Support Services Director - Healthcare jobs in the United States

Description

The purpose of this position is to implement and maintain effective, efficient systems in order to operate the dietary department and provide food service to patients in a cost- effective, efficient manner. To safely meet patient needs in compliance with federal, state and local requirements.

• Full Time Position
• Mon-Friday Days 
• $33-$40 Hourly DOE 
• Must have Certified Dietary Manager/Associates or Higher 

1. Follow oral and written instructions.

2. Perform simple arithmetic and units of measurement conversions used in food preparation.

3. Plan diets and menus for review by the consultant/Dietitian.

4. Implement diets and menus approved by the consultant/Dietitian.

5. Purchase or requisition food and supplies.

6. Supervise the receiving and storage of food and supplies.

7. Supervise food preparation and service.

8. Complete the assigned MDS section(s) in a timely manner.

9. Participate in the IDT preparation and review of patient care plans. Identify nutrition problems 

using established guidelines to distinguish between routine and at-risk patients.

10. Review patient dietary profile, assessment plan and plan of care for patients triggering a QM 

related to weight loss and depressive symptoms to determine if there is a problem or concern that 

can be resolved, improved or addressed in a different manner to improve the patient’s nutritional 

status.

11. Document the dietary component of patient care plans.

12. Implement the dietary component of patient assessments and care plans.

13. Record each patient’s progress toward care plan goals.

14. Review and revise each patient’s care plan as necessary.

15. Interview patients and determine specific dietary needs and preferences.

16. Inform and educate patients regarding therapeutic diets.

17. Monitor patient weight.

18. Maintain file of standardized recipes.

Requirements

Minimum Training and Experience:

•  Certified dietary manager or certified food service manager OR

•  Associate's or higher degree in food service management or in hospitality

OR

•  2 or more year's experience in director position as food and nutrition services in a skilled 

nursing home.

•  High school diploma, equivalent (GED)

•  A minimum of three years’ experience in institutional meal planning and preparation

•  Must have a workable knowledge of large quantity food preparation

•  Demonstrated proficiency through previous job experience and/or training in related 

performance

Knowledge and Abilities Required to Perform Essential Job Duties:

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

satisfactorily. The requirements listed below are representative of the knowledge skill, and/or 

ability required. Reasonable accommodations may be made to enable individuals with disabilities to 

perform the essential functions.

•  Must be certified in CPR and First Aid

•  Hold or obtain a Food Handlers Permit.

•  Must possess the ability to read, write and speak English.

•  Possess excellent oral, written and telephone communication skills.

•  Must be capable of making mature judgments, be dependable, and possess knowledge of safe 

sanitation practices, safety practices and special diets.

•  Must have ability to lift 50 pounds unassisted

•  Ability to work on your feet for eight hours a day, five days a week.

•  Must be capable of meeting all requirements that are specified by the state or other regulatory 

agencies.