Nutrition Director jobs in Chicopee, MA

Summary:
The primary purpose of your position is to assist the Dietitian in planning, organizing, developing, and directing the overall operation of the Dietary Department, ensuring compliance with facility standards and applicable Federal and State food service sanitation regulations.
As the Director of Nutrition Service, you are delegated to administrative authority, responsibility, and accountability for carrying out your assigned duties.
Essential Job Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Assures Dietary Policies and Procedures are current, reviewed yearly and implemented accordingly.
• Orders food, supplies, and equipment in accordance with the budgets. Uses purchase order system properly and timely.
• Participates in resident care management and attends resident and family care conferences. Attends Resident Council when invited and other meetings as assigned by the administrator.
• Responsible for receipt, storage, preparation, and service of all food.
• Assists with menu planning in conjunction with the dietician.
• Maintains sanitary equipment and a sanitary kitchen area in compliance with applicable standards.
• Oversees meal service and dining room delivery of meals to residents.
• Responsible for coaching dietary employees to support positive behavior and interactions with others. Documents disciplinary concerns for dietary employees including reprimands or oral/written warnings in conjunction with the administrator.
• Recruits, hires, orients and trains dietary employees.
• Completes meaningful evaluations of dietary employees post orientation and yearly after that. Completes meaningful competency evaluations upon hire and at least yearly thereafter for dietary staff.
• Develops and coordinates the scheduling of work hours, personnel, and work assignments in accordance with the budget.
• Meets with residents and their families as needed to discuss concerns and makes every effort to meet their needs/desires. Includes residents’ suggestions in menu planning.
• Engages in the rounding for outcomes strategy with staff, residents and families in an effort to assess whether there are any unmet needs/desires, recognize staff for a job well done, or coaches staff as appropriate.
• Makes efforts to recognize employees, educate and train employees and promotes employee growth in an effort to increase retention and employee satisfaction in the dietary department.
• Promotes a culture of safety in the dietary department. Thoroughly investigates any injuries in dietary areas and to dietary staff in an effort to prevent further occurrence. Manages any dietary worker’s compensation cases.
• Assures check and balance systems are in place to identify potential system breakdowns. Examples include: temperature check logs on dishwasher, refrigerators and food temps (leaving the kitchen and upon serving); checks to be sure cleaning schedule is adhered to; checks to be sure food is properly stored and marked
• Attends all mandatory in-services, develops and participates in in-service training for dietary employees. Assures in-service compliance with dietary staff.
• Understands and adheres to all safety, infection control, sanitation, fire, disaster and personnel policies and procedures of the facility.
• Assumes responsibility of promoting and maintaining positive employee relations and effective communications among facility staff.
• Ensures appropriate communication systems within the department, between shifts and between departments so all staff are knowledgeable about the day to day strategies and overall goals.
• Understands and upholds the Residents' Bill of Rights and holds all resident information confidential.
• Communicates effectively with the Administrator and discusses any problems or concerns regarding the Dietary Department with the Administrator.
Supervisory Responsibility
Executive Chef
Food Service Supervisor
Dining Room Manager
Cooks
Dietary Aides
Dishwashers
Qualifications:
• Associates degree in Food Service Management or Hospitality Management is required; a Bachelor of Science degree in Food Service Management or Food and Nutrition is preferred.
• A certified dietary manager or certified food service manager or has similar National Certification for Food Service Management and Safety from a national certifying board.
• Food Service Sanitation certificate per State/Local requirements.
• 1-2 years management experience preferred.
• Ability to manage people and budgets.
• Ability to successfully relate and respond to the needs of management, employees and residents.
• Ability to plan, organize, develop, implement, and interpret the programs, goals, and objectives, policies and procedures, etc. of the Food and Beverage Department.
• Ability to communicate effectively, in writing, as well as verbally.
• Must have full use of gross and fine motor skills of the upper and lower extremities.
• Ability to work beyond normal working hours, on weekends, and in other positions temporarily, when necessary.
• Working Knowledge of basic computer applications preferred.
• Ability to represent and articulate the BHCS mission, vision and strategies in developing, implementing and coordinating the department.
• Must be able to read, write, speak and understand 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, patients/residents, family members, visitors, government agencies/personnel and the general public.
• Must be knowledgeable of dietary practices and procedures, as well as laws, regulations and guidelines that pertain to long-term and subacute care.
• Must be willing to work harmoniously with professional and non-professional personnel.
• Must have patience, tact, a cheerful disposition and enthusiasm, as well as the willingness to handle difficult patients/residents.
• Must be willing to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must be able to relate information concerning a patient’s/resident’s condition.
• Must not pose a direct threat to the health or safety or other individuals in the workplace.
• Must be able to manage the operations of the kitchen and the dietary staff in accordance with all state and federal regulations.
• Must be willing to make every effort to meet resident/family requests.
• Must have basic computer skills.
Work Environment:
Works in office area(s) as well as throughout the Kitchen Service area, stock rooms, dining rooms and other areas throughout the facility. Is subject to frequent interruptions.
Is involved with patients/residents, personnel, visitors, government agencies/personnel, etc. under all conditions and circumstances. Is subject to hostile and emotionally upset patients/residents, family members, personnel and visitors. Communicates with the medical staff, nursing personnel, and other department supervisors. Works beyond normal working hours and on weekends and holidays when necessary. Attends and participates in continuing educational programs. Is subject to falls, burns from equipment, odors, etc., throughout the work day. Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
Physical and sensory requirements:
While performing the duties of this job, the employee is constantly required to communicate and listen. This position requires standing, walking, twisting and bending. A listing of Physical & Sensory Requirement is on page 5.
Other Duties:
Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, Responsibilities and activities may change at any time with or without notice.