Dietary Manager
Job description
Hawarden Regional Healthcare is currently accepting applications for a Director of Dietary. Along with the Dietary Department; this position currently oversees our Housekeeping Department.
GENERAL SUMMARY:
Under general supervision, is responsible for daily operations in directing all food production and retail food service activities in Nutritional Care, including responsibility for supervising personnel, fiscal management and provision of quality food and nutrition services involving the development and creating of recipes, menus and food presentations in a creative, appealing, professional and safe manner. Manages department services through collaboration with cook, other departments, services, patients, guests and physicians. Adheres to the mission, values and standards of excellence of Hawarden Regional Healthcare in all aspects of job performance.
COMPETENCY BASED PERFORMANCE APPRAISAL MIDDLE MANAGER
ESSENTIAL JOB FUNCTIONAL COMPETENCIES:
1.
At a manager's level, demonstrates the knowledge and skills necessary to provide service/care appropriate to the age of the patients served, in accordance with Hawarden Regional Healthcare standards. Maintains a working knowledge of applicable Federal, State and local laws and regulations, the Compliance Accountability Program, Code of Ethics, and HRH policies and procedures, including all provisions of the Health Insurance Portability Act of 1996 (HIPAA). In order to ensure adherence in a manner that reflects honest, ethical and professional behavior by implementing the organizational vision, values, and mission.
2.
Plans for and implements change, problem solving skills, delegations skills, conflict resolution skills, verbal and written communication skills.
3.
Promotes professional growth of self and staff.
- Utilizes coaching and counseling sessions.
- Demonstrates organization and time management.
4.
Conducts performance reviews timely.
5.
Demonstrates knowledge of emergency plan and participates in disaster drills.
6.
Provides direction to assigned staff regarding quality product and service standards. Directs all culinary activities in the Nutritional Cares Services department. Responsibilities include daily supervision of staff assigned to patient meals, therapeutic diets, cafeteria retail sales and special functions. Develops and creates recipes, master menus and food presentations in a creative, appealing, professional and safe manner. Supervises the cooking, chilling, packaging, wrapping, dating & labeling menu items for freezing or chilled holding. Checks and records temperature of food as required.
7.
Interviews and selects qualified staff and assures employees are appropriately oriented and trained. Contributes to staff development through planning of and participation in department in service meetings. Continually develops employees through competency assessment, in-services, continuing education and annual performance evaluations. Identifies areas of need for future training/education. Is responsible for scheduling to meet department staffing requirements.
8.
Meets regularly with subordinates as a group and individually to review performance, identify and solve problems, and promote efficiency and safety. Also meets with supervisors regularly to discuss actual and potential problems and to recommend solutions. Recommends changes in policy.
9.
Provide tip sheets approved by the dietitian to patients requiring the information. Maintains follow-up log for dietitian follow up and if necessary refers to outpatient scheduler.
10.
Provides a means of communication to the consulting dietitian. This can be in the form of calorie counts, specific dietary menu questions or concerns, and the admissions criteria of patients.
11.
Is responsible for monitoring department compliance with HACCP guidelines. Develops department HACCP program to insure compliance with various regulatory agency requirements.
12.
Notifies nursing and/or medical staff of discrepancies in diet orders per department/facility guidelines.
13.
Oversees procurement, production, distribution and service of food for patients, cafeteria service and special functions in compliance with regulations. Uses contracted supplier for food purchases. Maintenance of accurate food inventory. Works cooperatively with Purchasing Department to monitor compliance with purchasing group and assure the highest quality for best value/price for kitchen wares and various supplies.
14.
Oversees and maintains work area, equipment, utensils and tools to ensure organization, cleanliness and sanitization.
15.
Provides direction to assigned staff regarding quality product and service standards. Keeps abreast of and monitors for compliance with regulatory agency requirements for food production, service and storage.
16.
Develops and monitors staff utilization of standardized recipes for patient care and retail food service. Works cooperatively with Clinical Nutrition consultant to meet therapeutic diet requirements/restrictions while providing high quality, good tasting food.
