Qualitycenterrehab
DIETARY SUPERVISOR
NOW OFFERING DAILY PAY!
JOB SUMMARY The primary purpose of the Dietary Supervisor position is to assist the Dietary Director in planning, organizing, developing, and directing the overall operation of the Dietary Department.
JOB DUTIES AND RESPONSIBILITIES Administrative Functions
Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department’s programs and activities
Coordinate dietary services and activities with other related departments
Work with facility consultants as necessary and make recommended changes
Assist in developing and maintaining written dietary policies and procedures
Interpret the department’s policies and procedures to associates, residents, visitors, government agencies, etc. as needed
Assume responsibility of obtaining and maintaining MSDS sheets for hazardous chemicals used or stored in the dietary department
Complete necessary forms, reports, evaluations, studies, etc. to assure control of equipment and supplies
Review the department’s policies, procedure manuals, job descriptions, etc. annually and make recommendations for revisions to the Dietitian and/or Administrator
Develop and maintain a file of tested standard recipes
Keep abreast of economic conditions/situations and recommend adjustments in dietary services that assure the continued ability to provide daily services
Assume responsibility and accountability for daily supervision of the Dietary Department
Inspect food storage rooms, utility closets, etc. for upkeep and supply control
Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and submit to Administrator for approval
Process diet changes and new diets as received from nursing services
Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-related dietary functions to ensure that tasks involve potential exposure to blood/body fluids and are properly identified and recorded
Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action taken, following facility procedures
Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department
Assist in planning the dietary services portion of the resident’s discharge plan
Interview residents or family members to obtain diet history
Maintain records of the resident’s food likes and dislikes
Assist in developing methods for determining quality and quantity of food served
Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service
Ensure that menus are maintained and filed in accordance with facility procedures
Maintain a reference library of written materials, laws, diet manuals, etc. necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food services
Visit residents periodically to evaluate the quality of meals served, likes and dislikes
Involve the residents/family members in planning objectives and goals for the residents
Assist in planning regular and special diet menus as prescribed by the attending physician
Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders
Meet with administration, medical and nursing staff as well as other related departments in planning food service programs and activities
Assist in establishing a food service production line to assure that meals are prepared and delivered on time
Ensure that residents are offered a nourishing snack at bedtime
Care Plan and Assessment Functions
Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident
Assist in developing a written dietary plan of care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each identified problem/need
Encourage the resident/family to participate in the development and review of the resident’s plan of care
Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting
Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning dietary services
Review nurses notes to determine if the care plan is being followed
Discuss problem areas with the Director of Nursing
Ensure that care plans identify any special equipment and utensils the resident may need
Review and revise care plans and assessments as necessary, but at least quarterly
Provide substitute food of similar nutritive value to residents who refuse foods served
Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident’s comprehensive plan of care
Personnel Functions
Assist in the recruitment, interviewing and selection of dietary personnel
Determine departmental staffing needs and assign a sufficient number of personnel for each shift
Schedule department work hours, personnel, work assignments
Counsel/discipline dietary personnel as necessary
Record counseling/discipline actions and recommend termination of employment to the Administrator as necessary
Review and check competence of dietary personnel and make necessary arrangements for training/correction
Make daily rounds to assure that dietary personnel are performing required duties
Monitor absenteeism of dietary personnel and counsel/discipline according to established facility procedures
Conduct performance evaluations in accordance with the facility’s policies and procedures
Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures
Committee Functions
Serve on various committees as directed by the Administrator
Provide written/oral reports of the dietary services to committees as requested
Evaluate and implement recommendations from established committees as they pertain to dietary services
Attend department head meetings as scheduled
Schedule and coordinate departmental meetings as needed
Safety and Sanitation Functions
Assist in developing safety standards for the Dietary Department
Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained
Ensure that dietary service work areas, food storage rooms, preparation areas, etc., are maintained in a clean and sanitary manner
Ensure that fire safety drills and disaster preparedness drills are conducted in a safe and professional manner
