Director of Dietary

Position Summary:

The Director of Dietary is expected to manage the quality of performance for employees in the Dietary Department. As supervisor of these employees some expectations included in the role but not limited to: interviewing hiring counseling disciplining and performance reviews. Will coordinate education and training of team members. On a daily basis is expected to oversee adequate staffing and scheduling issues. Will be expected to assist with all projects and documentation required to meet organizational regulatory agencies guidelines. Will be expected to conduct meetings and do follow-up as needed (i.e. minutes projects).

Must demonstrate effective leadership and management skills. Must be seen as role model and leader. Must be able to effectively lead meetings. Must have effective listening and verbal skills to communicate with staff families and students. Must be able to delegate responsibilities effectively manage conflict and negotiation. Must be able to manage chaos stress and changing situations. Must be able to show flexibility and organizational skill. Must be able to assess and apply patient care protocols relating to patients of all ages as required. Must be able to recognize evaluate and provide for nutritional needs based on cultural ethnic and religious beliefs. Must be able to utilize quality improvement process.

Education/Experience:

Must complete Dietary Management Course within 2 years of hire date.

Required Credentials (Licensure Certification or Registration):

Certified Dietary Manager certification

Employment Variables:

Hours: Works 40 hours per week (FT); May work weekends and overtime as needed.

Initial Tuberculosis (TB) test and drug screening is required by Winner Regional Health. Rubella titer will also be drawn upon hire and immunization is required if no past exposure or indication of immunization.

Required to wear name tag provided by WRH and follow the dress code.

Job Knowledge and Skills:

Ability to read write speak and understand the English language. Excellent oral and written communication skills. Ability to deal with people in a professional manner. Knowledge of therapeutic diets and general nutrition.

Direct Supervisor:

LTC Director of Nursing

PART II: Code of Conduct

Honesty We will do the right thing at all times even if it is difficult maintaining strong ethical practices. We protect the confidentiality of others including patients staff and the facility as a whole. We will take responsibility for our actions.

Expertise We will demonstrate superior judgment training and skill at all times demonstrating professionalism while doing so. We will perform all aspects of our job to the best of our ability utilizing all resources and tools available.

Approachability We will be non-judgmental friendly and open and willing to listen to everyone we come into contact with while performing our duties. We are humble and learn from others.

Respect We will be understanding and sensitive to others feelings; caring and responding in a manner that sets them at ease keeping the situation in perspective without minimizing others feelings or reactions. We will listen to others with full attention in a sincere civil fashion being careful not to be judgmental of the speaker. We maintain composure when facing conflict and avoid jumping to conclusions and defaming anothers name.

Teamwork We willingly work together with a common approach trusting and supporting members of our organization using our skills and resources sharing information to achieve a common aim.

PART III: STANDARDS OF CONDUCT FOR LEADERS

Accountability

• Build meaningful teams and promote staff involvement.
• Respond to employee and/or customer concerns in a timely manner.
• Leader will be available during business hours Monday-Friday.
• Develop and manage department budget including revenue expense and staffing.
• Attend and participate in continuing education meetings and seminars.

Communication

• Develop and maintain effective communication. Communication at all levels.
• Notify the switchboard your department and Administration of scheduled absences.

Integrity

• Make an effort to know the managers and facility employees.
• Abide by and support employees in Winner Regional Health Standards of Conduct for Employees.
• Treat all employees with respect and fairness.

Mentor-Empower

• Motivate and develop employees.
• Reward and recognize employees with good judgment.
• Create an environment where all employees are valued and empowered to participate in solutions.
• Visibility of leadership during all shifts.

Organizational Understanding/Integration

• Link and coordinate with other departments/entities work across boundaries and build mutually beneficial partnerships and networks.

PART IV: ESSENTIAL FUNCTIONS

Essential functions are critical or fundamental to the performance of the job. They are the major functions for which the person in the job is held accountable. Following are the essential functions of the job along with the corresponding performance standards.

