-Assist in maintaining the department budget, place orders for equipment and supplies as necessary.
-Determine departmental staffing requirements and assist in the recruitment, interviewing, and selection of personnel for the Community or Department.
-Monitor department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to ensure proper workflow and adequate staffing levels in compliance with state minimum regulations and sanctuary budgeted PPD hours.
-Coordinate dietary services and activities with other related departments.
-Make written and oral reports/recommendations to the Administrator as necessary/required concerning the operation of the dietary department.
-Ensure that all dietary personnel are in compliance with their respective job descriptions. Meet with the dietary staff, as well as support personnel in planning the department's services. Monitor that all departmental personnel follow all established policies and procedures.
-Educate staff on preparation and service of regular and special diet menus as prescribed by the attending physician.
-Meet with Administrator, nursing and other related departments in planning food service programs and activities.
-Ensure that charted dietary progress notes are informative and descriptive of the service provided and of the residents' response to the service.
-Visit with resident and family members periodically to evaluate the quality of meals served, likes and dislikes.
-Involve the resident/family in planning dietary objectives and goals for the resident.
-Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders
-Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident prescribed diet plan.
-Ensure that department work areas are maintained in a clean, sanitary and safe manner.
-Develop a written dietary plan of care that identified the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
-Must function independently, make independent decisions, demonstrate flexibility, personal integrity and ability to work effectively with residents and personnel.
1. Must possess as a minimum, a high school diploma, or its equivalent.
2. Must be a Certified Dietary Manager or enrolled in an accredited dietary management program.
3. Previous experience working in long-term care or with the geriatric population preferred
4. Must have 2 year's experience in a supervisory capacity in a hospital, long-term care environment, or other related healthcare facility, with a minimum of one year cooking experience.
5. Must lead by example and possess superior customer service skills and professionalism
6. Flexibility to adapt to ongoing change and work in a fast-paced, customer driven environment.
7. Interpersonal skills to drive collaboration, commitment and productivity when working with cross-functional teams, customers and end users.
8. Self-starter, highly motivated with high energy level.