Assist the Infection Control Coordinator in developing and implementing aseptic and isolation techniques
Ensure that appropriate protective clothing/devices are readily available and used for handling infectious waste and/or blood/body fluids
Assist in developing, implementing and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel
Ensure that dietary personnel follow established infection control procedures when isolation precautions become necessary
Submit accident/incident reports to the Administrator within twenty-four (24) hours of their occurrence
Assist in developing, implementing and maintaining a procedure for reporting hazardous conditions or equipment
Equipment and Supply Functions
Recommend equipment and supply needs to the Dietitian or Administrator
Place orders for equipment and supplies as necessary or as may be instructed
Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly
Check supply rooms and custodial closets to assure that needed supplies are on hand for routine cleaning tasks
Ensure that stock levels of staple/non‑staple food, supplies, equipment are maintained at an adequate level at all times
Assist in interviewing food supply vendors, as requested
Assist in the purchasing of food service supplies, equipment
Assist in developing and monitoring adequate inventory control procedures
Ensure that only trained and authorized personnel operate the department’s equipment
Assist in developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste
Budget and Planning Functions
Forecast needs of the department
Assist in preparing the Dietary Department’s budget and submit to the Administrator for approval
Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator
Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an analysis of the monthly operating statement
Resident Rights Responsibilities
Maintain the confidentiality of all resident care information
Knock before entering a resident’s room
Monitor dietary services to assure that all residents’ dietary needs are being met
Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what actions were taken to resolve the complaint and the current status of the complaint following established facility procedures
Participate in resident council meetings as requested and provide support services to such council
Working Conditions
Works in office areas as well as throughout the dietary service areas
Moves intermittently during work hours
Is subject to frequent interruptions
Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances
Is subject to hostile and emotionally upset residents, family members, personnel and visitors
Communicates with the medical staff, nursing personnel and other department supervisors
Works beyond normal working hours and in other positions temporarily, when necessary
Works on weekends and holidays when necessary
Is subject to callback during emergency conditions
Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants
Attends and participates in continuing educational programs
Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses
May be subject to the handling of and exposure to hazardous chemicals
Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents’ needs
Staff Development Functions
Assist in the development of and participate in the planning, conducting and scheduling of in‑service training for dietary staff
Assist in developing, implementing and maintaining an effective orientation program for new associates to the department
Assist in the general orientation of new facility associates with regard to the dietary service functions
Attend and participate in continuing education programs designed to keep you abreast of changes in your profession
Ensure that all dietary personnel participate in annual HazCom, blood borne pathogens, and TB in‑service training
Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures
Ensure that all dietary personnel receive appropriate in‑service training prior to performing tasks that would expose them to blood, body fluids, infectious materials and hazardous chemicals
JOB REQUIREMENTS Education
Must possess, as a minimum, a High School Diploma or GED
Must be a graduate of an accredited course in dietetic training approved by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with on‑the‑job counseling by a registered dietitian
Experience
Must have a minimum of one (1) year of experience in a supervisory capacity in a hospital, skilled nursing care or other related medical facility
Training in cost control, food management, diet therapy, or related training preferred
Specific Requirements
Must be able to read, write, speak and understand the English language
Must display professionalism both in appearance and attitude
Must possess the ability to solve problems and make independent decisions when circumstances warrant such action
Must genuinely care for and understand the elderly and disabled
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public
Must possess the ability and the willingness to work harmoniously with and to coach and supervise other personnel
Must be able to plan, organize, develop, implement and interpret the programs, goals, objectives, policies and procedures that are necessary for providing dietary services
Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people
Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices
Must be able to read and interpret dietary 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
NOW OFFERING DAILY PAY!
An Equal Opportunity Employer
#J-18808-Ljbffr
JOB SUMMARY The primary purpose of the Dietary Supervisor position is to assist the Dietary Director in planning, organizing, developing, and directing the overall operation of the Dietary Department.
