Certified Dietary Manager - The Gardens Care Center

The Gardens is looking for a full-time dietary manager. Certification is not required, but preferred. Certification would be required within 1 year employment. 

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

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.

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.

Committee Functions

• Meet with personnel on a regularly scheduled basis concerning the operation of the food and nutrition services department; assist in identifying and correcting problem areas and/or methods for improving services.
• Provide written and/or oral reports of the food and nutrition services programs and activities as required or as directed by such committee(s).
• Evaluate and implement recommendations from established committees as they may pertain to food and nutrition services.
• Serve on, participate in and attend various committees of the facility (i.e., infection prevention and control, policy advisory, pharmaceutical, budget, QAPI, etc.) as required and as appointed by the Administrator.
• Attend department head meetings, etc., as scheduled or as called.
• Schedule and announce departmental meeting times, dates, places, etc.

Care Plan and Assessment Functions

• Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.
• Encourage the resident/family to participate in the development and review of the resident’s assessment and plan of care.
• Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.).
• Participate in completing, coding and revising the Resident Assessment Instrument (RAI).
• Provide substitute foods of similar nutritive value to residents who refuse foods served.

Personnel Functions

• Ensure that departmental computer workstations left unattended are properly logged off or the password protected automatic screen-saver activates within established facility policies and guidelines.
• Delegate administrative authority, responsibility and accountability to other personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
• Monitor absenteeism to ensure that an adequate number of personnel are on duty at all times.
• Recommend to the Administrator the number and level of personnel to be employed.

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.

Staff Development Functions 

• Attend and participate in continuing education programs designed to keep you abreast of changes in your profession as well as to maintain your license on a current status.
• Assist in the development of and participate in the planning, conducting and scheduling of timely in-service training classes for the food and nutrition services department.
• Ensure that all food and nutrition services personnel attend and participate in all required in-service training programs (e.g., Occupational Safety and Health Administration (OSHA), tuberculosis (TB), Health Insurance Portability and Accountability Act (HIPAA), abuse prevention, etc.)
• Assist in developing, implementing and maintaining an effective orientation program that orients the new employee to the department, facility policies and procedures and to his/her job position and duties.
• Provide leadership training that includes the administrative and supervisory principles essential for the food and nutrition services department.

Duties and Responsibilities

Safety and Sanitation Functions

• Ensure that the facility’s food and nutrition services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.
• Ensure that food and nutrition services personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Ensure that all personnel operate food and nutrition services equipment in a safe manner; ensure that only trained and authorized personnel operate the department’s equipment.
• Ensure that food and nutrition services personnel follow established infection prevention and control procedures.
• Ensure that food and nutrition services personnel performing tasks that may involve exposure to blood, body fluids, infectious materials and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
• Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and/or blood/body fluids.
• Monitor food and nutrition services personnel to assure that they are following established safety regulations in the use of equipment and supplies.
• Assist the Safety Compliance Officer in developing safety standards for the food and nutrition services department.
• Assist in developing, implementing and maintaining a procedure for reporting hazardous conditions or equipment.

Equipment and Supply Functions

• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.
• Recommend to the Registered Dietitian and/or the Administrator the equipment and supply needs of the department.
• Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
• Assist in developing and monitoring adequate inventory control procedures.
• Check supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing/obtaining food supply vendors as required.
• Assist in the purchasing of food service supplies, equipment, etc., as required.

Duties and Responsibilities

Budget and Planning Functions

• Assist in preparing and planning the food and nutrition services department’s budget for food, equipment, supplies and labor and submit to the Administrator for review, recommendations and approval.
• Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator upon request or as necessary.
• Make departmental adjustments in order to conform to the approved budget or as dictated by an analysis of the monthly operating statement.

Miscellaneous Functions

Be prepared to handle emergencies as they occur.

Working Conditions

• Works in office areas as well as throughout the facility’s food and nutrition services areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, etc.
• Communicates with the medical staff, nursing staff and other department supervisors.
• Works beyond normal duty hours on weekends and in other positions temporarily when necessary.
• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing education programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as to reactions from dust, disinfectants, tobacco smoke and other air contaminants.
• Is subject to exposure to hazardous waste and infectious and communicable diseases.
• Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.

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.

Job Position Analysis Information

(1) Risk Exposure to Blood/Body Fluids Column:

A check mark entered into this column indicates the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment (PPE) that you should use when performing this task.

(2) Essential Functions Column:

A check mark entered into this column indicates that you may be required to perform this task.

(3) Safety Factors Column:

RM = Repetitive Motion:

A “RM” in this column indicates that it will be necessary for you to perform some functions of this task repeatedly. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used.

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.

SB = Prolonged Sitting, Standing and Bending:

A “SB” in this column indicates that some functions of this task require you to sit, stand or bend for an extended period of time. 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.