Certified Dietary Manager – Long Term Care | Full Time

Why Blue Mountain Hospital District & Grant County? The Blue Mountain Hospital District (BMHD) is located in Grant County, Oregon, at the heart of the John Day River, in beautiful, rural, Eastern Oregon. Our District is comprised of a Critical Access Hospital (CAH), Family & Rural Medicine Clinic, Home Care and Hospice, Emergency Medical Services, an Intermediate Care Center and all of the supporting ancillary departments necessary to care for the health and wellness of our community. Our District spans from John Day to Prairie City, nestled in a valley surrounded by the Blue Mountains. The Strawberry Mountain Range and John Day River Valley offers a variety of outdoor activities, from abundant hiking/mountain biking/horse riding trails, to high and low lakes and ponds. Our area is known to be a “go to” place not just for recreation, but also for big game hunting and fishing! Join our family-like team and settle into a lifestyle that is hard to beat! For more information on our area, visit our Grant County Chamber of Commerce page at: https://www.gcoregonlive.com/ Positiona Summary: Responsible for the daily operations of foodservice department at Blue Mountain Care Center (BMCC). According to facility policy and procedures and federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment. Essentail Functions and Responsibilities: Operations Management Interview, hire, train, coach, evaluate, regard, discipline, and when necessary, terminate employees Develop job descriptions and job duties for each level of foodservice personnel Develop work schedules to ensure adequate staff to cover each shift Create and monitor budgets for a cost-effective program Manage revenue-generating services Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment Justify improvements in the department design and layout Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers. Cover shifts as needed. Being on call if needed. Foodservice Management Specify standards and procedures for preparing food Participate in menu planning, including responding to client preferences, substitutions lists, therapeutic diets, and industry trends. Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met e Manage the preparation and service of special nourishments and supplemental feedings Assure that foods are prepared according to production schedules, menus, and standardized recipes. Food Safety Assure safe receiving, storage, preparation, and service of food Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines. Prepare cleaning schedules and maintain equipment to ensure food safety. Ensure proper sanitation and safety practices of staff. Nutrition and Medical Nutrition Therapy Process new diet orders and diet changes; keep diet cards updated Complete the assigned EMR section according to required timeline Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care Support registered dietitian duties as needed. General Knowledge, Skills, and Abilities Skill in motivating, coaching, and supervising foodservice personnel Intermediate computer skills Mathematical and numerical skills Effective written and oral communication skills Demonstrated organizational skills Current awareness of legislation and regulations influencing the practice of standards of care Educational Requirements Graduate of Dietary Manager’s Program, 2-yr, or -yr. food service program (or enrolled in CDM program) Successful completion of Certified Dietary Manager exam Two years’ experience in foodservice management Prior experience in healthcare foodservice preferred Physical Demands/Working Conditions Able to lift and carry in excess of 50 lbs. Able to withstand extreme temperatures, hot and cold Able to work long hours, including some evenings, weekends, holidays, as needed Able to interact positively with people of all ages