Dietary Supervisor

POSITION SUMMARY:

Responsible for the daily operations of food service department, according to facility policy and

procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality,

safety standards, and client expectations are satisfactorily met. Maintains records of department

personnel, income and expenditures, food, supplies, inventory levels, and equipment.

SPECIFIC EDUCATION/VOCATIONAL REQUIERMENTS:

• Graduate of Dietary Manager’s Program, 2-yr, or 4-yr foodservice program
• Successful completion of Certified Dietary Manager exam
• Two years’ experience in food service management
• Prior experience in healthcare foodservice preferred Physical Demands/Working Conditions
• This position requires that the employee is able to read, write, speak and understand the spoken
  
  
  

English language to ensure the safety and wellbeing of our patients and visitors at the work site

when responding to their medical and physical needs.

• Must provide verification of TST (tuberculin skin test) as required by state law and in accordance
  
  
  

with Company policy. TSTs will be administered at the work site if required.

Job Skills

• Skill in motivating, coaching, and supervising foodservice personnel
• Intermediate computer skills
• Mathematical and numerical skills; mechanical aptitude helpful
• Effective written and oral communication skills
• Demonstrated organizational skills
• Current awareness of legislation and regulations influencing the practice of standards of care
  
  
  

PERFORMS RELATED DUTIES:

• Interacts with customers, families, visitors, facility subsidiary personnel.
• Carries out other tasks as requested in situations where hands-on intervention/participation may
  
  
  

be required.

RESPONSIBILITIES/ACCOUNTABILITIES:

• Puts customer service first. Ensures that residents/patients and families receive the highest
  
  
  

quality of service in a caring and compassionate atmosphere which recognizes the individuals'

needs and rights. Maintains resident/patient confidentiality.

• Abides by established schedule to assigned facilities.
• Process new diet orders and diet changes; keep diet cards updated
• Complete the assigned MDS section according to required timeline
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in
  
  
  

compliance with physicians’ orders

• Review plan of care related to nutritional status; document concerns that can be resolved,
  
  
  

improved, or addressed to improve client’s nutritional status and eating function

• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and
  
  
  

plan of care

• Support registered dietitian duties as needed.
• Assure safe receiving, storage, preparation, and service of food
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using
  
  
  

HACCP Guidelines

• Prepare cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff
• Participate in menu planning, including responding to client preferences, substitution lists,
  
  
  

therapeutic diets, and industry trends

• Inspect meals and assure that standards for appearance, palatability, temperature, and serving
  
  
  

times are met

• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized
  
  
  

recipes

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate
  
  
  

employees

• Develop job descriptions and job duties for each level of foodservice personnel
• Develop work schedules to ensure adequate staff to cover each shift
• Create and monitor budgets for a cost-effective program
• Manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of
  
  
  

food, supplies, and equipment

• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service
  
  
  

providers

• Promotes teamwork and cooperation with other staff.
• Performs other duties as requested.