Dietary Director - HOVER SENIOR LIVING COMMUNITY

Provide daily oversight and direction to the kitchens in the Green Houses, ensuring all policies and procedures are followed.

Accountabilities

1.  General

a) Model the Culture Change Principles of the Eden Alternative.

b) Understand and adhere to Resident Confidentiality and HIPPA regulations.

c) Attend in-service training, educational classes, and meetings as required.

d) Read and comprehend instructions, correspondence, and memos.

e) Communicate and function in an interdisciplinary team.

f) Maintain a thorough working knowledge of Community policies and procedures.

g) Solve basic mathematic procedures.

h) Maintain the highest degree of personal and professional integrity.

i) Know and honor Resident Rights.

j) Communicate with residents in a respectful manner.

k) Respond to resident family/visitor requests in a timely and appropriate manner.

l) Make independent decisions when circumstances warrant such action.

m) Provide effective and courteous service to all residents, guests and co-workers.

2.  Resident Care

a) Demonstrate knowledge of infection control and universal precautions.

b) Ensure residents are notified of any changes in hours of operation, upcoming special events, changes in menus and/or all other service-related issues in a timely manner through postings, newsletter articles and in house announcements.

c) Ensure that meals are prepared and served in a manner that is both appetizing in taste and appearance, and appropriate for each resident.

d) Participate in the monthly Resident/House Council Meetings being attentive to residents’ requests and concerns. Later implementing these requests in residents’ diet and/or dining experience.

3.  Essential Duties/Responsibilities

a) Interpret the policies and procedures for employees, elders, visitors, government agencies, etc., as necessary.

b) Ensure that groceries and supplies are secured for what is needed for each house to support the menu and diet needs of each elder. Ensure efficient and budget appropriate means for providing food and supplies to each house are maintained.

c) Assist the Shahbazim and Clinical Support Team in the development and use of food service policies, procedures, equipment, supplies, etc.

d) Assist with dining including setting/cleaning tables, meal delivery, serving meals, and washing dishes [if necessary].

e) Develop and maintain a file of tested standard recipes with elder input and final approval.

f) Keep abreast of economic conditions/situations and recommend to the Dietitian and/or Administrator adjustments in food services that assure the continued ability to provide daily food services.

g) Make written and oral reports/recommendations to the Dietitian, Clinical Support Team and/or Administrator as necessary/required concerning the operation of the Food Services.

h) Assume administrative authority, responsibility, and accountability of assisting Shahbazim with the Food Services.

i) Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

j) Process diet changes and new diets as received from nursing services.

k) Assist with infection control by identifying, evaluating, and classifying routine and job-related food services functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.

l) Review departmental complaints and grievances from personnel and make written reports to the Dietician and/or Administrator of action(s) taken. Follow company established procedures.

m) Assist with Quality Assurance and Quality Assessment by developing and implementing appropriate plans of action to correct food services deficiencies.

n) Participate in surveys/inspections made by authorized government agencies.

o) Interview elders or family members, as necessary, to obtain diet history.

p) Participate in maintaining records of the elder’s food likes and dislikes.

q) Assist in developing methods for determining quality and quantity of food served.

r) Ensure that charted food services progress notes are informative and descriptive of the services provided and the elder’s response to the service.

s) Work with the Green House Administrator to develop positive resident relationships by modeling professional customer service and proactively solve problems.

t) Establish and maintain a workable department budget that incorporates food and nonfood standards, including equipment repairs/replacements adjusting expenses weekly/monthly/quarterly when occupancy fluctuates.

u) Participate in the Hover Community safety committee, ensuring staff are trained in “safe workplace practices” and report all broken equipment and unsafe areas immediately to administration and the Maintenance Director.

v) Ensure all end of the month reports are completed accurately and submitted to administration per assigned time frame.

w) Assist Shahbazim in standardizing the methods in which food services tasks will be performed.

x) Review and check competence of Shahbazim and make necessary adjustments/corrections as required or that may become necessary.

y) Maintain a productive working relationship with the Clinical Support team and the nursing team and coordinate food services to assure that daily food services can be performed without interruption.

z) Make daily rounds to assure that Shahbazim are performing required duties and to assure that appropriate food services procedures are being rendered to meet the needs of the elders.

aa) Attend all Green House Leadership Meetings and trainings, participate in board functions, and support other Leadership staff with projects and special events.

bb) Ensure all required logs are posted and completed daily/monthly, and files are maintained for a minimum of three years.

cc) Perform all management tasks as assigned by Green House Administrator, ensuring excellence in resident service and operation including development of, conducting and scheduling of timely in-service training classes that provide instructions on “how to do the job” and that ensure a well-educated Food Services.

dd) Assist in developing, implementing and maintaining an effective orientation program.

ee) Encourage the Shahbazim to attend and participate in training programs. Schedule training time as appropriate.

ff) Ensure that personnel are trained to use labels and MSDS’s to recognize hazards and to follow appropriate protective measures.

gg) Develop Safety standards for the Food Services and monitor personnel to assure they are following safety regulations, infection control, use of protective clothing/devices and techniques and dress codes.

hh) Ensure food service areas are maintained in a clean and sanitary manner including periodic rounds to check equipment to ensure it is available and working properly.

ii) Provide substitute foods of similar nutritive value to elders who refuse foods served.

jj) Maintain confidentiality of all elder care information.

kk) Review weight gains and losses, discuss dietary issues as identified by the Shahbazim or Clinical Support Team, and adjust care plans as necessary with the Care Coordinator, Clinical Team, and the Elder’s primary nurse.

4. Physical Demands/Working Conditions

a) Able to sit, stand, bend, lift, push, pull, stoop, walk, and move frequently during working hours.

b) Able to lift 40 lbs. floor to waist, lift 10 lbs. waist to shoulder, lift and carry 40 lbs., and push/pull 40 lbs.

c) Able to assist in the evacuation of residents.

5.  Qualifications and Educational Requirements

a) Minimum of one year experience in a senior care or healthcare setting preferred.

b) College degree in food service or hospitality management is preferred.

c) Experience to include management of food inventories and budgets.

 Benefits

1. Health
2. Dental
3. Vision
4. Retirement Plan
5. (PSLF) Public Service Loan Forgiveness
6. PTO/Sick
7. Planet Fitness Corp. Discounted Membership
8. ZayZoon - Earned Wage Access

Minimum Pay, (DOE) Depending on Experience:  $27.00 per hour