JOB DUTIES AND RESPONSIBILITIES Administrative Functions
Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department’s programs and activities
Coordinate dietary services and activities with other related departments
Work with facility consultants as necessary and make recommended changes
Assist in developing and maintaining written dietary policies and procedures
Interpret the department’s policies and procedures to associates, residents, visitors, government agencies, etc. as needed
Assume responsibility of obtaining and maintaining MSDS sheets for hazardous chemicals used or stored in the dietary department
Complete necessary forms, reports, evaluations, studies, etc. to assure control of equipment and supplies
Review the department’s policies, procedure manuals, job descriptions, etc. annually and make recommendations for revisions to the Dietitian and/or Administrator
Develop and maintain a file of tested standard recipes
Keep abreast of economic conditions/situations and recommend adjustments in dietary services that assure the continued ability to provide daily services
Assume responsibility and accountability for daily supervision of the Dietary Department
Inspect food storage rooms, utility closets, etc. for upkeep and supply control
Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and submit to Administrator for approval
Process diet changes and new diets as received from nursing services
Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-related dietary functions to ensure that tasks involve potential exposure to blood/body fluids and are properly identified and recorded
Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action taken, following facility procedures
Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department
Assist in planning the dietary services portion of the resident’s discharge plan
Interview residents or family members to obtain diet history
Maintain records of the resident’s food likes and dislikes
Assist in developing methods for determining quality and quantity of food served
Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service
Ensure that menus are maintained and filed in accordance with facility procedures
Maintain a reference library of written materials, laws, diet manuals, etc. necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food services
Visit residents periodically to evaluate the quality of meals served, likes and dislikes
Involve the residents/family members in planning objectives and goals for the residents
Assist in planning regular and special diet menus as prescribed by the attending physician
Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders
Meet with administration, medical and nursing staff as well as other related departments in planning food service programs and activities
Assist in establishing a food service production line to assure that meals are prepared and delivered on time
Ensure that residents are offered a nourishing snack at bedtime
Care Plan and Assessment Functions
Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident
Assist in developing a written dietary plan of care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each identified problem/need
Encourage the resident/family to participate in the development and review of the resident’s plan of care
Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting
Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning dietary services
Review nurses notes to determine if the care plan is being followed
Discuss problem areas with the Director of Nursing
Ensure that care plans identify any special equipment and utensils the resident may need
Review and revise care plans and assessments as necessary, but at least quarterly
Provide substitute food of similar nutritive value to residents who refuse foods served
Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident’s comprehensive plan of care
Personnel Functions
Assist in the recruitment, interviewing and selection of dietary personnel
Determine departmental staffing needs and assign a sufficient number of personnel for each shift
Schedule department work hours, personnel, work assignments
Counsel/discipline dietary personnel as necessary
Record counseling/discipline actions and recommend termination of employment to the Administrator as necessary
Review and check competence of dietary personnel and make necessary arrangements for training/correction
Make daily rounds to assure that dietary personnel are performing required duties
Monitor absenteeism of dietary personnel and counsel/discipline according to established facility procedures
Conduct performance evaluations in accordance with the facility’s policies and procedures
Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures
Committee Functions
Serve on various committees as directed by the Administrator
Provide written/oral reports of the dietary services to committees as requested
Evaluate and implement recommendations from established committees as they pertain to dietary services
Attend department head meetings as scheduled
Schedule and coordinate departmental meetings as needed
Safety and Sanitation Functions
Assist in developing safety standards for the Dietary Department
Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained
Ensure that dietary service work areas, food storage rooms, preparation areas, etc., are maintained in a clean and sanitary manner
Ensure that fire safety drills and disaster preparedness drills are conducted in a safe and professional manner
Assist the Infection Control Coordinator in developing and implementing aseptic and isolation techniques
Ensure that appropriate protective clothing/devices are readily available and used for handling infectious waste and/or blood/body fluids
