Director of Dining and Nutritional Services

Primary Responsibilities

• Oversight and management of the dietary process and procedures within the facility.
• 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;
• Interviewing 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. D.;
• Collaborating with Consultant R. D. to identify resident problems and setting goals as well as completing MDS requirements;
• Attending Care Plan meetings and Nutrition At Risk meetings;
• Following up on the implementation of recommendations from the Consultant R. D.;
• Developing or updating policies/procedures for the Dietary department;
• Following approved menus and standardized recipes when ordering foods adhering to specified budget;
• Interfacing with residents and staff at mealtimes evaluating accuracy of service and resident acceptance;
• Attending and participating in in-service educational classes, department meetings and all staff in-services;
• Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times;
• Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system.

Minimum Qualification/Requirements

• Must possess specific educational and experience requirements such as
• Have completed or be willing to complete the formal Dietary Managers’ training as required by the State.
• Must be skilled at mathematic computation (i.e., adding, averaging and figuring percents).
• Must possess managerial and interpersonal skills such as
• The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
• Must be able to read, write, speak and understand the English language.
• Must be able to read recipes and menus
• Be knowledgeable of dietary equipment such as dish machine, convection oven, range/grill/oven, steamer, tilt braising pan, coffee maker, institutional mixer, robot coupe, steam table, etc.
• Have organized, neat work habits and a professional work/personal appearance.
• Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.
• Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel;
• Be able to work harmoniously with Dietary and all other facility personnel;
• Requires judgment in prioritizing the performance of tasks, duties and responsibilities in accordance with established standards, policies and procedures;
• The ability to be discrete and protect the integrity of confidential information and stay within Corporate Compliance;
• Patience, a cheerful disposition, enthusiasm and a willingness to handle residents based on whatever maturity and physical level in which they are currently functioning;
• The ability to adhere to professional code of ethics;
• The ability to relate information concerning a resident’s condition.
• Knowledge on the use of personal computers, e-mail accounts, software programs such as Word and Excel and minor office machines such as faxes and copiers;
• & The ability to work Monday-Friday during normal business hours and the ability to take call and come in during off shifts as needed (i.e. weekends, midnights, and holidays).

Desired qualifications

• A high school diploma or GED is preferred.
• At least one (1) year of experience in a similar position is preferred.