Asst Dietary Manager HCC - G2

JOB PURPOSE\:

Assists Dietary Manager with planning, organizing, developing and directing the operation of the Dietary Department in accordance with current federal, state, and local regulations governing our nursing center, and as may be directed by the Dietary Manager, so that nutritional food services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe, and sanitary manner.

KEY RESPONSIBILITIES\:

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Interviews, at admission and as needed periodically, patient/family to obtain diet history, assessment, like and dislikes etc.

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Completes appropriate clinical record documentation (progress notes etc.).

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Assesses and documents the nutritional needs of each patient in accordance with the patient comprehensive assessment and care plan.

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Reviews regular and therapeutic diets and menus to provide they are severed accordingly.

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Counsels patients regarding dietary likes and dislikes, appetite, food habits and menus.

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Assesses and documents patient’s cultural backgrounds that may affect food consumption

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Records freezer and walk-in refrigerator temperatures in accordance with established procedures.

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Checks stocks as needed.

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Puts up stock in appropriate manner.

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Orders food and supplies according to established method.

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Stores cleaning materials appropriately

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Supervises tray line service.

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Processes diet orders accurately

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Makes menu substitutions and records them in accordance with procedural guidelines.

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Properly stores leftovers/ opened food.

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Serves nourishments in accordance with procedural guidelines

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Makes coffee/ teas as requested.

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Follows procedures for serving partner meals.

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Supervises proper procedures for cleaning kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.

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Operates dish machine and garbage disposal, blender, mixer, steamer, meat slicer, coffee and tea maker.

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Uses standardized recipes.

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Uses appropriate serving equipment (ladle, spoons, scoops, etc.)

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Checks and records water temperature (dishwasher, pot and pan sink etc.)

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Checks dishwasher with sanitizer strips.

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Checks chemical levels and replaces if needed.