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Director of Culinary & Nutritional Services

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The Director of Culinary and Nutritional Services plans, organizes, develops, and directs the overall operation of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.
Essential Activities and Tasks
This role must perform exempt duties at least 80% of the time. Exempt duties include:
Performing office or non-manual work directly related to the management or general business operations of the Culinary and Nutritional Services Department; and
Primary duties include the exercise of discretion and independent judgment with respect to matters of significance.
Operations Management
Plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
Plans, develops, and directs the entire dining experience.
Develops and maintains culinary services and clinical nutritional policies and procedures.
Develops methods for determining and assuring quality and quantity of food served.
Supervises and may assist in preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus and using the standard recipes.
Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
Ensures that all residents' dietary needs are being met through nutritional recipes and menu plans reviewed by the Registered Dietitian or Dietetic Technician and that food is delivered in accordance with prescribed diet orders in the Plan of Care.
Coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).
Plans and executes catering needs and special events.
Customer Relations and Service Management
Listens and responds to the needs of residents and staff members.
Reviews and responds to complaints and grievances from residents and staff members regarding all areas of responsibility.
Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department.
Maintains the confidentiality of resident care information.
Quality, Compliance, and Risk Management
Ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.
Develops, implements, and maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.
Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
Assists with identifying, evaluating, and classifying routine and job related functions to ensure the culinary services tasks involving potential exposure to blood/body fluids are properly identified and recorded.
Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
Works with others on the development, implementation, and maintenance of emergency disaster programs (i.e. fire, severe weather, etc.).
Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.
Financial/Assets Management, Administration, and Reporting
Assists in the development of the departmental operational and budget and maintains the operations within it.
Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services.
Ensures that the residents' Plan of Care and progress notes are informative and descriptive of the services provided and include the residents' response to the services.
Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.
Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.
People Management and Development
Directly and/or indirectly manages all Culinary and Nutritional Services Department staff.
Fosters a positive work environment that attracts, retains, and motivates employees.
Interviews, selects, and orients new direct reports.
Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.
Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.
Monitors accountability with organization requirements prescribed by the Employee Handbook. Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance. Works with Human Resources when circumstances arise that necessitate further documentation and intervention.
Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.
Responds timely and thoughtfully to questions, requests, and work product from departmental staff that has been provided for review and approval.
All other duties as assigned.
Qualifications
Education
Associate degree in culinary, hospitality, nutritional services, or a related field required.
Bachelor's degree in hospitality management or a related field preferred.
Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) certification from the Association of Nutrition and Foodservice Professionals (ANFP) preferred; or
Registered Dietitian (RD) license from the Academy of Nutrition and Dietetics (AND) and current unencumbered license as a Registered Dietitian (RD) with the Ohio Board of Dietetics preferred.
ServSafe certification required or willing to obtain within a reasonable timeframe.
Experience
Five years experience in direct food service operations management required.
Experience in a supervisory capacity in a long-term care facility, hospital, or other related medical facility preferred.
Knowledge of dietary practices/therapy and procedures, as well as federal, state, and local standards, guidelines, and regulations governing the community preferred.
Strong knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required.
Experience in menu planning and development, food cost control, food purchasing, and inventory control required.
Financial management and budgetary accounting skills required.
Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet.
Proficiency with Point of Sale (POS) and diet management software.
Other Requirements
Must be able to read, write, speak, and understand the English language.
Must possess a valid driver's license and acceptable driving record. Must be insurable under professional liability and crime coverage policies as specified by insurance carrier underwriting standards.


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