Nutrition and Food Service Manager
Location: Hendricks Minnesota
Description: Hendricks Community Hospital Association is in need of Nutrition and Food Service Manager right now, this career will be placed in Minnesota. More details about this career opportunity please read the description below. Job Description
3.1 Instructs and supervises staff in the dietary department involved with planning, preparing and serving regular and special diets to all residents, patients, and customers. 3.2 Assists in planning menus for therapeutic diets with consultant dietitian and integrates them with regular or basic menus. 3.3 Plans and directs serving of food to residents. Keeps record and compiles reports governing technical and administrative operations.
3.4 Kitchen Management 3.4.1 Plans menu in collaboration with consultant dietitian. Assists in tray assembly, tray/cart delivery, dining room service and clean up. 3.4.2 Responsible for purchasing, production and service of food in a timely manner. 3.4.3 Keeps close watch that refrigerators, freezers, ovens, and kitchen equipment are kept clean. 3.4.4 Purchases supplies and equipment. 3.4.5 Participates in budget planning. 3.4.6 Responsible for the receipt, storage and issue of food products. 3.4.7 Maintains records to meet the needs of the dietary department. 3.4.8 Orientates, trains, and counsels dietary staff. 3.4.9 Develops and maintains work schedules. 3.4.10 Participates in department head meetings and other facility meetings. 3.4.11 Maintains security in the dietary department. 3.4.12 Coordinates dietary services with various departments of the facility. 3.4.13 Maintains in-service records of dietary staff. 3.4.14 Investigates trends and developments in dietary practices and techniques evaluating their adaptability to the dietary program. 3.4.15 Secures the cooperation of members of the dietary department conducive to a teamwork environment.
3.5 Food Production 3.5.1 Monitors quality and quantity of food served and adherence to all sanitary regulations governing handling and serving of food. 3.5.2 Ensures all meals are served on schedule. 3.5.3 Ensures the preparation and serving of food is in accordance with National Standards, Administrative policies, records and reports. 3.5.4 Discusses menu with the cooks. 3.5.5 Instructs dietary staff on diets of patient/residents. 3.5.6 Orders food and supplies for food production. 3.5.7 Maintains inventory. 3.5.8 Maintains standardized recipe file and ensures guidelines are followed. 3.5.9 Checks trays and plates as they are served for correct diet, size of serving, and attractiveness.
3.6 Therapeutic Nutrition 3.6.1 Assists with therapeutic nutrition system to ensure optimum nutrition is obtained for all residents. 3.6.2 Interviews new admissions. Learns about food preference. Develops initial nutritional care plan and reviews quarterly. Charts in the medical record. 3.6.3 Undertakes discussion with Directors of Nursing relative to food situation of patient/residents whenever appropriate. 3.6.4 Attends resident care conferences. 3.6.5 Processes diet orders in the dietary department to ensure the physicians plan of care is being carried through. 3.6.6 Periodically checks diet orders received against physician orders to ensure accuracy. 3.6.7 Ensures that areas in the care plan with dietary responsibility are being carried through. 3.6.8 Monitors food intake of residents as required.
3.7 Sanitation and safety 3.7.1 Monitors sanitation/safety standards in the dietary department. 3.7.2 Ensures that dietary staff carry through with sanitation/safety standards. 3.7.3 Investigates problems in sanitation and safety and makes necessary adjustments.
3.8 Other 3.8.1 Complies with facility policies. 3.8.2 Ensures that resident/patient rights are upheld in the dietary department. 3.8.3 Presents in-service classes as needed. 3.8.4 Conducts dietary department staff meetings. 3.8.5 Works to meet the goals of the facility with enthusiasm and a spirit of cooperation.
Qualifications
1.1 Must be a graduate from an approved Dietary Managers course that meets the requirements for State and Federal long-term care regulations. Consideration may be given if enrolled in a qualified dietary management program. 1.2 Must possess leadership qualities and be able to secure the cooperation of the dietary personnel and other department personnel. 1.3 Must be able to work productively and positively with Administration, department heads, and the consulting dietitian. 1.4 Must possess the ability to work well with geriatrics as well as all ages. 1.5 Must possess good communication skills. 1.6 Must have basic understanding of Food Service Management, quality food production, and therapeutic nutrition. 1.7 Must be able to fulfill different job positions in the Dietary Department.
Additional Information
II. PHYSICAL DEMANDS AND SPECIAL CHARACTERISTICS :
2.1 Receives orientation and training on safe practices, care, and operation of equipment. 2.2 Position involves standing, stooping, bending, lifting, sitting, and walking intermittently during the workday. 2.3 Works in a well lighted, well ventilated kitchen. 2.4 May be exposed to temperature extremes in storage areas. 2.5 Have ability to use tact and courtesy in dealing with residents, patients, and staff. 2.6 May need to be available to taste and smell food to determine its quality and palatability. 2.7 Should exhibit considerable initiative and judgment involved in scientific planning of normal diet for maximum nutrition according to needs of individual resident/patients. 2.8 Have ability to select methods of productive work procedures and ability to delegate work assignments to provide most efficient operation of unit.
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If you were eligible to this career, please email us your resume, with salary requirements and a resume to Hendricks Community Hospital Association.
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This career starts available on: Fri, 31 Aug 2012 20:23:21 GMT