Dietary Director Job Elwood Illinois USA,Healthcare

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The Dietary Director is responsible for providing quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents. They will manage the operation of the Dietary department to include staffing, department purchasing, food preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.

Qualification

1.Highschoolgraduateorequivalent.

2.Successfulcompletionofstate-approvedfoodservicemanagementcourse Certified Dietary Manager.

3.Caringpersonwithadesiretoworkwiththefrailandelderly.

4.Previousinstitutionaldietaryserviceexperiencepreferred.

5.Abilitytoreadandunderstandproceduresusedforworkassignments, instructions, recipe directions and diet order cards.

6.Ability to make various computations in planning department objectives, keepingworkrecordsandschedules,preparingbudgets,orderingofsupplies and monitoring inventory control

7.Numericalabilityforrecipepreparationandpropermeasuringofcleaning agents and chemicals.

8.Adequate strength, endurance and coordination to meet the strenuous physicaldemandsofsuchresponsibilitiesaspreparingfooditems,carrying quantity foods, serving meals, handling soiled dishes, operating dietary equipment and cleaning assigned work areas.

9.Coordinationanddexterityforpreparingfoodandoperatingdietaryequipmentsafely.

10.Abilitytosafelyperformtheessentialfunctionsofthejobwithoutharmtoself or others.

11.Abilitytoprioritizeduties.

12.Abilitytoworkaspartofateamandleader.

13.Abilitytoestablishandmaintainoptimumrapportwithresidents,family members and regulatory agencies.

14.Abilitytoutilizecomputersandotherelectronicdevicesfortaskssuchas timekeeping, in-servicing and documentation.

Essential Functions

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

a. Oversees Dietary department and ensures department is meeting the highest standard attainable in accordance with State and Federal regulations.

b. Assists in defined food preparation, serving of meals and cleaning duties according to proper procedures, using various dietary equipment and supplies.

c. Attends required in-services and completes assigned on-line modules, if applicable.

d. Directs and oversees all resident nutritional needs planning and programs.

Responsible for designated nutritional aspects of resident care planning, including attending and participating in resident care conferences, to include Quarterly, Annual, and Initial Assessments, completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal Regulations.
Contact with residents through routine and special visits; documentation of all pertinent dietary information (i.e.; diet changes, eating habits and diet order changes).
Coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician orders.
Oversee and delegate the updating of all resident nutritional information, as needed.
Oversees food preparation and serving of regular therapeutic meals on designated shifts; monitors food temperatures, portion control, palatability and attractiveness; inspects special diet trays for conformance to physician's diet orders prior to delivery.
Oversee and/or delegate the observation of meal service dining areas; obtains resident feedback on food quality, taste, appearance, temperature and service.
Responsible for obtaining approval for Capital expenditures and approval for any large equipment purchases for the department.

e. Follows reporting procedures for the following:

Observed resident concerns.
Observed changes in resident conditions.
Damaged, unsafe, malfunctioning equipment.
Conditions related to breeding insects, rodents, and/or other vermin.

f. Interviews, and hires department personnel; supervises orientation; counsels and/or disciplines employees on infractions of established rules; partners with Human Resources and/or designee to terminate employees when needed.

g. Conducts performance evaluations and recommends wage changes

h. Schedules dietary staff to maintain budgeted staff hours every two (2) weeks.

i. Oversee the development and maintenance of work routines.

j. Plans,…