Weekend Dietary Supervisor

East Neck Nursing & Rehabilitation Center is seeking a Weekend Dietary Supervisor to join our team in West Babylon, NY!

The shift would be from 7am-7am. MUST WORK ALL WEEKENDS & HOLIDAYS

Position Summary:

The primary purpose of your job position is to assist the Food Service Director in planning, organizing, developing, and directing 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. As the Food Service Supervisor, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Qualifications:

· Must possess, a minimum, a high school diploma.

· Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

· Must be complete an approved, accredited dietetics course approved by New York State.

· Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.

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

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

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

· Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the long-term care facility.

· 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 Dietary Services Department.

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

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

· Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

· Must be able to read and interpret dietary 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 of safety of other individuals in the workplace.

Physical and Sensory Requirements:

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

· Must be able to speak and write the English language in an understandable manner.

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

· Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

· Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.

· Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.

· Must be able to relate to and work with the ill, disables, elderly, emotionally upset, and at times hostile people within the facility.

· Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 4 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 4 feet.

· May be necessary to assist in the evacuation of residents during emergency situations.

Duties and Responsibilities: Every effort has been made to keep your job description as complete as possible. However, it in no way states or 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.

• Assist in planning, developing, organizing, implementing, evaluating, and directed the Food Service Department, its programs and activities.
• Coordinate dietary services and activities with the other related departments (i.e., Nursing, Housekeeping, Social Services, etc.).
• Assist in maintaining written dietary policies and procedures.
• Assist in 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 Food Service staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department.
• 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 Food Service Director, as required.
• Maintain a file of tested standard recipes.
• Keep abreast of economic conditions/situations and recommend to the Food Service Director adjustments in dietary services that assure the continued ability to provide daily dietary services.
• Make written and oral reports/recommendations to the Food Service Director and/or Administrator as necessary/required concerning the operation of the Dietary Department.
• Complete accident/incident reports and submits to Human Resources within twenty-four (24) hours after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in 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.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary 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 Food Service Director of action(s) taken. Follow facility’s established procedures.
• Assist in developing, and implementing a dietary service organization 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 the Food Service Department, as required.
• Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident’s discharge plan.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Participate in maintaining records of the resident’s food likes and dislikes.
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that menus are maintained and filled in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• 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 ay be required, and assist the attending physician in planning for 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.
• Ensure that residents are offered a nourishing snack.
• Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Food Service Director.
• Assist in maintaining an accurate inventory of food and non-food supplies.
• Assist in food purchasing and receiving including monitoring expenditures and cost controls.
• Provide substitute food of similar nutritive value to residents who refuse foods served.

Committee Functions:

• Serve on, participate in, and attend various committees of the facility as required, and as appointed by the Food Service Director.
• Provide written and/or oral reports of the dietary service programs and activities as required, or as may be directed by such committee(s).
• Evaluate and implement recommendations from established committees as they may pertain to dietary services.
• Meet with dietary personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Dietary 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.

Personnel Functions:

• Counsel/discipline dietary personnel as requested or as necessary.
• Recommend termination of employment of personnel when necessary, documenting and coordinating such actions with the Food Service Director.
• 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.
• Make daily rounds to assure that dietary personnel are performing required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
• Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Monitor absenteeism to ensure that an adequate number f dietary service personnel are on duty at all times.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures governing accidents and incidents.

Staff Development:

• Assist in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job,” and ensure a well-educated dietary services department.
• Assist in implementing and maintaining an effective orientation program that orients the new employee to the department, its policies, and procedures and to his/her job position and duties.
• Encourage the dietary staff to attend and participate in training programs. Schedule time as appropriate.
• Assist support services in developing, implementing, and conducting in-service training programs that relate to the Food Service Department.
• Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain you license on a current status.
• Ensure that all dietary personnel attend and participate in annual mandatory and departmental in-service training programs.
• Ensure that dietary personnel are trained to use labels and SDSs to recognize hazards and to follow appropriate protective measures.
• Attend and participate in training programs addressing age specific competencies.

