Food Services Director - Higher Ed. jobs in North Carolina

Purpose of Your Job Position

The primary purpose of your job position is to plan, organize, develop, and direct the overall operation of the Nutritional Services/Food Services Department in accordance with current federal, state and local standards, guidelines, and regulations governing our Facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department is maintained in a clean, safe, and sanitary manner.

Delegation of Authority

As Food Services Director you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Function

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position.

Duties and Responsibilities

Administrative Functions

• Provide proper dining room or room service experience for the Facility’s residents.

• Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services Department, its programs and activities.

• Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).

• Assist in developing and maintaining written food services policies and procedures.

• Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel.

• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.

• Plan and cater Facility events.

• Direct the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

• Assume the responsibility of obtaining, maintaining, and filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs.

• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Administrator.

• Develop and maintain a file of tested standard recipes.

• Keep abreast of economic conditions and situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.

• Make written and oral reports and recommendations to the Administrator, as necessary or required, concerning the operation of the Nutritional Services/Food Services Department.

• Submit accident and incident reports to the Business Office within twenty-four (24) hours after their occurrence.

• Assume administrative authority, responsibility, and accountability of supervising the Nutritional Services/Food Services Department.

• Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.

• Process diet changes and new diets as received from nursing services.

• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related food services functions to ensure that tasks involving potential exposure to blood or body fluids are properly identified and recorded.

• Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken. Follow Facility’s established procedures.

• Assist in developing and implementing a food services service organization structure.

• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies.

• Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Nutritional Services/Food Services Department.

• Assist the Discharge Planning Coordinator in planning the food services portion of the resident’s discharge plan.

• Participate in Facility surveys (inspections) made by authorized government agencies.

• Interview residents or family members, in a private setting to obtain diet history.

• Participate in maintaining records of the resident’s food likes and dislikes.

• Assist in developing methods for determining quality and quantity of food served.

• Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s response to the service.

• Ensure that menus are maintained and filed in accordance with established policies and procedures.

• Maintain an adequate liaison with families and residents, as necessary.

• Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

• Involve the resident or family in planning objectives and goals for the resident, in a private setting.

• Assist in planning regular and special diet menus as prescribed by the attending physician.

• Develop/create specific food items for residents with special menu or dietary needs.

• 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 food services requirements of each resident admitted to the Facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan.

• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.

• Assures that Daily pre-service meetings are being completed for the lunch and dinner meals. These meetings must be documented and include all department staff working for that meal. They must include taste testing of meal being served.

• Conduct daily meal service rounds in all areas interacting with and talking with residents and their family members. Responds to any resident requests.

• Ensure that residents are offered a nourishing snack at bedtime.

Committee Functions

• Serve on, participate in, and attend various committees of the Facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator.

• Provide written and/or oral reports of the food services 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 food services.

• Meet with food services personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Nutritional Services/Food Services Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.

• Attend department head meetings, etc., as scheduled.

• Schedule and announce departmental meeting times, dates, places, etc.

Personnel Functions

• Assist in the recruitment, interviewing, and selection of food services personnel.

• Ensure that appropriate identification documents, background and security checks, etc., are complete and are provided to the HR Delegate prior to or upon the employee reporting to work.

• Determine departmental staffing requirements necessary to meet the Nutritional Services/Food Services Department’s needs, and assign a sufficient number of food services personnel for each tour of duty.

• Recommend to the Administrator the number and level of food services personnel to be employed.

• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.

• Delegate administrative authority, responsibility, and accountability to other food services personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).

• Counsel and discipline food services personnel, as requested or as necessary.

• Terminate employment of personnel when necessary, documenting, and coordinating such actions with the HR Delegate and/or Administrator.

• Assist in standardizing the methods in which food services tasks will be performed.

• Review and check competence of food services personnel and make necessary adjustments or corrections, as required or that may become necessary.

• Maintain a productive working relationship with other department supervisors and coordinate food services to assure that daily food services can be performed without interruption.

• Ensure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee’s personnel record.

• 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 food services service personnel are on duty at all times.

• Conduct departmental performance evaluations in accordance with the Facility’s policies and procedures.

• 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.

• Conducts documented monthly department meetings with staff.

Staff Development

• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job,” and that ensure a well-educated Nutritional Services/Food Services Department.

• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.

• Provide leadership training that includes the administrative and supervisory principles essential for the Nutritional Services/Food Services Department.

• Encourage the food services 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 Nutritional Services/Food Services 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 food services personnel attend and participate in annual in- service training programs (e.g., OSHA, TB, HIPAA, Abuse Prevention, etc.).

• Prepares annual department in-service training calendar and conducts monthly in-service training for staff with focus on Dining Service Operations.

• Ensure that food services personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

Safety and Sanitation

• Assist in developing safety standards for the Nutritional Services/Food Services Department.

• Monitor food services service personnel to assure that they are following established safety regulations in the use of equipment and supplies.

• Ensure that food services 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 food services 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 food services service personnel follow established departmental policies and procedures, including appropriate dress codes.

• Ensure that food services 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 food services aseptic and isolation techniques.

• Ensure that appropriate protective clothing and devices are readily available for handling infectious waste and/or blood or body fluids.

• Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.

• Ensure that food services 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 food services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.

Equipment and Supply Functions

• Recommend to the Administrator the equipment and supply needs of the department.

• Place orders for equipment and supplies, as necessary or as may be required.

• Ensure that stock levels of staple or non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.

• Assist in interviewing and obtaining 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 food services service equipment.

• Ensure that only trained and authorized personnel operate the department’s equipment.

• Ensure that all personnel operate food services service equipment in a safe manner.

• Assist in developing and implementing procedures that ensure that food services service supplies are used in an efficient manner to avoid waste.

• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

Purpose of Your Job Position

The primary purpose of your job position is to plan, organize, develop, and direct the overall operation of the Nutritional Services/Food Services Department in accordance with current federal, state and local standards, guidelines, and regulations governing our Facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Nutritional Services/Food Services Department is maintained in a clean, safe, and sanitary manner.

Delegation of Authority

As Food Services Director you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Function

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position.

Duties and Responsibilities

Administrative Functions

• Provide proper dining room or room service experience for the Facility’s residents.

• Plan, develop, organize, implement, evaluate, and direct the Nutritional Services/Food Services Department, its programs and activities.

• Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).

• Assist in developing and maintaining written food services policies and procedures.

• Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel.

• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.

• Plan and cater Facility events.

• Direct the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

• Assume the responsibility of obtaining, maintaining, and filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs.

• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Administrator.

• Develop and maintain a file of tested standard recipes.

• Keep abreast of economic conditions and situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.

• Make written and oral reports and recommendations to the Administrator, as necessary or required, concerning the operation of the Nutritional Services/Food Services Department.

• Submit accident and incident reports to the Business Office within twenty-four (24) hours after their occurrence.

• Assume administrative authority, responsibility, and accountability of supervising the Nutritional Services/Food Services Department.

• Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.

• Process diet changes and new diets as received from nursing services.

• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related food services functions to ensure that tasks involving potential exposure to blood or body fluids are properly identified and recorded.

• Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken. Follow Facility’s established procedures.

• Assist in developing and implementing a food services service organization structure.

• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies.

• Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Nutritional Services/Food Services Department.

• Assist the Discharge Planning Coordinator in planning the food services portion of the resident’s discharge plan.

• Participate in Facility surveys (inspections) made by authorized government agencies.

• Interview residents or family members, in a private setting to obtain diet history.

• Participate in maintaining records of the resident’s food likes and dislikes.

• Assist in developing methods for determining quality and quantity of food served.

• Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s response to the service.

• Ensure that menus are maintained and filed in accordance with established policies and procedures.

• Maintain an adequate liaison with families and residents, as necessary.

• Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

• Involve the resident or family in planning objectives and goals for the resident, in a private setting.

• Assist in planning regular and special diet menus as prescribed by the attending physician.

• Develop/create specific food items for residents with special menu or dietary needs.

• 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 food services requirements of each resident admitted to the Facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan.

• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.

• Assures that Daily pre-service meetings are being completed for the lunch and dinner meals. These meetings must be documented and include all department staff working for that meal. They must include taste testing of meal being served.

• Conduct daily meal service rounds in all areas interacting with and talking with residents and their family members. Responds to any resident requests.

• Ensure that residents are offered a nourishing snack at bedtime.

