Director of Dining Services

Community Name:

Polaris Community

The Director of Dining Services is responsible for organizing, planning, directing, controlling and supervising functions and personnel within the dining services department to ensure the provision of quality food service and nutritional care.

Essential Functions Statement(s)

• Collects data for nutritional assessment and completes MDS, as requested 
• Provides/conveys dietary approaches for care plans 
• Provides quarterly and change of condition progress notes for resident charts, as requested 
• Refers all new admissions and high risk (tube feedings, pressure sores, weight loss, etc.) to dietitian for review 
• Visits residents regarding menus and food preferences 
• Checks resident progress and determines effectiveness of nutritional care plan 
• Develops, maintains and utilizes Dietary Information System, as appropriate 
• Processes diet order changes and new diet orders from Nursing Service 
• Checks delivery records against physician orders to ensure accuracy of diets served 
• Confers with Registered/Licensed Dietitian and Diet Technician to ensure operations conform with nutritional standards and government and establishment regulations and procedures, adjusting menus as necessary 
• Conducts Quality Assurance self-audit as requested or scheduled 
• Initiates and monitors the use of non-selective and/or selective menus 
• Maintains standards for food preparation and quality of food service 
• Monitors portion control and food waste, sanitation and safety of food preparation 
• Manages an effective and efficient food inventory tracking and ordering process and ensures food is ready for meal preparation 
• Ensures that dietary staff follows standardized recipes, using nutritionally equivalent substitutes when required and tests food to determine if properly cooked and palatable 
• Coordinates food for special events as requested 
• Coordinates dining room service and promotes positive dining atmosphere 
• Ensures personal hygiene, cleanliness and sanitary work habits of dietary personnel, inspecting the entire department regularly to ensure safe, sanitary and orderly conditions are maintained 
• Monitors condition of dishes and equipment and requisitions maintenance to repair or replace as needed 
• Ensures the department is properly staffed at all times, and encourages employees to understand their role in the organization 
• Monitors the general performance of staff and recognizes and rewards good performance, or recommends training or disciplinary intervention if necessary 
• Sets individual and departmental objectives that are aligned with the organization's overall strategic objectives 
• Creates an environment encouraging excellence and sets a good example 
• Follows all legal and best practice Human Resource management guidelines and performance management tactics 
• Gives employees sufficient authority to make the necessary decisions to carry out their assignments 
• Identifies and maintains accountability for security within assigned areas of responsibility, ensuring employees understand their obligations to protect company and employee property and takes appropriate action when security or safety infractions occur 
• Investigates and responds to any employee grievances received 
• Maintains confidentiality of necessary information 
• Coordinates work of department with work of other departments 
• Attends and participates in staff, departmental and other community meetings and sits on required committees 
• Assists in developing and updating departmental procedures and policies 
• Maintains required records and reports as outlined in UCH's Policies and Procedures manuals 
• Participates in department budget planning and generates monthly report, as requested 
• Handles unusual occurrences calmly and logically to maintain continuity of business and duties 
• Maintains appropriate, effective communication with residents, and with residents' family or other significant relationships, and ensures departmental staff does the same 
• Follows all appropriate safety and security guidelines, care procedures and protocol for residents in the Dementia Care Unit 
• Participates in relevant educational and training activities as appropriate 
• Must be available for on-call duties 
• Performs all other duties as assigned or directed 

Competency Statement(s)

• Accountability - Ability to accept responsibility and account for his/her actions. 
• Accuracy - Ability to perform work accurately and thoroughly. 
• Analytical Skills - Ability to use thinking and reasoning to solve a problem. 
• Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. 
• Communication, Oral - Ability to communicate effectively with others using the spoken word. 
• Communication, Written - Ability to communicate in writing clearly and concisely. 
• Customer Oriented - Ability to take care of the customers’ needs while following company procedures. 
• Detail Oriented - Ability to pay attention to the minute details of a project or task. 
• Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace. 
• Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. 
• Organized - Possessing the trait of being organized or following a systematic method of performing a task. 
• Management Skills - Ability to organize and direct oneself and effectively supervise others. 
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. 

Skills & Abilities

• Education: Bachelor's Degree (four year college or technical school): Preferred
• Experience: Two (2) to three (3) years of supervisory experience in hospital or long-term care facility dietary department desirable
• Computer Skills: Must be able to proficiently use a computer, the Internet and basic office equipment 
• Certifications & Licenses: Degree in dietetics or related area from a university/college approved by the Commission on Dietetic Registration (CDR) preferred; DTR certification desirable; Possess Certified Dietary Manager certification; or Certified Food Service Manager; or has similar national certification for food service management and safety from a national certifying body; Previous professional dietetic experience or internship/co-ordinated/pre-professional experience approved by the American Dietetic Association (ADA); Licensed to practice dietetics by the Ohio Board of Dietetics; Must obtain and maintain mandatory, state/federal requirements and certifications for practice or occupation; Must participate in Continuing Education; Must possess a valid driver's license 
• Other Requirements: Must be able to read, write, understand and speak the English language; Must be able to work with Dining Services staff, Nursing staff, and Department leadership and vendors; Must be able to adhere to execute all terms and conditions set forth in the United Church Homes Employee Handbook; Must participate in Continuing Education 

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.