Overview

Wesleyan Health and Rehabilitation is looking for a Director of Dining and Nutrition to lead their team! 

If you are looking for a career that can make a difference, then Wesleyan Health and Rehabilitation is the place for you. Our work family is made up of a variety of talented and committed team members who are dedicated to making a difference in the lives they serve. Each employee contributes their unique skills and abilities with the key goal of enabling our residents to reach and maintain their highest functional abilities. Every job matters at Wesleyan Health and Rehabilitation. We believe in what we do and know our hands make a difference.

As the manager of our dietary team, look at what benefits you can enjoy:

• Competitive starting wage with additional pay for experience
• $1,000 new employee referral program
• Paid life insurance
• Medical, Dental and Vision Insurance
• 401k opportunities after your first year
• DailyPay! Work today, get paid today!
• Monthly Celebrations and recognitions
• $5,000 Tuition Reimbursement Per Year 

Responsibilities

Primary Responsibilities

• Oversight and management of the dietary process and procedures within the facility. This includes:
  • Managing food supplies and operations within in the facility;
  • Supervising food production and service;
  • Managing kitchen supplies and equipment using safety, sanitation and efficiency principles;
  • Managing and directing dietary employees, including hiring, training and evaluation;
  • Documenting resident nutritional goals and approaches;
  • Utilizing services of the Consultant Dietitian for the development of menus, therapeutic modifications, recipes, resident assessment and residents at nutritional risk;
  • Interview new residents for food preferences;
  • Interacting with residents concerning diet as ordered;
  • Entering admission notes in the medical chart within 48 hours documenting diet order and facility’s ability to meet the order as well as preferences;
  • Beginning admission nutritional assessment collaborating with the Consultant R. D.;
  • Collaborating with Consultant R. D. to identify resident problems and setting goals as well as completing MDS requirements;
  • Attending Care Plan meetings and Nutrition At Risk meetings;
  • Following up on the implementation of recommendations from the Consultant R. D.;
  • Developing or updating policies/procedures for the Dietary department;
  • Following approved menus and standardized recipes when ordering foods adhering to specified budget;
  • Interfacing with residents and staff at mealtimes evaluating accuracy fo service and resident acceptance;Attending and participating in in-service educational classes, department meetings and all staff in-services;
  • Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times; &
  • Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system.
• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by:
  • Overseeing that all established safety procedures/precautions are followed when using equipment;
  • Ensuring the dietary work areas are maintained in a clean and sanitary manner;
  • Reporting equipment malfunctions or breakdowns to maintenance and Administrator as soon as possible;
  • Being responsible for meeting sanitation and state/federal regulations;
  • Reporting all unsafe/hazardous conditions supervisor immediately;
  • Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned;
  • Reporting any forms of abuse witnessed or aware of to the nurse manager immediately; &
  • Following infection control and universal precautions procedures.
• Performing other duties as assigned by the Administrator or as advised by the Consultant Dietitian.

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Qualifications

Minimum Qualification/Requirements:

• Must possess specific educational and experience requirements such as:
  • Have completed the formal Dietary Managers’ training as required by the State.
• Must be skilled at mathematic computation (i.e., adding, averaging and figuring percents).
• Have an understanding of all dietary procedures.
• Must possess managerial and interpersonal skills such as:
  • The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
  • Must be able to read, write, speak and understand the English language.
  • Must be able to read recipes and menus
  • Have experience using computers for ordering and inventory.
  • Be knowledgeable of dietary equipment such as dish machine, convection oven, range/grill/oven, steamer, tilt braising pan, coffee maker, institutional mixer, robot coupe, steam table, etc.
  • Have organized, neat work habits and a professional work/personal appearance.
  • Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.
  • Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel;
  • Be able to work harmoniously with Dietary and all other facility personnel;
  • Requires judgment in prioritizing the performance of tasks, duties and responsibilities in accordance with established standards, policies and procedures;
  • The ability to be discrete and protect the integrity of confidential information and stay within Corporate Compliance;
  • Patience, a cheerful disposition, enthusiasm and a willingness to handle residents based on whatever maturity and physical level in which they are currently functioning;
  • The ability to adhere to professional code of ethics;
  • The ability to relate information concerning a resident’s condition.
  • Knowledge on the use of personal computers, e-mail accounts, software programs such as Word and Excel and minor office machines such as faxes and copiers; &
  • The ability to work Monday-Friday during normal business hours and the ability to take call and come in during off shifts as needed (i.e. weekends, midnights, and holidays).
• Desired qualifications include:
  • High school diploma or GED.
  • At least one (1) year of experience in a similar position is preferred.