Committee Functions

• Serve on, participate in, and attend various committees of the Facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the Administrator.

• Provide written and/or oral reports of the food services 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 food services.

• Meet with food services personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Nutritional Services/Food Services Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.

• Attend department head meetings, etc., as scheduled.

• Schedule and announce departmental meeting times, dates, places, etc.

Personnel Functions

• Assist in the recruitment, interviewing, and selection of food services personnel.

• Ensure that appropriate identification documents, background and security checks, etc., are complete and are provided to the HR Delegate prior to or upon the employee reporting to work.

• Determine departmental staffing requirements necessary to meet the Nutritional Services/Food Services Department’s needs, and assign a sufficient number of food services personnel for each tour of duty.

• Recommend to the Administrator the number and level of food services personnel to be employed.

• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.

• Delegate administrative authority, responsibility, and accountability to other food services personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).

• Counsel and discipline food services personnel, as requested or as necessary.

• Terminate employment of personnel when necessary, documenting, and coordinating such actions with the HR Delegate and/or Administrator.

• Assist in standardizing the methods in which food services tasks will be performed.

• Review and check competence of food services personnel and make necessary adjustments or corrections, as required or that may become necessary.

• Maintain a productive working relationship with other department supervisors and coordinate food services to assure that daily food services can be performed without interruption.

• Ensure that appropriate identification documents are presented prior to employment and that such records are maintained in the employee’s personnel record.

• 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 food services service personnel are on duty at all times.

• Conduct departmental performance evaluations in accordance with the Facility’s policies and procedures.

• 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.

• Conducts documented monthly department meetings with staff.

Staff Development

• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job,” and that ensure a well-educated Nutritional Services/Food Services Department.

• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.

• Provide leadership training that includes the administrative and supervisory principles essential for the Nutritional Services/Food Services Department.

• Encourage the food services 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 Nutritional Services/Food Services 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 food services personnel attend and participate in annual in- service training programs (e.g., OSHA, TB, HIPAA, Abuse Prevention, etc.).

• Prepares annual department in-service training calendar and conducts monthly in-service training for staff with focus on Dining Service Operations.

• Ensure that food services personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

Safety and Sanitation

• Assist in developing safety standards for the Nutritional Services/Food Services Department.

• Monitor food services service personnel to assure that they are following established safety regulations in the use of equipment and supplies.

• Ensure that food services 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 food services 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 food services service personnel follow established departmental policies and procedures, including appropriate dress codes.

• Ensure that food services 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 food services aseptic and isolation techniques.

• Ensure that appropriate protective clothing and devices are readily available for handling infectious waste and/or blood or body fluids.

• Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.

• Ensure that food services 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 food services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.

Equipment and Supply Functions

• Recommend to the Administrator the equipment and supply needs of the department.

• Place orders for equipment and supplies, as necessary or as may be required.

• Ensure that stock levels of staple or non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.

• Assist in interviewing and obtaining 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 food services service equipment.

• Ensure that only trained and authorized personnel operate the department’s equipment.

• Ensure that all personnel operate food services service equipment in a safe manner.

• Assist in developing and implementing procedures that ensure that food services service supplies are used in an efficient manner to avoid waste.

• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

Care Plan and Assessment Functions

• Participate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure the resident’s dietary needs are met.

• Using the Resident Assessment Instrument (MDS) and other authorized Facility assessments, develop a written dietary plan of care that identifies the dietary problems or needs of the resident and the goals to be accomplished for each dietary problem or need identified. Review goals for modifications as necessary.

• Encourage the resident and family to participate in the development and review of the resident’s assessment and plan of care.

• Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.

• Ensure that all food services personnel are aware of the care plan and that care plans are used in planning daily food 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.

Budget and Planning Functions

• Forecast needs of the department.

• Assist in preparing and planning the Nutritional Services/Food Services Department’s 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 budget, or as may be dictated by an analysis of the monthly operating statement.

• Maintain weekly budgeted productive hours for department.

• Ensure that all monthly food ordered for catering, activities and specials meals are tracked, documented, cost out and coded to the appropriate department who incurred these costs.

• Communicate in advance any cost increase for requested program changes.

Resident Rights

• Monitor food services to assure that all residents’ food services needs are being met.

• Ensure that all food services 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 or 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.

