Resident Services Coordinator

Sunshine Gardens Senior Community•Durango, CO

12d

About The Position

The Resident Services Coordinator (RSC) serves as a point of contact for residents and employees in the healthcare and culinary departments. The role supports smooth resident services by leading by example, modeling care expectations, and advocating for the community’s vision and values. The coordinator performs healthcare and culinary duties, supports and trains staff, and follows community and company policies. The role is safety-sensitive and involves continuous interaction with residents and family members, including those under stress. Healthcare duties include obtaining vital signs and notifying the supervising nurse of deviations as directed by the Individualized Service Plan (ISP); following ISPs and daily task sheets; communicating changes in residents’ status or home situations; using standard precautions and infection-control procedures; and maintaining a safe, clean environment. The coordinator assists residents with personal hygiene, bedding, toileting and incontinence care, nutrition and fluids, dressing, ambulation and transfers, positioning, and medication reminders. The role also supports resident activities and engagement and protects confidentiality. Culinary duties include scheduling cooks and culinary service aides; ensuring food quality and presentation; planning menus; preparing and serving meals; maintaining an “Anytime” menu, food storage and rotation, inventory, and emergency dry-goods supplies; ordering supplies; and ensuring compliance with sanitation, food-storage, hazardous-material, temperature, and cleaning requirements. The coordinator trains staff in sanitation practices and conducts culinary service meetings. The position also participates in hiring and training, enforces and follows PPE requirements, trains new employees, attends bi-weekly and mandatory in-service meetings, reports unsafe conditions, and performs other assigned duties. The work is primarily indoors in a climate-controlled environment, with possible exposure to outdoor weather, chemicals, moving mechanical parts, and electrical risks. It requires regular standing, walking, sitting, reaching, and hand use, as well as occasional climbing, stooping, kneeling, crouching, crawling, tasting, or smelling; occasional lifting of up to 50 pounds is required.

Requirements

One to three years of experience and/or training in healthcare and/or culinary services, or equivalent education.
One to three years of managerial experience, preferably in healthcare.
Professional and welcoming demeanor; excellent communication and listening skills.
Strong organizational skills and a good work ethic.
Problem-solving skills and the ability to take direction and respond effectively to supervision.
Genuine interest in the aging process and elderly care, with a compassionate and patient approach.
Strong commitment to providing quality services.
Decision-making, budgeting, and goal-setting abilities.
Openness to change and learning; ability to empower staff and work as part of a team.
Ability to meet the described physical requirements, including occasional lifting of up to 50 pounds.

Nice To Haves

Culinary experience.
Healthcare experience.
Leadership experience.

Responsibilities

Obtain residents’ vital signs and notify the supervising nurse of deviations according to the ISP.
Follow residents’ ISPs and daily task sheets, and communicate changes in resident status or home situation to appropriate supervisors.
Use standard precautions and infection-control procedures, and maintain a safe and clean resident environment.
Provide respectful resident care and protect the confidentiality of residents and coworkers.
Assist residents with personal hygiene, bedding, toileting and incontinence care, nutrition and fluid intake, dressing, ambulation and transfers, positioning, and medication reminders.
Assist with activities and encourage resident engagement and participation.
Prepare schedules for cooks and culinary service aides.
Ensure quality food preparation and presentation; plan menus; prepare and serve meals; and clean dishes.
Develop and update the full-service “Anytime” menu.
Maintain food storage and rotation, order food and supplies, and maintain three days of dry goods for emergencies.
Maintain kitchen equipment, food, and supply inventories and complete annual inventories.
Comply with food-storage, sanitation, and hazardous-material regulations; monitor temperatures and cleaning schedules; and train appropriate staff in sanitation practices.
Conduct culinary service meetings and use proper body mechanics when lifting or pushing carts.
Participate in hiring and training staff, enforce and comply with PPE requirements, and train new employees on job duties and policies and procedures.
Attend bi-weekly and mandatory in-service meetings and follow community and company policies and the Employee Handbook.
Report unsafe conditions immediately and perform other duties as assigned within scope of practice.