Dietary Supervisor

  • Summit's Trace Healthcare Center
  • Columbus, Ohio
  • Oct 10, 2020
Full time Front Desk and Night Auditors Office and Administrative Support

Job Description

Summit's Trace Healthcare Center - Solivita Healthcare is growing in Ohio!Our focus is becoming THE Post- Acute provider in the communities in which we serve. We have a passion for providing outstanding clinical outcomes, developing strong relationships built on trust and integrity, treating everyone with respect and dignity, investing in staff development, and doing the right thing always.The Solivita Standards: Protecting the House & Developing People to Serve People.POSITION SUMMARY:The Dietary Supervisor is responsible for assisting with the food production functions. He/she assist with the planning, organizing, developing, and managing the overall operation of the department in accordance with all applicable laws and regulations to provide food service for residents, employees, and visitors. In addition, the Dietary Supervisor provides technical guidance and administrative direction over food planning, menu formulation, preparation, and serving of regular and therapeutic diets. May perform duties as a working supervisor and assist with ensuring that quality food services are provided at all times.ESSENTIAL FUNCTIONS:1. Assists with ensuring the food is prepared and served in accordance with requiredstandards, administrative policies, and within budget allowances.2. Adheres to all sanitary regulations governing storage, handling and serving of food.3. Assists with ensuring meals are prepared and served on schedule.4. Remains current with trends and developments in dietary practices and techniques, and evaluates their adaptability to the facility's dietary program, and makes recommendations to the Director of Food Services.5. Assists with developing, revising and adapting work techniques and methods for moreefficient operation of department and for training employees.6. Assists with budget preparation for the department and assist with maintaining costswithin budgeted parameters.7. Assists with reviewing and evaluating the work performance of the dietary staff as well as assisting with counseling/disciplining staff according to established company policies.8. Assists with recruiting, selecting and training competent departmental staff in accordance with company guidelines.9. Assists with maintaining current and accurate documentation relating to financial statusof the department.10. Assist with developing and participating in programs designed for on-the-job training andnew employee orientation classes.11. Assists with scheduling and/or conducting, a monthly in-service for department personnel and assists with routine departmental meetings.12. Assists the Director of Food Service with providing education to other departments in thefacility regarding dietary services.13. Attends and participates in workshops, seminars and in-services to keep abreast ofcurrent changes in the health care field, as well as to maintain a professional status.15. Along with the Director of Food Service, meets with administration, medical staff,nursing staff, and other departments in planning food service programs and activities.16. Assists with the selection of food, supplies and equipment vendors.17. Assists with utilizing comprehensive inventory control procedures.18. Assist with ensuring that a stock level of staple/non-staple food, supplies, equipment,etc., are maintained at adequate levels at all times to meet departmental needs.19. Assists with processing diet orders and changes promptly.20. Assists the Director of Food Service with ensuring that menus are developed, served and filled in accordance with established policies and procedures.21. Assists with planning, reviewing and approving the therapeutic and regular diet plans andmenus and ensures that they are in compliance with physician orders.22. Assists in developing methods to determine quality and quantity of food served.23. Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.24. Assists with ensuring that residents rights to fair and equitable treatment, selfdetermination, individuality, privacy, property and civil rights, including the right to wage a complaint,are well established and maintained at all times.25. Assists with maintaining a reference library that will provide assistance in maintaining quality food service and nutritional care and in compliance with current standards and regulations.26. Concerns his/herself with the safety of all facility residents in order to minimize thepotential for fire and accidents. Also, assists in ensuring that the facility adheres to the legal,safety, health, fire and sanitation codes by being familiar with his/her role incarrying out the facility's fire, safety and disaster plans and by being familiar with current MSDS.27. Performs other duties as requested.28. Participates in discharge planning and development and implementation of resident careplans as required and within designated time frames.29. Assists in ensuring that all progress notes charged are informative and descriptive of allservices provided and of the residents response to the plan of care.30. Assists with involving the resident and family in planning objectives and goals for the resident.OTHER DUTIES:1. Participates in and assists with departmental studies and projects as assigned.2. Assists with standardizing the methods in which work will be accomplished.4. Performs other duties as deemed necessary and appropriate.5. Interacts with customers, families, visitors, facility and corporate staff.6. Carries out other tasks as requested in situations where hands-onintervention/participation may be required.7. May be required to work rotating shifts, holidays, weekends, additional hours, and indifferent positions as the facilitys needs require.8. Must practice good personal hygiene and follow dress code requirements.9. Must provide annual verification of a negative TB skin test.QUALIFICATIONS:1. High school diploma or equivalent. Must possess or eligible for CDM,Certified Dietary Manager certification.2. Must have, as a minimum, two years experience in a food production supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.3. Must have training in cost control, food management, etc.OTHER QUALIFICATIONS:1. Must have knowledge of basic principles of dietetic, food sanitation, and food production.2. Must be familiar with large volume food purchases and preparation, food productionregulations related to accepted food service techniques.3. Must have the ability to formulate operational and capital budgets for the dietarydepartment.4. Must possess the ability to deal tactfully with staff, residents, family members, visitors,government agencies/personnel and the general public.5. Must have knowledge in personnel practices related to recruiting, hiring, orientation,training, and management of dietary staff.PHYSICAL INVOLVEMENT:This is moderately work requiring a combination of sitting, walking, climbing stairs, reaching overhead, and standing. Moderate use of both upper and lower extremities necessary for ambulation and equilibrium and carrying objects weighing a maximum of 40 pounds. Moderate use of arms, hands, and fingers. Intact visual, auditory, and verbal capabili