Director of Dining Services - Dietary Manager

We currently have an opening for a full-time Director of Dining Services - Dietary Manager!

It’s the people that make the difference – are you ready for the challenge?

River’s Bend is a Continuum of Care Community located near Barkley Lake in Kuttawa, KY. As a 501(c)(3) non-profit organization, River’s Bend operates independently with respect to daily operations, delivery of patient care, and the pursuit of its mission – to provide quality services in the most cost effective manner for the residents, and to provide a stimulating, empowering workplace for our team members. We are currently seeking a Dietary Manager to join our collaborative team.

If you love helping others in a team environment, we have a place for you!

You will have the opportunity to work with a great team of dedicated individuals. We offer a team based approach to patient care and operate in a supportive environment that fosters the highest level of teamwork, integrity, respect and empowerment.

Position Summary

A Director of Dining Services is responsible for the complete operation of the foodservice department, including nutrition services. They will be the liaison between the foodservice department, administrator and other departments.

General Purpose

The general purpose of the Director of Dining Services is to develop department goals and manage the day-to-day foodservice functions, while providing quality meals, snacks and supplements to residents, assessing residents’ nutritional needs, developing and implementing care plans in conjunction with the Interdisciplinary Team..

Role Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary to perform the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Position Responsibilities

Specific responsibilities of the position include, but are not limited to, the following:

• Directs foodservice staff in the day-to-day preparation of meals, snacks and supplements, including: scheduling job assignments, developing department priorities, participating in recruitment and selection of foodservice staff, orienting new foodservice staff, communicating policies and procedures, implementing planned changes, documenting call-offs, arranging for staffing needs on the shift, communication of resident issues, evaluating staff job performance, counseling and disciplining employees, as necessary.
• Monitors and assesses all aspects of food service operations, including work performance of foodservice staff, efficiency of services provided, according to established standards of practice and Facility policies and procedures.
• Assesses residents’ nutritional status and documents any changes in the medical records.
• Works cooperatively as part of a health care interdisciplinary team to assess, develop, implement, and evaluate resident care plans.
• Modifies resident care plans in conjunction with the interdisciplinary team as indicated by residents’ responses and conditions.
• Uses problem-solving skills to make improvements in the delivery of resident care in collaboration with the interdisciplinary team.
• Maintains a safe work environment and exhibits safe work practices in accordance with Facility policies and procedures, including monitoring of proper sanitation to prevent contamination and the spread of diseases and ensuring that fire and disaster procedures are followed in the case of an emergency.
• Communicates with residents, residents’ family members, and interdisciplinary team members and management regarding resident status.
• Attends all facility meetings, in-service and/or job skills training, and/or educational programs as able.
• Makes kitchen and resident rounds on a regular basis and addresses and corrects any necessary operational issues.
• Reports all unusual circumstances that may involve the safety and well-being of the residents and staff in a timely manner directly to the Administrator and proposes solutions.
• Understands, complies with, and promotes all rules regarding residents’ rights and confidentiality. Complies with HIPAA and Corporate Compliance Programs.
• Promotes harmonious relationships with others and exhibits a positive attitude among the health care interdisciplinary team.
• Maintains knowledge of federal, state, and local laws and regulations related to skilled nursing facilities, as well as adheres to, upholds, and enforces all facility policies and procedures.
• Establishes, implements and evaluates facility quality assurance program.
• Develops policies and procedures applicable to the department.
• Works with Regional Nutrition Services specialist on planning and improvements to department.
• Performs additional functions or duties, as assigned by the supervisor.
• Helps develop yearly budgets, monitors cost centers and maintains budget parameters.

Essential Knowledge, Skills and Ability

Education/Certifications/Experience

• EDUCATION: B.S in Dietetics/Foodservice /Hotel, Restaurant Management OR
• CERTIFICATION:Preferred as Certified Dietary Manager (CDM) or completion of DMA approved course within first eighteen months of employment and successful completion of examination to become certified, or at least 5 years’ experience in long term care as long as a Registered Dietitian (RD) is employed full time at the facility.
• EXPERIENCE: 5 years of experience in quantity foodservice preferably in a health facility setting

Knowledge:

• FOODSERVICE: Knowledge of quantity foodservice, sanitation principles, financial tracking.
• NUTRITION: Knowledge of the nutritional needs of long term care residents, familiarity with MDS’s, RAP’s, Care planning process and documentation in the medical records.,
• CUSTOMER AND PERSONAL SERVICE: Knowledge of principles and processes for providing excellent customer and personal services. This includes, but is not limited to, meeting the quality standards for foodservice/nutrition techniques and treatment practices, and health care sanitation and hygiene, in a manner which promotes resident satisfaction.
• ENGLISH LANGUAGE: Must have the ability to read, write, and follow oral and written directions at a level necessary to accomplish the job.
• MATHEMATICS: Ability to perform basic mathematics for recipe calculations, weight calculations and intake/output measurement to perform duties.
• CHEMISTRY: Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo as it relates to the position.
• EDUCATION/TRAINING/CERTIFICATION: RD with degree from an ADA-approved program in Nutrition/Dietetics or a CDM with training from a DMA-approved Dietary Manager’s program or satisfactory completion within 18 months of employment.
• ADMINISTRATION AND MANAGEMENT: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• SAFETY AND SECURITY: Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of staff and residents, data, and the Facility as a whole.

