Nexion affiliates operate 56 skilled nursing and rehabilitation as well as assisted living facilities in Louisiana, Mississippi and Texas. Each of our affiliate skilled nursing and assisted living campuses offers a home-like setting influenced by their own unique regional cultures. Our commitment to excellence is reflected in our positive clinical outcomes, resident and family member testimonials, satisfaction reports and AHCA Quality Awards.

Responsibilities:

• Responsible for managing the facility Food and Nutrition Services Department. Provides nourishing, palatable and well-balanced meals to meet the daily nutritional and special dietary needs of each Resident.
• Completes and updates the nutrition screening and assessment and diet history as part of the comprehensive assessment process. Refers new residents, if required and all Residents at nutritional risk to Dietitian for evaluation.
• Interviews residents, family members, legal representatives and significant others to obtain and update information needed to develop individualized plans of c promote residents’ rights and accommodate individual needs and preferences
• Participates with the interdisciplinary team to develop, implement and evaluate plans of care. Attends care conferences. Communicates Resident concerns and interventions to interdisciplinary team members, the dietitian and direct care team
• Documents subjective findings, objective symptoms, observations of behavior, interventions provided to Resident and Residents’ responses to dietary interventions in the clinical record.
• Cooperates with other departments to identify and accommodate individual choices, preferences and customary routines regarding eating.
• Assist the Dietitian with planning menus that meet the nutritional needs oil accordance with recommended dietary allowance and state and federal regulations.
• Verifies Resident information regarding new admissions, diet order change changes and daily census.
• Conducts regular meal observations, reviews records, and interviews staff or Resident’s nutritional status is poor, adjusts menus to meet caloric and nutritious needs of the Resident.
• Refers complex issues to dietitian for assessment and intervention.
• Supervises food preparation using techniques that conserve nutritional value, appearance.
• Organizes food preparation and service to ensure food is served to Residents’ scheduled time frames.
• Provides for food alternatives of similar nutritional value for Residents who refused food served.
• Orders food economically and efficiently from approved sources considered s by federal, state and local authorities.
• Maintains sufficient inventory of food and supplies. Establishes effective sys inventory and secure storage areas.
• Ensures that food is received, stored, prepared, held and served under sanitary to prevent the transmission of food borne illness.
• Completes and maintains all Food and Nutrition Services Department records including administrative statistics on number of meals served, food costs, menus and repairs.
• Supervises trash and waste disposal in compliance with state and federal requires
• Inspects for any signs of rodent or pests. Report finds to supervisor.
• Participates in long term care survey process. Instructs staff in matters of con disclosure. Maintains a presence at all times while surveyors are on-site and timely collection of information required by the survey team. Demonstrates c identified problems and undertakes corrective action while survey is in progress, if appropriate. Works with the Dietitian and administration to develop survey n responses, as needed.
• Works with the Dietitian to develop and update Food and Nutrition Services I policies that reflect the philosophy and mission of the company and facility and professional standards of nutrition and sanitation.
• Participates in the department budget development.
• Communicates with and makes recommendations to the Administrator with resident food and nutrition services, personnel and budget issues.
• Resident Rights: Promotes and protects residents’ rights; assists Residents to m~ informed decisions; treats Residents with dignity and respect; protects Residents’ belongings; reports suspected abuse or neglect; resolves grievances; supports independent expression, choice, and decision-making consistent with applicable law and regulation.
• Leadership: Demonstrates willingness to take risks; generates new ideas for change; evaluates and recognizes priorities; selects effective team members; challenges 01 learn; keeps current and integrates new information, communicates and models o values, fosters high performance; recognizes need for and provides adequate resource.
• Process Improvement: Applies process improvement methods and techniques.

Supervisory Responsibilities:

Supervises dietary department associates. Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws.

• Interviewing, hiring, and training associates
• Planning, assigning, and directing work
• Preparing work assignment sheets
• Receiving calls and finding replacements for absent staff
• Transferring associates among kitchens/dining areas as needed
• Preparing performance evaluations with the understanding such evaluations impact tenure of probationary associates and wage increases of non-probationary associates
• Meaningfully rewarding and disciplining associates with the understanding such discipline results in termination of employment through progressive steps
• Scheduling and adjusting lunch and rest breaks
• Approving errors in time cards or other timekeeping records with supervisor’s approval
• Authorizing overtime as necessary
• Receiving and resolving associate complaints
• Determines rotation of associates kitchen/dining areas of facility
• Monitors and corrects job performance of associates
• Takes charge of facility in absence of higher-ranking management officials
• Uses independent judgment and discretion on behalf of the organization in the performance of these duties.

Requirements:

• Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®)
• Certified Foodservice Manager
• Associates or higher degree in Hospitality or Foodservice Management with training in foodservice management and food safety

Compensation and Benefits Package

We offer a competitive compensation and benefits package to include voluntary Medical, Dental, Vision, AD&D Benefits, LT/ST Disability, Life Insurance, Flex Spending Account and 401K
EOE M/F/D/V