Description

Supervisory Responsibilities:

• Supervises dietary department employees.
• Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws.
• Supervisory responsibilities include:
  • Interviewing, hiring, and training employees.
  • Planning, assigning, and directing work.
  • Preparing work assignment sheets.
  • Receiving calls and finding replacements for absent staff.
  • Transferring employees between kitchens/dining areas as needed.
  • Preparing performance evaluations with the understanding such evaluations impact tenure of probationary employees and wage increases of non-probationary employees.
  • Meaningfully rewarding and disciplining employees with the understanding that such discipline results in termination of employment through progressive steps.
  • Scheduling and adjusting lunch and rest breaks.
  • Approving errors in time cards or other timekeeping records with supervisor’s approval.
  • Authorizing overtime as necessary.
  • Receiving and resolving employee complaints.
  • Determines rotation of employees in kitchen/dining areas of facility.
  • Monitors and corrects job performance of employees.
  • Is in charge of facility in absence of higher-ranking management officials.
• Uses independent judgment and discretion on behalf of the organization in the performance of these duties.

Qualifications

Qualifications:

• Freedom from illegal use of drugs.
• Freedom from use of and effects of use of drugs and alcohol in the workplace.
• Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in the position.
• High school diploma or equivalent; successful completion or current enrollment in course approved by the Dietary Managers Association. Prefer one-year supervised food service experience in an institutional setting, focused on planning, preparing, and servicing regular and therapeutic diets.

Language Skills
Must be able to express self adequately in written and oral communication, and to communicate effectively with supervisor and staff members.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Essential Functions and Responsibilities
To perform this job successfully, and individual must be able to perform each key function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

Care and Services:

• Completes and updates the nutrition screening and assessment and diet history as part of the comprehensive assessment process. Refers new residents if required by the state, and all residents at nutritional risk, to Dietitian for evaluation.
• Interviews residents, family members, legal representatives, and significant others to obtain and update information needed to develop individualized plans of care, protect and promote residents’ rights, and accommodate individual needs and preferences.
• Participates with the interdisciplinary team to develop, implement, and evaluate plans of care. Attends care conferences. Communicates resident concerns and responses to interventions to interdisciplinary team members, the Dietitian, and direct care staff.
• Documents subjective findings, objective symptoms, observations of behavior, interventions provided to resident, and resident responses to dietary interventions in the clinical record.
• Cooperates with other departments to identify and accommodate individual resident’s choices, preferences, and customary routines regarding eating.
• Assists the Dietitian with planning menus that meet the nutritional needs of residents in accordance with recommended dietary allowances, as well as state and federal regulations.
• Verifies resident information regarding new admissions, diet order changes, room changes, and daily census.
• Conducts regular meal observations, reviews records, and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency to maintain usual weight and clinical indicators. Adjusts menus to meet caloric and nutritional needs of resident, if the resident’s nutrition is poor or food intake is inadequate.
• Refers complex issues to Dietitian for assessment and intervention.
• Supervises food preparation using techniques that conserve nutritional value, flavor, and appearance.
• Organizes food preparation and services to ensure food is served to residents within scheduled time frames.
• Provides for food alternatives of similar nutritional value for residents who refuse food served.
• Orders food economically and efficiently from approved sources considered satisfactory by federal, state, and local authorities.
• Maintains sufficient inventory of food and supplies. Establishes effective system to track inventory and secure storage areas.
• Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food borne illnesses.
• Completes and maintains all Food and Nutrition Services Department records and forms, including all administrative statistics on number of meals served, food costs, menus, and repairs.
• Supervises trash and waste disposal in compliance with state and federal requirements.
• Inspects for any signs of rodents or pests. Reports findings to supervisor.
• Participates in long term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Demonstrates concern for identified problems and undertakes corrective action while survey is in progress, if appropriate. Works with the Dietitian and administration to develop survey report responses, as needed.
• Works with the Dietitian to develop and update Food and Nutrition Services Department policies that reflect the philosophy and mission of the company, facility, and accepted professional standards of nutrition and sanitation.
• Participates in the department budget development.
• Communicates with and makes recommendations to the Administrator with regards to resident food and nutrition services, personnel, and budget issues.

Resident Rights
Promotes and protects residents’ rights; assists residents to make informed decisions; treats residents with dignity and respect; protects residents’ personal belongings; reports suspected abuse or neglect; resolves grievances; and supports independent expression, choice, and decision-making consistent with applicable laws and regulations.

Leadership
Demonstrates willingness to take risks, generates new ideas for change; generates new ideas for change; evaluates and recognizes priorities; selects effective team members and challenges others to learn; keeps current and integrates new information; communicates and models organizational values; fosters high performance; and recognizes need for and provides adequate resources.

Process Improvement
Applies process improvement methods and techniques, and identifies processes for improvement in daily work.

Environment of Care
Demonstrates understanding of fire and emergency procedures; participates in fire and disaster drills; maintains emergency supplies and equipment; demonstrates understanding of safety and security procedures; applies safety and security precautions; demonstrates understanding of hazardous materials plan; and demonstrates proper use of equipment.

Infection Control
Applies handwashing principles during daily work; demonstrates understanding of isolation precautions; recognizes signs and symptoms of infection and complies with the employee health program; demonstrates understanding of the process for identifying and handling infectious waste; maintains good personal hygiene; complies with OSHA standards in the work place; and demonstrates understanding of cross-contamination.

Information Management
Enters or records data timely and accurately; protects confidentiality of resident information; protects data against loss or destruction; logs onto the system using own password; logs off the system when leaving the work station; reports suspected violations of security/confidentiality issues; reviews data and identifies trends; and deletes passwords of employees no longer needing access to software programs.

Interpersonal Skills
Demonstrates active listening techniques; gains support through effective relationships; treats others with dignity and respect; seeks feedback; sets clear standards for performance; evaluates job performance and provides effective feedback; establishes systems to measure effectiveness, efficiency, and service; and creates and maintains reporting mechanisms.

Continuing Education
Attends in-services as well as continuing education programs.

Physical Demands
The physical demands described here are representative of those that must be met by an 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. While performing the duties of this job, the employee is frequently required to stand and walk. Stooping, bending, lifting, carrying, and other physical demands may be required. The employee is occasionally required to lift and/or move up to 50 pounds.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, as well as toxic and caustic chemicals. The noise level in the work environment is usually moderate.