Skills/Abilities

• ACTIVE LISTENING: Ability to give full attention to what others are saying. Taking time to understand the points being made, and asking questions, if appropriate. Ability to hear and respond to residents.
• CRITICAL THINKING: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• COMMUNICATION: Ability to communicate effectively across the organization in English. Includes the ability to read, comprehend, and interpret documents such as safety rules and procedure manuals and the aptitude to write routine reports and correspondence. Ability to speak effectively and be understood by others.
• DELEGATION: Ability to delegate work assignments and monitor delegated activities.
• QUALITY MANAGEMENT: Looks for ways to improve and promote quality and demonstrates accuracy and thoroughness.
• MONITORING: Assessing performance of self, other individuals, or the Facility to make improvements or take corrective action.
• SERVICE ORIENTATION: Actively looking for new ways to help others.
• PROBLEM SENSITIVITY: Ability to tell when something is wrong or is likely to go wrong. It includes recognizing and solving problems.
• ORGANIZING, PLANNING & PRIORITIZING WORK: Ability to develop plans in order to organize, set priorities, and accomplish daily duties.
• JUDGMENT AND DECISION MAKING: Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• INDUCTIVE REASONING: Ability to combine pieces of information to form general rules or conclusions and finding a relationship among seemingly unrelated events.
• DEDUCTIVE REASONING: The ability to apply general rules to specific problems to produce answers that make sense.
• TEAMWORK: Ability to work well with supervisors, peers, and subordinates to achieve goals. Readily gives and receives help and values the contribution of teammates.
• ATTENTION TO DETAIL: Being careful, accurate and thorough in completing work-related tasks.
• EMOTIONAL STABILITY: Ability to cope with the stresses of the environment.
• DEPENDABILITY: Reliable, responsible, and dependable, while fulfilling obligations. Must be capable of maintaining regular attendance.
• INTEGRITY: Ability to be an honest and ethical employee while exercising both patience and tact and complying with the Facility’s policies and procedures.
• TECHNICAL: Ability to understand equipment function and operation of equipment used in the performance of duties. Ability to use office suite and spreadsheet software and menu software, such as GeriMenu. Ability to use other computer technology with training as required to complete job duties.

Valued Skills, Interests, and Experience (not required)

Employee should possess a genuine sensitivity towards the needs and feelings of others and have the ability to deal with a variety of personalities and constant changing environment.

Reporting to this Position

Dietetic Technician, Certified Dietary Manager, Dietary Aides, Dietary Cooks, Dietary Clerical Staff, Dietary Storeroom Staff.

Position Hours and Travel

• The Facility is required to employ a qualified foodservice director
• Overtime hours, with little or no notice, may be required, if deemed necessary by the reporting supervisor.
• Although unlikely, local and out-of-town travel may be required for training purposes. Average travel expectation is less than 5%.

Compliance Program

Our Facility is committed to compliance with program requirements and ensuring that employees understand the value the Facility places on its compliance program. All relevant personnel will participate in compliance education and training programs of the Facility. Employees will be required to have a minimum number of educational hours per year, as appropriate, as part of their employment responsibilities. Participation in training programs is a condition of continued employment. These training requirements will be a factor in each employee’s annual evaluation.

Physical Demands and Work Environment

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical Demands: While performing the duties of this job, the employee is required to walk, reach, climb, bend, stoop, lift, grasp, balance, push, and pull food and equipment on a sporadic basis. The employee must be able to lift, push, and/or move up to 75 pounds, with or without assistance. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Additionally, employees must have the ability to hear and respond, distinguish smells, tastes, and temperatures.
• Work Environment: While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time. Employees may also be subject to emotionally distraught residents, family members, visitors, and personnel. The noise level in the work environment is typically minimal to moderate.

Health Insurance Portability and Accountability Act (HIPAA)

The Health Insurance Portability and Accountability Act (HIPAA), signed into federal law in 1996, set national standards regarding security and privacy of a person’s health information.

Our Facility is committed to protecting the privacy, security, and integrity of individually identifiable health information received from or, on the behalf of, our employees. Our Facility adheres to the highest standards in integrity in the performance of its business and is prepared to maintain compliance with HIPAA and other regulatory requirements by adopting and adjusting policies and processes as necessary.

Employees will hold confidential any proprietary information including all resident records, medical documentation and third party insurance information. All resident medical records shall be treated as confidential so as to comply with all applicable laws regarding the confidentiality of resident records, including, without limitation, the privacy and security standards promulgated under the Health Insurance Portability and Accountability Act of 1996 ("HIPAA"). Employees do not divulge, disclose or communicate to any person or entity (other than as required by law), information affecting or relating to residents or employees.

Benefits

Health, Vision and Dental Insurance

Competitive Salary

Paid time off

401K

We’re an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Ability to commute/relocate:

• Kuttawa, KY 42055: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person