The Ridge Post-Acute Hiring for Director of Dietary Services Full Time

Purpose of Your Job Position:

The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Duties and Responsibilities:

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
• Assist in developing and maintaining written dietary policies and procedures.
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Perform administrative duties such as completing necessary forms, s, evaluations, studies, etc., to assure control of equipment and supplies.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspection and provide a written copy of such to the Administrator.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Assist in the recruitment, interviewing, and selection of dietary personnel.
• Determine departmental staffing requirements necessary to meet the Dietary Department’s needs, and assign a sufficient number of dietary personnel for each shift.
• Recommend to the Dietitian the number and level of dietary personnel to be employed.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
• Counsel/discipline dietary personnel as requested or as necessary.
• Terminate employment of personnel when necessary, documenting and coordinating such actions with the Human Resources Department and/or Dietitian.
• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job”, and that ensure a well-educated dietary service department.
• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.
• Provide leadership training that includes the administrative and supervisory principles essential for the Dietary Department.
• Ensure that all dietary personnel attend and participate in annual Hazard Communication, bloodborne pathogens, and TB in-service training programs.
• Assist the Safety Officer in developing safety standards for the Dietary Department.
• Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies.
• Ensure that dietary service work areas are maintained in a clean and sanitary manner.
• Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
• Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials and hazardous chemicals participate inappropriate in-service training programs prior to performing such tasks.
• Oversees the production of all food served from the kitchen to patients, guests and hospital personnel.
• Supervises the ordering of fresh meat, produce and groceries, according to the menu.
• Orders food in amounts adequate to fee both patients and personnel.
• Coordinates and integrates with other hospital departments and medical service to provide the best possible patient care.
• Selects and supervises staff who are competent in job-related knowledge and skills.
• Evaluates employee performance and competence on an on-going basis, ensuring that staff is competent to prepare and serve meals to patients as appropriate to the diagnosis, age, ethnic or religious background, and/or preferences of the patient.
• Provides orientation, in-service, and continuing education, as needed, to maintain qualified and competent staff.
• Performs studies and evaluation of the quality and appropriateness of services in accordance with the policies of the facility.
• Effects change for improvement as indicated by quality studies.
• Prepares dietary department budget, making recommendations regarding space and other resources needed by the dietary department, including off-site sources of services not provided by the department.

Job Type: Full-time

Pay: From $26.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Monday to Friday

Ability to commute/relocate:

• San Jose, CA 95127: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Dietary Director: 1 year (Required)

Work Location: One location