Nutritional Services Director

Advanced Health Care of Overland Park•Overland Park, KS

1d•$75,000 - $85,000•Onsite

About The Position

The Nutrition Services Director plays a crucial role in overseeing the production of nutritious and appetizing meals and high-quality dining experiences, obtaining residents dietary preferences and clean, safe and comfortable environment.

Requirements

Certification as a Certified Dietary Manager (CDM) or related credential from a nationally recognized food service and safety accrediting body is required.
Associate's degree or higher in nutrition, food service management, or a related field.
Current Food Handler's Permit is required.
3+ years of experience in a skilled nursing care facility or other medical facility, with at least 1 year in a supervisory capacity.
Comprehensive knowledge of food safety regulations, sanitation practices, and dietary guidelines.
Strong leadership and supervisory skills, with the ability to train, mentor, and motivate staff.
Time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors.
Commitment to providing excellent customer service to residents and their families.
Proficiency in computer applications and software related to dietary management, such as menu planning and inventory systems.
Ability to work independently and as part of a team, demonstrating flexibility and adaptability to changing circumstances.

Responsibilities

Interview and update residents’ dietary orders, food allergies and preferences and assure all documentation is accurate and timely (ensure timeliness of interview meets policy requirements of 24-72hrs after admissions)
Complete clinical documentation allowed and according to state-approved regulations under the supervision of the consultant Registered Dietitian Nutritionist.
Assume responsibility for the dietary department's service of food that is delicious, attractive and plated to standard.
Assume responsibility for the physical plant of the kitchen, kitchen equipment and furnishings, dining and nourishment areas to be clean, well maintained and in accordance with federal, state and local health department requirements.
Oversee, periodically evaluate and assume responsibility for the annual emergency menu in servicing to facility staff annually.
Determine the dietary department’s personnel requirements and staff the department appropriately to meet meal preparation schedule, sufficient staff to meet policy and procedures within budget guidelines.
Oversee and order food, supplies, ingredients, and kitchen equipment, and place orders in accordance with approved menus and shopping lists to maintain adequate stock and minimize waste.
Assure food is prepared, cooked, stored, and served at appropriate textures, temperatures and therapeutic modifications to prevent foodborne illness and maintain food quality and safety standards.
Consult regularly with and execute the recommendations of the Registered Dietitian Nutritionist (RDN).
Understand and follow all facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations.
Represent the department in daily manager meetings, weekly nutrition at risk meetings and quarterly quality assurance meetings and corporate nutrition conferences.
Work cooperatively within the dietary department, supervisor, department managers and all staff coordinating frequently with dietitians, speech therapists and activities directors to provide food for special events and diets.