Kingsbrook Mgr-Dietary Services

JOB SUMMARY

Manages the Dietary Services Department to provide nourishing, palatable, well-balanced diets that meet the daily nutritional and special dietary needs of each resident according to their comprehensive resident assessment and care plan. Responsible for care and sanitation of institutional food service equipment and workers used for preparation, storage, and service. In collaboration with Dietitian, allocates department resources in efficient and economic manner to ensure each resident receives food in amount, type, consistency and frequency to maintain usual body weight and nutritional values.

• Overall performance rating of below indicated essential job duties:
• Plans menus with Dietitian that meets the nutritional needs of residents in accord with recommended dietary allowances and state and federal regulations. Prepares standard recipes and daily production sheets from each menu cycle for dietary staff that prepare food. Distributes menus to all residents and posts in readily accessible places in facility
• Conducts regular meal observations, reviews records, interviews staff and residents to ensure that all residents are receiving food in the amount, type, consistency and frequency to maintain usual weight and nutritional values. If food intake is inadequate or resident’s nutritional status is poor, adjusts minus to meet caloric and nutrient intake needs of the resident. Works closely with nursing staff to identify problems.
  
  Refers complex issues to Detain for assessment and intervention.
• Supervises food preparation using techniques that conserve nutritional value, flavor, and appearance. Organizes food preparation and service so that food leaves kitchen and is served to residents in scheduled time frames. Provides for food substitutes of similar nutritional value for residents who refuse food served.
• Orders food economically and efficiently only from sources approved or considered satisfactory by Federal, State or Local authorities. Maintains sufficient inventory of supplies. Establishes effective system to track inventory and secure storage areas.
• Stores, prepares and serves all food under sanitary conditions to prevent the transmission of food borne illness.

• Minimum requirement:
  • High school diploma or GED equivalent.
  • Successful completion or current enrollment in course approved by the Dietary Managers Association.
• Preferred qualifications:
  • Completion of UKKD LEAD Academy.
  • Prefer one-year supervised food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets in a health care setting.

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member may occasionally be exposed to blood or other body fluids, fumes, or airborne particles and toxic or caustic chemicals.
  
  This job cannot be performed without exposure to the stresses associated with an intimate, 24 hour residential care environment that delivers care and services primarily to disabled and cognitively impaired residents. Examples of these stresses include, but are not limited to: shift rotation, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in the nursing home, death, and dying, oversight of state surveyors, ombudsmen and federal officials, presence of consultants and attorneys, and variable involvement of medical staff.
  
  The noise level in the work environment is usually moderate.
• Constantly works near moving mechanical parts

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls;
  
  reach with hands and arms; and talk or hear. The team member frequently is required to stand and walk. The team member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. Occasional physical effort with light to medium objects. Occasionally required to lift objects of 10 to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.
• Frequently required to operate a computer and other equipment.
• Frequently required to use fine motor skills to handle and operate instruments/devices.
• Constantly required to communicate with patients and other care team requiring talking and hearing.