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POSITION SUMMARY: Responsible for the supervision of employees. Assists in the maintenance of department record keeping. Responsible for updating the computer data base and running various reports, as needed. Responsible for opening or closing kitchen along with maintaining daily and weekly cleaning. Responsible for ordering various food items.

ESSENTIAL POSITION FUNCTIONS

A. Job Knowledge and Role Responsibilities:

1. Demonstrates knowledge of age specific developmental factors of adult and geriatric residents.

2. Demonstrates knowledge, skills and techniques necessary to prepare meals for residents with the following needs: regular and therapeutic diets along with consistency modifications.

3. Attends all mandatory inservices by employee’s anniversary date.

4. Assists Food Service Director with operational procedures and techniques to provide maximum efficiency within budget allowances for food, staffing and supplies.

5. Complies with all established departmental procedures in conformance with state regulations and administrative policies.

6. Assists Food Service Director in monitoring all costs associated with Dietary Department.

7. Assists in determining the quality and quantity of food required to meet menu specifications; follows the established standardized recipes and monitors food production and waste.

8. Assists in ordering and maintaining food and supply inventories and accounting for all deliveries.

9. Prepares and submits perishable orders and receives perishable foods.

10. Demonstrates knowledge in hiring of adequate staff. Directs and oversees personnel supervision, evaluation and conferencing of all dietary personnel.

11. Monitors and checks trayline during established meal times and ensures that proper portion control standards, dietary restrictions, and dietary supplementation are being adhered to.

12. Ensures that appropriate diets are served to all residents according to current written physician diet orders.

13. Responsible for proper portion control and food production to assure adequate nutritional intake.

14. Monitors meal service and conducts meal rounds.

15. Investigates food related problems and follows up on any complaint regarding Dietary Service.

16. Inspects all work, storage and serving areas to determine compliance with dietary regulations and policies, including sanitation, safety and proper handling procedures.

17. Requests maintenance and repair of kitchen equipment as necessary.

18. Records and monitors cash sales from cafeteria and submits to business office.

19. Performs duties of cook or other dietary aide positions, as necessary.

20. Assumes responsibilities of Food Service Director in his/her absence.

21. Demonstrates ability to adjust shift assignments to meet resident and facility needs.

22. Communicates and observes the Corporate Compliance Program effectively and complies with Code of Conduct when performing work functions.

B. Role Responsibilities – Interpersonal Skills:

1. Is aware of, and adheres to, Resident’s Bill of Rights and Confidentiality of Resident Information.

2. Interacts with residents, family members, co-workers, clinical and ancillary staff in a non-judgmental, supportive and calm manner.

3. Addresses resident and family satisfaction issues immediately by reporting them to the Supervisor in a professional manner.

4. Is aware of Resident Abuse Reporting Law.

5. Participates as assigned in the orientation of new staff and demonstrates a positive, helpful and enthusiastic attitude.

C. Role Responsibilities – Safety:

1. Demonstrates ability to locate emergency equipment (i.e. fire extinguisher, etc.).

2. Understands and demonstrates knowledge of role in Fire and Disaster drills.

3. Demonstrates ability to identify and respond appropriately to potential behavioral outbursts.

4. Uses and trains staff on safety use of facility equipment.

5. Recognizes, removes, and/or reports potential hazards.

6. Follows established safety rules/accident prevention.

7. Maintains a safe and sanitary work environment by assuring proper maintenance of all equipment and directing a departmental cleaning schedule.

D. Resident Care Responsibilities – Infection Control:

1. Maintains proper food storage.

2. Demonstrates proper handwashing techniques.

3. Maintains proper food handling techniques and ensures glove usage, as appropriate.

4. Disposes of waste properly.

5. Understands and maintains kitchen sanitation procedures.

6. Ensures appropriate food temperature.

7. Follows procedures regarding compliance with departmental dress code.

E. Resident Care Responsibilities – Resident Dignity:

1. Addresses residents in a respectful manner.

2. Discusses confidential resident information in appropriate areas only.

F. Other Duties as Assigned by Food Service Director or Designee.