DEPARTMENT: Dietary

SUPERVISOR: Administrator

WORK AREA: Entire Facility

HIPAA MINIMUM NECESSARY: Responsible to adhere to HIPAA MINIMUM NECESSARY guidelines and safeguard protected health information.

WORKING HOURS: Eight hours daily five days per week or as assigned by Administrator.

WORKING CONDITIONS: Works in the kitchen and other food service units. Atmosphere is usually warm, moist and odorous from cooking foods. Possible hazards include cuts from utensils, burns from hot equipment, and falls due to wet floor and exposure to sudden changes in temperature when entering the refrigerator. Universal precautions required due to possible exposure to communicable diseases.

QUALIFICATIONS: Must have completed, or be enrolled in an approved Dietary Manager's Course. Must have training in food service and must be able to read, write and follow oral and written directions. Courses in foods and nutrition and personnel management or supervisory training are desirable. Registered and/or Licensed Dietitian, Certified Dietary Manager or Diet Tech with supervisory experience in food service is desirable.

Must have knowledge of principles of dietetics, food sanitation and service and to be familiar with large scale purchasing and preparation of food, labor laws, accredited food service techniques, operation of all equipment, and special diet requirements in a wide range of diseases, mathematics and bookkeeping procedures to supervise inventory and prepare reports, keyboarding / computer skills.

RESPONSIBILITIES OF THE POSITION:

1. To work for the best interest of the residents and administration.

2. To function as a teacher, training the personnel to carry out all operations in accordance to required practices and nursing home standards.

3. To work harmoniously with other departments in the facility.

4. To set specific goals for the Dietary Department.

SPECIFIC DUTIES:

I. OVERALL:

• Oversees proper and safe functioning of dietary department.
• Performs other duties as assigned by the Administrator, remembering that Teamwork is First and Attitude is everything.

II. CLINICAL:

1. Oversees all aspects of clinical responsibilities per P&P.

2. Is responsible for, or assigns responsibility for:

• Interviewing residents and/or family members on admission and completing nutritional assessment within 14 days.
• Completing MDS RPOC, RAPS, and Dietary Progress Notes timely.
• Attending wounds and weights meetings.
• Completing the Ht. and IBWR ABWR portion of the Resident Weight Chart.
• Completing Initial Assessment for tube fed residents within 72 hours of admission and verifying with RD by phone for further recommendation
• Visiting and monitoring routinely for food preferences, complaints, texture modifications and/or percent intake.

III. QUALITY ASSURANCE:

1. Oversees all aspects of assuring quality service within the dietary operation

2. Completes QA forms as requested on a monthly basis

3. Develops in-house QA monitors as needed

4. Responds in writing and/or in person to resident council dietary requests

5. Monitors the resident Dietary Food Questionnaire (D11)

6. Attends all Department Head Meetings. Makes reports as needed

7. Utilizes QA Forms as necessary

IV. BUDGET:

1. Assumes responsibility for maintaining department within budget parameters

2. Orders all food, etc. and keeps an ongoing tally of invoices, routing all invoices appropriately

V. SUPERVISION:

• Monitors job performance of all dietary employees.
• Authorizes overtime and paid time off.
• Verifies actual time worked against payroll documentation.
• New Employees:
  • Interviews, checks references, completes paperwork, and assists with orientation per personnel policy.
  • Prepares work performance evaluations and/or initial evaluations and recommends merit % increases.
• Discipline:
  • Responsible for adherence of dietary employees to all company rules and policies; is authorized to administer discipline, as appropriate personnel per policy.
  • Reviews daily notes of absences and tardiness by department employees; issues reprimands when appropriate.

VI. INSERVICE:

1. Assures a monthly dietary in-service is conducted

2. Keeps an up-to-date in-service log of employee attendance and subject

VII. OTHER:

1. Attends White Oak Management, Inc. Dietary Manager Meetings as requested

2. Attends Food Show as requested

3. Communicate appropriate information to Administrator and Corporate Consultant Dietitian to keep them informed and up-to-date on department functioning and needs

4. Provide monthly report (by 10th working day of each month) concerning prior monthly activities