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Nutrition Services Manager

2 months ago


Lancaster, Pennsylvania, United States Frontier Management (OR) Full time
Job Description

The Director of Culinary Operations is responsible for planning, organizing, and directing the overall operation of the Culinary and Nutritional Department at Frontier Management (OR). This role ensures that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Key Responsibilities
  • Operations Management
    • Develop and implement menus and recipes to meet the nutritional needs of residents.
    • Supervise and assist in the preparation of all products and meals to ensure they are plate-able and appetizing in appearance.
    • Maintain adequate stock levels of staple and non-staple food, supplies, and equipment through effective purchasing and inventory processes.
    • Ensure that all residents' nutritional needs are being met.
  • Customer Relations and Service Management
    • Listen and respond to the needs of residents and staff members.
    • Review and respond to complaints and grievances from residents and staff members regarding all areas of responsibility.
    • Maintain the confidentiality of resident care information.
  • Quality, Compliance, and Risk Management
    • Ensure that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.
    • Maintain an ongoing quality assurance program for the Culinary and Nutritional Services Department.
    • Ensure that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
  • Financial/Assets Management, Administration, and Reporting
    • Follow the departmental budget and maintain the operations within it.
    • Ensure that necessary equipment and supplies are maintained and operable to perform necessary duties and services.
  • Human Resource Management and Development
    • Directly and/or indirectly manage all Culinary and Nutritional Services Department staff.
    • Interviews, selects, and orients new direct reports.
    • Evaluate job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.