Dietary Manager

Dietary Manager

Job Number: DMbCA080402

Brookdale Senior Living Inc. ( BSL ) a publicly traded company (NYSE: BKD).

 

Want to become a member of our professional team and work for the largest senior living provider in the United States?

 

Consider joining our team at Glenwood Gardens located in Bakersfield, CA.

 

One Company - One Mission - One Voice. Good people make the difference and are the key to the company’s success. Brookdale Senior Living operates 547 locations in 36 states and employs approximately 27,500 full and part time associates and serves nearly 52,000 residents. BSL offers its residents access to a full continuum of services.  - independent living, assisted living, retirement centers / continuing care retirement communities ( CCRC ) and management services.

 

Immediate Opening: Dietary Manager

Job Type: Full Time

Location: Glenwood Gardens 350 Calloway Dr #C Bakersfield, CA 93312Location Web Address:  http://www.brookdaleliving.com/searchform.aspx?loc=93312&rad=25&care=

Contact: Jeff ToomerEmail: jtoomer@brookdaleliving.com Fax: 661-587-8053



ESSENTIAL JOB RESPONSIBILITIES:

1. Assist in planning, developing, organizing, implementing, evaluating and directing the Dietary Department, and its programs and activities.

2. Coordinate dietary services and activities with other related departments.

3. Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc.

4. Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

5. Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the care center dietary department.

6. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

7. Make written oral reports/recommendations to the Director of Dining Services as necessary/required concerning the operation of the Dietary Department.

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

9. Review and develop a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator for his/her approval.

10.Delegate a responsible staff member to act in your behalf when absent from the facility. 

11. Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded. Report occupational exposures in accordance with facility policies.

12. Review complaints and grievances from care center personnel and report action(s) taken to the Director of Food Service. Follow facility’s established procedures.

13. Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies and assist with developing, implementing and maintaining an ongoing quality assurance program for the Dietary Department.

14. Participate in facility surveys (inspections) made by authorized government agencies.

15. Visit with and interview residents or family members, as necessary to obtain diet history, evaluate the quality of meals served, likes and dislikes, etc.

16. Participate in maintaining records of the resident’s food likes and dislikes.

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

18.Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.

19.Serve on, participate in, and attend various committees of the facility (i.e., Infection control, Policy Advisory, Pharmaceutical, Budget, Quality Assurance, etc) as required, and as appointed by the Administrator.

20.Assist in the recruitment, interviewing and selection of dietary personnel. Counsel, discipline and/or terminate dietary personnel when necessary, documenting and coordinating such actions with the HR Director and/or Director of Dining Services.

21.Determine departmental staffing requirements necessary to meet the care center Dietary Department’s needs, and assign a sufficient number of dietary personnel for each tour of duty.

22. Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.

23. Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).

24. Make daily rounds to assure that dietary personnel are performing required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility.

25. Assist in developing, implementing and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures and to his/her job position and duties.

26.Ensure that all dietary personnel attend and participate in annual HazCom, bloodborne pathogens and TB in-service training programs.

27.Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

28. Assist the Safety Officer in developing safety standards for the Dietary Department.

29. Ensure that dietary service work areas, food storage rooms, preparation areas, etc., are maintained in a clean, safe and sanitary manner.

30. Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.

31. Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.

32. Assist in the purchasing of food service supplies, equipment, etc., as required, and in developing and monitoring adequate inventory control procedures.

33. Maintain the confidentiality of all resident care information and ensure that all dietary service personnel are knowledgeable of the resident’s rights, including the right of refusal.

34. Review and maintain a written record of resident complaints and grievances that indicates the action taken to resolve the complaint and the current status of the complaint.

35. Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.

36. Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.

37. Ensure that all dietary personnel are award of the care plan and that care plans are used in planning daily dietary services for the resident.

38. Review nurses notes to determine if the care plan is being followed. Discuss problem areas with the Director of Nursing Services.

39. Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.).

40. Review and revise care plans and assessments as necessary, but at least quarterly.

41. Provide substitute foods of similar nutritive value to residents who refuse foods served.

42. Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident’s comprehensive plan of care.





 KNOWLEDGE EXPECTATIONS:

1. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

2. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in a long term care facility.

3. Must have the ability to plan, organize, develop, implement and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.

4. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties.

5. Ability to work in a cooperative manner with personnel in all departments.

6. Good communication skills necessary including fluent oral and written English.

7. Pleasant personality showing evidence of understanding and authoritative characteristics.

8. Maintains neat, well groomed appearance, adhering to dress code assigned by the administrator of the facility.

 QUALIFICATIONS: 

1.  Must possess, as a minimum, a high school diploma.

2.  Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

3.  Prior experience in a management position preferred.

4.  Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, personnel and support agencies.

5.  Good communication skills necessary including fluent English both verbally and written.

6.  Must have training in cost control, food management, diet therapy, etc.

7.  Follows/adheres to organization, Federal/State regulations and guidelines, including Resident’s Rights.

8.  Maintains neat, well groomed appearance, adhering to dress code of organization/program.

 

HOW TO APPLY: Email resume to Jeff Toomer at jtoomer@brookdaleliving.com or fax to 661-587-8053.

 

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