Ryders Health Management
Job Description
Food Service Director at Ryders Health Management. The primary purpose of your job position is to plan, organize, develop and direct the overall operation of the Dietary 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 dietary department is maintained in a clean, safe, and sanitary manner. Benefits
Competitive pay Medical, Dental and Vision Insurance Paid Time Off 401(k) with employer match Employer-Paid Life Insurance Paid Meal Period Paid Holiday Off Employee Assistance Program Longevity Credit Short- & Long-Term Disability Uniform Reimbursement Employee Referral Program Duties and Responsibilities
Plan, develop, organize, implement, evaluate, and direct the Dietary Department, its programs and activities. Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.). Develop and maintain written dietary policies and procedures. Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel. Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Assist the dietary staff in the development and 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 dietary department. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator. Develop and maintain a file of tested standard recipes. Keep abreast of economic conditions/situations and recommend adjustments in dietary services that assure the continued ability to provide daily dietary services. Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department. Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence. Assume administrative authority, responsibility, and accountability of supervising the Dietary Department. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator. Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure tasks involving potential exposure to blood/body fluids are properly identified and recorded. Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Assist in developing and implementing a dietary service organization structure. Assist the CQI Committee in developing and implementing plans of action to correct dietary deficiencies. Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department. Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan. Participate in facility surveys (inspections) made by authorized government agencies. Interview residents or family members, as necessary, to obtain diet history. Maintain records of the resident's food likes and dislikes. Assist in developing methods for determining quality and quantity of food served. Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service. Ensure menus are maintained and filed in accordance with established policies and procedures. Maintain a 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 to support quality food service. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Involve the resident/family in planning objectives and goals for the resident. Assist in planning regular and special diet menus as prescribed by the attending physician and in developing diet plans for individual residents. Review therapeutic and regular diet plans and menus to ensure compliance with physician orders. Meet with administration, medical and nursing staff, and other related departments in planning food service programs and activities. Ensure that residents are offered a nourishing snack at bedtime. Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian. Committee Functions
Serve on, participate in, and attend various committees of the facility as required or as appointed by the Administrator. Provide written and/or oral reports of the dietary service programs and activities as required or directed by such committee(s). Evaluate and implement recommendations from established committees as they relate to dietary services. Meet with dietary personnel on a regular basis, solicit advice from inter-department supervisors, and assist in identifying and correcting problem areas. Attend department head meetings and schedule/announce departmental meeting times, dates, and locations. Personnel Functions
Assist in the recruitment, interviewing, and selection of dietary personnel. Determine departmental staffing requirements and assign a sufficient number of dietary personnel for each tour of duty. Recommend to the Administrator the number and level of dietary personnel to be employed. Schedule department work hours, personnel, and assignments to expedite work. Delegate administrative authority and responsibility to other dietary personnel as needed. Counsel/discipline dietary personnel as needed and terminate employment when necessary, coordinating with Human Resources and/or Administrator. Standardize methods of performing dietary tasks and review competence of staff. Maintain productive working relationships with other department supervisors to ensure uninterrupted daily service. Ensure appropriate identification documents are presented prior to employment and maintained in personnel records. Make daily rounds to ensure duties are performed and that dietary procedures meet facility needs. Create a warm, personal, and positive atmosphere and ensure a calm environment throughout the facility. Assist in establishing a food service production line to ensure meals are prepared on time. Monitor absenteeism to maintain adequate staffing levels. Conduct departmental performance evaluations per facility policies. Report occupational exposures per facility policies and procedures. Staff Development
Assist in planning and conducting timely in-service training and orientations for new employees. Provide leadership training and encourage attendance at training programs. Attend continuing education to stay current in the profession and maintain licensure status. Ensure annual HazCom, bloodborne pathogens, and TB training for dietary personnel. Safety and Sanitation
Assist in developing safety standards for the Dietary Department and ensure compliance with safety regulations. Maintain clean and sanitary work areas and storage rooms. Ensure compliance with infection control procedures and proper handling of hazardous materials. Ensure appropriate protective clothing and devices are available for handling infectious waste and/or blood/body fluids.
