Dietary Manager-Dietician

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                                   DAVIS COUNTY HOSPITAL
                                        Job Description

TITLE: Dietary Department Manager/Dietician



APPROVED BY: Administrator

FORMER REVISION: New 10/2008                                LATEST REVISION: New


This job description covers the most significant duties performed, but does not exclude
other assignments not mentioned.


Education & Training:       Must be a registered dietician and licensed to practice in the state of
                            Iowa. Must have completed the 250 hour Food Service Manager
                            Course. Anyone with two (2) years supervisory experience or four
                            (4) year degree can take the exam to be a CDM without taking the

Experience:                 One year experience in supervision preferred. One year experience in
                            a clinical setting with additional experience in long term care field

Abilities:                  Ability to comprehend and communicate written and oral instructions.

Reports to: Chief Nursing Officer

Supervises: Dietary Staff

1. Reviews diet orders of patients and residents for appropriateness; consults with physicians
   and nursing staff, reviews patient charts, observes, interviews patients/families to assess
   correct diet order/dietary needs. Documents assessed needs of those patients with special
   needs, providing recommendations to improve nutritional status to an optimal level.
2. Provides diet instruction/consultation to inpatients, outpatients and cardiac rehab patients.
   Documents dietary instruction/consultations provided. At times provides large group dietary
   programs to inform public about recommended dietary practices.
   Develops/obtains/coordinates material/programs to use in diet instructions and dietary
   programs updating as necessary to keep information provided current. Works with the
   education coordinator and various staff in preparing dietary educational programs or
   segments to be used in other programs.

3. Works with the Long Term Care unit, providing dietary consultation/documentation
   necessary to meet no less than the minimum standards set by State and Federal rules and
   regulations and to assure optimal nutrition and hydration for all residents. Keeps current as
   to minimum standards to meet.

4. Develops menus for use by the facility, with a minimum of a 3-week cycle for Spring-
   Summer and another 3-week cycle for Fall-Winter, as well as for special occasions and
   holiday meals. Modifies these menus for therapeutic diets provided by the facility, meeting
   the RDA's as the therapeutic diet allows. Adjust menus to provide a Modified Select Menu
   for Long Term Care. Works with dietary staff in obtaining their suggestions regarding
   menus. Also confers with the Activity Coordinator on Long Term Care in developing menus
   for special occasions/activities on Long Term Care.

5. Oversees dietary quality improvement, conducting ongoing PI monitoring and maintaining
   monthly and quarterly documentation.

6. Responsible for evaluation dietary internal formulary products available, determining need
   for usage by this facility and maintaining adequate diet formulary inventory.

7. Develops the dietary in-service schedule annually, providing a minimum of 12 in-services;
   works with the education coordinator in developing the schedule. Presents the dietary in-
   services or arranges for another qualified person to present the in-service.

8.    Supervises, directs and coordinates activities of all dietary employees involved in all aspects
     of preparation and serving of foods to patients, residents, staff, visitors, Meals on Wheels and
     prisoner meals, as well as for special functions.

9.   Responsible for the ensuring of proper techniques in safety and sanitation, food preparation,
     meal service, therapeutic diets, and that minimum guidelines set by COBRA and the State
     Department of Health are met. Schedules staff to ensure that these guidelines/standards are

10. Responsible for the purchasing of foods in such a manner that quality food is available at all
   times and in amounts required to serve according to menus. Reviews inventories, menus,
   patient load and staffing to determine amounts to order. Involved in can cutting to determine
   qualities. Inspects purchased items for standard of quality. Maintains record of purchases,
   keeps costs records.
11. Provides and documents appropriate staff education, competency testing, development,
   coaching/counseling and/or discipline in a timely and consistent manner keeping the Director
   informed and following overall hospital policy.

12. Develops of a budget, capital expenditures and equipment needed in consultation with
   financial services, and submits it to the CFO.

13. Purchases small equipment needed as approved by Administration.

14. Maintains records for the dietary department: responsible for the developing and
   standardization of recipes, work assignments, staffing and the continual
   evaluation/update/revision of Dietary Policies and Procedures, Job Descriptions and Job

15. Reviews and plans general menus, department operations, patient satisfaction and other
   issues affecting the department.

16. Visits with patients/residents as needed to determine food likes and dislikes, visits with new
   residents on Long Term Care within 24 hours and completes the designated area of the
   dietary assessment sheet, orders formula to maintain formulary stock.

17. Interviews and recommends employment of new dietary staff members. Orientates new
   staff, ensuring that orientation is completed as scheduled. This includes the provision and
   correction of the Sanitation, Modified Diets, Meal Service study courses.

18. Completes job evaluations, for dietary personnel.

19. Adheres to and promotes the established values of the organization, i.e., customer service,
   safety, compliance standards and all others.

20. Reviews Policy & Procedure manuals annually.

21. Attends Manager meetings as directed.

22. Completes annual OSHA training.

23. As a part of the positions leadership responsibilities, the manager, will positively participate
   in hospital sponsored functions which are in addition to regular job related duties that
   support and promote the hospital’s mission and behavioral standards.

1. Provides assistance to cooks and other dietary staff when needed, serves special functions.

2. Takes telephone calls, relays messages.

3. Operates various office equipment, i.e. computer, fax, copier.
4. Promotes safety in the department.

1. The worker is subject to inside environmental conditions; Protection from weather conditions
   but not necessarily from temperature changes.

2. The worker is subject to noise: There is sufficient noise to cause the worker to shout in order
   to be heard above the ambient noise level.

3. The worker is subject to hazards: Includes a variety of physical conditions, such as
   proximity to moving mechanical parts, electrical currents, working on scaffolding and high
   places, exposure to high heat or exposure to chemicals.

4. The worker is subject to atmospheric conditions: One or more of the following conditions
   that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gases or poor

PHYSICAL ACTIVITY REQUIREMENTS: (Constant = 67-100% of work day, Frequent = 34-
66% of work day, Occasional = 33% or less of work day.)

Constant     STANDING: Particularly for sustained periods of time.

             WALKING: Moving about on foot to accomplish tasks, particularly for long

             FINGERING: Picking, pinching, typing or otherwise working, primarily with
             fingers rather than with the whole hand or arm as in handling.

             TALKING: Expressing or exchanging ideas by means of the spoken word. Those
             activities in which they must convey detailed or important spoken instructions to
             other workers accurately, loudly or quickly.

             HEARING: Perceiving the nature of sounds at normal range. Ability to receive
             detailed information through oral communication.

Frequent     STOOPING: Bending body downward and forward by bending spine at the waist.

             KNEELING: Bending legs at knee to come to a rest or knee or knees.

             CROUCHING: Bending the body downward and forward by bending leg and

             REACHING: Extending hand(s) and arm(s) in any directions.
              PUSHING: Using upper extremities to press against something with steady force
              in order to thrust forward, downward or outward.

              PULLING: Using upper extremities to exert force in order to draw, drag, haul or
              tug objects in a sustained motion.

              LIFTING: Raising objects from a lower to a higher position or moving objects
              horizontally from position-to-position.

              GRASPING: Applying pressure to an object with the fingers and palm.

Occasional CRAWLING: Moving about on hands and knees or hands and feet.

              FEELING: Perceiving attributes of objects, such as size, shape, temperature or
              texture by touching with skin, particularly that of fingertips.

              REPETITIVE MOTIONS: Substantial movements (motions) of the wrists, hands
              and/or fingers.

Exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently and/or
a negligible amount of force constantly to move objects.

Machine operators (including inspection), inspection, close assembly, clerical, administrative.
This is a minimum standard for use with those whose work deals largely with preparing and
analyzing data and figures, accounting, transcription, computer terminal, extensive reading,
visual inspection involving small defects, small parts, operation of machines (including
inspection), using measurement devices, assembly or fabrication of parts at distances close to the

1. Adaptability to accepting responsibility for the direction, control or planning of an activity.

2. Adaptability to situations involving the interpretation of feelings, ideas or facts in terms of
   personal viewpoint.

3. Adaptability to influencing people in their opinions, attitudes or judgments about ideas or

4. Adaptability to making generalizations, evaluations or decisions based on sensory or
   judgmental criteria.

5. Adaptability to making generalizations, evaluations or decisions based on measurable or
   verifiable criteria.
6. Adaptability to dealing with people beyond giving and receiving instructions.

7. Adaptability to performing repetitive work or to performing continuously the same work,
   according to set procedures, sequence or pace.

8. Adaptability to performing under stress when confronted with emergency, critical, unusual or
   dangerous situations; or situations in which working speed and sustained attention are make-
   or-break aspects of the job.

9. Adaptability to performing a variety of duties, often changing from one task to another of a
   different nature without loss of efficiency or composure.

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