• Establish and ensure implementation of current policies and procedures concerning food procurement, preparation and service, which reflect compliance with corporate and regulatory guidelines.
• With the Dietitian, determine menus, including modified diet menus, and maintain a file of tested recipes.
• Ensure that physician orders and established nutritional care plans are followed in processing regular diets, new diets, and diet changes.
• Maintain a reference library of written material that provides assistance with regulatory guidelines and provision of quality food service.
• Conduct periodic surveys of residents, both written and through personal visits, to evaluate resident preferences and options.
• Establish and maintain productive lines of communication between dietary services and other facility department/services.
• Monitor dietary personnel to ensure required tasks are being performed in a manner prescribed by policy and procedure.
• Perform administrative duties such as, completing necessary forms, reports, evaluations, studies, etc., to ensure control of equipment, supplies, and labor hours.
• Participate in and/or provide in-service education sessions.
• Ensure that the dietary department is maintained in a safe, sanitary manner in accordance with established safety and infection control guidelines.
• Assist in the preparation for and participate in regulatory compliance surveys.
• Ensure that a tray card system for food preferences is kept current.
• May be trained and assigned to perform the Customer Care Liaison duties as needed.
• Participate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure the resident’s dietary needs are met.
• Using the Resident Assessment Instrument (MDS) and other authorized facility assessments, develop or assist the RD in developing a written dietary plan of care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified. Review goals for modifications necessary.
• Forecast needs of the department.

Education and Experience

• Must possess, as a minimum, a high school diploma.
• Be a graduate of, or enrolled in an accredited course in dietetic training approved by the American Dietetic Association.
• Must be registered as a Food Service Director in this state.
• Minimum of two (2) years experience in food service in a health care facility, with some supervisory experience included.
• Knowledge of infection control, safety, and other applicable regulatory guidelines.