Regional Nutrition Manager

Description

Job Description

Regional Nutrition Manager

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward-thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support, and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods, and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

 

The Regional Nutrition Manager is the perfect combination of nutritional care and operations. This position will support the individual communities and the system. In conjunction with the leadership team, the development/provision of training materials for a varied audience—managers, food service team, Registered Dietitians, residents and community at large. The Regional Nutrition Manager will work with the RDO, Regional Executive Chef, Registered Dietitians (RD), and dining directors to provide excellent service to the residents within Health Care.

Key Responsibilities

• Audit nutrition care for special needs populations to ensure nutrition needs and customer satisfaction levels are met; work with RDs to ensure operating standards are met and, as necessary, implement quality improvements; ensure proper communication with key departments.   
• Complete regular chart audits of all dietitians throughout the communities. Coach and document as needed. 
• Develop, implement, and follow up on QAPI in all communities.  
• In collaboration with the Regional Executive Chef, work to develop menus, standards, and auditing tools for the healthcare side of the community.
• Provide training as needed for the dining services leader in healthcare.
• Maintains and develops client relationships and client satisfaction to ensure account retention.
• Manage, promote, and educate others on food and nutrition programs according to Culinesse standards and policies.
• Work with individual teams to provide nutrition education to the community based on request/need.
• Collaborates and communicates with culinary, RDs in each community and clinical departments on established processes, special diets, and menu requests and probes potential problems and apprises manager of status on resolution of problems or issues.
• Travel to each community regularly. 
• Communicates regularly with various teams throughout the community and Culinesse.
• Clinical coverage for communities 50% of the time as needed.
• Ensure compliance with all federal, state and local regulations as well as Culinesse/client policies and procedures (e.g. Health Dept., HIPAA/Privacy Act, Joint Commission, quality assurance, safety, operations, and personnel) by keep abreast of the most recent nutrition-related trends, research, policy, certifications, and standards of practice.
• May perform other duties and responsibilities as assigned. 

Qualifications and Requirements

• Bachelor's degree – master’s degree preferred.
• Licensed Registered Dietitian.
• Minimum one (1) year work experience in health care including hospitals, nursing homes, assisted or independent living facilities, long-term care, retirement homes, or clinics.
• Operations experience in a health care setting preferred.
• Can manage multiple priorities, demonstrate professional communication skills, and have a passion for a high level of customer service. 
• Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
• Is proficient in computer skills and report management experience.
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understand why they react as they do.
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading, and written communication skills.
• The ability to adjust actions about others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Must comply with any dress code requiremen