Dietary Supervisor

About the role

Direct and participate in food preparation and service of food that is safe and appetizing and is of the quality and quantity to meet each resident's needs in accordance with physicians' orders in compliance with approved menus.

Maintains cost and works to meet budget guidelines.

Plans and assists in preparation and service of holiday and special meals and functions.

Directs and supervises all dietary functions and personnel.

Hires, orients, trains, disciplines, and when appropriate, terminates dietary employees.

Affirms that proper storage is available, and that handling of food and supplies complies with current state and federal guidelines.

Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated.

Maintain sufficient staff to provide dietary services to facility.

Assess resident food preferences and allergies.

Prepare dietary staff schedules and address schedule changes.

Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.

Transmit order for appropriate food and supplies.

Document and notify Dietician of menu changes.

Participate in QA and IDT meetings as assigned.

Check trays for accuracy before they are delivered.

Inspect Dietary Department regularly to ensure that it is safe and sanitary.

Plan and present in-service education programs for the Dietary Department.

Investigate on-the-job injuries and correct the problem and/or retrain the employees as necessary.

Ensure continued compliance with all federal, state and local regulations.

Maintain the security of the Dietary Department.

Coordinate dietary services with nursing services and activities director.

Nutritional notes are to be completed monthly for all residents at nutritional risks.

Visit all residents to conduct nutritional assessments and screenings, explain diets, record food preferences, and promote a quality food service.

Qualifications

• High school diploma or equivalent.
• Graduate of an approved dietary manager's course that meets state and federal care regulations.
• One year experience in a long-term care facility dietary department preferable.
• Ability to read technical procedures.
• Ability to read and comprehend policy and procedure manuals.
• Ability to read recipes and prepare accordingly.
• Ability to effectively present information and respond to questions from managers and employees.
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Reasoning ability to solve practical problems.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Knowledge and experience with PCC preferred.
• Maintain all required continuing education/licensing.
• Maintain good standing with the Department of Public Health License and Certification Division at all times.

Physical Demands

• Standing and/or walking very frequently.
• Sitting occasionally.
• Reaching with hands and arms frequently, pushing/pulling very frequently.
• Talking and/or hearing very frequently.
• Tasting and/or smelling very frequently.
• Lifting up to 50 pounds frequently.
• Climbing, balancing, stooping, kneeling, crouching or crawling occasionally.
• Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.

Work Environment

• The noise level in the work environment is usually low to moderate.