Dietary Director

POSITION SUMMARY

This position is responsible for the day-to-day operations of the dietary department at assigned facility. In addition, ensures quality food is prepared each day and all food safety regulations are followed. JOB-SPECIFIC RESPONSIBILITIES:

• Service o Consistently supports and communicates the Mission, Vision, and Values of Nexus Health Systems o Upholds the Standards of conduct and corporate compliance o Demonstrates honest behavior in all matters. To the best of the employee’s knowledge and understanding, complies with all Federal and State laws and regulations. o Maintains the privacy and security of all confidential and protected health information. Uses and discloses only that information which is necessary to perform the function of the job. o Adheres to all Nexus Health Systems policies on Health Insurance Portability and Accountability Act (HIPAA), designed to prevent or detect unauthorized disclosure of Protected Health Information (PHI) o Collaborates effectively with colleagues and other departments to ensure seamless service delivery. o Direct all dietary department staff. o Responsible for the Dietary Staff schedule. o Interview, hire, train, supervise, evaluate and discipline dietary personnel o Works safely with all equipment and duties. o Demonstrates flexibility in working hours and days scheduled in order to meet the needs of the department. o Is placed on call as requested by supervisor.
• Excellence o Adheres to Food Safety Manual regarding any and all food preparation practices. o Ensures clean-up of kitchen/cafeteria and equipment on a daily basis, including sweeping, mopping and garbage. o Ensures proper stocking, cleaning, and documentation of refrigerator temperatures in patient nutritional areas. o Keeps work area clean and free of hazardous equipment. o Assists with all meal transport as needed. o Utilizes time efficiently and completes duties without sacrificing quality of work. o Responsible for helping set up special functions or meals that the dietary department is ask to participate in. o Ensures that there are clean serving trays in the dining room at all times during serving times.
• Patient Experience and Advocacy o Ensures that all meal presentations are well prepared and garnished o Ensures utensils and serving equipment/dishes are clean and ready for next meal service. o Assists with checking of meal trays for accuracy. o Prepares and serves special diet orders (such as pureed, low sodium, mechanically soft, cold food preparation, etc.) o Addresses patients, staff and visitors with warmth and respect. o Assists the cook with meal preparation as needed. o Provides A.M. formulas according to written recipes and following proscribed methods of sanitation.
• Quality Assurance and Compliance o Trains dietary staff on job-specific duties and completing competencies. o Responsible for making sure that all dietary employees are completing their daily tasks o Define daily task and assignments for dietary staff o Monitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner, maintain strict adherence to procedures regarding cleaners or hazardous materials or objects, verify universal precautions and infection control, isolation, fire , safety and sanitation practices and procedures are followed, and promptly address any hazardous conditions and equipment o Ensures that all new employees have completed their new hire competency checklist o Ensures that all corrective actions forms are prepared when needed o Responsible for making sure that the dining room is clean and presentable for each meal
• Professional Growth and Continuing Education o Follows facility policies and procedures regarding proper sanitation, safety and infection control as mandated by the Texas Department of Health.
• Finance o Assists Corporate and Facility management in assuring that adequate levels of food supplies are maintained including appropriate storage and rotating of supplies.
• Performs other duties as assigned. POSITION QUALIFICATIONS: EDUCATION:
• Must have high school diploma or equivalent
• Associates degree in culinary arts, Bachelors Degree preferred. EXPERIENCE:
• Minimum of 7 years of progressive experience in nutrition services, with at least 3 years in a leadership or management role SKILLS:
• Demonstrated expertise in clinical nutrition, food service operations, and regulatory compliance
• Strong financial acumen with budget management experience
• Excellent communication, interpersonal, and team leadership skills
• Basic computer skills (word, outlook, excel) required. LICENSURE/CERTIFICATION:
• Food Handlers Certification required
• Certified Dietary Manager (CDM) preferred.
• Must have a valid driver’s license