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Food and Nutrition Services Director

2 months ago

Pembroke Park, Florida, United States Plaza of Hallandale Beach Assisted Living Full time
Job Summary

We are seeking a highly skilled and experienced Food and Nutrition Services Director to join our team at Plaza of Hallandale Beach Assisted Living. The successful candidate will be responsible for overseeing the food and nutrition services department, ensuring the highest quality of care and service to our residents.

Key Responsibilities
  • Oversee the budget and purchasing of food and supplies, and food preparation, services, and storage.
  • Maintain a clean and sanitary environment.
  • Oversee safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents' needs, preferences, and care plan.
  • Monitor regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.
  • Participate in interdisciplinary team meetings.
  • Participate in QAPI activities when food and nutrition services are involved.
  • Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees working in the Food and Nutrition Services department.
  • Develop work schedules to ensure adequate staff to cover each shift.
  • Monitor budgets for cost-effectiveness and manage any revenue generating services.
  • Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
  • Follow standards and procedures for preparing food.
  • Participate in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.
  • Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. Ensure that foods are prepared according to production schedules, menus, and standardized recipes.
  • Manage the preparation and service of special nourishments and supplemental feedings.
  • Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking, and transportation.
  • Prepare cleaning schedules and maintain equipment to ensure food safety.
  • Ensure proper sanitation and safety practices of staff.
  • Process new diet orders and diet changes. Keep diet cards updated.
  • Complete the assigned MDS section according to required timeline.
  • Determine resident diet needs and develop appropriate dietary plans in cooperation with registered dietician and in compliance with physician's orders.
  • Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident's nutritional status and eating function.
  • Review, revise, and implement, in cooperation with the interdisciplinary team the resident's nutritional assessment and plan of care.
  • Support Registered Dietitian duties as needed.
Requirements
  • Ability to read, write, speak and understand the English language.
  • Must be a supportive team member, contribute to and be an example of team work.
  • Ability to make independent decisions when circumstances warrant such action.
  • Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
  • Must have patience, tact, and willingness to deal with difficult residents, family and staff.
  • Must not pose a threat to the health and safety of other individuals in the workplace.
  • Ability to move intermittently throughout the workday.
  • Meets general health requirements according to facility policy, including medical and physical exams and checking immunity status to various infectious diseases.
  • Ability to work beyond normal working hours and on weekends and holidays when necessary.
  • Ability to assist in evacuation of residents during emergency situations.
  • Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.
  • May be subject to falls, burns from equipment, and/or odors throughout the day; encounter reactions from dust, tobacco smoke, disinfectants, and other air contaminants.
  • Subject to exposure to infectious waste, diseases and/or conditions which include AIDS, Coronavirus, Hepatitis B, and Tuberculosis.
  • May be subject to hostile or emotional residents, family members, visitors or personnel.
  • Effective verbal and written communication skills and ability to exercise judgement.
  • Basic computer skills.
  • Mathematical and numerical skills.
  • Organizational skills.
  • Positive interpersonal relationship skills, including with persons of all ages and cultures.
  • Current awareness of relevant regulations and standards of care.
Working Conditions
  • Works in well-lit, ventilated area. Atmosphere is warm for cooking.
  • May be exposed to heat/cold temperatures in the kitchen/storage areas.
  • Subject to frequent interruptions.
  • Communicates with medical and nursing staff, and other departments.
  • Subject to call-back during emergency conditions.
Performance Evaluation

Individual performance will be evaluated using the following scale:

  • Unsatisfactory: Achieves results which are far less than the standards identified for the performance factors rated.
  • Needs Improvement: Achieves results which are less than the standards identified for the performance factors rated. Exhibits the potential to become a competent performer. May be new to job or need skill development.
  • Meets Standards: Achieves results which meet the standards identified for the performance factors rated. This rating is the expected level of performance.
  • Exceeds Standards: Achieves results which usually exceed the standards identified for the performance factors rated.