Director of Food and Nutrition Services na Adara Living

Come join our team! 

Adara Living is looking for a dedicated and compassionate leader to run the Food and Nutrition Services department. Adara Living is a skilled nursing and long-term care facility. Experience in SNF preferred! This is position is full-time and requires 40 hours per week.
 
Please see below for job description. 
Pay range $60-$65k annually depending on experience. 
Benefits include paid holidays, PTO, medical, dental, life, Flex Spending Card, and 401k.

 
Position Summary:
 To direct the overall operation of the Dietary Department in accordance with current applicable federal, state, and local standards, guidelines and regulations, governing the facility, and as may be directed by the Administrator and Dietitian. To assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner. As the Food and Nutrition Services Director, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Essential Duties & Responsibilities:

• Plans, develops, organizes, implements, evaluates and directs the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
• Receives frequently scheduled consultations from a qualified dietitian/ nutritional professional.
• Develops and maintains written dietary policies and procedures.
• Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.
• Develop and maintain a file of tested standard recipes.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
• Process diet changes and new diets as received from nursing services.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
• Assist the Discharge Planning Coordinator in planning the dietary services portion of the resident's discharge plan.
• Interview residents or family members, as necessary, to obtain diet history. Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Maintains records of the resident's food likes and dislikes.
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service.
• Ensure the menus are maintained and filed in accordance with established policies and procedures.
• Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident's prescribed diet plan. Review diet plans and menus to assure they are in compliance with the physician's orders.
• Ensure that residents are offered a nourishing snack at bedtime.
• Ensures that new dietary staff are properly oriented and trained.
• Develops dietary staff work assignments and schedules.
• Prepare and plan the Dietary Department's budget for food, equipment, supplies, and labor, and submit to the Administrator for review, recommendations, and approval.
• Assures all Dietary staff complete required compliance training and processes.
• Performs other duties as may be needed or assigned.

• Education and/or Experience:

  • Must possess, as a minimum, a high school diploma.
  • Must have, as a minimum, 2 year(s) experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
  • Training in cost control, food management, diet therapy, etc.

• Certificates and Licenses:

  • If the Dietary Supervisor is not a qualified Dietician or Nutrition Professional, the individual must:

• o Be a Certified Dietary Manager, Certified Food Service Manager or has a similar national certification from a national certifying body for food service management and safety, or

  o Have an Associate’s degree or higher in food service management or in hospitality, if the course study from an accredited institution includes food service or restaurant management, and

  o Meets State requirements for food service managers or dietary managers in States that have such established requirements.