Policy Statement Our organization has a Dining Services Coordinator to assist in meeting the dietary and nutritional needs of the residents within our community. Policy Interpretation and Implementation Dining Services Coordinator is responsible for managing the daily operation of the Dietary Department to include management of dietary personnel, supplies, and equipment to provide and accommodate residents with professionally served nutritional meals. Supervise and assist with the provision of high quality dietary services for our residents in consideration of resident preferences and dietary compliance with applicable food and sanitation regulations and the resident's physician orders. All responsibilities will be conducted in a manner that is respectful and adhere to resident's rights as well as facility policies and procedures. This position reports to the Administrator. Each job description includes the following categories: Duties and responsibilities: 1. Adheres to and conveys a philosophy that supports dignity, privacy, independence, choice, and individuality of residents. 2. Review, maintain, and coordinate with the resident care coordinators regarding resident diet orders as prescribed by a Physician. Maintain a familiarity with the resident's dietary needs and preferences based upon Physician Dietary Orders and dietary assessment. The dietary assessment indicates personal preferences of food likes and dislikes. Maintain confidentiality of resident personal history records in accordance with HIPPA rules and regulations. 3. Purchases food and related supplies within budget and maintains an adequate supply to cover each meal. 4. Collaborates with food service vendors/dietitian in meal plans, comparing with state regulations as well as facilitating the implementation of staff preparing and serving the meals to ensure correct portions of foods are being served. Knowledge of therapeutic diet preparation is required to assist, teach, and supervise dietary staff to meet the needs of residents requiring altered dietary consistencies and ensure safety of our residents. 5. Supervise, assist, and train staff in the production of all menu items including recipes, and production records, directing portion control, using high quality ingredients, safe operation of kitchen equipment, and safe handling procedures with emphasis on critical temperature control of foods. 6. Monitors food temperatures during storage, preparation, cooking, and service of all levels of foods served. 7. Monitors and records temperatures of all kitchen refrigerators and freezers daily. 8. Monitors the labeling and proper storage of all foods. 9. Maintain and rotate emergency supplies. 10. Report any observations noted during meals regarding residents to resident care coordinator. 11. Coordinate, schedule, and train all Dietary Personnel. Provide Food Services Orientation program during 3-day orientation for new employees according to NC state regulations. 12. Conducts quality assurance tests for all menu items. 13. Demonstrates knowledge of infection control policy and procedures by following and adhering to infection control practices including cleaning, storage, and food handling. 14. Supervise and assists in maintaining high standards of sanitation and safety. These tasks include routine and monthly cleaning of kitchen equipment and dining ware, dining room, sweeping and mopping of kitchen, emptying trash, and maintaining organization within work areas. Maintain clean working environment at all times. 15. Responsible for training staff in safe chemical use. 16. Assist with preparation and service of meals. 17. Inventories supplies daily to ensure proper stock levels for preparation of menu items. Verify accuracy of all food and supply deliveries. 18. Controls overproduction, waste, and theft of all products. Monitors for proper use and misuse of equipment, utensils, and cleaning supplies. 19. Maintain assignments and schedules of dietary staff accordingly to ensure dietary services are provided as required. 20. Responsible for participating in the community QI program by attending quarterly meetings, performing quarterly and random monitoring of care and services by completing required reports to ensure that policies and procedures as well as NC state regulations are met and maintained. 21. Performs all other duties as assigned, as this facility expects employees to promote an atmosphere of teamwork with other associates as well as hospitality and comfort for its residents. Therefore the list of duties indicated above, are not all-inclusive.

Working conditions:

22. Assigned duties will be carried out in the dining and kitchen areas within the facility. 23. Collaborative teamwork is required. 24. Facilitate routine dietary staff meetings to provide information and discuss any concerns. 25. Exposure risk for residents with communicable diseases and confused residents that may become physically, verbally aggressive or combative. 26. This position is at risk for exposure to blood and body fluids due to dietary related services provide to residents. Essential infection control measures should be implemented at all times for preventative measures.

Educational requirements:

27. Must possess the ability to communication verbally, with the ability to read, write, and understand English. 28. High school diploma or equivalent of a GED is required. 29. Courses in Food Service Administration and Sanitation or willing to obtain the training within three (3) months of hire. This includes serve safe course required by Health Department. 30. Must be computer literate and ability to utilize computerized systems.

Experience:

31. 5 years' experience preferred in Food Service in a health care or hospitality setting. 32. Management experience, a plus.

Specific requirements:

33. Must be 21 years of age or older 34. CPR certification desired 35. Organized and detailed in work performance 36. Genuine caring for and interest in elderly and disabled individuals within the facility. 37. Good communication skills within excellent self-discipline and patience. 38. Must have a 2-step PPD for screening of Tuberculosis; submit a copy of the 1st step results on the first day of orientation. 39. Successful completion of a drug screening and clear criminal record. 40. Must be able to work primarily Monday through Friday during business hours of operation. Flexibility to work non-business hours as needed during other shifts to monitor direct environmental staff, on-call assignments, and emergency situations. Participation in ensuring appropriate staffing during bad weather situations. Participates in staff appreciation events in conjunction with department managers.

Physical and sensory requirements:

41. Ability to regularly lift, push, pull, or move up to 50 lbs., with occasions of lifting up to 100 lbs., and spending long periods of time walking and standing. 42. Must be able to lift, stand, carry, bend, squat, reach, and kneel using proper body mechanics. 43. Must be in good general health and demonstrate emotional stability in order to cope with the physical, emotional, and mental stress of the position. 44. Function independently, have flexibility, personal integrity and the ability to work effectively with residents, personnel, and supporting agencies. 45. Assist with the evacuation of residents during emergency situations. 46. Orientation to include 6-hours of Dementia training. Completion of total 20-hour Dementia training within 6 months of hire.

Acknowledgments:

47. Encourage residents to participate in daily dietary menu options by providing menus with available food choices to residents on a daily basis. 48. Create and display menus one week in advance, document any changes on the daily menu to notify residents of changes; maintain copy of menus, changes, and all food invoices for one calendar year. 49. Coordinate with activity director and participate in menu planning, preparation of special events. 50. Meet with Resident Council to obtain knowledge of any voiced concerns regarding food services.

Job position analysis information:

51. Attendance of required facility meetings and training, including participation in new hires and weekly "stand-up" meetings scheduled. Completion of any necessary continuing education requirements per calendar year related to ALF and dietary as required by the facility and state. Job performance evaluation will be conducted 90 days after hire date and annually performance and competency evaluations thereafter. These evaluations will be the responsibility Department Supervisors or Administrator. Each employee is required to read and sign a copy of his/her respective job description prior to performing assigned tasks. The employee will receive a copy of his/her job description, and the signed copy will be filed in the employee's personnel record. Each employee is expected (and required) to perform the essential functions outlined on his/her individual job description. Any refusal or willful violation regarding the performance of such duties may result in disciplinary action. The omission of specific statements of duties does not exclude such duties from the position if the work is similar, related, or is a logical assignment to the position.