Foltsbrook Centeris actively seeking a motivated Director of Nutritional Services for our Skilled Nursing Facility in Herkimer, NY. 

GENERAL DESCRIPTION: The Director of Nutritional Services is responsible for directing, planning, supervising and coordinating the overall operations of the Nutritional Service Departments. The Director shall ensure that the residents’ nutritional needs are adequately provided for on a daily basis to maintain optimal health status. The Director is responsible for performing the operations of the Nutritional Service Department in a sanitary and safe environment. All of the above shall be carried out in accordance with federal, state and local standards, guidelines and regulations governing the facility and as directed by input from the Chief Clinical Dietician as well as Administration.

 EDUCATION, EXPERIENCE AND QUALIFICATIONS: Must possess and A.A.S. Degree from an accredited college with a major in food and nutrition. Must have, at a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility. Must be registered as a Food Service Director in New York State.

 DUTIES AND RESPONSIBILITIES:

• Plan, organize, develop, implement, interpret and evaluate the program goals, objectives, policies and procedures of the Nutritional Service Department.
• Must be knowledgeable of general dietary practices and procedures as well as laws, regulations and guidelines governing dietary functions in a long-term care setting.
• Must have knowledge of budgetary guidelines and procedures relevant to fiscal planning and cost control.
• Must be able to relay information to the appropriate caregivers concerning a resident’s condition and nutritional needs.
• Coordinate nutritional services and activities within other related departments (i.e. Nursing, Housekeeping, Social Services, etc.).
• Develop and maintain written job descriptions and performance evaluations for each level of nutritional service personnel.
• Develop, interpret, review and revise the department’s policies and procedures for the department as necessary.
• Oversee and assist the nutritional service staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining/maintaining material safety data sheets (MSDS) for hazardous chemicals used or stored in the Nutritional Service Department.
• Review and assist in the development of a plan of correction for nutritional service deficiencies noted during survey inspections. Assist the Quality Assurance Committee in developing and implementing appropriate plans of action to correct deficiencies. Assist in developing, implementing and maintaining an ongoing quality assurance program for the Nutritional Service Department.
• Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Serve on, participate in, and attend various committees of the facility (i.e. QA and Safety). Provide written and/or oral reports of the nutritional service programs and activities as required or as may be directed by such committees.
• Meet with nutritional service personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Nutritional Service Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
• Assist in recruiting, interviewing, and selecting nutritional service personnel.
• Determine departmental staffing requirements and prepare work/time schedule necessary to meet the Nutritional Service Department’s needs.
• Delegate administrative authority, responsibility, and accountability to other nutritional service personnel as deemed necessary to perform their assigned duties (i.e. head cook, cook, etc.).
• Counsel/discipline nutritional service personnel as requested or as necessary.
• Schedule department work hours (including vacation and holiday schedules) personnel, work assignments, etc., to expedite work.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facility’s policies and procedures governing accidents and incidents.
• Report all unsafe/hazardous conditions/equipment immediately.
• Use protective clothing/devices when handling infectious waste and/or blood and body fluids.
• Report missing/illegible labels and MSDS to your supervisor.
• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on “how to do the job,” and ensure a well-educated Nutritional Service Department.
• Ensure that nutritional service personnel that perform tasks that may involve exposure to blood, body fluids, infectious material, and hazardous chemicals participate in appropriate in-service training and are familiar with protective measures and the use of MSDS information.
• Monitor nutritional service personnel to assure that they are maintaining in a clean and sanitary manner the care and use of supplies, equipment, etc., and maintain the appearance of nutritional service areas; must perform regular inspections of nutritional service areas for sanitation, odor, safety and proper performance of assigned duties.
• Serve as an integral part of the care plan team. In doing so, has an association with residents, family members, other care team disciplines, physicians and governing agencies.
• Establish and maintain a group of vendors for price negotiations and to provide the necessary supplies pertinent to food and other related items.
• Perform any other duties as assigned by my supervisor.
• I understand that emergency conditions may require me to temporarily work shifts other than the one for which I have applied and been assigned, and agree to such scheduling change or overtime when necessary to ensure proper operation of the Homes as directed by my supervisor.

 PERSONAL REQUIREMENTS AND WORKER TRAITS:

• Must be able to communicate in an effective manner and have command of the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, visitors, government agencies and the general public.
• Must have patience, tact, a cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level at which they are currently functioning.
• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing nutritional service practices.

 PHYSICAL DEMANDS AND WORKING CONDITIONS:

• Works in office areas as well as throughout the facility’s nutritional service areas (i.e., dining rooms, kitchens, activity rooms, etc.)
• Moves intermittently during working hours and is subject to frequent interruptions.
• Must be able to push/pull and/or move a minimum of 10 pounds to a minimum of 5 feet; utility carts will be used to transfer supplies, equipment and products.