Dietary Director - Skilled Healthcare Facility

We are currently looking to add a Dietary Director to our team.

Responsibilities include, but are not limited to:

• Directs dietary 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 dietary staff, orienting new dietary 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 dietary 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.  
• Maintains nourishment and supplement program in coordination with clinical dietician.
• Keeps file of tested recipes, menus, resident tray tickets, inventory and purchasing levels acceptable to the residents and employees.
• 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.
• Makes kitchen and resident rounds on a regular basis and addresses and corrects any necessary operational issues. 
• Oversees maintenance of all kitchen equipment.
• Oversees purchase of required food supplies, cleaning and paper supplies.
• Establishes, implements and evaluates facility quality assurance program. 
• Maintains sanitary food handling practices in the Dietary Department.
• Develops policies and procedures applicable to the department.  Works with supervisors as needed to ensure that all protocols are effectively carried through.
• Helps develop yearly budgets, monitors cost centers and maintains budget parameters.  Keeps accurate records and maintains departmental budgetary compliance for food, supplies and labor costs.