Safety and Sanitation:

• Monitor dietary service personnel to assure that they are following established safety regulations is the use of equipments and supplies.
• Ensure that dietary service work areas are maintained in a clean and sanitary manner.
• Ensure that all food storage rooms, preparation rooms, etc., are maintained in a clean, safe, and sanitary manner.
• Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
• Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
• Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and or blood/body fluids.
• Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.
• Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary.
• Assist in implementing and maintaining a procedure for reporting hazardous conditions or equipment.
• Ensure that the facility’s dietary policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.

Equipment and Supply Functions:

• Recommend to he Food Service Director 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 that necessary equipment is available and working properly.
• Check supply rooms and custodial closets to assure that needed supplies are on hand perform assigned cleaning tasks.
• Ensure that stock levels and staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing food supply vendors, as may be required.
• Assist in the purchasing of food service supplies, equipment, etc., as required.
• Assist in developing ad mentoring adequate inventory control procedures.
• Assist in implementing procedures for the safe operation of all dietary service equipment.
• Ensure that only trained and authorized personnel operate the department’s equipment.
• Ensure that all personnel operate dietary service equipment in a safe manner.
• Assist in developing and implementing procedures which ensure that dietary services supplies are used in an efficient manner to avoid waste.
• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

Budget and Planning Functions:

• Assist in forecasting needs of the department.
• Assist in preparing and planning the Food Service Department’s budget for food, equipment, supplies, and labor, and submit to the Food Service Director for review, recommendations, and approval.

Resident Rights:

• Maintain the confidentiality of all resident care information.
• Knock before entering a resident’s room.
• Monitor dietary services to assure that all residents’ dietary needs are being met.
• Ensure that all dietary service personnel are knowledgeable of the resident’s rights, including the right of refusal.
• Review complaints and grievances made by the resident and make a written/oral report to the Food Service Director indicating what action(s) were taken to resolve the complaint or grievance. Follow facility’s established procedures.
• Maintain a written record of the resident’s complaints and/or grievances that indicates the action taken to resolve the complaint and the current status of the complaint.

Miscellaneous:

• Make inspections of all dietary functions to assure that quality control measures are continually maintained, as required.
• Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and works schedules, etc.).
• Work with the facility’s consultants as necessary and implement recommended changes as required.

Working Condition:

• Works in office areas as well as throughout the facility’s dietary service areas (i.e., dining rooms, resident rooms, activity rooms, etc.).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Communicates with medical staff, nursing staff, and other department supervisors.
• Works beyond normal duty hours, and on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)
• Attends and participates in continuing educational programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from duct, disinfectants, and other air contaminants.
• Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
• May be subject to the handling of an exposure to hazardous chemicals.

Team Dynamics:

· Effectively communicates with staff to accomplish goals and objectives.

· Creates a work atmosphere that promotes cooperation, respect, flexibility and teamwork amongst peers and staff.

Safety and Sanitation:

· Follow all established safety procedures and precautions when operating equipment.

· Report equipment malfunctions or breakdowns to the program manager as soon as possible.

· Report all unsafe/hazardous conditions to the program manager immediately.

Customer Service:

· Maintains an adequate liaison with families, residents and patients.

· Demonstrates awareness, respect and concern for internal customers (coworkers) and external customers (i.e. patients, residents, families, physicians, referral sources)

Residents' Rights:

· Maintains CONFIDENTIALITY of all resident care information to assure resident rights are protected.

· Assures that the resident's rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints, are followed.

Attendance:

· Observes rules, policies and regulations with regard to attendance, punctuality, appearance and professional attitude as established by the facility.

Miscellaneous:

· Conforms to the HIPAA Compliance Program and applicable facility policies for patient privacy.

· Conforms to facility Corporate Compliance, Code of Conduct and Conflict of Interest policies and program.

· Conforms to the facility’s policies and procedures.

Physical:

· Must be able to sit, stand, bend, lift and move intermittently throughout the day.

· Must be able to assist with the evacuation of residents during emergency situations.

· Must pass Medical and Physical examination based on job qualifications, requirements and duties/responsibilities.

We are EOE.

Job Type: Part-time

Pay: $27.00 - $28.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Schedule:

• 12 hour shift
• Every weekend
• Holidays

Experience:

• Supervising experience: 2 years (Required)
• Food Service: 2 years (Required)

Language:

• English (Required)

Ability to Relocate:

• West Babylon, NY 11704: Relocate before starting work (Required)

Work Location: In person