POSITION SUMMARY:
The Food Services Director shall develop and implement nutritional care and special diet plans; advise food service personnel regarding nutritional needs of patients; provide nutrition education to staff; perform related work.
The Food Services Director shall be knowledgeable in food preparation and service, including modified diets, and in the supervision and management of food handlers and shall correlate and integrate dietary aspects of patient care with those of other patient care personnel.
The Food Services Director shall provide clear and definite assignments of authority and responsibility of food services personnel.
Food provided to patients shall be planned to meet their individual nutrition needs in accordance with physicians orders and in accordance with the current recommended Dietary Allowances of the Food and Nutrition Board and in accordance with the Manual of Clinical Dietetics and Nutrition Care Manual.
Census of meals served and records of food and supplies used, including costs, shall be maintained and submitted to the Accounting Department.
PRIMARY RESPONSIBILITIES & AUTHORITIES:
1. Management Typical responsibilities: identifies food-service needs of the institution; interprets and
applies federal, state, and local laws and regulations governing operation of a food service department; evaluates nutritional care data; maintains food-cost analysis and control systems; monitors budget expenditures; prepares records and reports; coordinates food-service activities with other units of the institution: participates in developing institutional policies and procedures as they apply to food service; evaluates food service operation, including facilities, physical layout, equipment, human resource organization and work procedures; develops plans based on findings of evaluation; interviews and hires staff and evaluates performance; establishes work schedules for staff coverage; trains staff in dietary and food service areas and serves as technical advisor on related problems; develops and maintains policies and procedures for daily operation of dietetic services; establishes standards for safety, sanitation, and storage of
food and supplies; inspects food, facilities, equipment, and utensils to assure compliance with standards; maintains compliance inspection records.
2. Nutritional assessment Typical responsibilities: collects and evaluates nutritional care data: addresses
individual dietary problems such as weight control, food/drug interactions, and metabolic imbalances; makes recommendations for changes in diet orders within guidelines of institution; participates as member of multidisciplinary treatment teams; collects information relative to diet history of patients; confers with food industry representatives regarding developments in nutritional care concepts and products; calculates nutrient intake; monitors use of nutritional supplements.
3. Menu Planning Typical responsibilities: plans menus as part of menu planning team in accordance with
nutritional guidelines and state and federal regulations; modifies general menus in accordance with caloric requirements and feeding/oral skills of population served; individualizes menus considering disease treatments; develops, tests, and evaluates specialized recipes; calculates nutrient levels provided by menus utilizing standard food values.
4. Nutrition education Typical responsibilities: plans, conducts, and evaluates general nutrition education;
may provide family members and treatment staff with dietary counseling; organizes and maintains file of resource material regarding nutritional care and food service systems; attends conferences and exchanges information for continuing education standards; evaluates nutrition-related material for use in patient care programs; translates technical nutrition information into general terms for institutional use; recommends improvements in the food-service facility, equipment used, and food-procurement processes.
5. If Certified Dietary Manager (CDM) in this position, will consult and work closely with the Registered
Dietitian, Director of Community, Wellness and Nutritional Services.
OTHER DUTIES AND RESPONSIBILITIES:
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Direct and supervise dietary unit in preparing and serving regular and therapeutic diets to patients. Monitors food preparation portion control, delivery, and sanitation.
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Hire, terminate, schedule and train dietary personnel.
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Supervise orientation of new personnel on the job training and work experience.
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Evaluate employees.
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Instruct employees in use, care and maintenance of kitchen equipment.
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Maintain safety standards and serve on Safety Committee.
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Prepare time schedules for dietary employees.
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Supervise sanitation and housekeeping procedures in kitchen and dining room areas.
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Determines purchase specifications for food, equipment, and supplies.
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Receive deliveries when on duty and inspects purchases for quality and conformance to standards.
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Approves food bills and/or designates another individual to perform.
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See that dietary records are kept in accordance with federal regulations.
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Keep all recipes standardized.
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Maintains inventory records and prepares related reports.
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Keep records of monthly food costs.
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Visit patients when Registered Dietitian is not available and records visits.
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Chart on patients progress notes.
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Attend departmental meetings and committee meetings as required.
- Participate in ongoing Continuous Quality Improvement Program.
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Appoint designee to oversee/maintain department during absence.
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Maintain and improve upon existing ISO program.
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Accept other assignments/responsibilities as requested by CEO.
MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS, ABILITIES):
High School graduate or equivalent required.
3-5 years experience in Food Service Management or equivalent education.
Knowledge of state and federal regulations pertaining to Dietary in hospitals and swing beds and ensure implementation of same.
Considerable knowledge of: human nutrition and the role of diet in health care; relationship of diet and nutrition with behavior; menu and special diet planning.
Good knowledge of: medical and pharmacology terminology used in therapeutic diet planning; nutritional problems and concerns of hospitalized patients; food handling and sanitation related to food service operations.
Experience in applying diet therapy to a variety of diseases and disorders; planning and implementing individual and group diets; establishing procedures and documentation to assess and implement therapeutic diets; instructing and counseling patients and staff on nutrition and diet preparation.
Basic computer skills and leadership abilities.
OTHER SPECIAL REQUIREMENTS (LICENSES, CERTIFICATIONS, REGISTRATIONS, ETC.)
Certified Dietary Manager Certificate or Registered Dietitian.
Sanitation Certification Preferred.
PHYSICAL DEMANDS:
Sitting or standing for long periods of time and walking to visit patients or other departments as necessary. Lifting up to 25 pounds.
WORK ENVIRONMENT:
The ability to work in very cold environment (such as freezer), and in very hot environment (such as over the stove and deep fryer). The ability to work in very small cramped areas. The ability to work with potentially dangerous equipment (such as deep fryer, meat slicer, hot stove, hot ovens).
MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS, ABILITIES):
High School graduate or equivalent required.
3-5 years experience in Food Service Management or equivalent education.
Knowledge of state and federal regulations pertaining to Dietary in hospitals and swing beds and ensure implementation of same.
Considerable knowledge of: human nutrition and the role of diet in health care; relationship of diet and nutrition with behavior; menu and special diet planning.
Good knowledge of: medical and pharmacology terminology used in therapeutic diet planning; nutritional problems and concerns of hospitalized patients; food handling and sanitation related to food service operations.
Experience in applying diet therapy to a variety of diseases and disorders; planning and implementing individual and group diets; establishing procedures and documentation to assess and implement therapeutic diets; instructing and counseling patients and staff on nutrition and diet preparation.
Basic computer skills and leadership abilities.
OTHER SPECIAL REQUIREMENTS (LICENSES, CERTIFICATIONS, REGISTRATIONS, ETC.)
Certified Dietary Manager Certificate or Registered Dietitian.
Sanitation Certification Preferred.
