Nutritional Services Director

Advanced Health Care of Colorado Springs•Colorado Springs, CO

9d•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.
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.
Work performed in a medical setting due to the need to oversee food service operations and maintain direct contact with residents, staff, and vendors.
Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist while performing duties such as inspecting kitchen areas, supervising staff, and participating in meetings.
Exposure to hazardous chemicals, infectious waste, blood, and body fluids may occur, requiring adherence to safety protocols and the use of personal protective equipment (PPE).
Required vision includes close vision, distance, peripheral, and the ability to adjust focus to effectively review documents, menus, and food preparation procedures.
Stamina to stand continuously for extended periods while conducting kitchen inspections, staff supervision, and assisting with meal preparation and service as needed.
Capability to lift and carry kitchen equipment, supplies, and inventory materials weighing up to 20lbs during supervision and assistance with kitchen tasks.
Proficiency in performing tasks that require manual dexterity, such as handling kitchen equipment and utensils, operating computer systems, and taking notes during meetings.
Knowledge of and adherence to safety protocols to prevent accidents and maintain a safe working environment, including proper handling of kitchen equipment, hazardous materials, and cleaning agents.
Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager, demonstrating commitment and dependability in fulfilling job responsibilities.
Ability to deal calmly and effectively with high-stress situations, demonstrating strong problem-solving skills and sound judgment in managing challenges.
Withstand exposure to temperature and humidity changes, such as entering refrigerated storage areas, working near ovens and ranges, dishwashing machines, and steam tables while performing inspections and supervising staff.
Specific visual abilities required include close vision, distance, color vision, peripheral vision, depth perception, and the ability to adjust focus to effectively monitor food preparation, presentation, and sanitation practices.
Visual acuity and color discrimination for examining cooked and stored foods, assessing cleanliness, and reading menus, reports, and inventory records accurately.
Assist with stock delivery and rotation, requiring the ability to regularly lift and/or carry up to 10 pounds and frequently lift and/or move up to 25 pounds. Occasionally, the employee must lift and/or carry up to 50 pounds.
Must be free from infections, open wounds, and communicable diseases to ensure the safety and well-being of staff, residents, and guests.

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.