Dietician

Overview

Provides oversight of 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 and clinical assessments of residents to assure nutritional needs are met.

Supervisory Responsibilities

• Oversees the dietary department to assure nutritional needs of residents are met according to standards of practice and regulatory guidelines.

Job Requirements:

• Must be a Registered Dietitian licensed by an accredited body recognized by the state of Michigan.
• Minimum of three (3) years related experience, preferred
• One (1) to two (2) years management/supervisory experience preferred.
• Effective verbal and written English communication skills.
• Highest level of professionalism with the ability to maintain confidentiality.
• Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.
• Customer service oriented with the ability to work well under pressure.
• Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize, coordinate and simultaneously maintain multiple projects with high level of quality and productivity.
• Strong analytical and problem solving skills.
• Ability to work with minimal supervision, take initiative and make independent decisions.
• Ability to deal with new tasks without the benefit of written procedures.
• Approachable, flexible and adaptable to change.

Essential Functions and Responsibilities

• Management duties including, but not limited to, hiring, training and developing, coaching and counseling, and terminating department staff, as deemed necessary.
• Participates in regularly scheduled conferences including department head meetings and interdisciplinary care plan meetings.
• Oversees the purchase of food and supplies within budget and maintain a supply to adequately cover each meal.
• Provides technical guidance and administrative direction over diet planning, menu formulation, preparation and service of regular and therapeutic diets.
• Plans menus assuring they conform to nutritional standards, government and established regulations and procedures.
• Interviews residents or family members, as necessary, to obtain diet history.
• Participates in maintaining records of the resident’s food likes and dislikes.
• Confirms that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Visits residents periodically to evaluate quality of meals served, likes and dislikes, etc.
• Provides timely and accurate completion of dietary portion of MDS, RAP, Resident Care Planning, and Progress Notes as well as Dietary Assessment, Nutritional Data Card, Diet Card and any other dietary forms as required by the Administrator in order to comply with federal and state regulations and facility policies and procedures.
• Monitors meals to assure they provide nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet orders.
• Verifies appropriate meals/snacks are served to residents with special dietary needs.
• Monitors food production, maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies.
• Monitors tray line and meal service to assure the highest level of quality and timeliness of food service is maintained.
• Monitors to assure adequate food and supplies for disaster preparedness as required by state and federal regulations is maintained.
• Assists to create job assignments and set priorities.
• Oversees orientation of new staff and participates in recruitment and selection.
• Meets facilities policies and State and Federal regulations regarding sanitation and safe food handling techniques.
• Conducts at least monthly sanitation rounds of the kitchen and related areas to assure regulatory requirements and sanitation are maintained.
• Develops plans of correction following State, Federal and QA surveys, as needed.
• Maintains records, manage budget and supplies.
• Monitors equipment and work areas to verify they are maintained in a clean, safe and orderly manner; maintains strict adherence to procedures regarding cleaners or hazardous materials or objects; verifies universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly addresses any hazardous conditions and equipment.
• Monitors food preparation and food storage areas to be sure that health and sanitation regulations are being met.
• Reviews resident diet information and care plans, discusses with resident, family, and nursing staff, as necessary to make appropriate changes.
• Creates and implements procedures for department equipment to be operated only by trained, authorized personnel in a safe manner.
• Other special projects and duties, as assigned.

Culinary Managers

Overview

Manages the facility Food and Nutrition Services Department.  Provides nourishing, palatable and well-balanced meals to meet the daily nutritional and special dietary needs of each Resident.

Supervisory Responsibilities

• Supervises dietary department employees.
• Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws.
• Supervisory responsibilities include:
• Interviewing, hiring, and training employees
• Planning, assigning, and directing work
• Preparing work assignment sheets
• Receiving calls and finding replacements for absent staff
• Transferring employees among kitchens/dining areas as needed
• Preparing performance evaluations with the understanding such evaluations impact tenure of probationary employees and wage increases of non-probationary employees
• Meaningfully rewarding and disciplining employees with the understanding such discipline results in termination of employment through progressive steps
• Scheduling and adjusting lunch and rest breaks
• Approving errors in time cards or other timekeeping records with supervisor’s approval
• Authorizing overtime as necessary
• Receiving and resolving employee complaints
• Determines rotation of employees kitchen/dining areas of facility
• Monitors and corrects job performance of employees
• Is in charge of facility in absence of higher-ranking management officials
• Able to provide team direction to achieve desirable outcomes

Uses independent judgment and discretion on behalf of the organization in the performance of these duties and others as requested.

Qualifications

• High school diploma or equivalent required. 2 or more years of experience in the position of a director of food and nutrition services or completing a minimum course of study in food safety that includes topics integral to managing dietary operations such as, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving.
• ServSafe Certified
• Prefer one-year supervisory food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets.
• Understands current regulatory requirements related to food service.
• Effective verbal and written English communication skills.
• Highest level of professionalism with the ability to maintain confidentiality.
• Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.
• Customer service oriented with the ability to work well under pressure.
• Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize, coordinate and simultaneously maintain multiple projects with high level of quality and productivity.
• Strong analytical and problem solving skills.
• Ability to participate in the QAPI process
• Ability to work with minimal supervision, take initiative and make independent decisions.
• Ability to deal with new tasks without the benefit of written procedures.
• Approachable, flexible and adaptable to change.
• Ability to participate in the nutrition planning process for residents with the interdisciplinary team as required.
• Aid in nutrition charting as needed.