The primary purpose of the Dietary Supervisor is to assist the Dietitian 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.

ESSENTIAL JOB FUNCTIONS:

A. Role Responsibilities – Job Knowledge/Duties:

Coordinates dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)

Assists the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident

Assist in the developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problem/needs of the resident and the goals to be accomplished for each dietary problem/need identified

Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting

Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident

Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.)

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

Provide substitute foods of similar nutritive value to residents who refuse foods served

Must be competent in the use of kitchen equipment as well as their maintenance and sanitation: Blender, Meat Slicer, Steam Table, Refrigerator/Freezers, Can Opener, Dishwasher, Garbage Disposal, Coffee Maker, Plate Warmer, Toaster, and Oven & Range

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

Processes diet changes and new diets as received from nursing services

Assists 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

Assists in planning the dietary services portion of the resident’s discharge plan

Participates in facility surveys (inspections) made by authorized government agencies

Interviews residents or family members, as necessary, to obtain diet history

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

Ensures that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service

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

Maintains an adequate liaison with families and residents as necessary

Visits residents periodically to evaluate the quality of meals served, likes and dislikes, etc.

Involves the resident/family in planning objectives and goals for the resident

Assists in planning regular and special diet menus as prescribed by the attending physician

Assists in developing diet plans for individual residents

Reviews therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders

Reviews the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan

Makes 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

Attends mandatory meetings and in-services

Others duties as assigned by the Administrator and/or Dietitian

EDUCATION/EXPERIENCE:

Must possess, as a minimum, a high school diploma or equivalent

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

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

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

Must be registered as a Food Service Director in this state

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

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

Must be able to read and interpret dietary cost reports, financial data, etc.

Must be prepared to handle emergencies as they come up

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

Our company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, our company complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.#123