ADMINISTRATIVE FUNCTIONS

• Assist in planning, developing, organizing, implementing, evaluating and directing the food and nutrition services department, its programs and activities.
• Assume administrative authority, responsibility and accountability of supervising the food and nutrition services department.
• Make written and oral reports/recommendations to the Registered Dietitian and/or the Administrator as necessary/required concerning the operation of the food and nutrition services department.
• Assist in developing and implementing a food and nutrition services organizational structure.
• Review departmental complaints and grievances from personnel and make written reports to the Registered Dietitian and/or the Administrator of action(s) taken.
• Report any known or suspected unauthorized attempt to access the facility’s information system.
• Assist the Quality Assurance and Performance Improvement (QAPI) Committee in developing and implementing appropriate plans of action to correct food and nutrition services deficiencies.
• Delegate a responsible staff member to act on your behalf when absent from the facility.
• Assist in developing diet plans for individual residents.
• Interview residents or family members to obtain diet history as necessary.
• Process diet changes and new diets as received from nursing services.
• Review the food and nutrition requirements of each resident admitted to the facility as required and assist the attending physician in planning for the resident’s prescribed diet plan.
• Assist the Registered Dietitian in planning the food and nutrition portion of the resident’s discharge plan.
• Assist the Infection Preventionist in identifying, evaluating and classifying routine and job-related food and nutrition services functions to ensure that tasks involving potential exposure to blood/body
• fluids are properly identified and recorded.
• Ensure that residents are provided a nourishing snack at bedtime.

EDUCATION

Must possess, as a minimum, a bachelor’s degree in nutrition, dietary management or related field from an accredited college or university.

EXPERIENCE

• Must have, as a minimum five (5) year(s)experience in a supervisory capacity in a hospital, nursing care facility or other related medical facility.
• Must have training in cost control, food management, diet therapy, etc.

SPECIFIC REQUIREMENTS

• Must be a Certified Dietary Manager (or comparable certification)in the state.
• Must be able to read, write, speak and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be knowledgeable of food and nutrition services practices and procedures as well as the laws, regulations and guidelines governing food and nutrition services functions in nursing care facilities.
• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
• Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the food and nutrition services department.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food and nutrition services areas; must perform regular inspections of food and nutrition services areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food and nutrition services practices.
• Must be able to read and interpret food and nutrition services cost reports, financial data, etc.
• Must be able to relate information concerning a resident’s condition.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical and Sensory Requirements (with or without the aid of mechanical devices)

• Must be able to move intermittently throughout the workday.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
• Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, personnel and support agencies.
• Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset and, at times, hostile people within the facility.
• Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
• May be necessary to assist in the evacuation of residents during emergency situations.

WL = MINIMUM WEIGHT LIFTING REQUIREMENT:

A “WL” in this column indicates that it will be necessary for you to perform functions of this task that require some lifting, moving, pushing or pulling. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used when performing this task. Minimumweight lifting requirements that you must perform are located in the “Physical and Sensory Requirements” section of this job description.

PRIMARY PURPOSE OF THIS POSITION

The primary purpose of this position is to plan, organize, develop and direct the operations of the food and nutrition services department in accordance with current federal, state and local standards, guidelines and regulations and as directed by the Administrator.

DUTIES AND RESPONSIBILITIES

• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. Be sure hazardous materials are properly labeled Assist in developing and maintaining written job descriptions and performance evaluations for each level of personnel.
• and stored.
• Coordinate food and nutrition services and activities with other related departments (i.e., nursing, environmental, activity and social services, etc.).
• Communicate with families and residents as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Ensure that menus are maintained and filed in accordance with established facility policies and procedures.
• Assist in developing and implementing procedures for the safe operation of all food and nutrition services equipment.
• Assist in developing and implementing procedures which ensure that supplies are used in an efficient manner to avoid waste.
• Assist in standardizing the methods in which tasks will be performed.
• Assist the staff in the development and use of departmental procedures governing activities, equipment, supplies, etc.
• Assist the Infection Prevention and Control Committee in the development, implementation and revision of food and nutrition services aseptic and isolation techniques.
• Develop ,implement and maintain written departmental policies; ensure staff is aware of and follows established facility policies.
• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Review the department’s policies and procedures manuals, job descriptions, etc., at least annually for revisions and make recommendations to the Registered Dietitian and/or the Administrator.
• Assist in developing methods for determining quality and quantity of food served.
• Meet with administration, medical and nursing staff as well as other related departments in planning food service programs and activities.
• Ensure that food and nutrition progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Assist in developing, implementing and maintaining an ongoing QAPI program for the food and nutrition services department.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.

DUTIES AND RESPONSIBILITIES

• Assume the responsibility of obtaining/maintaining/filing safety data sheets (SDSs) for hazardous chemicals used or stored in the food and nutrition services department; ensure staff is aware of and knowledgeable of SDSs
• Participate in facility surveys (inspections) made by authorized government agencies.

DUTIES AND RESPONSIBILITIES

• Discipline personnel when necessary; document and coordinat esuch actions with the Director of Human Resources and/or the Administrator.
• Make daily rounds to assure that personnel are performing required duties and to assure that appropriate procedures are being rendered to meet the needs of the facility.
• Assist in establishing a production line, etc., to assure that meals are prepared on time.
• Maintain a productive working relationship with other department supervisors and coordinate food and nutrition services to assure that daily services can be performed without interruption.
• Conduct departmental performance evaluations in accordance with the facility’s policies and procedures.
• Review and check competence of personnel and make necessary adjustments/corrections as required or that may become necessary.
• Assist in the recruitment, interviewing and selection of personnel.
• Ensure that appropriate identification documents, background/security checks, etc., are complete and are provided to the Director of Human Resources prior to or upon the employee reporting to work.
• Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals in accordance with the facility’s policies and procedures governing accidents and incidents.
• Report known or suspected incidents of fraud to the Administrator.
• Determine departmental staffing requirements necessary to meet the food and nutrition services department’s needs and assign a sufficient number of personnel for each shift.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.