1. Organizes, plans, and directs functions of the dietary service. Plans Dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards.
2. Plans staff orientation and in-service educational programs. Develops and coordinates ongoing quality assurance program. Implements performance indicators and pursues corrective remedies, to ensure strict adherence to established standards.
3. Ensures that the agency diet manual is prepared, revised and updated.
4. Plans and conducts staff meetings, to discuss issues pertinent to the agency’s clinical program.
5. Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets.
6. In the absence of the director, assumes full responsibility.
7. Plans and/or supervises staff orientation, in-service educational programs, and client or family education. May develop and coordinate ongoing quality assurance program.
8. Reviews and modifies menu plans submitted by subordinate dietary staff
.9. Supervises the selection and inventory control of foods, supplies and equipment.
10. Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations that are consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies.
11. Participates in the evaluation of the dietary service and preparation of audit by regulatory agencies.
12. Directs the issuance of food and supplies to various dietary units.
13. Evaluates and approves performance evaluations of subordinate staff.
14. Maintains records and writes reports.