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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. Develops and implements operational methods and techniques to provide maximum efficiency within budget allowances for food, staffing and supplies.

5. Establishes departmental procedures in accordance with state and federal regulations and administrative policies and develops standards for organization and supervision of dietary service.

6. Monitors all costs associated with Dietary Department and maintains accurate records of invoicing in order to report month-end costs, statistics and monitor year- to-date expenses. Responsible for maintaining the departmental budget.

7. Maintains records and compiles accurate reports essential to the operation and regulations regarding dietary service.

8. Determines quality and quantity of food required to meet menu specifications, provides standardized recipes, orders items needed and controls food production and waste.

9. Orders and maintains food and supply inventories and accounts for all deliveries.

10. Demonstrates knowledge in hiring and scheduling adequate staff. Provides staff with in service education and orientation programs. Directs and oversees supervision, evaluation and conferencing of all dietary personnel.

11. Prepares weekly staffing schedule according to established guidelines.

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

13. Is responsible to ensure that each resident’s nutritional status is assessed, records of diet orders are maintained to include weight and medical conditions relevant to dietary needs.

14. Responsible for proper portion control and food production to ensure adequate nutritional intake and control of costs. Monitors meal service and conducts meal rounds.

15. Ensures that appropriate diets are served to all residents according to current written physician diet orders. Ensures that each resident’s preferences and intolerances are current and monitored.

16. Responsible for the liaison between the Dietary Department and other departments and coordinates communication between the residents, the Dietary Department and the physicians.

17. Ensures that all residents’ nutritional concerns are communicated to the Registered Dietitian and/or the Dietetic Technician.

18. Follows menus and monitors plate waste.

19. Plans and coordinates all special resident/family/staff food service activities.

20. Maintains sound customer service principles and responds to and adequately resolves complaints, and concerns of residents and families with regard to dietary services.

21. Arranges in-service education programs as appropriate for other staff.

22. Works with the Administrator in maintaining established dietary standards.

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

24. 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 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).

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 ensuring proper maintenance of all equipment and directing a departmental cleaning schedule.

D. Role Responsibilities – Infection Control

1. Maintains proper food, cooler and freezer 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. Role 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 Administrator and/or Designee.

G. Physical Requirements:

•Occasionally” equals approximately 1% to 33% of the workday, “Frequently” equals approximately 34% to 66% of the workday, and “Continuously” equals approximately 67% to 100% of the workday (typical full-time workday is 7.5 hours).

1. Job Requirements: In number of hours per day.

1. Sit 0 to 1

2. Stand 4 to 5/6 to 7

3. Walk 4 to 5

2. Movements:

1. Bend/Stoop Continuously

2. Squat/Crouch/Kneel Occasionally

3. Crawl Occasionally

4. Reaching Continuously

5. Balancing Continuously

6. Pushing/Pulling Continuously

7. Climbing Occasionally

3. Weight Carried:

1. Up to 34 pounds Frequently

2. 35 to 50 pounds Frequently

3. 51 to 100 pounds Occasionally

4. 100+ pounds Occasionally with assistance*

*Assistance can include mechanical devices, equipment or human assistance.

SUMMARY OF QUALIFICATIONS

ServSafe current

1. Demonstrates ability to supervise and direct others.

2. Maintains in-house confidentiality

3. Professional Qualifications:

a) Has a baccalaureate degree with major studies in food and nutrition, dietetics or food service management; has one year supervisory experience in the dietetic service of a health care institution;

or

b) Is a graduate of a state-approved course that provided 90 or more hours of classroom instruction in food service supervision with one year supervisory experience in Food Service Management.

4. Meets health assessment requirements, including two stage Mantoux skin test.

5. Must be capable of performing the essential functions of the job, with or without reasonable accommodations.

6. Must be able to communicate in English, both verbally and in writing, and possess sufficient communication skills to perform the tasks required.

This organization reserves the right to revise the essential position functions as the need arises.