Certified Dietary Manager/Food and Nutrition Services Director
Job Description
Position Definition:
Responsible for overseeing general operations of the Dietary department to ensure that quality nutrition services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and comfortable manner. Maintain department and assist Administrator in maintaining facility in full local, State, and Federal regulatory compliance at all times.
Essential Duties:
• Plan, develop, organize, implement, evaluate and direct the Dietary Services Department, as well as all related programs and activities.
• Create a positive environment and culture within department that rewards creativity, excellent customer service, and desire to exceed expectations.
• Develop, implement and maintain an ongoing quality assurance program, including an ongoing correction plan for dietary survey deficiencies
• Oversee coordination of dietary services and activities with nursing services and other related departments
• Assist in development, review and planning of therapeutic diet plans for residents
• Oversee the resident weights, tracking, monitoring variances per MDS/regulations, and report any variances to Risk Management/QA Committee. Coordinate with facility dietitian any recommendations and review with care plan team.
• Ensure meals are prepared and served in accordance with menu and diet preferences and established portion control procedures
• Maintain records to ensure that residents’ diets are in compliance with physicians orders and nursing department recommendations
• Interview residents or family members to obtain dietary history and preferences
• Assist in developing methods to determine quality and quantity of food served
• Ensure that charted dietary progress notes are informative and descriptive of services provided, and residents’ response to services.
• Order supplies for Emergency Preparedness/Hurricanes. Create list of supplies and rotate per manufacturer recommendations. Update on annual basis, or as necessary for Emergency Management Plan.
• Assist in the preparation of department budget.
• Assist in staff development, including in-service training (infection control, hazardous communication program, Universal Precautions, etc.)
• Attend department head meetings and serve on facility committees as needed
Minimum Requirements:
• 3+ years' related experience in food services management, or an equivalent combination of education and experience in LTC facility
• CDM Certification required. ASPIC certification preferred.
• Strong knowledge of safe food service practices and procedures, including federal, state, and local regulations and guidelines for skilled nursing facilities.
• Excellent interpersonal and written/oral communication skills
• Strong organizational skills
• Strong leadership and customer service skills.
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