Certified Dietary Supervisor Sunny Knoll Care Centre Job at Arboreta Healthcare
Certified Dietary Supervisor
Sunny Knoll Care Centre
Working at Arboreta Healthcare is more than a job. Our team members are the heart and soul of our facilities, providing our patients and residents with compassionate care, attention, and a sense of belonging to a community.
You are our most important resource, and your passion for caring is critical to our success
When it comes to caring for people, every day is different, and your opportunities with Arboreta are plentiful. We offer patients and their families four unique service lines, giving our team members the chance to care for people of all ages.
Our 34 facilities are located across several rural and suburban communities in Iowa, Nebraska, Texas, Florida, and Georgia
Our mission is your mission. At Arboreta, we know that we are better together.
We value our shared commitment to improving the lives of our patients and employees and recognize the character of outstanding team members.
POSITION SUMMARY
Manage the operation of the Dietary Department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations. As directed by the
Administrator, assures that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.
Manage the operation of the Dietary Department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations. As directed by the
Administrator, assures that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.
Delegation of Authority
As the Dietary Services Supervisor, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.
BENEFITS OF WORKING WITH ARBORETA
- Medical, vision and dental insurance start on your first day
- Health and wellness plans
- 401K retirement savings plan
- Paid time off accrues when you start work
- Opportunities for advancement and leadership
- Tuition reimbursement after 1 year of service
- Inspiring team and company culture
CUSTOMER SERVICE
- Demonstrates positive customer service when performing the role of the Dietary Services Supervisor, with residents, family
- members, facility staff and medical staff.
- Displays flexibility, team spirit, compassion, respect honesty, politeness and accountability when dealing with residents,
- family members and facility staff.
- Demonstrates an awareness of and sensitivity for resident's rights in all interfaces with residents and family members.
- Communicates effectively via open, straightforward communication, including use of listening skills and by accessing the
- appropriate chain of command.
- Seeks validation of knowledge base, quality, decision-making and skill level by actively questioning when necessary.
- Participates in interdisciplinary communication activities; actively listens and actively contributes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Plan facility and individual resident menus in conjunction with the Dietitian and other department heads.
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.).
- Ensures that food is nutritional, appetizing, prepared as planned and served in a timely and pleasant manner.
- Assist in developing, maintaining and conducting annual reviews of written dietary policies and procedures, job descriptions and performance evaluations for each level of dietary personnel.
- Interpret the departments' policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
- Develop and maintain a file of tested standard recipes.
- Process diet changes and new diets as received from nursing services.
- Ensure that menus are maintained and filed in accordance with established policies and procedures.
- Assist in planning regular and special diet menus as prescribed by the attending physician.
- Assist in developing diet plans for individual residents.
- Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders.
- Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the residents’ prescribed cite plan.
- Inspect food storage rooms, utility janitorial closets, etc., for upkeep and supply control.
- Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
- Assist in developing and implementing a dietary service organization structure.
- Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
- Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department
- Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan.
- Participate in facility surveys (inspections) made by authorized government agencies.
- Interview residents or family members, as necessary, to obtain diet history and maintain records of resident food likes and dislikes.
- Assist in developing methods for determining quality and quantity of food served.
- Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service.
- Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
- Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Involve the resident/family in planning objectives and goals for the resident.
- Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
- Ensure that residents are offered nourishing snacks at bedtime.
- Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian.
Committee Functions
- Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budge Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator.
- Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committee(s).
- Evaluate and implement recommendations from established committees as they may pertain to dietary services.
- Meet with dietary personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the Operation of the Dietary Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
- Schedule and announce departmental meeting times, dates, place, etc.
Personnel Functions
- Determine departmental staffing requirements necessary to meet the Dietary Department’s needs, and assign a sufficient number of dietary personnel for each shift.
- Recruit, interview, hire and train dietary personnel.
- Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
- Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head- cook, cooks, etc.).
- Counsel/discipline dietary personnel as necessary.
- Terminate employment of personnel when necessary, documenting and coordinating such actions with the Personnel Director and/or Administrator.
- Assist in standardizing the methods in which dietary tasks will be performed.
- Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary.
- Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption.
- Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
- Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
- Monitor absenteeism to ensure that an adequate number of dietary service personnel are on duty at all times.
- Conduct departmental performance evaluations in accordance with the facility's policies and procedures.
Staff Development
- Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes to provide instructions on "how to do the job,” and that ensure a well-educated dietary services department.
- Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the departments' policies and procedures and to his/her job position and duties.
- Provide leadership training that includes the administrative and supervisory principles essential for the Dietary Department
- Encourage the dietary staff to attend and participate in training programs. Schedule times as appropriate.
- Assist support services in developing, implementing, and conducting in-service training programs that relate to the Dietary Department
- Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your license on a current status.
- Ensure that all dietary personnel attend and participate in annual Hazardous Communications, blood-borne pathogens, and TB in-service training programs.
- Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.
Safety and Sanitation
- Assist the Safety Officer in developing safety standards for the Dietary Department
- Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department
- Submit accident/incident reports to the Business Office within twenty-four {24) hours after their occurrence.
- Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are property identified and recorded.
- Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies. ·
- Ensure that dietary service work areas are maintained in a clean and sanitary manner.
- Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
- Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
- Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
- Ensure that dietary service personnel participate In and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
- Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques.
- Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and/or blood/body fluids.
- Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary.
- Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment
- Ensure that the facility's dietary policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.
- Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility's policies and procedures governing accidents and incidents.
Equipment and Supply Functions
- Identify equipment and supply needs of the department
- Place orders for equipment and supplies as necessary or as may be required.
- Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
- Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
- Assist in interviewing food supply vendors, as may be required.
- Assist in the purchasing of food service supplies, equipment etc., as required.
- Assist in developing and monitoring adequate inventory control procedures.
- Assist in developing and implementing procedures for the safe operation of all dietary service equipment
- Ensure that only trained and authorized personnel operate the department's equipment
- Ensure that all personnel operate dietary service equipment in a safe manner.
- Assist in developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste.
- Ensure that containers of hazardous chemicals used in the department are property labeled and stored.
Care Plan and Assessment Functions
- Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident
- Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
- Encourage the resident/family to participate in the development and review of the residents’ plan of care.
- Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.
- Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident
- Review nurses' notes to determine if the care plan is being followed. Discuss problem areas with the director of Nursing Services.
- Ensure that the care plan identifies any special equipment and utensils the resident may need (e. g., plate guard, enlarged silverware handles, etc.).
- Review and revise care plans and assessments as necessary, but at least quarterly.
- Provide substitute foods of similar nutritive value to residents who refuse foods served.
- Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident's comprehensive plan of care.
RESIDENT RIGHTS
- Maintain the confidentiality of all resident care information.
- Knock before entering a residents’ room.
- Monitor dietary services to assure that all residents' dietary needs are being met
- Ensure that all dietary service personnel are knowledgeable of the resident's rights, including the right of refusal.
- Review complaints and grievances made by the resident and make a written/oral report to the Administrator indicating what action(s) were taken to resolve the complaint or grievance. Follow facility's established procedures.
- Maintain a written record of the resident's complaints and/or grievances that indicates the action taken to resolve the complaint and the current status of the complaint
MISCELLANEOUS
- Make weekly inspections of all dietary functions to assure that quality control measures are continually maintained
- Be prepared to handle emergencies as they occur (i.e., rescheduling work< assignments and work< schedules, etc.).
EXPENSE CONTROL· Budget and Planning Functions
- Forecast needs of the department
- Assist in preparing and planning the Dietary Departments budget for food, equipment supplies, and labor, and submit to the Administrator for review, recommendations, and approval.
- Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Administrator upon request or as necessary.
- Make departmental adjustments in order to conform to the approved budge or as may be dictated by an analysis of the monthly operating statement.
PHYSICAL DEMANDS -Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices)
- Must be able to move intermittently throughout the work day.
- Must be able to speak and write the English language in an understandable manner.
- Must be able to cope with the mental and emotional stress of the position.
- 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.
- Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents,
- personnel, and support agencies.
- Must meet the general health requirements set forth by the policies of this facility which include a medical and
- physical examination.
- Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the
- facility.
- Must be able to push, pull, move, and/or lift a minimum of 40 pounds to a minimum height of waist height and be able to
- push, pull, move, and/or carry such weight a minimum distance of 20 feet.
- Maybe necessary to assist in the evacuation of residents during emergency situations.
WORK ENVIRONMENT
- Works in office areas as well as throughout the facility's dietary service areas {i.e., dining rooms, resident rooms, activity rooms, etc.)
- Is subject to frequent interruptions.
- Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
- Is subject to hostile and emotionally upset residents, family members, etc.
- Communicates with the medical staff, nursing staff, and other department supervisors.
- Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
- Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
- Attends and participates in continuing educational programs.
- Is subject to injury from falls, bums from equipment odors, etc., throughout the work day, as well as to reactions from dust disinfectants, tobacco smoke, and other air contaminants.
- Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis 8 viruses.
- Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
- May be subject to the handling of and exposure to hazardous chemicals.
MINIMUM SKILLS/EXPERIENCE/EDUCATION
- Must possess, as a minimum, a high school diploma.
- Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.
- Must have, as a minimum, five year(s) experience in a supervisory capacity in a hospital, skilled nursing care facility; or other related medical facility.
- Must have training in cost control, food management diet therapy, etc.
- Must be registered as a Food Service Director in this state.
- Must be able to read, write, speak, and understand the English language.
- Must possess the ability to make independent decisions when circumstances warrant such action.
- Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
- Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care facility.
- Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
- Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Services Department
- Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties.
- Must have patience, tact, cheerful disposition and enthusiasm, a swell as be willing to handle residents based on whatever maturity level they are currently functioning.
- Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
- Must be able to read and interpret dietary cost reports, financial data, etc.
- Must be able to relate information concerning a resident's condition.
- Must not pose a direct threat to the health or safety of other individuals in the workplace.
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