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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00049010 |
Description Activated On: 9/3/2025 3:18:44 PM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. Professional manager functions as the administrative department head of the Dietetic Services operation at South Mountain Restoration Center. Incumbent is responsible for planning, organizing, and directing the overall operations of the food service department, including clinical dietetics and food service operations, to insure a program that provides optimal nutritional care that meets the physiological, emotional, and cultural needs of each resident. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. Planned working time percentages are approximate and can change from day to day based on operational needs. 75% - Administrative Plans and/or reviews standard and therapeutic menus in accordance with doctors’ prescriptions and standards of nutrition, cost, variety, and quality to provide for the fulfillment of nutritional needs of the resident population. Directs and reviews the complete program of resident nutritional care by establishing the necessary component of nutritional assessment as defined by accrediting and certifying agencies to ensure the development and implementation of a food service that provides for the physiological, emotional, and cultural needs of each resident. Directs and/or reviews ordering, inspection, receiving, recording, storage and distribution of food, supplies, and equipment by using State specifications, contracts, and vendor information to provide for uninterrupted dietary services. Administers the dietetic component of the Facility’s Quality Improvement Program to ensure compliance with certifying and accrediting agencies/organizations. 25% - Management/Supervision Provides overall supervision and direction to lower-level managers, supervisors and other staff of the department. Determines staffing needs, scheduling and job assignments, interviewing and hires for employment, reviewing and/or evaluating performance of subordinate staff, preparing and maintaining personnel/departmental records and reports and approving leave, reviewing payroll records with emphasis on overtime control, holiday time, and any situations generating increased employee costs to ensure an efficient and effective operation. Monitors working conditions, administers the provisions of the collective bargaining agreements, evaluates and reconciles employee complaints, and renders decisions or recommendations on formal grievances by following DHS labor relations directives and guidelines in order to minimize labor management problems and provide uninterrupted services to residents. Directs, develops and implements staff training by providing for orientation, in-service, and on-the-job training to maximize and provide quality service and skill development. Prepares an annual budget in accordance with short and long-range goals, and maintains a constant review on departmental allocation, and the use thereof, for the purpose of providing optimum care and service that are within fiscal limitations as set by the facility and higher headquarters. Establishes and maintains a safe and sanitary physical environment and food service operation by implementing a departmental safety program, which is in conformance with Facility, the Department of Human Services, and State and Federal standards, in order to protect health and ensure the safety of residents. Maintains proper inter-departmental communication by attending administrative meetings and conducting departmental staff meetings on institutional programs, goals, work conditions, and personnel and labor relation problems in order to provide dietary department input to Facility decision making. Maintains up-to-date knowledge of dietetics, management, production, and equipment and food products by attending in and out-service educational training meetings, conferences and seminars to ensure the continual appropriate application of Geri Menu and other recent technological developments to the food service operation. Establishes and monitors written policies and procedures by following standards set by accrediting and certifying agencies in order to maintain compliance with regulations. Directs and supervises all food production and services; recommends new menu items, recipes and preparation techniques; inspects all kitchen, serving and dining room areas to determine that the correct procedures for service, sanitation, and safety are being utilized; and assigns preparations for special functions. Participates in the performance of subordinates’ work consistent with operational/organizational requirements. Essential Functions: 1. Walks and stands for up to 4 hours. 2. Reads, understands, and analyzes data. 3. Communicates verbally and in writing. 4. Composes correspondence. 5. Trains staff in dietary safety. 6. Investigates accidents. 7. Delegates assignments. 8. Plans/coordinates/direct multiple functions. 9. Plans/assigns/supervises work of staff. 10. Calculates food and supply costs and needs. 11. Operates computer equipment and related software. |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. Employee makes decisions for planning, organizing, and directing dietetics in the food service operation. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. Registered Dietitian 2. N/A 3. N/A 4. 5. 6. |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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