Nutrition and Culinary Director, Registered Dietitian (LRD)

Eventide•West Fargo, ND

3d•Onsite

About The Position

Eventide at Sheyenne Crossings is seeking a Director of Nutrition and Culinary to oversee culinary services in the Skilled Nursing Facility. This role involves planning, organizing, and directing clinical nutrition and culinary services in accordance with all applicable laws and regulations. The position ensures high-quality nutritional services and maintains a clean, safe, and sanitary department, while also fostering a pleasant dining experience for residents and guests.

Requirements

Licensed Registered Dietitian or Certified Dietary Manager in North Dakota
Registered Dietitian by the Academy of Nutrition

Nice To Haves

Previous Long Term Care and/or Senior Living experience
Bachelor’s Degree in Nutrition and/or Dietetics

Responsibilities

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.
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.
Assists with the planning of the Nutrition and Culinary budget for food, equipment, supplies, and labor, making adjustments as needed.
Responsible for coordinating staff and operations for catering functions.
Coordinates operation of the campus coffee shop(s).
Ensures a pleasant and calm dining atmosphere in all applicable campus settings.
Monitors nutrition and culinary quality, safety, sanitation, and compliance with established policies, procedures, standards, and regulations.
Completes 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.
Monitors and supervises all Nutrition and Culinary Services staff for quality, safety, sanitation, and compliance.
Prepares, maintains, and directs department assignments and creates and organizes work schedules.
Evaluates staffing needs and maintains adequate staffing.
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 (reviewed by HR and Executive Director).
Attends meetings and in-services and provides consultation to other Directors and staff.
Holds and conducts staff meetings on a regular basis.
Coordinates the activities of the Nutrition and Culinary Services Department with interrelated activities of other departments.
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.