Dietary Supervisor

Dietary Supervisor – Part Time 24-32 hours per week, 11:30AM-8:00PM

Competitive Wages Benefits including FREE Parking

Position Summary 

The primary purpose of your position is: to assist the Food Service Manager in planning, organizing, developing and directing the overall operation of the department; to ensure a day-to-day operation resulting in consistent quality services; and to ensure that the department is maintained in a clean, safe, and sanitary manner.

Primary Responsibilities:

• Assume the responsibility and accountability of supervising department personnel.
• Assist in planning, developing, organizing, implementing, evaluating, and directing the department, its programs and activities.
• Assist with the coordination of services and activities with other related departments
• Assist in developing and maintaining written dietary policies and procedures.
• Assist staff in the use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the department.
• Submit accident/incident reports to the Food service Manager during the shift in which the incident occurs.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Process diet changes and new diets as received from nursing services.
• Assist in developing and implementing a dietary service organization structure.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Serve on, participate in, and attend various committees of the facility as required, and as appointed by the Food Service Manager.
• Meet with personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
• Assist in the recruitment, interviewing, and selection of personnel.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., cook, etc.).
• Counsel personnel as requested or as necessary.
• Assist in standardizing the methods in which dietary tasks will be performed.
• Review and check the competence of personnel and make necessary adjustments and corrections as required or that may become necessary.
• Make daily rounds to ensure that dietary personnel perform the required duties and to ensure that appropriate dietary procedures are being rendered to meet the needs of the facility.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
• Conduct departmental performance evaluations in accordance with the facility's policies and procedures.
• Assist in the development of and participate in the planning, conducting, and scheduling of in-service training classes that provide instructions on "how to do the job," and that ensure a well-educated department.
• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.
• Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession.
• Ensure that dietary service work areas are maintained in a clean and sanitary manner.
• Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
• Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
• Ensure that dietary service personnel follow established infection control procedures.
• Place orders for equipment and supplies as necessary or as may be required.
• Make periodic rounds to check equipment and to ensure that necessary equipment is available and working properly.
• Check supply rooms and custodial closets to ensure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing food supply vendors, as may be required.
• Assist in the purchasing of food service supplies, equipment, etc., as required.
• Assist in developing and monitoring adequate inventory control procedures.
• Assist in developing and implementing procedures for the safe operation of all dietary service equipment.
• Ensure that only trained and authorized personnel operate the department's equipment.
• Ensure that all personnel operate dietary service equipment in a safe manner.
• Make weekly inspections of all dietary functions to ensure that quality control measures are continually maintained.

• Ensure that all necessary documentation is completed daily and maintain and update the resident information kardex system.

Qualifications

• Possess the skills and experience required to perform each of the primary responsibilities of the job description.

Educational Requirements: Must possess a high school diploma or equivalent, some college education and training from an accredited dietetic training program preferred.

Experience: A minimum of 3 years of experience in a hospital, skilled nursing care facility, or other related medical facility, some supervisory experience preferred.

Salary : $20 - $25