This includes: Managing food supplies and operations within in the facility; Supervising food production and service; Managing kitchen supplies and equipment using safety, sanitation and efficiency principles; Managing and directing dietary employees, including hiring, training and evaluation; Documenting resident nutritional goals and approaches; Utilizing services of the Consultant Dietitian for the development of menus, therapeutic modifications, recipes, resident assessment and residents at nutritional risk; Interview new residents for food preferences; Interacting with residents concerning diet as ordered; Entering admission notes in the medical chart within 48 hours documenting diet order and facility’s ability to meet the order as well as preferences; Beginning admission nutritional assessment collaborating with the Consultant R. Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by:Overseeing that all established safety procedures/precautions are followed when using equipment; Ensuring the dietary work areas are maintained in a clean and sanitary manner; Reporting equipment malfunctions or breakdowns to maintenance and Administrator as soon as possible; Being responsible for meeting sanitation and state/federal regulations; Reporting all unsafe/hazardous conditions supervisor immediately; Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned; Reporting any forms of abuse witnessed or aware of to the nurse manager immediately; &.