Dietary Director - Skilled Healthcare Facility

A Director of Dining Services is responsible for the complete operation of the dining services department, including planning, organizing, overseeing and managing.  They will be the liaison between the dining services department, Administrator and other departments.

The general purpose of the Director of Dining Services is to develop department goals and manage the day-to-day dining services functions, while providing quality meals, snacks and supplements to residents, assessing residents’ nutritional needs, developing and implementing care plans in conjunction with the Interdisciplinary Team. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and abilities necessary to perform the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 Position Responsibilities

Specific responsibilities of the position include, but are not limited to, the following:

• Directs dining services staff in the day-to-day preparation of meals, snacks and supplements, including: scheduling job assignments, developing department priorities, participating in recruitment and selection of dining services staff, orienting new dining services staff, communicating policies and procedures, implementing planned changes, documenting call-offs, arranging for staffing needs on the shift, communication of resident issues, evaluating staff job performance, counseling and disciplining employees, as necessary.
• Monitors and assesses all aspects of food service operations, including work performance of dining services staff, efficiency of services provided, according to established standards of practice and Facility policies and procedures.
• Coaches, educates, and trains dining services employees.
• Follows progressive discipline procedures as necessary to maintain productive and consistent staffing levels.
• Assesses residents’ nutritional status and documents any changes in the medical records.  Consults routinely with clinical coordinator to ensure that optimal nutritional levels are met, modified diets are services accurately/adequately and quality standards are maintained.
• Maintains nourishment and supplement program in coordination with clinical dietician.
• Coordinates food task force committee.  Follows resident recommendations in regards to menus within reason.
• Keeps file of tested recipes, menus, resident tray tickets, inventory and purchasing levels acceptable to the residents and employees.
• Works cooperatively as part of a health care interdisciplinary team to assess, develop, implement, and evaluate resident care plans. 
• Modifies resident care plans in conjunction with the interdisciplinary team as indicated by residents’ responses and conditions.
• Cooperates and communicates with Administration, Nursing Services and other departments in all procedures that are multi-disciplinary.
• Participates in committees inclusive of Patient Care, Infection Control, and others as assigned.
• Uses problem-solving skills to make improvements in the delivery of resident care in collaboration with the interdisciplinary team.
• Maintains a safe work environment and exhibits safe work practices in accordance with Facility policies and procedures, including monitoring of proper sanitation to prevent contamination and the spread of diseases and ensuring that fire and disaster procedures are followed in the case of an emergency.
• Communicates with residents, residents’ family members, and interdisciplinary team members and management regarding resident status.
• Attends all facility meetings, in-service and/or job skills training, and/or educational programs as able.
• Schedules regular in-service programs for staff development.
• Makes kitchen and resident rounds on a regular basis and addresses and corrects any necessary operational issues. 
• Oversees maintenance of all kitchen equipment.
• Is able to work with environmental services to determine equipment specifications, repair needs and purchases.
• Oversees purchase of required food supplies, cleaning and paper supplies.
• Reports all unusual circumstances that may involve the safety and well-being of the residents and staff in a timely manner directly to the Administrator and proposes solutions.  Is responsible for appropriate health and safety rules related to the work and environment of the employees within the department.
• Understands, complies with, and promotes all rules regarding residents’ rights and confidentiality. Complies with HIPAA and Corporate Compliance Programs.
• Promotes harmonious relationships with others and exhibits a positive attitude among the health care interdisciplinary team.
• Maintains knowledge of federal, state, and local laws and regulations related to skilled nursing facilities, as well as adheres to, upholds, and enforces all facility policies and procedures.  Ensures that standards, Federal standards, State and Department of Health standards and County standards are adhered to.
• Establishes, implements and evaluates facility quality assurance program. 
• Maintains sanitary food handling practices in the Dining Services Department.
• Develops policies and procedures applicable to the department.  Works with supervisors as needed to ensure that all protocols are effectively carried through.
• Works with Regional Nutrition Services specialist on planning and improvements to department.
• Helps develop yearly budgets, monitors cost centers and maintains budget parameters.  Keeps accurate records and maintains departmental budgetary compliance for food, supplies and labor costs.
• Performs additional functions or duties, as assigned.

Education/Certifications/Experience

• EDUCATION: B.S in Dietetics/Dining Services preferred OR see below
• CERTIFICATION:  Certified Dietary Manager (CDM) or Dietetic Technician or completion of DMA approved course within first eighteen months of employment and successful completion of examination to become certified.
• EXPERIENCE:  5 year of experience in management or supervisory capacity in dining services preferably in a health facility setting