ESSENTIAL DUTIES AND RESPONSIBILITIES: Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. 

• Plans, develops, organizes, implements, evaluates and directs the Dietary Department, its programs and activities. 

• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.) 

• Receives frequently scheduled consultations from a qualified dietitian/ nutritional professional. 

• Develops and maintains written dietary policies and procedures. 

• Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident. 

• Develop and maintain a file of tested standard recipes. 

• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. 

• Participate in facility surveys (inspections) made by authorized government agencies. 

• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator. 

• Process diet changes and new diets as received from nursing services. 

• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies. 

• Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan. 

• Interview residents or family members, as necessary, to obtain diet history. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. 

• Maintains records of the resident's food likes and dislikes. 

• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service. 

• Ensure the menus are maintained and filed in accordance with established policies and procedures. 

• Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan. Review diet plans and menus to assure they are in compliance with the physician's orders. 

• Ensure that residents are offered a nourishing snack at bedtime. 

• Ensures that new dietary staff are properly oriented and trained. 

• Develops dietary staff work assignments and schedules. 

• Prepare and plan the Dietary Department's budget for food, equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and approval. 

• Assures all Dietary staff complete required compliance training and processes. 

• Performs other duties as may be needed or assigned. 

QUALIFICATIONS: 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience:  

• Must possess, as a minimum, a high school diploma. 

• Must have, as a minimum, 2 year(s) experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. 

• Must have training in cost control, food management, diet therapy, etc. 

Certificates and Licenses: 

• If the Dietary Supervisor is not a qualified Dietician or Nutrition Professional, the individual must: 

• Be a Certified Dietary Manager, Certified Food Service Manager or has a similar national certification from a national certifying body for food service management and safety, or 

• Have an Associate’s degree or higher in food service management or in hospitality, if the course study from an accredited institution includes food service or restaurant management, and 

• Meets State requirements for food service managers or dietary managers in States that have such established requirements. 

Other Specific Requirements 

• Must provide evidence of being free of tuberculosis infection upon hire and as set forth by the policies of the facility. 

• Must be able to read, write, speak and understand the English language. 

• Must possess the ability to make independent decision 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 nursing and medical practices and procedures, as well as laws, regulations, and guidelines that pertain to long-term care. 

• Must possess leadership and supervisory ability and the willingness to work harmoniously with and supervise other personnel. 

• Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents.