Dietary Director

JOB SUMMARY

Responsible for successfully coordinating and directing all activities within the department through dietitians, supervisors and staff. Supports, facilitates, and participates in the elder-focused social model of care.

JOB RESPONSIBILITIES FINANCIAL

Responsible for formulating, implementing, and adhering to department budget requirements.

SUPERVISORY

Responsible for hiring, evaluating, disciplining, assigning work to and monitoring work of employees of Dietary Department.

WELFARE OF OTHERS

Maintains a clean, safe, food service environment for staff, visitors and patients. Reports any safety hazards found throughout the hospital.

JOB DUTIES A.

Primary Duties and Responsibilities:

1. Provides direction for the department. 2. Assures department staff complies with policies and procedures. 3. Coordinates the clinical and administrative aspects of the department. 4. Assures that there are ongoing effective quality improvement programs within the department, inclusive of the clinical aspects, food borne illness, and safety and infection control in the appropriate areas of the department. 5. Participates in planning and conducting in-service education for dietetic and other hospital personnel. 6. Participates in the writing and approval of administrative policies for: food procurement, food preparation, food service, distribution and central product selection. B.

Quality of work:

1. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. 2. Establishes effective relationships and coordination of departmental functions with administration, staff, nursing personnel and other hospital departments and services. 3. Develops goals and action plans for the department, including long and short term goals. 4. Maintains accurate and appropriate records as required including care plans and MDS charting. C.

Quantity of Work:

1. 1. Visits all areas of department to ensure compliance to department standards, policies and procedures. 2. Responds to changes in workload as necessary. Continually uses time in a productive manner. 3. Strives to make the best use of time through coordination of daily tasks; reduces nonessential interruptions to an absolute minimum in order to complete priority tasks. 4. Ensures that all routines are completed for each week as assigned in the department. D.

Judgment and Decision Making:

1. Demonstrates good judgment in the ability to organize work flow. 2. Demonstrates the ability to assess a situation, consider the alternatives and choose the appropriate course of action within the scope of the position. 3. Demonstrates competence in day-to-day scheduling of duties by completing tasks on time. E.

Knowledge of Job:

1. Demonstrates a complete understanding of all policies and procedures concerning the position and related responsibilities. 2. Demonstrates the ability to coordinate all departmental functions. 3. Attends all staff in-services as practical. 4. Maintains level of competency in job. 5. Maintains CEUs and certification (as appropriate). 6. Researches and reviews current industry journals and other reference materials to stay current and increase expertise in both administrative and clinical areas. 7. Attends/participates in activities of professional organization. F.

Planning/Time Utilization/Initiative:

1. Completes work within designated time frame. 2. Shows the ability to recognize and deal with priorities in proper order. 3. Coordinates work to achieve maximum productivity and efficiency of assigned personnel. 4. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. 5. Seeks information for the accurate completion of duties. 6. Seeks remedy situations before an accident or mistake is made. 7. Seeks ongoing development of skills. G. 1. 1. Demonstrates a good rapport and cooperative working relationship with all hospital personnel. 2. Works well with patients, residents, staff, physicians and administration. 3. Displays good communication skills when dealing with other department heads, supervisors, nursing personnel, medical staff and patients. 4. Follows proper lines of communication as established by the hospital. 5. Exhibits a positive attitude and courteous manner when dealing with others in day-to-day work situations. 6. Issues clear and concise instructions when supervising dietary personnel. 7. Exercises tact when dealing with visitors, staff, patients and physicians.

JOB REQUIREMENTS LICENSURE

Certified Dietary Manager or Certified Food Protection Professional (CDM, CFFP). Current certificate of food sanitation from Illinois Department of Public Health.

EXPERIENCE

Operations experience at the managerial/supervisory level. Clinical experience desirable.

EDUCATION

& BA or BS degree in institutional management or related field preferred or a minimum of five years progressive experience in the field of dietetics or food service.

TRAINING

SPECIAL SKILLS:

Requires good oral and written communication skills. Ability to analyze and interpret financial and other data. Good planning, organization and effective time management skills. General business acumen. Excellent interpersonal skills. Ability to anticipate and solve problems. We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity, or any other legally protected status. Dietary Director 3.0 3.0 out of 5 stars 303 North Jackson Street, Morrison, IL 61270 $49,046

• $70,553 a year
• Full-time Morrison Community Hospital 21 reviews $49,046
• $70,553 a year
• Full-time

JOB SUMMARY

Responsible for successfully coordinating and directing all activities within the department through dietitians, supervisors and staff. Supports, facilitates, and participates in the elder-focused social model of care.

JOB RESPONSIBILITIES FINANCIAL

Responsible for formulating, implementing, and adhering to department budget requirements.

SUPERVISORY

Responsible for hiring, evaluating, disciplining, assigning work to and monitoring work of employees of Dietary Department.

WELFARE OF OTHERS

Maintains a clean, safe, food service environment for staff, visitors and patients. Reports any safety hazards found throughout the hospital.

JOB DUTIES A.

Primary Duties and Responsibilities:

1. Provides direction for the department. 2. Assures department staff complies with policies and procedures. 3. Coordinates the clinical and administrative aspects of the department. 4. Assures that there are ongoing effective quality improvement programs within the department, inclusive of the clinical aspects, food borne illness, and safety and infection control in the appropriate areas of the department. 5. Participates in planning and conducting in-service education for dietetic and other hospital personnel. 6. Participates in the writing and approval of administrative policies for: food procurement, food preparation, food service, distribution and central product selection. B.

Quality of work:

1. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. 2. Establishes effective relationships and coordination of departmental functions with administration, staff, nursing personnel and other hospital departments and services. 3. Develops goals and action plans for the department, including long and short term goals. 4. Maintains accurate and appropriate records as required including care plans and MDS charting. C.

Quantity of Work:

1. 1. Visits all areas of department to ensure compliance to department standards, policies and procedures. 2. Responds to changes in workload as necessary. Continually uses time in a productive manner. 3. Strives to make the best use of time through coordination of daily tasks; reduces nonessential interruptions to an absolute minimum in order to complete priority tasks. 4. Ensures that all routines are completed for each week as assigned in the department. D.

Judgment and Decision Making:

1. Demonstrates good judgment in the ability to organize work flow. 2. Demonstrates the ability to assess a situation, consider the alternatives and choose the appropriate course of action within the scope of the position. 3. Demonstrates competence in day-to-day scheduling of duties by completing tasks on time. E.

Knowledge of Job:

1. Demonstrates a complete understanding of all policies and procedures concerning the position and related responsibilities. 2. Demonstrates the ability to coordinate all departmental functions. 3. Attends all staff in-services as practical. 4. Maintains level of competency in job. 5. Maintains CEUs and certification (as appropriate). 6. Researches and reviews current industry journals and other reference materials to stay current and increase expertise in both administrative and clinical areas. 7. Attends/participates in activities of professional organization. F.

Planning/Time Utilization/Initiative:

1. Completes work within designated time frame. 2. Shows the ability to recognize and deal with priorities in proper order. 3. Coordinates work to achieve maximum productivity and efficiency of assigned personnel. 4. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. 5. Seeks information for the accurate completion of duties. 6. Seeks remedy situations before an accident or mistake is made. 7. Seeks ongoing development of skills. G. 1. 1. Demonstrates a good rapport and cooperative working relationship with all hospital personnel. 2. Works well with patients, residents, staff, physicians and administration. 3. Displays good communication skills when dealing with other department heads, supervisors, nursing personnel, medical staff and patients. 4. Follows proper lines of communication as established by the hospital. 5. Exhibits a positive attitude and courteous manner when dealing with others in day-to-day work situations. 6. Issues clear and concise instructions when supervising dietary personnel. 7. Exercises tact when dealing with visitors, staff, patients and physicians.

JOB REQUIREMENTS LICENSURE

Certified Dietary Manager or Certified Food Protection Professional (CDM, CFFP). Current certificate of food sanitation from Illinois Department of Public Health.

EXPERIENCE

Operations experience at the managerial/supervisory level. Clinical experience desirable.

EDUCATION

& BA or BS degree in institutional management or related field preferred or a minimum of five years progressive experience in the field of dietetics or food service.

TRAINING

SPECIAL SKILLS:

Requires good oral and written communication skills. Ability to analyze and interpret financial and other data. Good planning, organization and effective time management skills. General business acumen. Excellent interpersonal skills. Ability to anticipate and solve problems. We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity, or any other legally protected status.