Job Summary:

• Assist in planning diets and menus for review by the consultant.
• Implement diets and menus approved by the consultant and assume responsibility for overseeing dietary staff preparation and serving those diets accordingly.
• Purchase or requisition food and supplies in accordance
• Implement dietary and food service policies and procedures to meet residents' needs and in compliance with federal, state and local requirements
• Determine the personnel requirements for the dietary department to make recommendations for budgeted staff to implement dietary and food service policies and procedures.
• Participate in hiring and termination decisions
• Implement a monitoring system for the dietary and food service department and make recommendations for implementation to assure compliance with federal, state and local requirements
• Responsible for the supervision and administration of the food service program at Pinnacle Health and Rehab at North Berwick
• Coordinate dietary services with other departments.
• Utilize knowledge of all phases of dietary services, including cooking and serving a variety of therapeutic diets for residents with specific dietary needs.
• Supervise cooks and dietary aides.
• Ensure high standards of sanitation, safety, and operation/care of dietary equipment.
• Maintain and strive to improve standards of food preparation and services.

Skills on Resume: 

• Nutritional Expertise (Hard Skills)
• Operational Management (Hard Skills)
• Purchasing and Inventory Management (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Staff Management (Soft Skills)
• Quality Assurance (Hard Skills)
• Interdepartmental Coordination (Soft Skills)
• Leadership and Administration (Soft Skills)

Job Summary:

• Participate in regular conferences with the Administrator and with the RN who has
• Responsible for the resident and the resident's plan of care.
• Participates in conferences concerning the resident's plan of care, the director of food service must provide information about approaches to identified nutritional problems.
• Assisting in development of dietetic policies and procedures.
• Representing dietary department at staff meetings and communicating pertinent information to employees.
• Planning diets to be reviewed by consultant.
• Purchasing or requisitioning food and supplies in appropriate quantities based upon the menu.
• Assisting the dietitian in planning and conducting an on-going in-service training program for dietary staff.
• Visiting residents and assisting in gathering information on food preferences and giving diet instructions.
• Follow-up recommendations of the dietitian.
• Interacts and participates with other disciplines by actively participating in the care plan process, weight variance committee, and wound care teams.

Skills on Resume: 

• Interdisciplinary Collaboration (Soft Skills)
• Nutritional Expertise (Hard Skills)
• Communication Skills (Soft Skills)
• Procurement and Inventory Management (Hard Skills)
• Policy and Procedure Development (Hard Skills)
• In-service Training (Soft Skills)
• Resident Interaction (Soft Skills)
• Care Plan Participation (Soft Skills)

Job Summary:

• Oversee the daily operation of the Dietary Department in accordance with current and applicable, federal state and local standards, guidelines and regulations.
• Assure that quality food service is provided at all times.
• Assist the Registered Dietician in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department.
• Active participation in the completion of the residents MDS & Care Plans
• Coordinate dietary services with other departments as necessary.
• Ensure administrative requirements such as logging temperatures
• Completing necessary forms, reports, etc are completed by designated personnel.
• Plans, coordinates and post the monthly employee working schedules to meet the needs of the current resident population.
• Collaborates in gathering nutritional data from patients and identifying nutritional needs and problems.
• Documents patient nutritional information in the medical record according to established standards, including related documentation for the RAI/MDS and care planning processes.
• Completes initial, quarterly and annual assessments. 
• Completes assessments for significant change of status

Skills on Resume: 

• Regulatory Compliance (Hard Skills)
• Quality Assurance (Hard Skills)
• Nutritional Expertise (Hard Skills)
• Team Coordination (Soft Skills)
• Administrative Efficiency (Hard Skills)
• Scheduling and Planning (Hard Skills)
• Patient Assessment (Hard Skills)
• Communication and Collaboration (Soft Skills)

Job Summary:

• Provide quality care for patients, staff, and guests
• Provide food and drink that is nutritious, palatable, attractive, and served in a safe, sanitary manner at appetizing temperatures to meet individual needs.
• Provide the highest quality food possible at a cost consistent with the facility’s budget guidelines
• Promote optimal nutritional status of each individual in accordance with personal preferences, written orders for nutrition care, and physical, cultural, and religious needs.
• Establish and administer standards for planning menus, preparing and serving food, and controlling food costs.
• Evaluate the work of the department for the purpose of quality assurance and performance improvement
• Coordinate with the RDN to participate in the interdisciplinary care planning team to assure the nutritional needs of individuals are met
• Promote as a department, and as individuals within the department, the corporate culture of Service Excellence at all times.
• Develops and administers short and long-range plans and programs consistent with departmental and organizational policies coordinating activities with upper management and other departments to ensure ongoing, orderly, continuous improvement
• Maintains up-to-date understanding of State, Federal, and Joint Commission standards as apply to the Dietary Department and continuously monitors adherence to those standards.

Skills on Resume: 

• Patient-Centered Care (Soft Skills)
• Nutritional Expertise (Hard Skills)
• Cost Management (Hard Skills)
• Menu Planning and Administration (Hard Skills)
• Quality Assurance (Hard Skills)
• Interdisciplinary Collaboration (Soft Skills)
• Service Excellence (Soft Skills)
• Regulatory Compliance (Hard Skills)

Job Summary:

• Develop and conduct/coordinate hiring, on-boarding, work schedules and training for Dietary employees, 
• Monitors result and reassesses training/corrective action needs, and makes sure open scheduled shift positions are covered at all times by qualified employees or self
• Develop patient menus under the supervision of the RDN and supervises food preparation and service.
• Coordinate with CFO on the departmental annual budget and conducts and prepares the annual inventory
• Plan, supervise, and coordinate activities of the Dietary Services Department-
• Purchase food, supplies and equipment for Dietary (and other departments as requested) -approves certain departmental purchases and submits breakdown to CFO
• Track and reports staff, guest, and outpatient meal ticket use to the CFO
• Set up repairs, maintains and monitors all equipment, supplies, and machinery pertinent to safe and sanitary departmental operations
• Prepares and manages implementation of nutritional care plans according to dietary orders from physicians, and in collaboration with a registered dietitian.
• Conducts nutrition education and in-service education to meet the needs of patients, family members, and staff in collaboration with the Dining Services Manager and Registered Dietitian.

Skills on Resume: 

• Leadership and Supervision (Hard Skills)
• Budget Management (Hard Skills)
• Menu Development and Food Service Supervision (Hard Skills)
• Inventory Management (Hard Skills)
• Equipment Maintenance and Management (Hard Skills)
• Nutritional Care Planning (Hard Skills)
• Reporting and Documentation (Hard Skills)
• Education and Training (Soft Skills)