What are the responsibilities and job description for the Assistant Dietary Supervisor position at Heritage Manor Care?
As the Assistant Dietary Supervisor, you are delegated the responsibility, and accountability necessary for carrying out your assigned duties.
Job Functions
Every effort has been made to identify the essential functions of this position. 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 an essential function of the position.
Assist to ensure adequate coverage is in place within the dietary staff schedule and ensure employees make every effort to obtain a replacement for when they are not able to attend their shift. If no one is covering, the Dietary Supervisor or Assistant Dietary Supervisor covers the shift. The Assist. Dietary Supervisor is on the schedule during the weekends.
Works in office areas as well as throughout the facility’s food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)
Moves intermittently during working hours.
Works beyond normal duty hours, 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 workday, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
Maintains a liaison with other department directors to adequately plan for food services/activities.
May be subject to the handling of and exposure to hazardous chemicals.
Education
Must possess, as a minimum, a high school diploma.
Experience
Must have experience in long-term care, skilled nursing facilities.
Specific Requirements
Recommended: ServeSafe Food Handler Certificate and a ServeSafe Food Protection Manager Certificate.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.
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 Food Services Department.
Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.
Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.
Must be able to read and interpret food services 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 (With or Without the Aid of Mechanical Devices)
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 possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the 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 ill, disabled, 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 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
May be necessary to assist in the evacuation of residents during emergency situations.
Job Functions
Every effort has been made to identify the essential functions of this position. 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 an essential function of the position.
Assist to ensure adequate coverage is in place within the dietary staff schedule and ensure employees make every effort to obtain a replacement for when they are not able to attend their shift. If no one is covering, the Dietary Supervisor or Assistant Dietary Supervisor covers the shift. The Assist. Dietary Supervisor is on the schedule during the weekends.
Works in office areas as well as throughout the facility’s food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)
Moves intermittently during working hours.
Works beyond normal duty hours, 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 workday, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
Maintains a liaison with other department directors to adequately plan for food services/activities.
May be subject to the handling of and exposure to hazardous chemicals.
Education
Must possess, as a minimum, a high school diploma.
Experience
Must have experience in long-term care, skilled nursing facilities.
Specific Requirements
Recommended: ServeSafe Food Handler Certificate and a ServeSafe Food Protection Manager Certificate.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.
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 Food Services Department.
Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.
Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.
Must be able to read and interpret food services 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 (With or Without the Aid of Mechanical Devices)
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 possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the 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 ill, disabled, 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 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
May be necessary to assist in the evacuation of residents during emergency situations.