Working Conditions

• Works in office areas as well as throughout the Facility’s food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)

• Is involved with residents, personnel, visitors, government agencies or personnel, etc., under all conditions and circumstances.

• Communicates with the medical staff, nursing staff, and other department supervisors.

• Attends and participates in continuing educational programs.

• Maintains a liaison with other department directors to adequately plan for food services or activities.

Education

• Must possess, as a minimum, a high school diploma or GED.

• Must graduate from an accredited course in dietetic training approved by the American Dietetic Association.

• Must possess Food Service Sanitation (serve safe) certification.

• Culinary or Hospitality Degree preferred.

• CDM certification preferred.

Experience

• Must have, as a minimum three (3) years experience in a supervisory capacity in a hospital, nursing care facility, Long Term Care and/or Rehabilitation facility, or other related medical facility.

• Must have training in cost control, food management, diet therapy, etc.

Specific Requirements

• 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 exceptional hospitality and communication to our residents, family members, guests and team members.

• Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.

• 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 Nutritional Services/Food Services Department.

• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.

• Must be able to read and interpret food services cost reports, financial data, etc.

• Must be able to relate information concerning a resident’s condition.

Physical and Sensory Requirements

(With or Without a Reasonable Accommodation)

• Must be able to move intermittently throughout the workday.

• Must possess sight or 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 meet the general health requirements set forth by the policies of the Facility, which may include a medical and physical examination.

• Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting of residents, equipment, or other objects. Accordingly, this job may require a minimum of 5 pounds and a maximum of 50 pounds lifting, periodically and or as needed.

• Participate in completing; coding and revising of the Resident Assessment Instrument (MDS) to ensure the resident’s dietary needs are met.

• Using the Resident Assessment Instrument (MDS) and other authorized Facility assessments, develop a written dietary plan of care that identifies the dietary problems or needs of the resident and the goals to be accomplished for each dietary problem or need identified. Review goals for modifications as necessary.

• Encourage the resident and family to participate in the development and review of the resident’s assessment and plan of care.

• Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.

• Ensure that all food services personnel are aware of the care plan and that care plans are used in planning daily food 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.

Budget and Planning Functions

• Forecast needs of the department.

• Assist in preparing and planning the Nutritional Services/Food Services Department’s 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 budget, or as may be dictated by an analysis of the monthly operating statement.

• Maintain weekly budgeted productive hours for department.

• Ensure that all monthly food ordered for catering, activities and specials meals are tracked, documented, cost out and coded to the appropriate department who incurred these costs.

• Communicate in advance any cost increase for requested program changes.

Resident Rights

• Monitor food services to assure that all residents’ food services needs are being met.

• Ensure that all food services 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 or 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.

Working Conditions

• Works in office areas as well as throughout the Facility’s food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)

• Is involved with residents, personnel, visitors, government agencies or personnel, etc., under all conditions and circumstances.

• Communicates with the medical staff, nursing staff, and other department supervisors.

• Attends and participates in continuing educational programs.

• Maintains a liaison with other department directors to adequately plan for food services or activities.

Education

• Must possess, as a minimum, a high school diploma or GED.

• Must graduate from an accredited course in dietetic training approved by the American Dietetic Association.

• Must possess Food Service Sanitation (serve safe) certification.

• Culinary or Hospitality Degree preferred.

• CDM certification preferred.

Experience

• Must have, as a minimum three (3) years experience in a supervisory capacity in a hospital, nursing care facility, Long Term Care and/or Rehabilitation facility, or other related medical facility.

• Must have training in cost control, food management, diet therapy, etc.

Specific Requirements

• 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 exceptional hospitality and communication to our residents, family members, guests and team members.

• Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.

• 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 Nutritional Services/Food Services Department.

• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.

• Must be able to read and interpret food services cost reports, financial data, etc.

• Must be able to relate information concerning a resident’s condition.

Physical and Sensory Requirements

(With or Without a Reasonable Accommodation)

• Must be able to move intermittently throughout the workday.

• Must possess sight or 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 meet the general health requirements set forth by the policies of the Facility, which may include a medical and physical examination.

• Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting of residents, equipment, or other objects. Accordingly, this job may require a minimum of 5 pounds and a maximum of 50 pounds lifting, periodically and or as needed.