Location: Bankers Hill, San Diego
St. Paul’s is the leading provider of caring senior services since 1960. We are centrally located in the beautiful community of Bankers Hill, close to downtown San Diego. St. Paul’s strives to be the most outstanding and innovative senior home and service provider in California. We are dedicated to serving the physical, spiritual and social needs of the elderly and community, fostering a culture of diversity and inclusion within the highest quality facilities, health care and programs consistent with affordable costs.
BASIC FUNCTION: To oversee the nutritional needs of all residents in conjunction with the Consulting Dietitian; to work cooperatively with the interdisciplinary team to accurately assess the residents and to develop the appropriate care plans, the revision and updating of the care plans, as appropriate, to oversee the operation of the dining room and tray service; to complete required documentation completely, correctly and in a timely manner according to federal and state guidelines; and in the absence of the Food & Nutrition Services Supervisor functions as the department supervisor to ensure the smooth efforts and services of the Food & Nutrition Services Department.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Secures pertinent information for diet histories through interviews with resident and/or significant others, reviews data recorded in charts, and participates in Health Care team conferences.
- Completes nutritional screening of new Residents. Develops and implements nutrition care plans and advises as necessary in cooperation with the interdisciplinary team.
- Attends and participates in Interdisciplinary Team meeting each morning to note any expected admissions or discharges, or any change in resident’s conditions. Reviews nursing lists of residents “at risk” for changes, i.e., weight loss, swallowing problems, dehydration, etc.
- Verifies implementation of nutritional prescriptions for individual residents by checking menus, diet orders, trays, and nourishments. Monitors and documents resident’s adherence to and tolerance of nutrition care.
- Establishes and uses strong and positive interpersonal relationship skills with residents. Maintains resident “cardex” from diet order sheets. Attends resident’s scheduled care conferences with MDS sections completed, care plan updated, and quarterly notes written. Assists Consulting Dietitian with quarterly reviews of resident care plans. Participates in Quality Assurance meetings as requested by department supervisor or Health Center Administrator.
- Keeps current with changes in nutritional supplements and adaptive devices by reading journals and attending seminars, in-service programming, etc. Maintains current familiarity with federal and state regulations and guidelines. Knows and utilizes all policies and procedures of St. Paul’s Senior Homes & Services.
- Oversees the MHC dining room services and be present during meals to ensure resident satisfaction as well as accurate food service and food temperatures. Additionally, will check on patients being served in their rooms. Provides alternate food items, where possible, as requested by residents. Demonstrates effective documentation techniques. The MHC is a resident centered care culture. Conducts monthly QA/CQI activities.
- Oversees the multigenerational food service operation and caterings that occur in the Community Care Center. Responsible for multigenerational food service staff including but not limited to scheduling, performance evaluations, hiring, terminations, interviewing, background checks, and performance reviews.
- Has overall responsibility for the Diet Aides including, but not limited to, scheduling, performance evaluations, hiring and interviewing, background checks, and performance reviews. Trains new team members for food handler’s cards and test implantation. Conducts monthly In-Service training for Diet Aides, Wait Staff, and kitchen staff.
- Functions in a supervisory role for the Food & Nutrition Services department in the absence of the Food & Nutrition Services Dietary Supervisor. Coordinates effort to ensure the smooth operation of food preparation, cooking and wait service. Coordinates the schedule and the replacement of missing personnel. Responsible for weekly payroll processing for Manor / MHC in the absence of the Dietary Supervisor.
MINIMUM QUALIFICATIONS: Must be neat, have good grooming habits, and have and maintain a courteous manner. Must be able to communicate with, be interested in, and have compassion for the aged. Must have good communication skills, both verbal and written, in the English language. Must possess organizational skills sufficient to plan for and meet deadlines and goals. Must be able to function in a team environment. Must be able to maintain professional composure under conditions that at times may be stressful. Must be able to read menus and production sheets. Must be computer literate [create document, send and respond to emails, etc.]
EDUCATION AND/OR EXPERIENCE: Satisfactory completion of appropriate academic requirements and receipt of an Associate Degree or higher from an accredited college or university. Must have satisfactorily completed the Dietetic Technician program requirements from an institution recognized by the California State Department of Health Services including not less than 450 hours of supervised practice. Must have satisfactorily passed an examination administered by an organization recognized by the California Department of Health Services. Must complete continuing education requirements through an agency or organization recognized by the California Department of Health Services or DSS, DMA or CDM certification from an approved program or Bachelor’s degree in Nutrition or Dietetics-related field with 1 year of experience in a Healthcare Facility.
PHYSICAL REQUIREMENTS: Will on occasion push or pull objects in excess of 50 pounds. Frequently will need to lift or carry objects up to 20 pounds; occasionally, objects more than 20 pounds. Must be able to perform simple and moderately difficult manipulative skills such as standing, walking, stooping, writing, typing and filing. Will need to sit and stand for prolonged periods of time. Job requires occasional climbing of stairs, reaching above shoulders and bending. On occasion will need to perform more difficult skills such as calibrating or setting up of equipment or tools. Must be able to identify objects visually from a distance of 20 feet. Frequently will be reading fine print, charts, menus and dietary documents, coded diet cards and items in color. Must be able to distinguish sounds where there is background noise, as in answering phones and having discussions with employees or residents. The ability to speak clearly and make self-understood is a consistent part of the job.
MENTAL REQUIREMENTS: Position requires the ability to concentrate on work of a fine nature in the presence of constant interruption. Must be able to attend to tasks or functions for more than 60 minutes at a time. Must be able to understand and relate to the theories behind a number of related concepts. Being able to remember multiple tasks and/or assignment over periods of a few days to longer time frames will exist.
ENVIRONMENTAL REQUIREMENTS: Exposure to high and low temperatures will take place on occasion. This may result in sudden fluctuations in temperature. There will be exposure, on occasion, to chemicals, loud noises, high humidity or wetness, electrical hazards and less often to bodily injuries, burns, mechanical hazards, etc.
REPORTS TO: Director of Food and Nutrition
If you prefer to fax your application and resume you may fax it to 619.239.1256. We also accept applications in person at 328 Maple Street, San Diego, CA 92103. Come to the 2nd floor and let the receptionist know you would like to complete an application.
To apply online, please visit www.stpaulseniors.org.
YOU MUST BE ABLE TO CLEAR FINGERPRINTS THROUGH DOJ AND FBI IN ADDITION TO A DRUG SCREEN CLEARANCE.
St. Paul’s Senior Services is an Equal Opportunity Employer