17.
Initiates requests as needed from Plant Manager and Environmental Services staff for repair of equipment/cleaning needs.
18.
Monitors nutritional status of patients and provides follow-up care as warranted, utilizing input from nursing staff, and other members of the health care team. Acts as liaison between patient care and food service operations.
19.
Responsible for cash register till and reconciling daily cash receipts.
20.
Recognizes and communicates issues/occurrences utilizing established lines of authority, and assists in identifying ways to resolve variances or unacceptable outcomes.
21.
Participates in educational experiences such as health fairs, media exposure or public speaking. Represents department and hospital philosophy and mission in all public encounters. Attends professional meetings and conference to keep informed of current practices and trends in the field of dietetics and nutrition. Maintains required CEUs for licensure.
22.
Develops and maintains policies and procedures for each area governing the handling and storage of supplies and equipment, sanitation and record keeping and compiling of reports.
23.
Plans, develops, implements and controls the annual budget for areas of responsibility.
24.
Must have a general working knowledge of computers and department specific software (i.e. Healthstream, internet, etc.)
25.
Actively participates in departmental meetings, committees, conferences, and in services. Is knowledgeable of and complies with Safety and Infection Control Policies & Procedures. Participates in Continuous Quality Improvement activities as requested. Keeps up to date on new procedures and research. Maintains confidentiality of information pertaining to clients, physicians, employees and HRH business.
26.
Completes all mandatory training such as Healthstream, The Patient Experience, Safe Choices, Crucial Conversations and any other training as designated by Administration.
27.
Performs other duties and responsibilities as assigned.
The above statements are intended to describe the general nature and level of work being performed by persons assigned to this classification. They are not to be construed as an exhaustive list of duties so assigned.
MISSION STATEMENT
Provide for the health and wellness of all in our communities through delivery of quality healthcare services close to home
STANDARDS OF EXCELLENCE
The standards of excellence are the behaviors necessary for all of us to achieve our Vision. They are:
- Trust Being a reliable resource for patients, families and co-workers by acting with honesty and integrity at all times.
- Caring Displaying kindness and concern for others by creating a welcoming environment for all those who enter our facility.
- Communication Giving and receiving information that others need or desire.
- Pride Fulfillment of being a part of something bigger than yourself.
- Accountability Taking responsibility for my actions and decisions.
- Respect Honoring our patients, families and co-workers.
COMMITMENT
Must be able to embrace and adhere to the standards of excellence of the organization and support the Mission of Hawarden Regional Healthcare.
Must demonstrate good work habits such as time management, attendance, punctuality, team building and other behaviors aligned to the mission and values of the organization.
- High School graduate or GED with required post-high school education in food service related field.
- Has completed the Dietary Managers Course and received CDM, CFPP certification. If not certified when hired, will obtain certification by a date established by Administrator.
- One to two years, prior dietary supervisor/managerial experience required.
- Requires excellent interpersonal and communication skills to effectively deal with all individuals.
Hawarden Regional Healthcare cultivates, upholds and supports a safe work environment. Employees support patient and staff safety by demonstrating aptitude and maintaining organizational employment standards and requirements. Employees job performance is continually appraised and formally evaluated during the course of employment with Hawarden Regional Healthcare.
PHYSICAL REQUIREMENTS:
- Must successfully pass pre-employment physical examination, drug screening, and must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.
- Primarily works inside with frequent sitting, walking, standing, bending and occasional lifting of supplies not in excess of 50 pounds.
- Must understand and accept the possibility of exposure to environmental elements, such as inclement weather, dust, noise, chemicals and/or chemical fumes, and infectious disease.
- Must be able to work under stressful situations.
- Regular and physical attendance at work is an essential function of the job.
These essential functions identify the major requirements of the job. They are not an exhaustive list of all job requirements. An employee may be called upon to perform physical actions not specifically identified in this job description.
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