RESPONSIBILITIES:

Plan, develop, direct, and control the activities of the Food and Nutrition Services Department to provide a high-quality dining experience. Responsible for maintaining food safety standards, policies and procedures, food and nutrition services team members, equipment, systems, regulatory requirements, and work areas.

QUALIFICATIONS:

· The Food and Nutrition Services Director must meet one of the following:

For designations prior to November 28, 2016, meets the following requirements no later than 5 years after November 28, 2016, or no later than 1 year after November 28, 2016 for designations after November 28, 2016, is:

A. A certified dietary manager; or

B. A certified food service manager; or

C. Has similar national certification for food service management and safety from a national certifying body; or

D. Has an associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; AND

E. In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers or dietary managers, AND

F. Receives frequently scheduled consultations from a qualified dietitian or other clinically qualified nutrition professional.

· Computer skills required to complete food orders, manage the tray card program, communicate via email, review and document in the electronic medical record and use the inventory and budget control programs.

· Knowledge of current local, state, and federal regulatory standards.

· Ability to train, supervise and direct food and nutrition services personnel in their proper duties and in accepted nutrition services, procedures, and techniques.

· Previous Management/supervisory and long-term care experience preferred.

· Highly developed communication and interpersonal skills

· Read and follow menus, recipes, spreadsheets etc.

ESSENTIAL FUNCTIONS:

· Function within the constraints of established policy and procedure consistent with accepted nutritional, food and nutrition services standards.

· Develop and maintain food purchasing, storage, preparation and service standards.

· Establish and maintain procedures to comply with local, state and federal safety and sanitation requirements.

· Establish departmental goals and objectives with input from other team members.

· Obtain resident preferences related to dining including food preferences, routine meal times and available snacks and beverages.

· Staffing of Food and Nutrition Services Department to include interviewing, checking references, hiring, completing evaluations, counselling and scheduling.

· Plan and direct regular schedule of work activities and assignments for a high-quality dining program.

· Participate in community’s new hire orientation.

· Responsible for providing job-specific orientation and training to all new food and nutrition service team members

· Ensure all standards of food handling and food safety procedures are properly followed.

· Ensure team members follow appropriate sanitation and safety practices.

· Develop and conduct, in conjunction with the consultant dietitian in-service education to increase staff skills, competencies and knowledge.

· Budget control of food, supplies and supplements. Utilize tools and inventory management. Establish and maintain records/receipts including spenddowns regarding department purchases and operations.

· Complete inventory as needed.

· Monitor tray line for compliance with food temperatures, portion sizes, preferences and correct consistencies.

· Monitor food preparation and inspect quantity, quality, temperature, and appearance of food prior to serving.

· Visit with new residents and families to obtain and document food and dining preferences.

· Maintain accurate and up to date information of diet orders, food and beverage preferences, food allergies and other meal-related information in the tray card system.

· Evaluate resident acceptance of menu items and substitute or offer alternate items per resident and regional preferences.

· With approval of the dietitian adjust recipes/menus to meet nutritional requirements and preference of residents

· Safely utilize equipment. Report any equipment needing service or repair immediately.

· Make daily rounds in assigned areas and evaluate for areas of improvement or follow up.

· Participate in the Interdisciplinary Team care planning conferences, Food Committee Meetings Resident Council Meetings (as requested), and QAPI.

· Develop, establish, and maintain resident care plans in collaboration with team members.

· Monitor resident’s nutritional status using routine assessments, progress notes, and care planning.

· Prepare requested reports timely as required by federal, state, community agencies, etc.

· Attends meetings as required including clinical meetings.

· Attend required in-service training.

· Communicate in a professional and courteous manner using effective verbal and non-verbal communication skills with residents, their families, and team members.

· Maintain confidentiality of department, resident, employee information, communication, and documentation as well as compliance with the Health Insurance Portability and Accountability Act (HIPAA) regulations.

· Clock in and out for all working/training hours. Working off the clock is not permitted at any time or for any reason.

· Maintain compliance with company’s Compliance program and plan.

· Adhere to the Abri Code of Conduct

· Perform work of food and nutrition services aides and cooks as needed and be able to perform all essential functions of their positions.

· Maintain regular attendance in accordance with company policies.

· Use tactful, appropriate communication in sensitive and emotional situations.

· Promote positive public relations with team members, residents, family members and guests.

· Professional work place behavior.

· Adhere to dress code at all times.

· Assist with activities, marketing and special function planning and preparation.

· Perform other duties as assigned.

· These duties are not all-inclusive but provide minimum performance expectations and will be reviewed in the performance process.

WORK SCHEDULE:

As assigned; including some weekends, evenings and holidays. Exempt Position

PHYSICAL REQUIREMENTS:

May require frequent extended work days of up to 12 hours.

Sitting: 1-2 hours per 8-hour work shift. May alternate frequently to standing or walking.

Standing: 2-3 hours in an 8-hour work shift.

Walking: Up to 4 hours in an 8-hour work shift. May occasionally alternate standing.

Lifting: May be required to lift 50 pounds or more.

AA/EEO/M/F/D/V

EXPOSURE RISK CATEGORY:

Medium

BENEFITS:

At Abri Health Services we believe in providing our patients with a well-trained staff in a positive and encouraging environment. We provide each of our team members with opportunities for personal and professional growth in a team-oriented working environment. We offer competitive pay, excellent benefits, and the chance to grow professionally in the healthcare industry.

Other benefits of the Food and Nutrition Services Director role include:

· Medical, Dental, and Vision Insurance

· Life Insurance

· Short Term Disability

· Long Term Disability

· Vacation and Paid Time Off

· Holiday Pay

· Training for CEU’s Credits