Meets performance standards for quality management of team supervised

• Insures that the nutritional care plans are implemented including interventions recommended by Occupational or Speech Therapists.
• Conducts Quality Assurance studies and monitors the effectiveness of nutritional services.
• Ensures the dietary department is fully staffed through interviewing/hiring employees.
• Completes annual evaluation and reviews results of performance evaluation for all employees.
• Reviews nutritional care plans and makes changes as necessary to meet nutritional needs.
• Plans and writes therapeutic menus for the facility and writes recipes for foods on those menus.
• Through daily interactions generate and maintain an atmosphere of harmony among employees using team approach positive reinforcement and participative management techniques.
• Demonstrate ability to effectively communicate orally:

*Timely

*Accurately

*Appropriately

• Demonstrate ability to effectively communicate in writing:

*Timely

*Accurately

*Appropriately

• Demonstrate the ability to counsel employees and create action plans as necessary when needed for performance issues.
• Ensure an adequate and complete orientation and training for new employees is completed and documented on the Self -Assessment/Orientation form.
• Consistently monitor work productivity to ensure employees work output is efficient.
• Ensure mandatory training attendance is completed and documented as required for organizational tracking.
• Conduct performance evaluations and create action plans as needed in effective and timely manner.
• Ensure employee appraisals reflect actual differences in levels of performance.

Quality Management

• Consistently monitor apply and enforce state and federal Guidelines in all work.
• Monitor recording of HACCP Temperature logs and take appropriate actions when needed.
• Demonstrate accountability to budget by ensuring cost control and efficiency of team (i.e. keeping leftovers to a minimum coordinating and initiating menu changes).
• Document actions taken when personal hygiene sanitation safety infection control and security policies/procedures.
• Consistently conduct sanitation inspections of food service areas and equipment.
• Resolve sanitation and discrepancies to ensure they are corrected in a timely manner.
• Submit timely maintenance work orders and follow-up on their completion.
• Consistently handle complaints appropriately through investigation documentation and corrective action.
• Investigate and document incidents using correct procedures reporting forms time frames and follow-up in a timely manner.

Performance Standards

• Consistently uses sound management skills to plan organize and delegate work effectively to complete assignments duties and goals.
• Make productive use of time.
• Consistently makes a decision based on understanding department goals objectives norms and priorities when dealing with problems such as staff shortages equipment breakdowns etc.
• Review and adjust employee job schedules to ensure they are current and reflects actual times and duties.
• Use established procedures to assure proper cost effective scheduling of employees.
• Willingly accepts tasks duties and additional assignments within the scope of the position description.

Workforce Focus

• Ensure task assignments are understood and appropriate.
• Adapt leadership style to situations and people.
• Provide feedback effectively.
• Provide opportunities for career development.
• Manage work force diversity by being sensitive to differences.
• Promote good employee relations and well-being.
• Follow prescribed process for assessing/validating and documenting staff competency.
• Follow prescribed process for completion of employee facility and departmental orientation.
• Apply effective practices in performance appraisal.
• Complete performance appraisals in the required time frame.
• Complete follow-up on action plans as necessary.
• Conduct annual educational needs assessment of staff.
• Apply effective practices in corrective/disciplinary action.
• Use prescribed process in dealing with corrective/disciplinary action.
• Deal with behavior/performance requiring corrective/disciplinary action.
• Demonstrate ability to foster cooperation and communication among groups.

Strategic Focus

• Must focus work closely within the department and facility to accomplish WRH strategic priorities.
• Must be active in strategic planning within the department and facility to stay up to speed with current trends in healthcare.
• Demonstrate vision and creativity when participating in strategic and long range planning of WRH.

Insures that all regulations concerning the provision of dietetic services are met by identifying areas on non-compliance and making recommendations to the CEO for correction.

• Develops standards of quality regarding departmental operations to ensure that excellent service is offered to clientele.
• Review CQI for management.
• Updates the Policy and Procedure Manual and Diet Manual annually.
• Plans for improvements in the spatial layout of the department and equipment purchasing.
• Plans and provides in-service education for Dietary employees.
• Conducts hiring of employees.
• Conducts disciplinary action of employees according to standard procedures as required.
• Prepares job descriptions manuals and guidebooks covering all phases of departmental operations for use by employees.

