Food and Nutrition Services Manager

POSITION TITLE: Food and Nutrition Services Manager

REPORTS TO:  Nursing Home Administrator

DEPARTMENT:  FOOD AND NUTRITION SERVICES

The primary responsibility of your job position is to assist the Dietician in planning, organizing, developing and directing the overall operation of the Food Service Department following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities.   You are entrusted to assure that quality nutritional services are provided on a daily basis and that the Food Service Department is maintained in a clean, safe, and sanitary manner.

KEY RESPONSIBILITIES:

• Coordinate food services and activities with other related departments.

• Assist in developing and maintaining written food services policies and procedures.

• Interpret the department’s policies and procedures to residents, employees, visitors, government agencies, etc., as necessary.

• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc to assure control of equipment and supplies.

• Develop and maintain a file of tested standard recipes.

• Inspect kitchen, dish room, food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

• Interview residents or family members, as necessary to obtain diet history.

• Participate in maintaining records of the resident’s food likes and dislikes.

• Provide substitute foods or similar nutritive value to residents who refuse food served.

• Assist in developing methods for determining the quality and quantity of food served.

• Ensure that menus are maintained and filed.

• Assist in planning regular and special diet menus to assure they are in compliance with the physician’s orders.

• Evaluate and implement recommendations from established committees as they may pertain to food services.

• Assist in the recruitment, interviewing, selection and training of food service personnel.

• Schedule department work hours.

• Counsel/discipline food service personnel as requested of as necessary.

• Terminate employment when necessary, documenting and coordinating such actions with the HR Director and/or Administrator.

• Monitor absenteeism.

• Assist in establishing a food service production line.

• Conduct departmental performance evaluations.

• Assist in interviewing/obtaining food supply vendors as requested.

• Purchases food service supplies, equipment, etc., as required.

• Assist in planning department’s budget and maintains records for monthly expenditures.

• Interacts with residents/elders/clients and may recording summary in a medical record

• Maintain confidentiality of all pertinent resident care information including protected health information. 

• Demonstrate a passion for caring as evidenced by interaction with co-workers, residents, families, and visitors.

• Perform all other duties, as assigned

TALENT:

Relationship Building

Have a caring attitude and sincere interest in others

Demonstrate friendliness and enthusiasm

Build relationships with all types of people

Influencing

Communicate effectively

Executing

Self-directed

Ability to organize and prioritize

Ability to exercise judgment and display understanding

Detail oriented and follow through

Strategic Thinking

Solve problems effectively

Creative in coming up with options and variety

Curiosity and desire to learn 

SKILLS AND KNOWLEDGE:

• Must be knowledgeable of food services practices and procedures as well as the laws, regulations, and guidelines governing food services functions in nursing care facilities

• Must maintain the care and use of supplies, equipment, and maintain the appearance of food service areas

• Must perform regular inspections of food services service area for sanitation, order, safety, and proper performance of assigned duties

EDUCATION AND EXPERIENCE:

• Must possess, as a minimum, a high school diploma.

• Certified Dietary Manager with current good standing preferred or eligible to take Certified Dietary Manager examination per Association of Nutrition and Foodservice Professionals

• Must have current food safety certification as acceptable per state recommendations

• Minimum five (5) years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred.  Military experience or management in similar large food service volume may apply

• Must have training in cost control, food management, diet therapy, personnel management etc

JOB TRAINING: 

• How long it usually takes to completely perform this job when the incumbent has the minimum knowledge, skills, ability, work experience and/or education: up to 3 months

WORK ENVIRONMENT:

• Works in well-lighted/ventilated areas.  Atmosphere is warm and noisy for cooking

• Moves intermittently during working hours

• Is subject to frequent interruptions

• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances

• Is subject to hostile and emotionally upset residents, family members, etc

• Communicates with the medical staff, nursing staff, and other department supervisors

• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary

• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)

• Attends and participates in continuing educational programs

• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants

• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses

• Maintains a liaison with other department directors to adequately plan for food services/activities

• May be subject to the handling of and exposure to hazardous chemicals

PHYSICAL AND SENSORY REQUIREMENTS:

• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.

• Must meet the general health requirements set forth by the policies of this facility, which includes a mental and physical examination.

• Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.

• Must be able to taste and smell food to determine quality and palatable.

• Must be able to push, pull, move, and /or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.

• May be necessary to assist in the evacuation of residents during emergency situations.

OTHER:

• Must maintain a valid, unrestricted driver’s license

• Classification: non-exempt

• We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled. No Agencies or Affiliations please!