Job Summary

Essential Duties and Responsibilities

1. Department Leadership and Staffing

• Recruits, Interviews, Hires (or Recommends Hiring), Trains, Coaches, Evaluates, Rewards, Disciplines, and, when Necessary, Recommends Separation of Dietary Employees, Working with Human Resources
• Develops Job Descriptions and Job Duties for Each Level of Food Service Personnel
• Develops and Posts Work Schedules to Ensure Adequate Staff on Each Shift
• Leads Department Meetings and In-Services to Ensure Staff Competency and Compliance

2. Menu Planning, Nutrition, And Therapeutic Diets

• Participates in Menu Planning, Responding to Resident Preferences, Substitution Lists, Therapeutic Diets, Allergies, Cultural Needs, And Industry Trends
• Works with the Consultant Dietitian on Resident Nutrition Screening, Assessment, Weight Monitoring, and Care Plans, and Implements Diet Orders Accurately
• Manages the Preparation and Service of Special Nourishments and Supplemental Feedings
• Assures Foods are Prepared According to Production Schedules, Menus, and Standardized Recipes

100. Meal Service and Quality

• Inspects Meals and Assures Standards for Appearance, Palatability, Temperature, and Serving Times are Met
• Specifies Standards and Procedures for Preparing Food and Ensures Accurate Resident Trays and Diet-Order Matching
• Works Cooperatively with Residents, Families, Facility Staff, Physicians, Consultants, Vendors, and Other Service Providers, and Responds to Food Complaints

500. Food Safety and Sanitation

• Assures Safe Receiving, Storage, Preparation, and Service of Food, Protecting Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation, Using HACCP Guidelines
• Conducts Regular Kitchen Inspections to Ensure Cleanliness and Proper Food-Handling Practices
• Prepares Cleaning Schedules and Maintains Equipment to Ensure Food Safety, and Ensures Proper Sanitation and Safety Practices by Staff
• Maintains Emergency Menus and Food and Water Supplies for Emergency and Disaster Response

5. Budget, Purchasing, and Equipment

• Creates and Monitors Budgets for A Cost-Effective Program and Manages Revenue-Generating Services
• Uses Forecasts, Food Waste Records, Inventory, and Equipment Records to Plan the Purchase of Food, Supplies, and Equipment
• Justifies Improvements in Department Design, Layout, and Equipment

6. Compliance and Mandatory Reporting

• Prepares for and Participates in Regulatory Surveys and Inspections and Corrects Findings on Schedule
• Participates in QAPI, Infection Prevention, and Resident-Council Food Committee Activities
• Immediately Reports Suspected Abuse, Neglect, or Exploitation and Resident-Safety Events as Required by Law and District Policy
• Maintains Confidentiality of Resident Information and Complies with HIPAA and District Privacy Policies
• Does Not Participate in or Allow Retaliation Against those Who Report Good-Faith Concerns

7. Professional Standards

• Displays Integrity and Professionalism, Completes All Compliance Training, and Understands and Follows District Policies, Including Harassment and Compliance Procedures
• Displays Effective Team-Building Skills and Exhibits Excellent Customer Service and A Positive Attitude Toward Residents, Families, and Co-Workers
• Performs Other Duties Reasonably Related to The Position and Consistent with the Incumbent's License, Qualifications, and Department Needs

Knowledge, Skills and Abilities

• Food Service Management, Menu Planning, Therapeutic Diets, and Nutrition Services in Long-Term Care
• Federal and California Requirements for Food and Nutrition Services, Food Safety, and Sanitation, Including HACCP and The California Retail Food Code
• Purchasing, Inventory, Budgeting, and Cost Control for Food Service
• Staff Supervision, Scheduling, Training, and Employment Practices

• Direct and Motivate a Food Service Team in a Fast-Paced Environment and Handle Multiple Projects Simultaneously
• Demonstrate Strong Customer Service and Communication Skills with Residents, Families, and Staff
• Organize, Manage Time, and Use Computer Skills Proficiently, Including Menu, Inventory, and Diet-Order Systems
• Apply Therapeutic Diet Orders Accurately and Recognize Nutrition Concerns for Referral to the Dietitian
• Work Independently and Respond to Common Inquiries or Complaints from Residents, Physicians, Peers, and Regulatory Agencies
• Stand, Walk, Bend, and Lift up to 50 Pounds Frequently throughout the Workday, and Work in Hot and Cold Environments
• Read, Write, Speak, and Understand the English Language

Minimum Qualifications

• Certified Dietary Manager (CDM) Credential from the Association of Nutrition and Foodservice Professionals (ANFP), Held at Hire and Kept Current through Continuing Education
• Current Food Protection Manager Certification (ANSI-Accredited Exam) as Required by the California Retail Food Code, Held at Hire or Obtained within 30 Days of Hire
• High School Diploma or Equivalent

• Minimum of One Year of Experience as A Dietary Manager (Required)
• Knowledge of Therapeutic Diets and Nutrition Services
• Current California Food Handler Card, or Obtained Within 30 Days of Hire as required by Health and Safety Code §113948
• CPR/BLS Certification Preferred

• Satisfactory Completion of The Conditions of Employment Under HR-032, Including Criminal Background Clearance as Required by California Law for Long-Term-Care Personnel, Drug Test, Tuberculosis and Other Required Health Clearance, Physical Exam, and Satisfactory References
• Ability to Meet Immunization and Health-Clearance Requirements Applicable to Long-Term-Care Personnel
• Ability to Communicate Clearly, Orally and in writing, in English
• Ability to work Weekends, Holidays, and Flexible Schedules as required

Preferred Qualifications

• Associate's or Bachelor's Degree in Food Service Management, Hospitality, Nutrition, or a Related Field, and 3 or More Years of Experience
• Certified Food Protection Professional (CFPP) Credential
• Experience In Skilled Nursing or Long-Term-Care Food Service
• Bilingual English and Spanish Communication Skills
• Experience in A Rural or Small-Facility Setting
• Experience With Regulatory Surveys and Plans of Correction

Compensation and Experience Placement

Performance Measures

Regulatory Requirements

Working Conditions

• Works in the Kitchen, Dining Areas, and Storage Areas of the Skilled Nursing Facility
• Exposure to Hot and Cold Environments, Wet Floors, and Kitchen Equipment
• Frequent Standing, Walking, Bending, and Lifting (Up to 50 Pounds)
• Subject to Frequent Interruptions
• Involved with Residents, Associates, Visitors, Government Agencies and Personnel, and Others Under All Conditions and Circumstances
• Subject to Hostile and Emotionally Upset Residents, Family Members, and Others
• May Work Beyond Regular Working Hours, on Weekends and Holidays, and in Other Positions Temporarily as Necessary
• May Require Weekends, Holidays, and Flexible Scheduling
• Reasonable Accommodation Will Be Considered Consistent with Applicable Requirements.

Role Authority and Escalation