PART V: COMPLIANCE

Compliance

• Must comply with the Corporate Compliance Policy and all laws rules regulations and standards of conduct relating to the position.
• The employee has a duty to report any suspected violations of the law or the standards of conduct to the Compliance Officer or the Chief Executive Officer.

PART VI: PHYSICAL AND MENTAL REQUIREMENTS

General Activity

In a regular workday employee may:

• Sit 1 Hours at a time; up to 1 Hours during the day
• Stand 1 Hours at a time; up to 1 Hours during the day
• Walk Hours at a time; up to 6 Hours during the day

Motion

Employee is required: (In terms of a regular workday Occasionally equals 1% to 33% Frequently 34% to 66% Continuously greater than 67%.)

• Bend/Stoop Occasionally Kneel Duration 30 sec Occasionally
• Squat Occasionally Balance Not at all
• Crawl Distance Not at all Twist Occasionally
• Climb Height Not at all Keyboarding/Mousing Frequently
• Reach above shoulder level Occasionally

Physical Demand

Employees job requires he/she carry and lift loads from the floor from 12 inches from the floor to shoulder height and overhead. Employees job requires a pushing/pulling force to move a load (not the weight of the load).

Physical Demand Classification: Carrying/lifting weight and pushing/pulling force:

• Light Occasionally 20 lbs.
• Frequently 10 lbs.
• Constantly Negligible

Sensory Requirements:

Yes/No Explanation (if Yes)

• Speech - Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately loudly or quickly.
• Vision (VDT) - Are there specific vision requirements for the job Yes Examples oversee tray lines food preparation and service.
• Hearing - Ability to receive detailed information through oral communications and to make fine discriminations in sound; i.e. making fine adjustments on machine parts using a telephone. Yes Must be able to hear employee concerns etc.
• Smell - Must have the ability to smell Yes Food aromas
• Taste - Must have the ability to taste Yes Discern food tastes

Environmental Factors

Yes/No Explanation (if Yes)

• Working on unprotected heights No
• Being around moving machinery Yes Kitchen equipment
• Exposure to marked changes in temperature and humidity Yes Refridgerators/freezers
• Driving automotive equipment No
• Wearing personal protective equipment Yes Cleaning
• Exposure to atmospheric conditions (i.e. fumes dust odors mists gases or poor ventilation) No
• Exposure to extreme noise or vibration Yes Kitchen equipment
• Exposure to blood body fluids and waste No
• Exposure to radiation No
• Exposure to other hazards (i.e. mechanical electrical burns or explosives) Yes Cleaning chemicals

Emotional/Psychological Factors

Yes/No Explanation (if Yes)

• Stress: Exposed to stressful situations Yes Must be able to handle deadlines and constant changes in work schedules etc.
• Concentration: Must be able to concentrate on work tasks amidst distractions. Yes Busy work environment
• Must exert self-control. Yes Must maintain calm under stressful conditions of deadlines and scheduling changes.

PART VII: JOB RELATIONSHIPS

Supervises

0 No supervisory responsibilities

1 Supervisory responsibility

# Direct Reports:

# Indirect Reports:

Age of Patient Populations Served 0 Neonates: 1-30 days

• 0 Infant: 30 days - 1 yr
• 0 Children: 1- 12 yrs
• 0 Adolescents: 13- 18 yrs
• 0 Adults: 19- 70 yrs
• 0 Geriatrics: 70 yrs
• 1 All
• 0 Not applicable

Internal Contacts

• 1 Patients
• 1 Providers: (i.e. Physicians Therapists Social Workers)
• 1 Staff: (i.e. clinical and administrative support staff)
• 1 Volunteers
• 0 Others:

External Contacts

• 1 Patients
• 1 Families/Significant Others
• 1 Providers
• 1 Vendors
• 1 Community and Health Agencies
• 1 Regulatory agencies
• 1 Other: Job Applicants