Description:
To direct and coordinate food service activities of a nursing home to include staffing, food ordering and
preparation, food delivery and clean up in accordance with facility policies, physicians’ orders, resident
care plans and appropriate regulations.
Requirements:
- Directly supervise employees in the Dietary Department in the day-to-day operations.
- Review all policy and procedure manuals and adhere to them.
- Interview, hire, and train employees.
- Plan, assign, and direct work.
- Appraise performances and reward and discipline employees.
- Address complaints and resolve problems.
- Plan and coordinate standards and procedures of food storage, preparation, and service;
equipment and department sanitation; and employee safety.
- Participate in resident Care Plan Development.
- Confer with Dietary Consultant to ensure that menus and department policies conform with
nutritional standards, government regulations, and internal procedures.
- Review patient diet information and discuss requests, changes, and inconsistencies with patient,
professional staff, and/or resident food committee.
- Inspect food and food preparation and storage areas.
- Taste, smell, and observe food to ensure conformance with recipes and appearance standards.
- Attend meetings with employees, administrative, and/or regulatory personnel to discuss
regulations, procedures, grievances, and recommendations for improving food service.
- Compute operating costs, maintain records, and prepare reports for use of management or
administrative personnel.
