SUBJECT: DIETARY STAFF

Revised 11.28.2017: F – 839 [F- 499]

REFERENCE # 02 - 228

PAGE: 1 OF: 3

SECTION: Human Resources: Job Description and Evaluation EFFECTIVE: 01.17.2015

APPROVED BY: Advanced Healthcare Management

Policy and Procedure Committee

REVISED: 11.28.2017

Long Term Care Facility Policy and Procedure Manual © Advanced Healthcare Management 2019

JOB DESCRIPTION:

To perform the duties required to prepare and serve all diets and maintain accepted standards of

practice for the preparation and service of these diets.

ACCOUNTABILITY: Dietary Manager

R.D. (Registered Dietitian) Consultant

Administrator

DUTIES AND RESPONSIBILITIES:

1. Maintain proper use and care of all equipment.

2. Maintain safety, sanitation, and housekeeping procedure pertaining to the dietary

department.

3. Receive and check incoming supplies.

4. Inventory food, supplies and equipment monthly, as requested by supervisor.

5. Prepare and serve meals for special meetings and parties.

6. Prevent abuse, neglect and exploitation in the elderly.

7. Promote a safe, clean environment in which the residents may dine.

8. Any other duties and responsibilities, as requested by the Administrator.

9. Become a participating facility team member with the residents as first priority.

10. Attend facility meetings, as required.

PHYSICAL REQUIREMENTS:

? Hold/handle

? Lift

? Carry

? Reach – at and below shoulder height

SUBJECT: DIETARY STAFF

Revised 11.28.2017: F – 839 [F- 499]

REFERENCE # 02 - 228

PAGE: 2 OF: 3

SECTION: Human Resources: Job Description and Evaluation EFFECTIVE: 01.17.2015

APPROVED BY: Advanced Healthcare Management

Policy and Procedure Committee

REVISED: 11.28.2017

Long Term Care Facility Policy and Procedure Manual © Advanced Healthcare Management 2019

? Push/pull

? Grasp and handle – pens, paperwork and small equipment

? Sit, stand and walk

? Twist, bend, stoop, kneel, and squat

? Fine hand motor coordination

? Ability to read and write legibly

? Ability to give and follow instructions

? Climb

COGNITIVE AND SENSORY REQUIREMENTS:

Talking: Communicating with residents, families, visitors and staff

Hearing: Taking instructions from supervisor

To respond to resident complaints and requests

Sight: For performing job effectively and correctly

Smell: For accurate detection and maintenance of facility odors

Tasting: For checking the food that is being prepared and served to the residents

LICENSURE REQUIREMENTS:

None.

SUMMARY OF OCCUPATIONAL EXPOSURE:

Tasks and procedures performed by the employee involve risks classified by C.D.C. as Category

III. (No contact with blood or other bodily fluids to which universal precautions apply, if regular

duties are performed.)

SUBJECT: DIETARY STAFF

Revised 11.28.2017: F – 839 [F- 499]

REFERENCE # 02 - 228

PAGE: 3 OF: 3

SECTION: Human Resources: Job Description and Evaluation EFFECTIVE: 01.17.2015

APPROVED BY: Advanced Healthcare Management

Policy and Procedure Committee

REVISED: 11.28.2017

Long Term Care Facility Policy and Procedure Manual © Advanced Healthcare Management 2019

OTHER CONSIDERATIONS AND REQUIREMENTS:

Must be able to tolerate a high pace as typical for a nursing facility. Must be able to take and give

instructions well and enjoy working with the elderly. Although employee is required to sit for

prolonged periods of time, he/she must also be able to tolerate prolonged standing and walking.

Signature ____________________________________ Date ____________________

Facility Representative _________________________ Date ____________________