Job Details
Description
This is a Full Time, 1.0 FTE, Day position with rotating weekends on-call.
$5,000 Sign-On Bonus
Position Summary:
The Nutrition and Culinary Manager supervises the Nutrition and Culinary Services operations at the residential level of care to ensure the fidelity of services provided and ensures services are executed in the most efficient and effective manner, consistent with the culture, norms and expectations of the organization. This position will carry out additional registered dietitian clinical responsibilities.
Duties and Responsibilities:
- Partners with Director of Nutrition and Culinary Services and Site Director as part of the Nutrition Leadership and Site Leadership teams
- Upholds Nutrition and Culinary Services policies, external regulatory standards, and payor requirements
- Completes assigned projects relating to Nutrition and Culinary Services department and/or site leadership needs in partnership with the Director of Nutrition and Culinary Services and Site Director, as requested (may include CE presentations)
- Creates and updates meal and snack support schedules
- Attends regularly scheduled meetings with site leadership, nutrition leadership, Site Director, and corporate nutrition and culinary leadership
- Supervises Nutrition and Culinary Services operations in partnership with Kitchen Manager, where applicable, including:
- Training, implementation and adherence of nutrition & culinary services policies and procedures
- Nutrition and Culinary Services Team Meetings
- Internal Audits (food safety, food waste, groups, chart, etc.)
- Kitchen/Food supply and facility needs and issues
- Nutrition and Culinary Services site budget (food, kitchen tools and equipment, etc.)
- Interdisciplinary communication
- Preparing for and co-facilitating kitchen inspections
- Ensures food safety and kitchen cleanliness/safety practices
- Provides supervision and development of direct reports, including:
- Regularly scheduled meetings
- Consultation as needed/requested
- Performance management (including but not limited to, performance conversations and performance reviews)
- Understands strengths of employees within the site and determine how they fit, both today, as well as aligning them with programming and opportunities for the future
- Manages Nutrition and Culinary Service personnel administrative needs, such as scheduling, paid time off requests, timecards, and expense reports
- Partners with Dietetic Internship Coordinator and Site Director as onsite Dietetic Internship Preceptor, where applicable, including:
- Supervision and management of interns
- Creating and management of intern schedules
- Performance management (including, but not limited to, performance conversations and performance reviews)
- Partners with site leadership to provide consultation, feedback, and training for staff as it relates to TEP’s food and nutrition philosophy, food and nutrition interventions, and meal and snack support
- Provides backup & on call coverage, as needed
Qualifications:
- ServSafe Certified Manager required
- Leadership experience preferred
- Food service experience preferred
- Commission on Dietetic Registration-Registered Dietitian required
- Licensed Dietitian in the state of employment required
- Must have valid driver's license in the state of employment
- Current Basic Life Support certification required (American Heart Association) within 30 days from date of hire