Must have CDM Certification
Responsible for planning, organizing, developing and directing the overall operation of the
Dietary Department in accordance with current applicable federal, state, and local standards,
guidelines and regulations, our established policies and procedures, and as may be directed by
the Administrator, to ensure that quality food service and nutritional care is provided at all
times.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES
ESSENTIAL FUNCTIONS
I Plans, develops, organizes, implements, evaluates, and directs the Dietary Department,
its programs and activities in accordance with departmental policies, procedures and
standards.
2. Reviews department policies, procedures, manuals, position descriptions, etc., at least
annually, and participates in making recommended changes.
3 Interprets department policies and procedures to personnel, patients/residents, visitors,
family members, etc., as necessary.
4 Assists in the development of the department budget and maintains costs within
budgeted parameters.
5 Reviews and evaluates the department's work force and makes recommendations to the
administrator.
6. Assumes responsibility for recruiting, selecting, and training competent department
personnel.
7. Evaluates employee performance, and makes recommendations to the Administrator
concerning wage and salary adjustments, hiring, termination, transfers, etc.
8 Assists in scheduling department working hours, personnel, work assignments, etc., to
maintain quality patient care.
9. Develops and participates in programs designed for on the job training and orientation
classes for newly assigned department personnel.
10 Schedules and/or conducts, a monthly in-service for department personnel. Holds
routine departmental meetings. Provides education to other departments in the facility
regarding dietary services.
11 Attends and participates in workshops, seminars and in-services, to keep abreast of
current changes in the health care field, as well as to maintain a professional status.
12 Participates in the facility's quality improvement program. Serves on various
committees of the facility as required by regulations and as appointed by the
Administrator.
13 Routinely inspects the dietary area and practices for compliance with current
applicable regulations and standards.
14 Reports all hazardous conditions/equipment to the Administrator immediately.
15 Reports all accidents/incidents as established by department policies. Fills out and
files reports as directed.
EXPERIENCE
1. Must have, as a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing
care facility, or other related medical facility.
2. Training in cost control, food management, diet therapy, etc.
Any combination of experience and training which provides the required skills, knowledge
and abilities.
WORKING CONDITIONS
1. Works in welllighted/ventilated areas.
2. Sitting, standing, bending, lifting, and moving intermittently during working hours.
3. Is subject to frequent interruptions.
4. Is involved with patients, family members, personnel, visitors, government
agencies/personnel, etc., under all conditions and circumstances.
5. Subject to hostile and emotionally upset patients, family members, etc.
6. Subject to falls, bums from equipment, infectious diseases, odors, etc., throughout the
work day.
7, May be exposed to heat/cold temperatures in kitchen/storage area.
SPECIFIC REQUIREMENTS
1. Must possess a valid and current license as required by state law CDM License.
2. Must be able to read, write, and speak the English language.
3. Possess the ability to make independent decisions when circumstances warrant such action.
4. Possess the ability to deal tactfully with personnel, residents, family members,.
visitors, government agencies/personnel and the general public.
5 Knowledgeable of dietary procedures, as well as, related laws, regulations and
guidelines pertaining to hospital and long term care
6. Possess leadership ability and the willingness to work harmoniously with and supervise
professional and nonprofessional personnel.
7. Ability to plan, organized, develop, implement, and interpret the programs, goals,
objectives, policies, procedures, etc., of the food service department.
8 Monitor and maintain the care and use of supplies, equipment, etc., and appearance of
work areas, regular inspection of food service areas fore sanitation, order, safety and
proper performance of assigned duties.
9 Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to
handle residents based on whatever maturity level they are currently functioning.
10. Possess the ability to seek out new methods and principles and be willing to
incorporate them into existing practices.
11 Communicates with the medical staff, nursing personnel, and other department
supervisors.
12. Willingness to work beyond normal working hours, and in other positions temporarily,
when necessary.
13. Involved in community/civic health matters/projects.
14. Attend and participate in continuing educational programs.
PHYSICAL REQUIREMENTS
1. Must be able to move intermittently throughout the work day.
2, Must be able to cope with the mental and emotional stress of the position.
3. Must possess sight/hearing senses, or use prosthetics that will enable these senses to
function adequately so that the requirements of this position can be fully met.
4. Must function independently, have flexibility, personal integrity, and the ability to
work effectively with residents, personnel, and support agencies.
5. Must be in good general health and demonstrate emotional stability.
6. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at
times hostile people within the facility.
7. May be required to lift equipment, supplies, etc., throughout the work day.
Equal Opportunity Employer
