Manager of Nutrition and Food Services

POSITION SUMMARY: The Manager of Nutrition and Food Services will lead clinical dietitians and the food service supervisor in providing high-quality nutrition services to our participants. The Manager will be responsible for developing and implementing strategies to promote optimal nutritional health and well-being for our participants. This role requires a collaborative leader who is passionate about delivering person-centered care, ensuring that nutritional needs are met for participants with diverse health conditions and preferences.

MISSION: Improving lives, Optimizing wellness, Promoting independence

COMPETENCIES:

• Effective Supervision
• Balanced Decision Making
• Strategic Focus
• Manage Conflict
• Effective Communication
• Facilitate Change
• Problem Solving
• Quality Focus
• Personal Credibility
• Decisiveness

RESPONSIBILITIES AND DUTIES:

ESSENTIAL JOB FUNCTIONS:

Leadership and Management:

• Manage and provide oversight to clinical dietitians, food service supervisor, and other team members within the Nutrition and Food Services department.
• Foster a positive, inclusive, and supportive work environment while ensuring all team members are aligned with RMHCS’s mission and values.
• Provide ongoing training, mentorship, and professional development opportunities for the team.
• Monitor staff performance, conduct regular evaluations, and address performance issues as necessary.

Nutritional Care Planning and Implementation:

• Oversee the development, implementation, and evaluation of individualized nutrition plans for program participants, ensuring that care is holistic, and person-centered.
• Collaborate with interdisciplinary teams to assess participants' health status and nutritional needs and ensure that nutrition care is integrated into participants’ overall care plans.
• Support the dietitians in providing medical nutrition therapy (MNT) and in recommending dietary modifications to improve health outcomes.
• Ensure adherence to regulatory requirements, including dietary guidelines, food safety protocols, and documentation standards.

Food Services Management:

• In collaboration with the Food Services Supervisor, provide support for the day-to-day operations of the food service team, ensuring meals are prepared in accordance with nutritional needs, dietary restrictions, and preferences of participants.
• Ensure that food service staff maintain high standards of food safety, sanitation, and cleanliness.
• Manage food inventory and procurement and ensure cost-effective use of resources while maintaining quality.
• Review and improve food service systems to ensure participant satisfaction and nutritional quality.

Program Evaluation and Quality Improvemen