Nutrition and Culinary Director

Essential Job Duties

• Establishes and implements Nutrition and Culinary Services policies and procedures in accordance with federal, state, and local regulations.
• Maintains food productions, sourcing, and inventory standards to ensure the delivery of high quality meals to residents, tenants, families, guests, and staff.
• Initiates and updates nutritional assessments for residents/tenants, providing proper documentation.
• Develops individualized care plans in accordance with physician orders, facility policy, and state and federal regulations.
• Develops nutritionally sound menus reflecting recommended daily dietary requirements, while adjusting to the food habits, customs, preferences, and appetites of individual residents.
• Maintains records of recipes adjusted to a yield appropriate for the number of residents served and dietary restrictions of which the recipe does or does not accommodate.
• Prepares reports/records on departmental activities for review by the Executive Director.
• Meets with residents/tenants, families, and visitors to discuss any dietary concerns related to menus, complaints, etc.
• Maintains communication and information lines with internal and external contacts and contracts regarding all aspects of meal service provision.
• Aids in the planning of the Nutrition and Culinary budget for food, equipment, supplies, and labor.
• Makes adjustments in order to align with the approved budget or as directed.
• Coordinates operation of the campus coffee shop(s).
• Ensures a pleasant and calm dining atmosphere in all applicable campus settings.
• Maintains and updates department documentation as necessary for effective work flow and direction to staff.
• Maintains all Nutrition and Culinary Services records as designated by regulation and policy.
• Makes adjustments in staffing as needed.
• Hires new employees as needed.
• Conducts periodic staff performance appraisals.
• Provides ongoing orientation and training of staff.
• Is responsible for disciplinary actions for Nutrition and Culinary staff and any terminations of employment.
• Reviews achievements and discusses needed changes in goals and objectives.
• Participates on facility/department committees and task forces as assigned and requested.
• Welcomes new staff and creates positive work environment.
• Helps co-workers understand and implement changes.

Leadership

• Makes decisions and assigns tasks to staff based on their skills and abilities.
• Monitors and supervises all Nutrition and Culinary Services staff for quality, safety, sanitation, and compliance with established policies, procedures, standards and regulations.
• Prepares, maintains, and directs department assignments and creates and organizes work schedules necessary to do so.
• Evaluates staffing needs and maintains adequate staffing.
• Attends meetings and in-services and provides consultation to other Directors and staff in relation to the services provided by the Nutrition and Culinary Department.
• Holds and conducts staff meetings on a regular basis.
• Collaborates with other departments to ensure quality resident care and optimum efficiency.