Reports to: Director of Food Services

Department: Dietary

Duties and Responsibilities:

Administrative Functions:

• Review menus prior to preparation of food.
• Coordinate dietary service with other departments as necessary.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Process and communicate diet changes and new diets as ordered when Dietary Services Supervisor (DSS) is not present.
• Record food and equipment temperatures regularly per policy and procedure.
• Oversee meal service when supervisor is not present. 
• Other duties as deemed necessary and appropriate, or as may be directed.
• Participate in and implement recommendations from committees (Infection Control, Safety, Dining, Resident Council and Resident Satisfaction, etc.) as directed/necessary.

Personnel Functions:

• Meet with dietary personnel, as necessary, to assist in identifying and correcting problem areas, and/or the improvement of services.
• Develop and maintain good working relationships with other dietary and facility staff and residents. 
• Maintain resident rights at all times (knocking before entering rooms, maintaining confidentiality of all information, reviewing resident complaints and reporting to DSS). 
• Ensure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times.
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
• Participate actively in the dietary department as a team player. 
• Delegate authority, responsibility, and accountability to other responsible department personnel. 
• Assist in establishing food service production lines, etc., to assure that meals are prepared on time.
• Report absenteeism and tardiness to the Supervisor of Dietary Services.
• Report all occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Dietary Services Supervisor.
• Attend meetings and in-service trainings as directed.

Dietary Service:

• Prepare palatable and appetizing meals in accordance with planned menus and temperature requirements on timely basis.
• Prepare food for therapeutic and texture modified diets in accordance with planned menus with established portion control procedures.
• Assist in preparing and serving residents nutritional snacks and nourishments as ordered as needed.
• Be sure that appropriate equipment and utensils are provided with the resident’s meal tray, including special equipment, isolation equipment, etc. as ordered.
• Prepare and serve alternate food choices to residents who refuse foods served in compliance with resident’s diet order. 

Equipment and Supply Function:

• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times, advising DSS of food, supply and equipment needs.
• Assist in inventorying and storing in-coming food, supplies etc., as necessary.
• Ensure that containers of hazardous chemicals used in the dietary department are properly labeled and stored, and that sharp or dangerous materials are properly discarded.

Working Conditions:

• Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
• 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 the medical staff, nursing staff, and other department supervisors.
• Works beyond normal duty hours, on weekends and holidays, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• May be required to work on shifts other than the one for which hired.
• 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 dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• Maintains good communication with other departments to adequately plan for dietary services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.

Experience:

One (1) year dietary experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility preferred but not required. One (1) year cooking experience required.

Specific Requirements:

• Must be able to follow written and oral instructions, and to accept constructive criticism.
• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand the English language.
• Must be able to communicate effectively with residents to determine preferences and provide acceptable foods.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must be able to follow written and oral instructions, and to accept constructive criticism.
• Must possess the ability and willingness to deal tactfully and work harmoniously with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be knowledgeable of dietary practices and procedures.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas, and perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties. 
• Must have the ability to minimize waste of supplies, misuse of equipment, etc.
• Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must not pose a direct threat to the health and safety of other individuals in the workplace.
• Must be able to read, understand and comply with Policy and Procedure manual and Diet Manual.
• Must maintain thorough and proper personal hygiene, proper uniform (including proper shoes per facility policy) and appropriate equipment (hairnets, gloves, aprons, etc.).

Physical and Sensory Requirements: (With or Without the Aid of Mechanical Devices)

• Must be able to move intermittently throughout the work day.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.
• Must meet the general health requirements set forth by the policies of this facility which include a medical and physical exam
• Must be able to push, pull, move, and/or lift a minimum of 40 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 10 feet.
• May be necessary to assist in the evacuation of residents during emergency situations.