Assist in developing, implementing and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel
Ensure that dietary personnel follow established infection control procedures when isolation precautions become necessary
Submit accident/incident reports to the Administrator within twenty-four (24) hours of their occurrence
Assist in developing, implementing and maintaining a procedure for reporting hazardous conditions or equipment
Equipment and Supply Functions
Recommend equipment and supply needs to the Dietitian or Administrator
Place orders for equipment and supplies as necessary or as may be instructed
Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly
Check supply rooms and custodial closets to assure that needed supplies are on hand for routine cleaning tasks
Ensure that stock levels of staple/non‑staple food, supplies, equipment are maintained at an adequate level at all times
Assist in interviewing food supply vendors, as requested
Assist in the purchasing of food service supplies, equipment
Assist in developing and monitoring adequate inventory control procedures
Ensure that only trained and authorized personnel operate the department’s equipment
Assist in developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste
Budget and Planning Functions
Forecast needs of the department
Assist in preparing the Dietary Department’s budget and submit to the Administrator for approval
Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator
Make departmental adjustments in order to conform to the approved budget, or as may be dictated by an analysis of the monthly operating statement
Resident Rights Responsibilities
Maintain the confidentiality of all resident care information
Knock before entering a resident’s room
Monitor dietary services to assure that all residents’ dietary needs are being met
Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what actions were taken to resolve the complaint and the current status of the complaint following established facility procedures
Participate in resident council meetings as requested and provide support services to such council
Working Conditions
Works in office areas as well as throughout the dietary service areas
Moves intermittently during work hours
Is subject to frequent interruptions
Is involved with residents, personnel, visitors, government agencies/personnel, under all conditions and circumstances
Is subject to hostile and emotionally upset residents, family members, personnel and visitors
Communicates with the medical staff, nursing personnel and other department supervisors
Works beyond normal working hours and in other positions temporarily, when necessary
Works on weekends and holidays when necessary
Is subject to callback during emergency conditions
Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, plastics, synthetics, disinfectants, tobacco smoke, and other potential contaminants
Attends and participates in continuing educational programs
Is subject to exposure to infectious waste, diseases, conditions, etc. including TB and the AIDS and Hepatitis B viruses
May be subject to the handling of and exposure to hazardous chemicals
Maintains a liaison with the resident, their families, support departments, etc. to adequately plan for the residents’ needs
Staff Development Functions
Assist in the development of and participate in the planning, conducting and scheduling of in‑service training for dietary staff
Assist in developing, implementing and maintaining an effective orientation program for new associates to the department
Assist in the general orientation of new facility associates with regard to the dietary service functions
Attend and participate in continuing education programs designed to keep you abreast of changes in your profession
Ensure that all dietary personnel participate in annual HazCom, blood borne pathogens, and TB in‑service training
Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures
Ensure that all dietary personnel receive appropriate in‑service training prior to performing tasks that would expose them to blood, body fluids, infectious materials and hazardous chemicals
JOB REQUIREMENTS Education
Must possess, as a minimum, a High School Diploma or GED
Must be a graduate of an accredited course in dietetic training approved by the American Dietetic Association or a graduate of another course in food service supervision with 90 or more hours in classroom instruction with on‑the‑job counseling by a registered dietitian
Experience
Must have a minimum of one (1) year of experience in a supervisory capacity in a hospital, skilled nursing care or other related medical facility
Training in cost control, food management, diet therapy, or related training preferred
Specific Requirements
Must be able to read, write, speak and understand the English language
Must display professionalism both in appearance and attitude
Must possess the ability to solve problems and make independent decisions when circumstances warrant such action
Must genuinely care for and understand the elderly and disabled
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agency personnel and the general public
Must possess the ability and the willingness to work harmoniously with and to coach and supervise other personnel
Must be able to plan, organize, develop, implement and interpret the programs, goals, objectives, policies and procedures that are necessary for providing dietary services
Must have patience, tact, a positive disposition and enthusiasm, as well as the willingness to handle difficult people
Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices
Must be able to read and interpret dietary 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
NOW OFFERING DAILY PAY!
An Equal Opportunity Employer
#J-18808-Ljbffr