CDM Certified Dietary Manager

Administrator

Summary

The overall purpose of the Dietary Supervisor is to plan, develop, direct, and control the activities of the dietary department. Incumbents are responsible for maintaining food service standards, policy and procedure, dietary staff, equipment, systems, and work areas, while providing the highest available quality of food service for residents in a cost-effective manner. Incumbents plan, develop, direct, and control the dietary department within the bounds of established policies, procedures, programs, and budgets. He/she is responsible for their department. In such, he/she will ensure their department is maintaining the cleanliness of areas, safe functioning equipment, sanitation requirements followed. He/she communicates with the administrative team to assure the continuation of services are meeting expectations. Makes rounds being visible and available to staff and residents, evaluating the department operations. Assesses their staff’s ability to meet requirements and schedule needs for that department. Familiar with and follows facility policies and protocols, high focus in infection control competencies. Utilizes current systems and policies. Participates in the evaluation of the employee working under his/her supervision. Participates in staff meetings and in-services as required. Involvement and participation with the onboarding process to new staff through their department in orientation and on-going training for best practice outcomes.

Responsibilities

The following represents the essential functions of this job to be used to determine if an individual can perform these functions with or without reasonable accommodation. This is not intended as a complete list of specific duties and responsibilities. Nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under supervision.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential

functions.

1. Adheres to the code of conduct and employee handbook.

2. Demonstrates leadership and managerial ability while promoting open door policy.

3. Maintains respect for employees while ensuring a professional and pleasant working

environment.

4. Has the ability to organize, plan, and supervise.

5. Has the ability to implement and or maintain schedule of staff on assignments.

6. Is of good emotional, mental, and physical health, having sound judgment and high professionally

standards.

7. Is courteous in working with residents, families, and employees.

8. Maintains a neat, well-groomed, and professional appearance always.

9. Able to make independent and astute management decisions.

10. Maintains confidentiality of department, resident, employee information, communication, and

documentation as well as compliance with HIPAA regulations.

11. Has a desire to work with the geriatric resident and their current and prospective needs

12. Must be willing to be in the facility ready to begin assigned duties on time.

13. Must demonstrate ability to evaluate their department staff needs and provide staff education

timely to provide quality service.

14. Must demonstrate ability to function as a cooperative team member with each member of the

other departments.

15. Must demonstrate the ability to follow and supervise assigned staff to assure the facilities policies

and procedures are followed and upheld.

16. Maintains control of their department labor cost and hours.

17. Maintains their department set budget.

18. Work to ensure professional and positive representation of the facility to the community.

Addressing any unprofessional or undesired behaviors by or with staff as needed.

19. Ensure the facility is completing timely performance evaluations of all employees under

department head.

20. Ensure facility is completing their department staff required paperwork including but not limited

to; new hire paperwork, backgrounds and other required checks, status changes, OSHA claims,

FMLA claims, and workers compensation.

21. Promotes resident safety and quality care, being familiar with and utilizing best practices through

QAPI.

22. Participation with new employee orientation through introduction and mentoring as needed.

Physical Demands

The physical demands described here are representative of those that must be met by and employee to

successfully perform the essential functions of this job. Reasonable accommodations may be made to

enable individuals with disabilities to perform the essential functions.

• Must be able to cope with the mental and emotional stress of the position.

• Must meet the general health requirements set forth by the policies of this facility, which includes

• a medical and physical examination.

• While performing the duties of this job, the employee is regularly required to stand, walk, use

• hands, reach with hands and arms, stoop, kneel, crouch or crawl, read, talk, or hear.

• Must be able to push, pull, move and/or lift a minimum of 25 pounds.

• Physical ability to lift/carry/operate equipment and supplies is necessary.

• May be necessary to assist in the evacuation of residents during emergency situations.

• Job Location

• Primary work assigned area will be the kitchen but will also work throughout the facility at times. May

• require working irregular hours and may be exposed to communicable disease and/or body fluids, medical

• preparations, toxic substances, and occasionally ionizing radiation.

• Working Conditions

• Primary work location will be their assigned office/area but should be visible on floor to staff and

• residents regularly.

• Moves intermittently during working hours.

• Is subject to frequent interruptions.

• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all

• conditions/ circumstances.

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

• Communicates with staff, nursing personnel, and other department directors.

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

• Is subject to callback during emergency conditions (i.e., severe weather, evacuation, postdisaster, pandemic, survey etc.).

• Attends and participates in continuing educational programs.

• May be subject to injury from falls, burns from equipment, odors, etc., throughout the workday,

• as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

• May be 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 residents, their families, support departments, etc., to adequately

• plan for the resident’s needs.

• Utilizes and active with facility systems included but not limited to; PCC, TEAMS, iSolved, and any applications used for the success of the organization.

