Job Summary Organizes
plans, directs, controls, and supervises functions and personnel within the dietary department which provides food and nutrition services. Ensures the provision of quality food service and nutritional care.
Essential Job Functions
Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is a logical assignment to the position.
Residents Rights
Knows and respects patient rights
Ensures protected health information is kept confidential
Reports complaints made by patients to supervisor
Reports allegations of patient abuse, neglect and/or misappropriation of patient property
Safety
Uses standard precautions as outlined in the Infection Control Manual - Practice Guidelines
Observes safety needs of patients as indicated in care plan
Wears and/or uses safety equipment and supplies when indicated and properly trained to use
Demonstrates job-specific knowledge of fire and disaster preparedness during drills or actual situations
Identifies location of SDS for chemicals used. Is familiar with eye wash station
Staff Development
Attends or completes scheduled in-service training, completes educational training in the HCR ManorCare University learning management system required by regulatory agencies and company policies
Participates in QAPI program
Attends and participates in Circle of Care classes
Maintains ServSafe Manager certification (National Restaurant Association) in food safety
Provides for staff to attend in-service training, educational classes, and other opportunities for meeting regulations and educational development
Nutritional Care Responsibilities
Provides nutritional care within scope of practice under the direction of a registered dietitian and administrator
Develops and utilizes a referral system for the registered dietitian
Uses HCR ManorCare forms and guidelines for nutritional care of patients in the Dietary Procedures Manual and relevant clinical practice guides
Ensures physician's orders are followed
Collects data and participates in the nutritional assessment process as directed by the registered dietitian and administrator
Provides routine progress notes in the patients' medical records as directed by the registered dietitian and administrator
Participates as part of the interdisciplinary team concerning patients' plan of care during care conferences and participates in the development of baseline care plans as directed by the registered dietitian and administrator
Checks patients' progress toward meeting nutritional goals and determines effectiveness of nutritional care plan; documents outcome in progress notes and adjusts care plans as needed as directed by the registered dietitian and administrator
Upon admission and periodically thereafter, visits patients regarding menus, food service, food preferences
Uses and keeps patient information current in Dietary eKardex, the company electronic systems for patient food, nutrition and dining information
Adapts services to take into consideration the preferences of patients and to develop processes to provide individualized diets when standard diets do not meet patient needs
Reviews weight records routinely and communicates variances to registered dietitian and interdisciplinary team
Communicates patient nutrition information using Twenty-Four Hour Report (Daily Interdisciplinary Eagle Room Report), Eagle Room tools and other center communication systems as directed by the registered dietitian and administrator
Adheres to HCR ManorCare 'Documentation for the Clinical Record'
Ensures compliance with nutritional standards, government regulations, and center policies and procedures
Uses sound professional judgment and standards of professional practice at all times.
Systems Responsibilities
Maintains and uses Dietary eKardex, the electronic system for patient food, nutrition and dining information, tray card and nourishment label printing
Utilizes Point Click Care and other center electronic systems appropriately
Purchases food and supplies through DSSI (HCR ManorNET) and contacts the purchasing department about any local producers
Communication Responsibilities
Communicates with the registered dietitian, dietetic technician, nursing service, dietary personnel, patients, families and other disciplines concerning food service and patient nutritional care.
Checks Inbox and reads and takes action on e-mail messages as required
Submits required reports to administrator as requested
Conducts periodic staff meetings
Menus Responsibilities
Initiates and monitors the use of HCR ManorCare - Sysco IMPAC menus
Adjusts menus for patient/regional preferences and refers to registered dietitian for approval
Refers to the registered dietitian menus that need to be written for non-standard diets
Develops and maintains a system for dietary staff, patients and other staff to know daily menus
Reviews the use of nutritionally equivalent substitutes and refers to registered dietitian for approval when required
Food Preparation/Production Responsibilities
Evaluates and monitors food service operation
Maintains standards for food preparation and quality of food service
Directs the ordering, delivery, storage, including labeling, and appropriate utilization of food supplies
Monitors portion control and food waste, sanitation, and safety of food preparation
Ensures meals are timely and accurate according to physician orders and patient food preferences
Ensures that standardized recipes are followed
Tests food to determine if properly cooked, palatable, and at correct temperatures to meet patient needs
Coordinates special events as required
Trains staff on proper use of dietary equipment and oversees maintenance of dietary equipment
Meal Service Responsibilities
Promotes customer service and patient enjoyment of meals and dining
Advocates for patients to honor their choices in food and dining
Coordinates dining room service and meals served in patient rooms
Performs quality audits of meals and tray lines to ensure attractive, palatable foods are served at the correct temperatures.
Adheres to standards for tableware ensuring quality is maintained
Assures assistive devices and special eating equipment and utensils are provided to patients as needed. Makes meal rounds to observe meal service and solicit patient input concerning food and dining
Follows food safety and sanitation guidelines in the HCR ManorCare Dietary Procedures Manual , state and federal codes and regulations
Conducts safe food handling training of dietary staff on employment and an ongoing basis, and insures that staff has completed the HCR ManorCare Food Handlers training course on the HCR ManorCare University
Performs regular audits of dietary services to ensure safe food handling
Follows guidelines for when employees cannot work in food production due to illness
Develops and ensures adherence to cleaning schedules and other tools needed to maintain sanitation and cleanliness of the kitchen and other areas where food is stored or served
Supervisory/People Management Responsibilities
Staffs the department with capable people
Ensures that employees are adequately oriented and trained to perform their duties
Determines job assignments and routines and updates as needed
Assists in planning, coordinating, and conducting continuing education programs and special in-service training sessions relevant to the needs of department personnel
Reviews employee performance annually and makes recommendations for pay increases, promotions or performance improvement plans as deemed appropriate
Establishes and maintains effective two-way communication to understand the needs and concerns of employees
Recommends changes in policies and practices wherever employee needs are not being met.
Devotes adequate time and attention to personal development and training, particularly in the management of people resources
Receives, investigates and responds to employee complaints
Administrative Responsibilities
Coordinates work with other departments.
Attends and participates in staff meetings, department head meetings, and other center meetings and sits on required committees
Assists in developing and updating department procedures and policies
Follows HCR ManorCare procedures manuals
Participates in department budget planning and supplies monthly report to administrator
Stays within budget for food, supplements and supplies
Performs any miscellaneous work assignments as may be required
Education/Credentials
ServSafe Certification for Managers, National Restaurant Association, and
Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), per the Certifying Board for Dietary Managers, the credentialing agency of the Association of Nutrition & Foodservice Professionals (ANFP), or
Associate's or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning
Experience
Food service supervisory experience required; at least two years experience in long term care preferred
Physical Demands
Exerting up to 20 pounds of force occasionally and/or a negligible amount of force frequently to lift, carry, push, pull or otherwise move objects, including the human body. Talking, hearing, depth perception, and accommodation of visual focus
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