Dietary Manager - Legacy

General Purpose:Manage the operation of the Dietary Department to include staffing, food ordering, and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.Essential Job Functions:This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive:Plan Dietary ServicesParticipate in regularly scheduled conferences including Department Supervisor meetings and Interdisciplinary Care plan meetingsPurchase food and supplies within budget and maintain a supply to adequately cover each mealProvide technical guidance and administrative direction over diet planning menu formulation, and preparation and service of regular and therapeutic dietsPlan menus, conferring with the Dietary Consultant as needed, to confirm that menus conform to nutritional standards and government and established regulations and proceduresInterview residents or family members, as necessary, to obtain diet historyParticipate in maintaining records of the resident's food likes and dislikesConfirm that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the serviceVisit residents periodically to evaluate quality of meals served, likes and dislikes, etcProvide timely and accurate completion of dietary portion of MDS, RAP, Resident Care Planning, and Progress Notes as well as Dietary Assessment, Nutritional Data Card, Diet Card and any other dietary forms as required by the Administrator in order to comply with federal and state regulations and facility policies and proceduresSupervise Food Preparation and StaffingProvide nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet ordersVerify appropriate meals/snacks are served to residents with special Dietary needsMonitor food production maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and suppliesMaintain the highest level of quality and timeliness of food serviceMaintain adequate food and supplies for disaster preparedness as required by state and federal regulationsUnit Supervision ManagementInterview, hire, train, supervise, evaluate and discipline dietary personnelProvide that departmental disciplinary action is administered fairly and without regard to race, color, creed, national origin, age, sex, religion, disability, or marital statusRecognize staff for exceptional care and job performance on a regular basis and as part of their formal performance evaluationMake job assignments and set prioritiesOrient new staff and participate in recruitment and selectionKeep employees informed of changes that affect themMeet Company policies and State and Federal regulations regarding sanitation and safe food handling techniquesDevelop Plan of Correction following State, Federal and QA surveys as neededMaintain records, manage budget and suppliesMonitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner; maintain strict adherence to procedures regarding cleaners or hazardous materials or objects; verify universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipmentMonitor food preparation and food storage areas to be sure that health and sanitation regulations are being metReview resident diet information and care plans, discuss with resident, family, nursing staff, and Dietary Services Consultant as necessary to make appropriate changesCreate and implement procedures for department equipment to be operated only by trained, authorized personnel in a safe mannerOther DutiesAttend in-service education programs in order to meet facility educational requirementsBe familiar with Standard Precautions, Exposure Control Plan, Fire Drill and Evacuation Procedures and know how to use the informationMaintain confidentiality of resident and facility records/informationProtect residents from neglect, mistreatment, and abuseProtect the personal property of the residents of the facilityOthers as directed by the supervisor or administratorMinimum Qualifications:Registered Dietician, Certified Dietary Manager, Diet Technician, or previous Dietary Manager, meeting the requirements established by the State Regulatory AgencyOrganized and detailed in work performanceGood communication skills with excellent self-discipline and patienceGenuine caring for and interest in elderly and disabled people in a nursing facilityComply with the Residents' Rights and Facility Policies and ProceduresPerform work tasks within the physical demand requirements as outlined belowPerform Essential Duties as outlined aboveWorking Conditions:Subject to frustrations in meeting work demands due to frequent interruptionsFast paced, required to make decisions quicklyInvolved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstancesMay work beyond normal duty hours, on weekends, and in other positions temporarily, when necessarySubject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B virusesMay be subject to the handling of and exposure to hazardous chemicals