Job: Certified Dietary Manager

Job Description

Job Type: Full time, Hourly

Wage: $28-$32/hr.

Location: Canon City, CO.

Job Description:

Are you interested in joining a dynamic team of caregivers in a supportive, family-like work environment? Come join us in giving high-quality person-centered care to our elders and enjoy a positive work experience!

• MISSION STATEMENT:

Hildebrand Care Center is committed to excellence in person centered care, promoting individuality through personal choices of daily life with the support and encouragement of families, employees, board of directors, and the community.

• POSITION: CERTIFIED DIETARY MANAGER
• BASIC FUNCTION: To provide the day-to-day management and leadership for the Culinary Department necessary to ensure the delivery of the highest quality food service to the residents of Hildebrand Care Center, consistent with the facility's mission statement and within the constraints of the departmental budget.
• This position is classified as Hourly, Management
• QUALIFICATIONS: Must be a Certified Dietary Manager and receive frequently scheduled consultations from a qualified dietitian or other clinically qualified nutritional professional.
• Have a least one-year experience working in a long-term setting.
• PHYSICAL DEMANDS Must be able to lift 20-60 lbs from floor to cart weekly.
• Must be able to push a 5-10 lb cart 500 feet daily.
• Must be able to stand approximately 3 hours and walk approximately 5 hours during the course of the work day. Must be able to escort residents in wheelchairs. Must be able to occasionally crouch, kneel, reach above shoulder/down to floor/across shoulders, stoop and twist back. Must be able to frequently bend, grasp with fingers and twist head.
• Hearing must be adequate to be able to hear residents’ concerns, needs, desires, and to answer telephone.
• Vision must be adequate to observe residents, complete documentation on paper and computer, dial telephone, push wheelchairs, and ambulate from room to room.
• This position is classified as moderate risk for blood borne pathogen exposure.
• REPORTING RELATIONSHIP: Reports to Nursing Home Administrator.
• The following positions report to the Certified Dietary Manager: All culinary employees.
• AUTHORITY: Has authority to assess departmental adherence to the organizational policies and procedures related to the Culinary department functions.
• Has authority to develop, implement, and maintain Culinary department policies and procedures.
• Has the authority to commit and spend Culinary department funds within the allotted budget.
• Has authority to hire, train, evaluate and terminate Culinary staff with prior concurrence of the Administrator and HR Director.
• Has the authority to access the electronic health record according to the HIPAA Privacy and Security policy as specified under clinical authorization.
• RESPONSIBILITIES: Responsible for all menu planning to meet the nutritional and dietary requirements of each resident of Hildebrand Care Center, within established guidelines.
• Responsible for all meal preparations to ensure compliance with established meal schedules, safety, sanitary, nutritional and dietary requirements.
• Responsible for timely and pleasant, person-centered food service to the residents.
• Responsible for adequate food stocks and related supplies required for the smooth operation of the department within established budgetary expense and inventory constraints.
• Responsible for all required record keeping related to menu composition, preparation standards, sanitary standards, dietary programs and assessments.
• Responsible for adequate employee staffing levels and the on-going retention of a motivated, trained, competent and competitively compensated Dietary Department staff.
• Responsible to use universal precautions and necessary personal protective equipment (i.e. goggles, gloves, mask) to protect residents, yourself and others from exposure to blood, body fluids and tissue.
• Responsible to report any resident abuse to the authorities and the Director of Nursing as mandated and per the facility’s resident abuse policy.
• Responsible to report incidents or exposure to the charge nurse immediately.
• Responsible to follow all rules and regulations of the facility.
• Responsible to maintain a neat and clean appearance.
• Responsible to treat residents and staff with kindness and consideration, and to promote an atmosphere of cooperation and teamwork with the supervisors and employees of all other departments.
• Responsible for the care and stewardship of all company assets and residents’ personal belongings.
• Responsible for protecting the confidentiality of resident information and reporting all suspected violations of the (HIPAA) Privacy or Security Policy to the Privacy Officer or Security Officer.
• Responsible for promoting excellence in person centered care by supporting the residents’ individuality through personal choices of daily life.
• Responsible to help residents preserve as much independence as possible and to maintain their highest possible level of functioning.
• Responsible to comply with attendance and timeliness standards.
• Responsible to maintain a healthy, clean and safe environment, free from fall hazards, for the residents and staff.
• Responsible to participate in emergency operations as need arises and as instructed by the Incident Commander.
• ESSENTIAL JOB FUNCTIONS: Overall management of the Culinary Department and staff.
• Develop, update and apply culinary departmental policies and procedures.
• Develop monitoring and audit system to ensure compliance with policies, laws and regulations.
• Develop and type a menu plan by utilizing all available input including resident interviews, outside publications, idea exchanges with other dietary professionals past menu plans, ingredient availability and price checking.
• Document and evaluate overall menu composition breakdowns utilizing forms to record food temperatures, diets, diet textures and substitutions.
• Oversee daily meal preparation and service to ensure compliance with established procedures and regulations.
• Monitor staff compliance with policies, procedures and regulations.
• Perform annual evaluations for culinary employees.
• Develop and ensure competencies for culinary employees. Initiate performance improvement plans if necessary.
• Recruit and retain culinary employees to ensure adequate staffing to meet residents’ individual needs and desires. Complete and manage staffing schedules.
• Collaborate with the Director of Human Resources to update and maintain job descriptions for the culinary department.
• Make hiring and termination decisions in collaboration with the Director of Human Resources and the Administrator.
• Manage orientation to ensure an easy transition and competency of new employees.
• Conduct department meetings as necessary to communicate all changes in policy and procedures to the staff in a timely manner.
• Complete MDS and all required documentation in a timely manner.
• Participate in formulation of the residents’ plan of care and perform updates, in cooperation with the multidisciplinary team involved in the residents’ care.
• Attend and participate in required committee meetings such as Department head, QAPI, Resident Council and others as required.
• Monitor monthly department expense report to ensure compliance with the budget.
• Maintain compliance with federal and state regulations for the Culinary Department in Long Term Care facilities.
• Coordinate with HR Director to schedule in-service training on Nutrition/Hydration.
• Collaborate with the Registered Dietitian r/t resident issues/concerns and regulations, and follow consultant’s recommendations and assignments.
• Collaborate with the nursing department to ensure nutritional needs of the residents are met.
• Answer call lights and meet residents’ needs within scope of practice. Seek assistance if unable to meet residents’ needs.
• Models and promotes person centered care, and actively participates in neighborhood meetings and activities.
• Utilize the QAPI process and forms, Quality Indicators, Satisfaction surveys, etc., to identify, audit and implement systems to continually improve quality of life and care for the residents. Implement recommendations from the QAPI Committee as they relate to the Culinary Department.
• NON-ESSENTIAL JOB FUNCTIONS: Perform other duties as assigned by the Nursing Home Administrator.
• MEASUREMENTS OF PERFORMANCE: All assigned tasks are being handled on a consistently efficient and effective manner.
• Resident, employee and peer feedback indicates that the Certified Dietary Manager is performing in a professional and consistent manner.

I have received, reviewed and fully understand the job description for the Certified Dietary Manager position. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Flexible schedule
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Vision insurance

**Disclaimer: The duties and responsibilities described above are not a comprehensive list and additional tasks may be assigned to the employee, time to time; the scope of the job may change as necessitated by business demands. Click “View Application” below for more detail on this specific job.