Director of Dietary

Full-time

The primary purpose of your job position is to plan, organize, develop and direct the overall operation of the Nutritional Services/Food Services Department in accordance with current federal, state, and local standards, guidelines and regulations governing our Center, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department is maintained in a clean, safe, and sanitary manner.

Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services Department, its programs and activities.

Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

Develop and maintain a file of tested standard recipes.

Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.

Make written and oral reports/recommendations to the Administrator as necessary/required concerning the operation of the Nutritional Services/Food Services Department.

Assume administrative authority, responsibility, and accountability of supervising the Nutritional Services/Food Services Department.

Review and assist in developing a plan of correction for food services 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 Infection Control Coordinator in identifying, evaluating, and classifying routine and job related food services functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.

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

Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Nutritional Services/Food Services Department.

Assist the Discharge Planning Coordinator in planning the food services portion of the resident’s discharge plan.

Interview residents or family members, in a private setting, as necessary, to obtain diet history.

Participate in maintaining records of the resident’s food likes and dislikes.

Assist in developing methods for determining quality and quantity of food served. Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s response to the service.