Viviant Health Care of Murfreesboro specializes in long-term and skilled nursing care. We are hiring immediately for a Dietary Manager.

We are offering competitive wages , benefits, and a sign-on bonus of $500.

The following are some of the great benefits being offered at this location:

• Loyalty/Attendance bonus - Twice annually
• Paid Time Off
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Other voluntary benefits

JOB SUMMARY:

The primary purpose of the Dietary Manager position is to oversee in planning, organizing, developing and directing the overall operations of the Dietary Department.

JOB DUTIES & RESPONSIBILITIES:

Administrative Functions

• Planning, developing, organizing, implementing, evaluating, and directing the Dietary Department’s programs and activities

• Coordinate dietary services and activities with other related departments

• Work with facility consultants as necessary and make recommended changes

• Developing and maintaining written dietary policies and procedures

• Interpret the department’s policies and procedures to associates, residents, visitors, government agencies, etc. as needed

• Assume responsibility of obtaining/maintaining MSDS sheets for hazardous chemical used or stored in the dietary department

• Complete necessary forms, reports, evaluations, studies, etc. to assure control of equipment and supplies

• Review the department’s policies, procedure manuals, job descriptions, etc. annually and make recommendations for revisions to the Administrator

• Develop and maintain a file of tested standard recipes

• Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in dietary services that assure the continued ability to provide daily services

• Assume responsibility and accountability for daily supervision of the Dietary Department

• Inspect food storage rooms, utility 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 submit to Administrator for approval

• Process diet changes and new diets as received from nursing services

• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involve potential exposure to blood/body fluids and properly identified and recorded

• Review departmental complaints and grievances form personnel and make written reports to the Administrator of action taken. Follow facility procedures

• Developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department

• Planning the dietary services portion of the resident’s discharge plan

• Interview residents or family members to obtain diet history

• Maintain records of the resident’s food likes and dislikes

• Developing methods for determining quality and quantity of food served

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

• Ensure that menus are maintained and filed in accordance with facility procedures

• Maintain a reference library of written materials, laws, diet manuals, etc. necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food services

• Visit residents periodically to evaluate the quality of meals served, likes and dislikes

• Involve the residents/family members in planning objectives and goals for the residents

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

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

• Meet with administration, medical and nursing staff as well as other related departments in planning food service programs and activities

• Establish a food service production line to assure that meals are prepared and delivered on time

• Ensure that residents are offered a nourishing snack at bedtime

Care Plan and Assessment Functions

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

• Assist 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 identified problem/need

• Encourage the resident/family to participate in the development and review of the resident’s plan of care

• 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 dietary services

• Review nurses notes to determine if the care plan is being followed. Discuss problem areas with the Director of Nursing

• Ensure that care plans identify any special equipment and utensils the resident may need

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

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

• Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident’s comprehensive plan of care

Personnel Functions

• Responsible for recruiting, interviewing and selection of dietary personnel

• Determine departmental staffing needs and assign a sufficient number of personnel for each shift

• Schedule department work hours, personnel, work assignments

• Counsel/discipline dietary personnel as necessary

• Record counseling/discipline actions and recommend termination of employment to the Administrator as necessary

• Review and check competence of dietary personnel and make necessary arrangements for training/correction

• Make daily rounds to assure that dietary personnel are performing required duties

• Monitor absenteeism of dietary personnel and counsel/discipline according to established facility procedures

• Conduct performance evaluations in accordance with the facility’s policies an procedures

• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures

Committee Functions

• Serve on various committees as directed by the Administrator

• Provide written/oral reports of the dietary services to committees as requested

• Evaluate and implement recommendations form established committees as they pertain to dietary services

• Attend department head meetings as scheduled

• Schedule and coordinate departmental meetings as needed

Safety and Sanitation Functions

• Assist in developing safety standards for the Dietary Department.

• Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained.

• Ensure that dietary service work areas, food storage rooms, preparations areas, etc., are maintained in a clean and sanitary manner.

• Ensure that fire safety drills and disaster preparedness drills are conducted in a safe and professional manner.

• Assist the Infection Control Coordinator in developing and implementing aseptic and isolation techniques.

• Ensure that appropriate protective clothing/devices are readily available and used 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 personnel follow established infection control procedures when isolation precautions become necessary.

• Submit accident/incident reports to the Administrator within twenty-four (24) hours of their occurrence

• Assist in developing, implementing and maintaining a procedure for reporting hazardous conditions or equipment.

