At Powell Valley Healthcare, providing quality healthcare to our community is our top priority. We are located in the heart of Powell, Wyoming; just 25 miles outside of Cody. We believe in creating positive and safe environments for both our patients and our staff. Being part of our organization means becoming a cornerstone in the patient experience and their care. 

Here at PVHC, we offer a wide array of benefits in a way that allows you to choose options and build a package that works best for you. Some of the benefits we offer to our full-time and part-time staff include: 

  • Health, dental and vision insurance 
  • Life insurance 
  • Long term disability coverage 
  • PTO – New employees accrue the equivalent of up to twenty days of PTO withing their first calendar year 
  • EIB (Extended Illness Bank) – Our version of accrued sick leave 
  • Nine paid holidays which includes two personal holidays 
  • Tuition Savings Plan 
  • Opportunities to cash out PTO for personal use, student loan payments, and in-house medical bills 
  • Tuition reimbursement – up to $5,000 per year 
  • Fun to be Fit program and Club Dauntless Membership Discount 
  • HRA – Flex spending accounts 

POSITION SUMMARY:

Current Opening: One full-time position

Activity participates in the holistic care of the resident.  Under the direction and supervision of the Heartland Director and working in conjunction with the Director of Nutrition Services and Registered Dietitian, assures compliance with Federal, State regulations, and Powell Valley Healthcare (PVHC) policy and procedure, in the delivery of the food services at The Heartland.  Actively interact with residents and participate in a resident oriented service and environment.

ESSENTIAL FUNCTIONS:

  • Oversee the operation of The Heartland kitchen/food service processes and assures safe food handling practices.
  • Assess the delivery of dietary services, including menus, in coordination with the Heartland Director and the Director of Nutritional Services to include regularly evaluating resident and Heartland community needs.
  • Responsible for menu implementations along with adequate record keeping for safe and effective food service.  Ensures all product is available based on menu.
  • Responsible for inventory, ordering and maintaining adequate food and other supplies needed for continuous meal and food related activities.  Assures adequate supplies in compliance with state regulations
  • Work with the Heartland Director to identify quality improvement activities related to the Heartland Food Services. As assigned by the Director, the Dietary Coordinator is responsible for monitoring, documenting and improving the Heartland Kitchen/food services processes utilizing Continuous Quality Improvement principles.
  • Evaluates dietary practices and environment to contribute to policies, procedures and protocols that assure quality service and compliance with regulations and standards.  Ensures implementation of and compliance with policies, procedures and protocols. Sending menus to Registered Dietitian for final approval.
  • Works with Heartland Director to ensure implementation of and compliance with policies, procedures and protocols, supporting regulations and standards.
  • Implements processes to evaluation and record resident likes and dislikes, and food allergies.
  • Maintains resident food service logs and ensures accurate recording of food service/resident activity (such as meals missed, room service trays, etc.).
  • Works with Heartland Nurse to discuss and evaluate potential food/drug interactions, and general resident health and wellbeing to ensure adequate and appropriate dietary intake.
  • Under the guidance of the Director, participates in hiring, scheduling, evaluation, and disciplinary action of assigned staff. Will work directly with new employees to ensure assigned orientation plan is followed.
  • Ensures the cleanliness, order, and functioning of the kitchen and dining room, including equipment.  Discusses findings with Director.
  • Performs Cook duties 2-3 days per week and as needed.
  • Participates in the development of an overall annual budget for units of responsibility. Responsible for inventory and budget control needs of the units on a daily basis.
  • Coordinates and chairs the Resident Food Service meeting, including pre-meeting with Director and Resident Council Chairperson. 
  • Works with Director to establish agenda for Kitchen Staff meeting, co-chairs meeting with Director.
  • In the absence of the Director, works with Heartland RN, Concierge and/or PVHC Administration to provide guidance to the Heartland team.
  • Other duties as assigned.

KNOWLEDGE, EDUCATION, AND EXPERIENCE REQUIRED:

  • High school diploma or General Education Degree (GED) required.
  • Associate’s degree (preferred)
  • At least 2 years’ experience as a Coordinator or Manager in a healthcare/institutional kitchen. (preferred)
  • Knowledge of HIPAA.
  • Certified Dietary Manager preferred.
  • ServSafe Certification or ability to obtain with 6 months.
  • Experience with Microsoft Office; Word, Excel and PowerPoint.

SKILLS AND ABILITIES REQUIRED:

  • Analyze and interpret detailed instructions and documents; such as menus, diet cards, diet sheets, preparation lists, policy manuals, diagrams, schedules, financial reports and legal documents
  • Respond appropriately to requests from customers, regulatory agencies, or members of the business community
  • Coach and counsel subordinates in a positive manner
  • Provide excellent customer service skills within a diverse environment, remaining calm respectful and helpful. 
  • Basic math skills to include the ability to compute rate, ratio and percent and is knowledgeable in metric, apothecary and household measurements and can convert from one system to another
  • Critical thinking skills, including the ability to work independently, evaluate a situation and report to Director.
  • Work with residents with varying levels of dementia.
  • Ability to maintain composure, objectivity and professionalism while working in an environment of constant interruption.
  • Strong communication skills both written and verbal to include writing policies and procedures and effectively presenting information to top management and public groups
  • Strong reasoning skills to assist in decision making and problem resolution
  • Maintain confidential information in accordance with HIPAA guidelines

PHYSICAL DEMANDS/REQUIREMENTS:

  • Regularly lifting or move objects weighing 25 to 50 pounds
  • Reaching, handling, feeling, talking, hearing, stooping, bending, crouching, and working with equipment.
  • Subject to inside and possibly outside weather conditions.
  • Regularly work with hot surfaces such as range, BBQ grill and cold surfaces such as refrigerators and freezers.
  • Regularly work with kitchen equipment and tools, including sharp knives.
  • The employee is also subject to exposure to blood and body fluids, proximity to moving mechanical parts, electrical shock, exposure to burns and radiant energy, exposure to explosives, exposure to toxic chemicals and biological agents.