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

　　Harrison House of Georgetown is a 139-bed skilled nursing facilitylocated in the heart of Sussex County in Georgetown, Delaware. Familyowned and operated, we take extra pride and care in the servicesdelivered to our residents. We believe exceptional patient care comesnaturally when our staff feels respected and valued.

　　Requirements

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

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

　　1. Assists with integrating and correlating nutritional aspects of carewith other care services. This includes but is not limited to:evaluating nutrition service systems; recommending ways of providingnutritionally adequate, quality food to residents; conductingnutritional assessments; coordinating nutrition screening systems andnutrition interventions; consulting with interdisciplinary teamregarding nutritional problems, and communicating with medical andprofessional staff with respect to nutrition guidelines.

　　2. As directed, assists with menu cycles. This includes but is notlimited to: reviewing menu cycles, recommending adjustments for regionalpreferences, writing non-formulary diets, and developing systems fornon-routine modified diets.

　　3. Assists in developing and updating plans of care. This includes butis not limited to communication upon admission and educating regularlythereafter with physicians, residents, family, staff, and othersregarding diet history, resident food preferences, nutritionalscreening, supplement tolerance, dietary requirements, and prescribeddiet plan. Development and regular update of a written dietary plan ofcare promoting formulary compliance, communication with proper staffregarding care plans and necessary interventions.

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

　　5. As directed, assists with quality assurance. This includes but isnot limited to: monitoring and evaluating the quality of food served foracceptability of taste, temperature, appearance, portion size, and otherrelevant criterion; monitoring and evaluating food and related equipmentsafety standards; monitoring department sanitation and safety;evaluating staffing and equipment needs; participating in audits orother quality assurance processes, as directed.

　　6. Observes proper safety and reporting practices. This includes but isnot 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 safelifting techniques. In an emergency, carries out assigned duties toassure resident and employee safety.

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

　　8. As directed, assists with survey processes.

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

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

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

　　12. As directed, assists with the development and update of foodservice policies and procedures to reflect the philosophy of thefacility, 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 upperbody, 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 FoodServices Department in coordination with Food Service Director. HasManager-On-Duty responsibilities. Perform and/or support in services forstaff and customers.