Director of Nutrition and Culinary, LRD

Eventide Fargo is currently looking for a full time Nutrition & Culinary Director.

The Nutrition and Culinary Director plans, organizes and directs the clinical nutrition and culinary services of Eventide Fargo and its subsidiary services in accordance with all state and federal laws for the overall operation of a culinary department. Ensures quality nutritional services are provided and that the department is maintained in a clean, safe, and sanitary manner. Provides leadership to the creation of a pleasant dining experience for residents and guests.

Ideal Candidate

• Must have a bachelor’s degree

• Must be a Licensed Registered Dietician in the state of North Dakota (or able to obtain upon hire)

• Must be registered by the Commission of Dietetic Registration (CDR)

• 3-5 years of experience in culinary management in a long term care setting preferred

   

Essential Job Functions

• Implements clinical nutrition and culinary services policies and procedures in accordance with federal, state, and local regulations and Eventide standards to ensure a safe environment for residents, staff and visitors.

• Provides documentation, initiates and updates nutritional assessments for residents and develops individualized care plans in accordance with physician orders, facility policy and state and federal regulations.

• Oversees and manages the Nutrition and Culinary department, including Culinary Cooks and Culinary Assistants.

• Develops nutritionally sound menus reflecting meeting recommended daily dietary requirements, while adjusting to the food habits, customs, likes, and appetites of individual residents.

• Maintains food production standards to ensure the delivery of high quality meals to residents and guests.

• Supports the creation and maintenance of a professional environment that fosters a commitment to excellence.

• Ensures compliance with skilled nursing regulations and in accordance with Eventide policy and standards.

• Contributes to the Eventide Leadership Team in a cross-functional and collaborative manner to enhance overall service to the communities.

• Assists with the planning of nutrition and culinary budget for food, equipment, supplies, and labor and submits to the Executive Director for approval. Makes adjustments in order to correspond to the approved budget or as directed.

• Plans and organizes the purchase of adequate food, supplies and equipment necessary to ensure needs of residents and guests are met within the approved budget.

• Monitors quality, safety, sanitation, and compliance with established policies, procedures, standards, and regulations.

• Ensures a pleasant dining atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment for the residents dining experience.

• Understands the relationship of this job to the facility mission and to other jobs in the facility.

• Communicates with co-workers, supervisors and staff from other departments to solve problems, improve quality and improve processes and services.

• Participates on facility/department committees and task forces.

• Identifies and acts on opportunities to help and support work efforts of co-workers and staff from other departments without being asked.

• Welcomes new staff and creates positive work environment. Helps co-workers understand and implement change.