Certified Dietary Manager/Food and Nutrition Services Director - St. Petersburg Nursing & Rehabilitation

Position Definition:

Responsible for overseeing general operations of the Dietary department to ensure that quality nutrition services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and comfortable manner.  Maintain department and assist Administrator in maintaining facility in full local, State, and Federal regulatory compliance at all times.

 Essential Duties:

• Plan, develop, organize, implement, evaluate and direct the Dietary Services Department, as well as all related programs and activities.

• Create a positive environment and culture within department that rewards creativity, excellent customer service, and desire to exceed expectations.    

• Develop, implement and maintain an ongoing quality assurance program, including an ongoing correction plan for dietary survey deficiencies

• Oversee coordination of dietary services and activities with nursing services and other related departments

• Assist in development, review and planning of therapeutic diet plans for residents

• Oversee the resident weights, tracking, monitoring variances per MDS/regulations, and report any variances to Risk Management/QA Committee.  Coordinate with facility dietitian any recommendations and review with care plan team.

• Ensure meals are prepared and served in accordance with menu and diet preferences and established portion control procedures

• Maintain records to ensure that residents’ diets are in compliance with physicians orders and nursing department recommendations

• Interview residents or family members to obtain dietary history and preferences

• Assist in developing methods to determine quality and quantity of food served

• Ensure that charted dietary progress notes are informative and descriptive of services provided, and residents’ response to services.

• Order supplies for Emergency Preparedness/Hurricanes.  Create list of supplies and rotate per manufacturer recommendations.  Update on annual basis, or as necessary for Emergency Management Plan.

• Assist in the preparation of department budget.

• Assist in staff development, including in-service training (infection control, hazardous communication program, Universal Precautions, etc.)

• Attend department head meetings and serve on facility committees as needed

Minimum Requirements:

• 3+ years' related experience in food services management, or an equivalent combination of education and experience in LTC facility

• CDM Certification required. ASPIC certification preferred.

• Strong knowledge of safe food service practices and procedures, including federal, state, and local regulations and guidelines for skilled nursing facilities.

• Excellent interpersonal and written/oral communication skills

• Strong organizational skills

• Strong leadership and customer service skills.