develops, and directs the overall operation of the Dietary Department in
accordance with current federal, state, and local regulations governing the
center and as directed by the Administrator.
Responsible for maintaining the Dietary Department in a clean, safe, and
sanitary manner and provide nutritionally adequate meals in accordance with
patient/family to obtain food preferences, habits, diet history and other
pertinent nutrition information.
appropriate clinical documentation in the medical record pertaining to the
nutritional needs of the patient in accordance with the patient comprehensive
assessment and care plan to comply with regulatory guidelines.
for visit from Registered Dietitian and comply with recommendations as outlined
in company policies and procedures.
regular and therapeutic diet orders to ensure they are served as prescribed and
in accordance to the menu.
and documents patient’s cultural backgrounds that may affect food consumption.
freezer/refrigerator temperatures in accordance with established procedures and
make certain appropriate documentation is maintained.
inventory, purchases food/supplies and monitors receipt for compliance with
organization’s standard of practice and regulatory guidelines.
the proper storage, preparation, distribution and serving of food under
sanitary conditions in accordance with regulatory guidelines.
tray line service and conducts tray audits to ensure they are served as
prescribed and in accordance with regulatory guidelines.
procedures for serving partner meals to comply with company policies and
proper procedures for cleaning all kitchen equipment to include but not limited
to carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer,
freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine,
coffee/ tea maker, and steam table.
the operation of all major equipment to include but not limited to the dish
machine, garbage disposal, blender, mixer, steamer, meat slicer, fryer,
steamer, ovens, and coffee/tea maker.
food production to ensure meals are prepared and served to maintain nutritive
value in compliance with regulatory guidelines.
compliance with budgetary guidelines as outlined by company policies and
MINIMUM EDUCATION REQUIRED:
possess, as a minimum, a high school diploma or its equivalent.
MINIMUM EXPERIENCE REQUIRED:
(2) years’ experience in a supervisory capacity in a skilled nursing care
center, hospital or other related medical center.
MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW:
Must be certified in an
accredited course in Dietetic training approved by the Association of Nutrition
and Foodservice Professionals and/or the Academy of Nutrition and Dietetics.
ADDITIONAL QUALIFICATIONS: (Preferred qualifications)
service oriented. Should have training
in cost control, food management, and diet therapy and basic computer
1st ShiftJob Posting:
Feb 12, 2019, 2:09:00 PM