Eventide Fargo is currently seeking a Director of Nutrition and Culinary to oversee culinary services in the Skilled Nursing Facility and the Senior Living Restaurant.

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

Ideal Candidate

Must be a Licensed Registered Dietician in North Dakota
Registered Dietitian by the Academy of Nutrition
Previous Long Term Care and/or Senior Living experience preferred, but not required
Bachelor’s Degree in Nutrition and/or Dietetics preferred, but not required

Essential Job Duties

Operational

Establishes and implements Nutrition and Culinary Services policies and procedures in accordance with federal, state, and local regulations.
Maintains food productions, sourcing, and inventory standards to ensure the delivery of high quality meals to residents, tenants, families, guests, and staff.
Initiates and updates nutritional assessments for residents/tenants, providing proper documentation.
Develops individualized care plans in accordance with physician orders, facility policy, and state and federal regulations.
Develops nutritionally sound menus reflecting recommended daily dietary requirements, while adjusting to the food habits, customs, preferences, and appetites of individual residents. Maintains records of recipes adjusted to a yield appropriate for the number of residents served and dietary restrictions of which the recipe does or does not accommodate.
Prepares reports/records on departmental activities for review by the Executive Director.
Meets with residents/tenants, families, and visitors to discuss any dietary concerns related to menus, complaints, etc.
Maintains communication and information lines with internal and external contacts and contracts regarding all aspects of meal service provision.
Assists with the planning of the Nutrition and Culinary budget for food, equipment, supplies, and labor. Makes adjustments in order to align with the approved budget or as directed.
Responsible for coordinating staff and operations for catering functions.
Coordinates operation of the campus coffee shop(s).
Ensures a pleasant and calm dining atmosphere in all applicable campus settings.

Compliance

Monitors nutrition and culinary quality, safety, sanitation, and compliance with established policies, procedures, standards, and regulations
Completes and updates department documentation as necessary for effective work flow and direction to staff. Maintains all Nutrition and Culinary Services records as designated by regulation and policy.

Leadership

Monitors and supervises all Nutrition and Culinary Services staff for quality, safety, sanitation, and compliance with established policies, procedures, standards and regulations.
Prepares, maintains, and directs department assignments and creates and organizes work schedules necessary to do so.
Evaluates staffing needs and maintains adequate staffing. Hires new employees as needed.
Conducts periodic staff performance appraisals. Provides ongoing orientation and training of staff.
Is responsible for disciplinary actions for Nutrition and Culinary staff and any terminations of employment. Terminations shall be reviewed by the Human Resources department and the Executive Director.
Attends meetings and in-services and provides consultation to other Directors and staff in relation to the services provided by the Nutrition and Culinary Department.
Holds and conducts staff meetings on a regular basis.
Coordinates the activities of the Nutrition and Culinary Services Department with interrelated activities of the other departments to ensure quality resident care and optimum efficiency. Reviews achievements and discusses needed changes in goals and objectives.
Participates on facility/department committees and task forces as assigned and requested.
Welcomes new staff and creates positive work environment. Helps co-workers understand and implement changes.

Eventide Senior Living

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Nutrition and Culinary Director, LRD