function adequately so that the requirements of this position can be fully met.

4.Must function independently, have flexibility, personal integrity, and the ability to

work effectively with residents, personnel, and support agencies.

5.Must be in good general health and demonstrate emotional stability.

6.Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at

times hostile people within the facility.

7.May be required to lift equipment, supplies, etc., throughout the work day.

I HAVE READ THE ABOVE POSITION DESCRIPTION AND FULLY UNDERSTAND

THE REQUIREMENTS SET FORTH THEREIN. I HEREBY ACCEPT THE POSITION OF

DIETETIC SERVICES DIRECTOR/DIETITIAN AND AGREE TO ABIDE BY THE

REQUIREMENTS SET FORTH AND WILL PERFORM ALL DUTIES AND

RESPONSIBILIITES TO THE BEST OF MY ABILITY.

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Signature Dietetic Services Director/DietitianDate

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Signature AdministratorDate