Dining Service Coordinator Arbors

Parkway Cove Memory Care•Covington, TN

1d•Onsite

About The Position

Responsible for assisting and supporting dietary staff while managing the dietary department within established company policies and state and federal regulations. The Dining Service Coordinator (DSC) is responsible for fiscal operations in the dietary department such as budgeting, planning, and accounting for dietary services. The DSC will assist in hiring and training dietary personnel. They will coordinate dietary services with the disciplinary team to provide overall person-centered care in the nursing facility environment. The DSC is also responsible for providing healthy, nutritious, and attractive dietary meals to residents and visitors while meeting special dietary requirements. Additionally, the DSC will monitor dietary activity to ensure a safe working environment.

Requirements

Minimal 18 years of age.
High school education and continuing education related to the dietary department.
Ability to work as part of an interdisciplinary team to provide a home-like environment or person-centered care while providing nutritious meals for residents, families, visitors, and at times staff.
Adhering to HIPAA regulations, OSHA regulations, and state and federal guidelines.
Familiar with lock-out/tag-out procedures and use of personal protective equipment.
Experience in meal planning, budgeting, and dietary operations as well as resident admission/discharge.
Operation of dietary/kitchen appliances in a safe manner.
Ability to adhere to company policies and procedures and display professional behavior.
Follow HIPAA guidelines regarding resident confidentiality.
Demonstrate respect for residents and resident's family members by assisting or problem-solving issues.
Possess high standards for dietary sanitation, safety measures, and care and maintenance of equipment.

Nice To Haves

Prefer experience in quantity food production.

Responsibilities

Supervising and/or assisting in preparing and serving meals in the nursing home setting.
Serving correct diets to residents and providing a home-like environment or person-centered care.
Working with dietary staff in keeping the dietary department clean and sanitary, as well as a safe working environment.
Planning, organizing, and mapping out the dietary work schedule.
Counseling, disciplining, and terminating dietary personnel as circumstances render, using appropriate documentation and working with the facility administrator with open communication.
Orientating, training, and evaluating the job performance of all dietary service personnel.
Compiling and submitting department objectives and achievements in a written quarterly review.
Participating in regularly scheduled conferences with the administrator and department heads.
Participating in the development and implementation of dietary policies, procedures, and staff development programs.
Purchasing necessary foods and supplies while working within budget guidelines.
Maintaining necessary personnel, cost, menu, monthly food inventories, and other essential records.
Training dietary staff to perform assigned duties.
Allotting sufficient time for all dietary service personnel to participate in regularly scheduled in-service education.
Participating in a multi-disciplinary resident plan of care.
Directing the cleaning and sanitation of the dietary department.
Directing the care of safety equipment and promoting a safe working environment.
Directing the use of personal protective equipment and safety equipment such as lumbar supports, moving carts, and two-person lifting.
Attending scheduled seminars and workshops approved by the administrator.
Cooperating with the consulting registered dietitian in implementing administrative-approved dietary recommendations.
Maintaining good communication with all departments, with special emphasis on the nursing department.
Supervising safety throughout the department.
Assisting in preparation and serving of food as well as clean-up and keeping a sanitary dietary area.
Ensuring breakfast, lunch, and dinner station is properly set up Monday-Friday in the dining room.
Rounding on every neighborhood for lunch and dinner to ensure the dining area is properly set up, presentable, and staff is educated on current and new resident diets.
Maintaining a steady work schedule; changes to the schedule can be made at any time to ensure coverage.
Scheduling self to work one weekend every month.
Ensuring state inspection readiness at all times.
Completion and roll-out of new menu changes.