• Maintains professional and orderly workspace and or storage areas.

• Education and Experience

• Must be able to read, write, and follow oral and written instructions.

• Basic computer skills required.

• High school diploma preferred.

• Successful completion of an approved state food service supervisor course is required.

• Successful completion of a state-approved food safety manager course is required.

• Experience in a long-term care setting is preferred.

• Experience in dietary and supervision preferred. Must have some knowledge of institutional

• food service.

• Effective communication and interpersonal skills are necessary.

• Specific Requirements

• Must be a supportive team member, contribute to and be an example of teamwork and team

• concept.

• Must possess the ability to make independent decisions when circumstances warrant such

• actions.

• Must possess the ability to deal tactfully with personnel, residents, family members, visitors,

• government agencies/personnel and the general public with patience, cheerful disposition, and

• enthusiasm, as well as must be willing to handle difficult residents, families, and staff.

• As a department head, demonstrate leadership through acts in a professional manner while

• displaying supportive relationships, open communication, encouraging positive morale,

• teamwork, and team building to promote the facility mission and visions.

• Must be knowledgeable of regulations, survey requirements, and guidelines that pertain to

• nursing care facilities.

• Must possess leadership and supervisory ability and the willingness to work harmoniously with

• and supervise other personnel.

• Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals,

• objectives, policies, and procedures, etc., that are necessary for operations.

• Must be willing to seek out new methods and principles and be willing to incorporate them into

• practices.

• Must not pose a direct threat to the health or safety of other individuals in the workplace.

• As a manager, display leadership in ways such as, following policies and procedure to lead by

• example and setting high expectations.

• As a department head, taking an active role in the facility onboarding and training program

• oversight. Ensuring the facility is training and mentoring new hires of their department,

• participating in orientation and introductions.

• Willingness to perform routine, repetitive tasks on a continuous basis, and perform task

• despite frequent interruptions.

• Develops and maintains standards for purchasing, storing, preparing, and serving of food.

• Establishes and maintains procedures to meet safety and sanitation standards in order to

• assure compliance with all governmental regulations.

• With the administrator, establishes departmental goals and objectives.

• Assure compliance with applicable governmental regulations and company standards.

• Identify and correct potential safety hazards.

• Assist in identifying/selecting appropriate supply vendors.

• Follow and implement dietary procedures.

• Periodically assess equipment for replacement/repair.

• Maintain current awareness of trends/practices in dietary.

• Perform dietary duties as needed.

• Is assigned responsibility/authority for decisions regarding dietary and related tasks, but may

• consult with the administrator, consultant, or other resources as may be appropriate.

• Practice economy in using supplies and equipment. Do not utilize supplies outside of

• manufacturers specifications.

• Dispense supplies according to need.

• Maintain MSDS sheets according to requirements. Plans and directs regular schedule of work

• activities and assignments to assure effective food service to clients which may include

• working shifts in the kitchen, as budget allows.

• With consultant dietitian, monitors nutritional status of residents using regular

• assessments, progress notes, and dietary care planning.

• Prepares timely reports as may be requested/required by federal, state, community

• agencies, etc.

• Develops and conducts, in conjunction with the consultant dietitian, regular inservice education to increase staff skills and knowledge.

• Adjusts recipes/menus to meet nutritional requirements of residents with approval of

• consultant dietitian.

• Assures correct procedures are followed in food preparation and inspects quantity, quality,

• temperature, and appearance of food prior to serving.

• Evaluates resident acceptance of menu items and makes substitutions available as

• requested or required.

• Establishes and maintains records/receipts regarding dietary operations.

• With consultant dietitian, develops, establishes, and maintains nutritional care plans for

• residents.

• Meets with DON or designee on weekly basis to discuss nutritional needs for residents

• through clinical care meetings

• Responsible for providing job-specific orientation with all new dietary employees

• Maintains correct information of diet orders, food and beverage preferences, food allergies

• and other meal-related information of meal tray card system.

• Functions within the constraints of established policy and procedure consistent with

• accepted nutritional, dietary and food service standards.

• Is assigned responsibility/authority for decisions regarding food service activities, but may

• consult with the administrator, consultant dietitian, or other resources as may be necessary

• or appropriate.

• Maintain safeguards for the care, storage, cleanliness, and use of supplies and equipment.

• Report to administrator any supplies or equipment needed, or any broken or defective

• equipment.

• Participation in on going facility meetings that include but not limited to, morning daily meetings,

• QAPI, and safety committee.

• May require irregular hours and filling in for department shifts, taking call for their staff.

• May be exposed to communicable diseases and/or body fluids, medical preparations, toxic

• substances and occasionally ionizing radiation.