Equipment and Supply Functions

• Recommend equipment and supply needs to the Dietitian or Administrator.

• Place orders for equipment and supplies as necessary or as may be instructed.

• 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 for routine cleaning tasks.

• Ensure that stock levels of staple/non-staple food, supplies, equipment are maintained at adequate level at all times.

• Assist in interviewing food supply vendors, as requested.

• Assist in the purchasing of food service supplies, equipment.

• Assist in developing and monitoring adequate inventory control procedures.

• Ensure that only trained and authorized personnel operate the department’s equipment.

• Assist in developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste.

Budget and Planning Functions

• Forecast needs of the department.

• Prepare the Dietary Department’s budget and submit to the Administrator for approval.

• Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator.

• Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an analysis of the monthly operating statement.

Resident Rights Responsibilities

• 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.

• Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what actions were taken to resolve the complaint and the current status of the complaint following established facility procedures.

• Participate in resident council meetings as requested and provide support services to such council.

Working Conditions

• Works in office areas as well as throughout the dietary service areas.

• Moves intermittently during work hours.

• Is subject to frequent interruptions.

• Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances.

• Is subject to hostile and emotionally upset residents, family members, personnel and visitors.

• Communicates with the medical staff, nursing personnel and other department supervisors.

• Works beyond normal working hours and in other positions temporarily, when necessary. Works on weekends and holidays when necessary.

• Is subject to callback during emergency conditions.

• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants.

• Attends and participates in continuing educational programs.

• Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses.

• May be subject to the handling of and exposure to hazardous chemicals.

• Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents’ needs.

Staff Development Functions

• Ensure the development of and participate in the planning, conducting and scheduling of in-service training for dietary staff

• Ensure in developing, implementing and maintaining an effective orientation program for new associates to the department

• Ensure the general orientation of new facility associates with regard to the dietary service functions

• Attend and participate in continuing education programs designed to keep you abreast of changes in your profession

• Ensure that all dietary personnel participate in annual HazCom, blood borne pathogens, and TB in- service training

• Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures

• Ensure that all dietary personnel receive appropriate in-service training prior to performing tasks that would expose them to blood, body fluids, infectious materials and hazardous chemicals

JOB REQUIREMENTS:

Education

• Must possess, as a minimum, a High School Diploma or GED.

• Must be a graduate of an accredited course in dietetic training approved by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with on-the-job counseling by a registered dietitian If designated prior to November 28, 2016, meets the following requirements no later than 5 years after Nov 28, 2016, or no later than 1 year after Nov 28, 2016 for designations after Nov 28, 2016 is:

• Must be a Certified Dietary Manager; or

• Must be certified Food Service Manager in this state; or

• Must have a similar national certification for food services management and safety from a national certifying body; or

• Must have an associate’s degree or higher degree in food service management or hospitality, if the course study includes food service or restraint management, from an accredited institution of higher learning ; and

• In the states that have established standards for food service managers or dietary managers, meets the State requirements food service managers or dietary managers; and

• Receives frequently scheduled consultations from a qualified dietitian or other clinically qualified nutritional professional.

Experience

• Must have a minimum of one (1) year of experience in a supervisory capacity in a hospital, skilled nursing care or other related medical facility.

• Training in cost control, food management, diet therapy, or related training preferred.

Specific Requirements

• Must be certified Food Service Director in this state.

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

• Must display professionalism both in appearance and attitude.

• Must possess the ability to solve problems and make independent decisions when circumstances warrant such action.

• Must genuinely care for and understand the elderly and disabled.

• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public.

• Must possess the ability and the willingness to work harmoniously with and to coach and supervise other personnel.

• Must be able to plan, organize, develop, implement and interpret the programs, goals, objectives, policies and procedures that are necessary for providing dietary services.

• Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people.

• Must be willing 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 or safety of other individuals in the workplace.

Physical and Sensory Requirements

• Must be able to move intermittently throughout the workday.

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

• Must meet the general health requirement 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, disabled, elderly, emotionally upset, and at time hostile people within the facility.

• 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 push, pull, move, and/or lift a minimum of five (5) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of five (5) feet.

• Must be able to assist in the evacuation of residents during emergency situations.

• Sitting: 1 hour per 8-hour shift. Alternates frequently to standing or walking.

• Standing: 1-2 hours per 8-hour shift. Alternates frequently to walking and occasionally to sitting.

• Walking: 5-6 hours per 8 hour shift. Alternates frequently to standing and occasionally to sitting.