Job Description

JOB SUMMARY

Directs all dietary and related food service functions for the daily operations of the Dietary Department, according to facility policy and procedures and federal/state regulations. Provides overall management of diet and menu planning. Ensures the proper storage and preparation of food supplies and equipment and the maintenance of food service areas according to sanitation standards. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of income and expenditures, food, supplies, inventory levels, and equipment.

ESSENTIAL DUTIES AND RESPONSIBILITES

• Specify standards and procedures for preparing food.
• Provides management of diet and menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Assure that foods are prepared according to production schedules, menus, and standardized recipes.
• Assure safe receiving, storage, preparation, and service of food.
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Ensure proper sanitation and safety practices of staff.
• Process new diet orders and diet changes; keep diet cards updated.
• Complete assigned nutrition-related portions of the Minimum Data Set within required timelines, consistent with training, organizational policy, and registered-dietitian oversight.
• Coordinate with the registered dietitian to implement dietary plans based on authorized practitioner orders and the patient/resident plan of care.
• Review the plan of care related to nutritional status and document concerns for referral to the registered dietitian and interdisciplinary team.
• Participate with the registered dietitian and interdisciplinary team in implementing and monitoring the patient/resident nutrition plan of care within the position’s scope of responsibility.
• Support the registered dietitian by gathering information, implementing approved dietary recommendations, coordinating meal service, and completing assigned non-clinical tasks within the Dietary Manager’s education, training, and scope of responsibility.
• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop and review annually job descriptions and job duties for each level of food service personnel.
• Develop work schedules to ensure adequate staff to cover each shift.
• Create and monitor budgets, revenue and expenses as applicable for a cost-effective program.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
• Perform related duties as assigned by management.
• Maintain written dietary policies and procedures and review them at least annually in coordination with the registered dietitian, Infection Prevention, and organizational leadership.
• Ensure menus are planned, in advance, reviewed and approved by the registered dietitian, followed as written, and retained according to regulatory and organizational requirements.
• Document menu substitutions and ensure substitutions provide comparable nutritional value.
• Maintain a current therapeutic diet manual approved by the registered dietitian and medical staff and ensure it is accessible to dietary, nursing, and medical staff.
• Ensure therapeutic diets are prepared and served according to authorized practitioner orders and the current therapeutic diet manual.
• Coordinate regularly with the registered dietitian regarding patient nutritional screening, assessments, care plans, therapeutic diets, and identified nutritional risks.
• Ensure food allergies, intolerances, texture modifications, and other dietary restrictions are accurately communicated and followed.
• Conduct and document routine departmental audits, including food temperatures, refrigerator and freezer temperatures, sanitation, meal accuracy, meal delivery times, food storage, labeling, expiration dates, and equipment condition.
• Develop, complete, and document initial and annual job-specific competencies for dietary staff.
• Maintain documentation of employee Food Worker Cards, required certifications, orientation, competencies, and continuing education.
• Participate in infection prevention, emergency preparedness, safety, and quality improvement activities applicable to food and nutrition services.
• Maintain a dietary emergency plan that addresses food, water, staffing, equipment failure, utility disruption, and alternate meal service during emergencies.
• Investigate dietary complaints, food-safety concerns, meal-service issues, and departmental incidents and implement corrective actions when needed.
• Coordinate preventive maintenance and timely repair of dietary equipment and remove unsafe equipment from service.
• Monitor vendor performance, receiving practices, product recalls, and food-supply disruptions.
• Maintain management accountability for dietary and food-service operations across all days and shifts and establish appropriate coverage when unavailable.

PROFESSIONAL REQUIREMENTS

• Actively checks and responds to emails and QLIQ account throughout the work day.
• Completes all mandatory education within given timeframe.
• Maintains regulatory requirements.
• Reports to work on time and as scheduled.
• Wears identification while on duty; uses computerized punch time system correctly.
• Represents the organization in a positive and professional manner in the community.
• Attends annual review and department in-services as scheduled.
• Attends at least 75% of staff meetings; reviews all monthly staff meeting minutes.
• Actively participates in the department’s quality improvement (QI) activities.
• Complies with all organizational policies regarding ethical business practices and the employee handbook.
• Communicates the mission, vision and values of the organization as well as the focus of the department.
• Meets dress code standards for the department; appearance is neat and clean.
• All Ferry County Health employees are required to maintain confidentiality in accordance with organizational policy and state and federal regulations, including, but not limited to, the Health Insurance Portability and Accountability Act (HIPAA).

JOB KNOWLEDGE & QUALIFICATIONS

Education and/or Work Experience Requirements

• High school diploma or general equivalency diploma (GED) required.
• Certified Food Protection Manager (CFPM) certification to be completed within orientation period if not already obtained.
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential to be obtained within 18 months of hire, unless the employee is an RD/RDN or an alternative qualification is approved based on documented education, training, and experience.
• Current Washington Food Worker Card
• 2 years of institutional food service experience
• 1 year of management experience in institutional food service; 2 years preferred
• Knowledge of therapeutic diets, food safety and sanitation, infection prevention, temperature controls, dietary documentation, purchasing/inventory, staff scheduling and regulatory compliance.
• Ability to use the electronic health record to accurately process diet orders and document nutrition-related information.

Preferred:

• Registered Dietician Nutritionist (RND) or Registered Dietitian (RD)
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP)
• Previous hospital or Critical Access Hospital dietary management experience.
• Formal education in nutrition, food service management, culinary arts, hospitality or a related field.

THE ORGANIZATION

Ferry County Memorial Hospital (dba Ferry County Health) was established in Republic, Washington in 1945 and moved to its present facility in June of 1974. Until 1989, the Hospital was operated by the Ferry County Hospital Association, a private group composed of members of the community.

Ferry County Health is dedicated to improving health and saving lives in our community. Ferry County’s Mission Statement is: To strengthen the health and well-being of our community through partnership and trust.

Ferry County Health provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age (age 40 or older), sex (including pregnancy, gender identity, and sexual orientation), national origin, disability status, genetics, protected veteran status, or any other characteristic protected by federal, state or local laws.

Benefits

• Medical/Dental/Vision – (Employer pays 100% of Employee premiums)
• 457(b) Simple IRA – 3% match
• Life Flight and Airlift NW Insurance
• PTO
• EIB
• Employee Assistance Program (EAP)
• Local Discounts