Director of Dietary Services (24-233)
Apply NowCompany: Artesia General Hospital
Location: Artesia, NM 88210
Description:
Job Type
Full-time
Description
Job Summary:
Responsible for the effective and efficient operation of the Dietary Department as it pertains to food service operations for the Hospital. Provide planning, directing, coordinating, and evaluation of staff for department success.
Essential Values-Based, Leadership and Management Competencies:
Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital
Respect: Demonstrates competence in respect for others.
Leadership: Demonstrates competence in knowing everyone has a role.
Professionalism: Demonstrates competence in the conduct, aims and qualities of health care.
Dedication: Demonstrates competence in dedication to Artesia General Hospital.
Commitment to Excellence: Demonstrates competence in expecting nothing less than "DOING THE RIGHT THING".
ESSENTIAL FUNCTIONS:
Maintain policies & procedures for food storage, preparation, service, and clinical aspects.
Maintain current diet manual and therapeutics diet
Effective communication with medical staff, hospital employees and administration.
Maintain high level of patient satisfaction for all meals.
Manage the dietary department in a professional manner that complies with CMS requirements.
Responsible for adequate stock levels of food and supplies.
Ensure that dietary meets with federal, state, and local health and food service laws.
Maintain equipment and oversee required maintenance where applicable.
Responsible for food waste monitoring.
Prepares production sheets, and weekly menus for staff and patients.
Arrange and conduct in-service education and new staff training.
Responsible for patient diets as they are consistent with patient orders.
Responsible for filling and/or working positions when needed.
Provide for special functions as needed.
Maintain daily cash register records, deposits, and cash box.
ADDITIONAL RESPONSIBILITIES:
Participation in hospitals quality improvement program and interdisciplinary treatment team.
Assess patient nutritional status
Develop and revise nutritional care plans
Evaluate results of nutritional interventions for the patient
Consult with physicians
KNOWLEDGE/SKILL/ABILITIES:
Possess a basic understanding of therapeutic modification of diets.
Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling.
Able to read, write, and speak English.
AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.
Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.
Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, Safety Activities, and Investigations.
MINIMUM POSITION QUALIFICATIONS:
Education - Meet the minimum degree requirements approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), is a graduate of a dietetic technician program approved by the (ADA) or is a registered dietitian from the (ADA).
Work Experience - Prefer two or more years of experience in a supervisory capacity in a
hospital, nursing care facility, or other related health care facility.
Training -
License/Certification - Registered Dietitian or Registered Dietetic Technician preferred.
ENVIROMENTAL CONDITIONS: Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.
Salary Description
$34.00 - $55.00 HR DOE
Full-time
Description
Job Summary:
Responsible for the effective and efficient operation of the Dietary Department as it pertains to food service operations for the Hospital. Provide planning, directing, coordinating, and evaluation of staff for department success.
Essential Values-Based, Leadership and Management Competencies:
Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital
Respect: Demonstrates competence in respect for others.
Leadership: Demonstrates competence in knowing everyone has a role.
Professionalism: Demonstrates competence in the conduct, aims and qualities of health care.
Dedication: Demonstrates competence in dedication to Artesia General Hospital.
Commitment to Excellence: Demonstrates competence in expecting nothing less than "DOING THE RIGHT THING".
ESSENTIAL FUNCTIONS:
Maintain policies & procedures for food storage, preparation, service, and clinical aspects.
Maintain current diet manual and therapeutics diet
Effective communication with medical staff, hospital employees and administration.
Maintain high level of patient satisfaction for all meals.
Manage the dietary department in a professional manner that complies with CMS requirements.
Responsible for adequate stock levels of food and supplies.
Ensure that dietary meets with federal, state, and local health and food service laws.
Maintain equipment and oversee required maintenance where applicable.
Responsible for food waste monitoring.
Prepares production sheets, and weekly menus for staff and patients.
Arrange and conduct in-service education and new staff training.
Responsible for patient diets as they are consistent with patient orders.
Responsible for filling and/or working positions when needed.
Provide for special functions as needed.
Maintain daily cash register records, deposits, and cash box.
ADDITIONAL RESPONSIBILITIES:
Participation in hospitals quality improvement program and interdisciplinary treatment team.
Assess patient nutritional status
Develop and revise nutritional care plans
Evaluate results of nutritional interventions for the patient
Consult with physicians
KNOWLEDGE/SKILL/ABILITIES:
Possess a basic understanding of therapeutic modification of diets.
Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling.
Able to read, write, and speak English.
AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.
Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.
Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, Safety Activities, and Investigations.
MINIMUM POSITION QUALIFICATIONS:
Education - Meet the minimum degree requirements approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), is a graduate of a dietetic technician program approved by the (ADA) or is a registered dietitian from the (ADA).
Work Experience - Prefer two or more years of experience in a supervisory capacity in a
hospital, nursing care facility, or other related health care facility.
Training -
License/Certification - Registered Dietitian or Registered Dietetic Technician preferred.
ENVIROMENTAL CONDITIONS: Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.
Salary Description
$34.00 - $55.00 HR DOE