This job was posted by https://joblink.delaware.gov : For more information, please see: https://joblink.delaware.gov/jobs/1229397 Description

Harrison House of Georgetown is a 139-bed skilled nursing facility located in the heart of Sussex County in Georgetown, Delaware. Family owned and operated, we take extra pride and care in the services delivered to our residents. We believe exceptional patient care comes naturally when our staff feels respected and valued.

Requirements

SUMMARY: Assists with the provision of food and nutrition services to promote the optimal nutritional health and well being of each resident.

ESSENTIAL DUTIES AND RESPONSIBILITIES: An individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the knowledge, skill, and/or ability required. Other duties as assigned.

1. Assists with integrating and correlating nutritional aspects of care with other care services. This includes but is not limited to: evaluating nutrition service systems; recommending ways of providing nutritionally adequate, quality food to residents; conducting nutritional assessments; coordinating nutrition screening systems and nutrition interventions; consulting with interdisciplinary team regarding nutritional problems, and communicating with medical and professional staff with respect to nutrition guidelines.

2. As directed, assists with menu cycles. This includes but is not limited to: reviewing menu cycles, recommending adjustments for regional preferences, writing non-formulary diets, and developing systems for non-routine modified diets.

3. Assists in developing and updating plans of care. This includes but is not limited to communication upon admission and educating regularly thereafter with physicians, residents, family, staff, and others regarding diet history, resident food preferences, nutritional screening, supplement tolerance, dietary requirements, and prescribed diet plan. Development and regular update of a written dietary plan of care promoting formulary compliance, communication with proper staff regarding care plans and necessary interventions.

4. As directed, assists with department budget matters. This includes but is not limited to: developing and reviewing budget proposals, making recommendations as to cost control regarding staffing, diet plans, equipment needs, formulary, and related matters.

5. As directed, assists with quality assurance. This includes but is not limited to: monitoring and evaluating the quality of food served for acceptability of taste, temperature, appearance, portion size, and other relevant criterion; monitoring and evaluating food and related equipment safety standards; monitoring department sanitation and safety; evaluating staffing and equipment needs; participating in audits or other quality assurance processes, as directed.

6. Observes proper safety and reporting practices. This includes but is not limited to: timely and proper reporting of injuries, incidents, equipment and/or maintenance problems, compliance with OSHA mandates, workplace sanitation and safety practices such as hazard communication, blood borne pathogens, infection control practices, fire safety and safe lifting techniques. In an emergency, carries out assigned duties to assure resident and employee safety.

7. Maintains proper documentation per facility practice. This includes but is not limited to: resident responses, addition of food/fluid-related interventions to plans of care, and other matters relevant to food services.

8. As directed, assists with survey processes.

9. Maintains and applies current skills and knowledge through continuing education and in-service programs.

10. Carries out responsibilities in compliance with federal, state, loc l laws, regulations, and facility philosophy, policies and procedures.

11. Must be able to speak, understand and read the English language to the extent necessary to safely and properly care for residents.

12. As directed, assists with the development and update of food service policies and procedures to reflect the philosophy of the facility, professional standards, and legal requirements.

13. Ability to organize, document, and implement detailed programs. Good verbal and written communication skills.

14. This position requires standing, sitting, stooping, pushing, pulling, lifting up to 50 pounds, bending, climbing, twisting upper body, walking, running, carrying, listening, talking, use of telephone, and exposure to medical equipment and persons with risk of illness.

SUPERVISORY RESPONSIBILITIES:

None. As directed, may assist in supervising employees of the Food Services Department in coordination with Food Service Director. Has Manager-On-Duty responsibilities. Perform and/or support in services for staff and customers.