Dietary Manager

Jasonville Senior Living; Terre Haute (IN); On-site; USD 55,000 - 85,000; Full time

Job summary

Jasonville Senior Living in Terre Haute, IN, seeks a Dietary Manager/Director of Dietary to plan, organize, and direct the Nutritional Services Department, ensuring daily provision of quality meals in compliance with federal, state, and local standards.

You will collaborate with Nursing, Environmental, Activity and Social Services, develop policies, supervise staff, and oversee diet plans, MSDS management, and quality assurance.

Responsibilities

• Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services Department.
• Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).
• Assist in developing and maintaining written food services policies and procedures.
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel.
• Direct the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Develop and maintain a file of tested standard recipes.

Job description

Jasonville Senior Living -

Dietary Manager/Director of Dietary

Purpose of Your Job Position

The primary purpose of your job position is to plan, organize, develop, and direct the overall operation of the Nutritional Services/Food Services Department in accordance with current federal, state and local standards, guidelines, and regulations governing our Facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department is maintained in a safe, and sanitary manner.

Duties and Responsibilities

Administrative Functions

• Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services Department, its programs, and activities.
• Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).
• Assist in developing and maintaining written food services policies and procedures.
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel.
• etc., as necessary.
• Direct the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining, managing, and filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• and make recommendations to the Administrator.
• Develop and maintain a file of tested standard recipes.
• Keep abreast of economic conditions and situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.
• Make written and oral reports and recommendations to the Administrator, as necessary or required, concerning the operation of the Nutritional Services/Food Services Department.
• Submit accident and incident reports to the Business Office within twenty-four (24) hours after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Nutritional Services/Food Services Department.
• Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
• Process diet changes and new diets as received from nursing services.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-related food services functions to ensure that tasks involving potential exposure to blood or body fluids are properly identified and recorded.
• Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken.
• Assist in developing and implementing a food services service organization structure.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies.
• Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Nutritional Services/Food Services Department.
• Assist the Discharge Planning Coord
• plan.
• Participate in Facility surveys (inspections) made by authorized government agencies.
• Interview residents or family members, in a private setting to obtain diet history.
• Partici
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that charted food services progress notes are informative and descriptive of the services provided
• 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, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Involve the resident or family in planning objectives and goals for the resident, in a private setting.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Assist in developing diet plans for individual residents.
• Review therapeutic and regular diet plans and menus to assure they are i
• orders.
• Review the food services requirements of each resident admitted to the Facility, as may be required, and
• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
• Ensure that residents are offered a nourishing snack at bedtime.

Personnel Functions

• Assist in the recruitment, interviewing, and selection of food services personnel.
• Ensure that appropriate identification documents, background, and security checks, etc., are complete and are provided to the HR Delegate prior to or upon the employee reporting to work.
• Determine departmental staffing requirements necessary to meet the Nutritional Services/Food Services needs and assign a sufficient number of food services personnel for each tour of duty.
• Recommend to the Administrator the number and level of food services personnel to be employed.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other food services personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
• Counsel and discipline food services personnel, as requested or as necessary.
• Terminate employment of personnel when necessary, documenting, and coordinating such actions with the HR Delegate and/or Administrator.
• Assist in standardizing the methods in which food services tasks will be performed.
• Review and check competence of food services personnel and make necessary adjustments or corrections, as required or that may become necessary.
• Maintain a productive working relationship with other department supervisors and coordinate food services to assure that daily food services can be performed without interruption.
• Ensure that appropriate identification documents are presented prior to employment and that such records Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Monitor absenteeism to ensure that an adequate number of food services service personnel are on duty at all times.
• Conduct departmental performance
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in dents.

Staff Development

• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service
• -educated
• Nutritional Services/Food Services 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.
• Provide leadership training that includes the administrative and supervisory principles essential for the Nutritional Services/Food Services Department.
• Encourage the food services staff to attend and participate in training programs. Schedule times as appropriate.
• Assist support services in developing, implementing, and conducting in-service training programs that relate to the Nutritional Services/Food Services Department.
• Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your license on a current status.
• Ensure that all food services personnel attend and participate in annual in- service training programs (e.g., OSHA, TB, HIPAA, Abuse Prevention, etc.).
• Ensure that food services personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

Safety and Sanitation

• Assist in developing safety standards for the Nutritional Services/Food Services Department.
• Monitor food services service personnel to assure that they are following established safety regulations in the use of equipment and supplies.
• Ensure that food services 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 food services personnel performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
• Ensure that all food services service personnel follow established departmental policies and procedures, including appropriate dress codes.
• Ensure that food services service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Assist the Infection Control Committee in the development, implementation, and revision of food services aseptic and isolation techniques.
• Ensure that appropriate protective clothing and devices are readily available for handling infectious waste and/or blood or body fluids.
• Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.
• Ensure that food services service personnel follow established infection control procedures when isolation precautions become necessary.
• Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment.
• equipment to use when performing tasks that could result in bodily injury.

Equipment and Supply Functions

• Recommend to the Administrator the equipment and supply needs of the department.
• Place orders for equipment and supplies, as necessary or as may be required.
• Ensure that stock levels of staple or non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing and obtaining 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 food services service equipment.
• Ensure that all personnel operate food services service equipment in a safe manner.
• Assist in developing and implementing procedures that ensure that food services service supplies are used in an efficient manner to avoid waste.
• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

Care Plan and Assessment Functions

• Participate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure the
• Using the Resident Assessment Instrument (MDS) and other authorized
• Facility assessments, develop a written dietary plan of care that identifies the dietary problems or needs of the resident and the goals to be accomplished for each dietary problem or need identified. Review goals for modifications, as necessary.
• Encourage the resident and
• assessment and plan of care.
• Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.
• Ensure that all food services personnel are aware of the care plan and that care plans are used in planning daily food services for the resident.
• followed. Discuss problem areas with the
• Director of Nursing Services.
• Ensure that the care plan identifies any special equipment and utensils the resident may need (e. g., plate guard, enlarged silverware handles, etc.).
• Review and revise care plans and assessments, as necessary but at least quarterly.
• Provide substitute foods of similar nutritive value to residents who refuse foods served.
• Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved