IT'S SIMPLE. You want to work in a healthcare setting where you are valued and appreciated - where you receive respect from your superiors and co-workers as well as the patients/residents you treat. You want to be challenged by your job without being overwhelmed by it. You want to play an instrumental role in helping a patient recover, sometimes against strong odds, and go home. What you want is Kindred Healthcare. Our mission is to promote healing, provide hope, preserve dignity and produce value for each patient, resident, family member, customer, employee and shareholder we serve. Join us!
Responsible for planing, organizing, developing, and directing the overall operation of the Culinary and Hospitality Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the Executive Director, and in coordination with the Registered Dietitian to ensure that qualify food service and nutritional care is provided to the residents in Nursing Centers that are 175 beds or larger.
Plans, develops, organizes, implements, evaluates, supervises, and directs the Nutrition Services Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations.
Routinely inspects and completes evaluations of the status of the Culinary and HospitalityDepartment for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement.
Participates in the Nursing Center's "Performance Improvement Program." Serves on various committees as required by company standards, regulations, and/or appointment by the Executive Director.
Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate. Works with the Registered Dietitian and other Nursing Center departments to develop survey plan of correction, as needed.
Maintains good communications and working relationships with all departments in the Nursing Center.
Communicates issues, concerns, and opportunities for improvement to the Executive Director routinely.
Reports all hazardous conditions/equipment to the Executive Director immediately.
Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets.
Maintains current records that reflect departmental expenditures.
Communicates to the Executive Director departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents.
Assumes responsibility for recruiting, selecting, and training competent department personnel.
Prepares work schedules and maintains adequate staffing.
Provides training to Culinary and Hospitality employees in all aspects of their job.
Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding Nutrition Services.
Evaluates employee performance and develops education and training plans to improve the employees' skills and knowledge as needed. Makes recommendations to the Executive Director concerning wage and salary adjustments, hiring, termination, transfers, etc.
Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, Diet Manual guidelines, standards of practice, and regulations.
Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu.
Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu.
Provides feedback and suggestions to improve the menu to the Menu Development Coordinator at the corporate office.
Organizes food preparation and service and supervises staff to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance.
Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards.
Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician's order and/or as part of their nutritional plan of care.
Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary.
Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals.
Ensures that new residents are visited upon admission to obtain a Diet History and food preferences and maintains a diet kardex or similar record of diet orders and food preferences.
Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status.
Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness.
Fulfills job responsibilities in accordance with the standards set out in the Company's Code of Business Conduct, its policies and procedures, the Corporate Compliance Agreement, applicable federal and state laws, and applicable professional standards and codes of ethics.
Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the corporate office.
Uses independent judgment and discretion on behalf of the organization in the performance of these duties.
Demonstrates thorough knowledge of all Culinary and Hospitality jobs.
Works cooperatively as a team member with co-workers in all departments of the Nursing Center.
Performs job duties safely as specified in the physical, sensory, and mental requirements.
Stays abreast of federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed.
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed.