Dietary Director - Morningview Assisted Living Residences
South Bend, IN 46617
About the Job
*** Come be a part of something different - Join the Morningview Assisted Living team TODAY!***
The Dietary Director is responsible for providing quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents. They will manage the operation of the Dietary department to include staffing, department purchasing, food preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.
Qualification:
1. Highschoolgraduateorequivalent.
2. Successfulcompletionofstate-approvedfoodservicemanagementcourse Certified Dietary Manager.
3. Caringpersonwithadesiretoworkwiththefrailandelderly.
4. Previousinstitutionaldietaryserviceexperiencepreferred.
5. Abilitytoreadandunderstandproceduresusedforworkassignments, instructions, recipe directions and diet order cards.
6. Ability to make various computations in planning department objectives, keepingworkrecordsandschedules,preparingbudgets,orderingofsupplies and monitoring inventory control
7. Numericalabilityforrecipepreparationandpropermeasuringofcleaning agents and chemicals.
8. Adequate strength, endurance and coordination to meet the strenuous physicaldemandsofsuchresponsibilitiesaspreparingfooditems,carrying quantity foods, serving meals, handling soiled dishes, operating dietary equipment and cleaning assigned work areas.
9. Coordinationanddexterityforpreparingfoodandoperatingdietaryequipment safely.
10. Abilitytosafelyperformtheessentialfunctionsofthejobwithoutharmtoself or others.
11. Abilitytoprioritizeduties.
12. Abilitytoworkaspartofateamand leader.
13. Abilitytoestablishandmaintainoptimumrapportwithresidents,family members and regulatory agencies.
14. Abilitytoutilizecomputersandotherelectronicdevicesfortaskssuchas timekeeping, in-servicing and documentation.
Essential Functions:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
a. Oversees Dietary department and ensures department is meeting the highest standard attainable in accordance with State and Federal regulations.
b. Assists in defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies.
c. Attends required in-services and completes assigned on-line modules, if applicable.
d. Directs and oversees all resident nutritional needs planning and programs.
• Responsible for designated nutritional aspects of resident care planning, including attending and participating in resident care conferences, to include Quarterly, Annual, and Initial Assessments, completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal Regulations.
• Contact with residents through routine and special visits; documentation of all pertinent dietary information (i.e.; diet changes, eating habits and diet order changes).
• Coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician orders.
• Oversee and delegate the updating of all resident nutritional information, as needed.
• Oversees food preparation and serving of regular therapeutic meals on designated shifts; monitors food temperatures, portion control, palatability and attractiveness; inspects special diet trays for conformance to physician's diet orders prior to delivery.
• Oversee and/or delegate the observation of meal service dining areas; obtains resident feedback on food quality, taste, appearance, temperature and service.
• Responsible for obtaining approval for Capital expenditures and approval for any large equipment purchases for the department.
e. Follows reporting procedures for the following:
• Observed resident concerns.
• Observed changes in resident conditions.
• Damaged, unsafe, malfunctioning equipment.
• Conditions related to breeding insects, rodents, and/or other vermin.
f. Interviews, and hires department personnel; supervises orientation; counsels and/or disciplines employees on infractions of established rules;partnerswithHumanResourcesand/ordesigneetoterminate employees when needed.
g. Conductsperformanceevaluationsandrecommendswagechanges
h. Schedulesdietarystafftomaintainbudgetedstaffhourseverytwo(2) weeks.
i. Overseethedevelopmentandmaintenanceofworkroutines.
j. Plans, develops and executes facility and individual resident menus in conjunctionwithDieticianDietaryConsultantinaccordancewithState and Federal regulations; implements substitutions of menu items dependent upon seasonal availability, individual preferences and principles of economy.
k. Overseesalldepartmentpurchasingandmaintainssetbudgetsforthe fiscal year.
l. Attendsrequiredin-servicesandcompletesassignedon-linemodules.
m. Supplies input and/or information on a monthly basis concerning departmentfunctions,activities,needs,goalsandobjectives;completes annual reports.
n. Supervisesandassistsinworkflowandfoodhandlingtechniquesofstaff as needed.
o. Ensureequipmentandworkareasareclean,safeandorderly;andstrict adherence to procedures regarding cleaners, hazardous materials. Ensuresuniversalprecautionsandinfectioncontrol,isolation,firesafety and sanitation practices and procedures are followed.
p. Supervise Food Preparation and Serving:Ensure food is nutritional appetizing,preparedasplannedandservedinatimelyandpleasant manner.
q. Ensureappropriatemeals/snacksareservedtoresidentswithspecial dietary needs.
r. Responsibleforsanitationandsafetyprocedures,practicesandtraining of dietary department of conformance to quality standards and health regulations.
s. Ensureproperstorageoffoodsandsupplies.