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Food Service Director at Ryders Health Management. The primary purpose of your job position is to plan, organize, develop and direct the overall operation of the Dietary 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 dietary department is maintained in a clean, safe, and sanitary manner. Benefits
Competitive pay Medical, Dental and Vision Insurance Paid Time Off 401(k) with employer match Employer-Paid Life Insurance Paid Meal Period Paid Holiday Off Employee Assistance Program Longevity Credit Short- & Long-Term Disability Uniform Reimbursement Employee Referral Program Duties and Responsibilities
Plan, develop, organize, implement, evaluate, and direct the Dietary Department, its programs and activities. Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.). Develop and maintain written dietary policies and procedures. Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel. Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Assist the dietary staff in the development and 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 dietary department. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies. Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator. Develop and maintain a file of tested standard recipes. Keep abreast of economic conditions/situations and recommend adjustments in dietary services that assure the continued ability to provide daily dietary services. Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department. Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence. Assume administrative authority, responsibility, and accountability of supervising the Dietary Department. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator. Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure tasks involving potential exposure to blood/body fluids are properly identified and recorded. Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Assist in developing and implementing a dietary service organization structure. Assist the CQI Committee in developing and implementing plans of action to correct dietary deficiencies. Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department. Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan. Participate in facility surveys (inspections) made by authorized government agencies. Interview residents or family members, as necessary, to obtain diet history. Maintain records of the resident's food likes and dislikes. Assist in developing methods for determining quality and quantity of food served. Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service. Ensure menus are maintained and filed in accordance with established policies and procedures. Maintain a 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 to support quality food service. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Involve the resident/family in planning objectives and goals for the resident. Assist in planning regular and special diet menus as prescribed by the attending physician and in developing diet plans for individual residents. Review therapeutic and regular diet plans and menus to ensure compliance with physician orders. Meet with administration, medical and nursing staff, and other related departments in planning food service programs and activities. Ensure that residents are offered a nourishing snack at bedtime. Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian. Committee Functions
Serve on, participate in, and attend various committees of the facility as required or as appointed by the Administrator. Provide written and/or oral reports of the dietary service programs and activities as required or directed by such committee(s). Evaluate and implement recommendations from established committees as they relate to dietary services. Meet with dietary personnel on a regular basis, solicit advice from inter-department supervisors, and assist in identifying and correcting problem areas. Attend department head meetings and schedule/announce departmental meeting times, dates, and locations. Personnel Functions
Assist in the recruitment, interviewing, and selection of dietary personnel. Determine departmental staffing requirements and assign a sufficient number of dietary personnel for each tour of duty. Recommend to the Administrator the number and level of dietary personnel to be employed. Schedule department work hours, personnel, and assignments to expedite work. Delegate administrative authority and responsibility to other dietary personnel as needed. Counsel/discipline dietary personnel as needed and terminate employment when necessary, coordinating with Human Resources and/or Administrator. Standardize methods of performing dietary tasks and review competence of staff. Maintain productive working relationships with other department supervisors to ensure uninterrupted daily service. Ensure appropriate identification documents are presented prior to employment and maintained in personnel records. Make daily rounds to ensure duties are performed and that dietary procedures meet facility needs. Create a warm, personal, and positive atmosphere and ensure a calm environment throughout the facility. Assist in establishing a food service production line to ensure meals are prepared on time. Monitor absenteeism to maintain adequate staffing levels. Conduct departmental performance evaluations per facility policies. Report occupational exposures per facility policies and procedures. Staff Development
Assist in planning and conducting timely in-service training and orientations for new employees. Provide leadership training and encourage attendance at training programs. Attend continuing education to stay current in the profession and maintain licensure status. Ensure annual HazCom, bloodborne pathogens, and TB training for dietary personnel. Safety and Sanitation
Assist in developing safety standards for the Dietary Department and ensure compliance with safety regulations. Maintain clean and sanitary work areas and storage rooms. Ensure compliance with infection control procedures and proper handling of hazardous materials. Ensure appropriate protective clothing and devices are available for handling infectious waste and/or blood/body fluids.
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