Nutrition Manager

Overview

The Dietary Manager is responsible for the operation, management, sanitation, and services of all Country Kitchens, Recuperative Services Unit (RSU), and POD services.

This position is employee-focused through engagement, hands-on support, training, and overseeing the Country Kitchen Supervisors, Nutrition Assistants, and Culinary Associates of all Country Kitchen, Recuperative Services Unit (RSU), and POD services.

 

Manager must be customer/patient focused from the point of choice, the production and accuracy of the tray, to the delivery of the trays and delivery/execution of meals to CKs. Oversight of these services according to CMS/DPH policies, procedures and regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, temperature logs, and other quality reports. Demonstrates a strong commitment to the cultural beliefs, goals and mission of Hebrew Senior Life.  Strives to make every encounter with a patient into a positive and meaningful experience, while providing a safe and efficient quality care

Responsibilities

• Works directly with Executive Chef and Director of Clinical Nutrition on menu development for the RSU/LTCH patients applying trends and seasonal changes
• Use forecasts, food waste records, and equipment records to plan the production of food, supplies, and equipment.
• Collaborate with clients, HRC staff, medical staff, vendors, and other service providers.
• Maintains communication with IT staff to ensure updates to Meditech and Computerized Menu system are maintained and efficient for meeting nutrition standards.
• Maintains oversight, in collaboration with Lead RD and Executive Chef and Sous Chef, of the computerized menu system so as to ensure each system is operating effectively in order to produce menu, meal tickets, production reports, snacks, supplements, and tally sheets for production for POD and Country Kitchens.
• Maintains awareness of current nutritional standards for patients in Rehab, and LTCCH Work with RD to ensure diet needs and plans are according to the physician’s orders. Ensure patient choices per regulatory standards. Communication with and support provided as needed with RD.
• Maintains awareness of CMS and DPH standards for Rehab, and LTCCH settings. Ensure corporate and OSHA safety standards are in compliance.
• Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences. Maintain up to date Serve Safe and any CEU certification requirements.
• Establishes procedures and programs necessary for the effective implementation of Department objectives with primary focus on Culinary Associates (CK and RSU Pod) and NAs teams.
• Educate and maintain oversight of CK Supervisors, Culinary Associates (CK and RSU Pod) and Nutrition Assistants in meeting the standards outlined for the meal service to the residents which meet the established guidelines for nutrition and sanitation requirements. .
• Ensures education completed timely for Nutrition Assistants and Culinary Associate (CK and RSU) team to meet hospital requirements, as needed by observation or PI project
• Ensures Household Supervisors, Jr. Sous, Nutrition Assistant and Culinary Associate Teams maintain appropriate and timely serve safe certification as required for the role.
• Ensures communication established with Nutrition and Culinary Associate (CK and RSU pod) team via holding or assigning regular huddles and team meetings.
• Seeks feedback from patients via Nutrition team (including Nutrition Assistants) and communicates to Culinary and Nutrition Team feedback re: meal services.
• Develops and manages an effective Quality Control and Performance Improvement Program
• Coordinate and implement initiatives that lead to the overall improvement of the RSU/ LTCH service line/household kitchens and customer/patient satisfaction.
• Fosters an environment where staff input is solicited, valued and incorporated into plans as much as possible.
• Interviews, selects and trains employees within the RSU and LTCH CK
• Develop and implement an introductory period training program for staff including an effective tracking system.
• Responsible for the creation and maintenance of assigned staff’s schedule and assignments.
• Work alongside Executive Sous Chef to coordinate and delegate assignments to staff to ensure that all necessary production and tasks for the service complete in a timely and appropriate manner
• Ensure that Kronos system is documented according to posted schedule. Manage absences and shortages in such a way as to maintain service while keeping overtime to an absolute bare necessity.
• Develop, implement an