Nutritionist Supervisor
- Accountable for planning, implementing and managing a comprehensive agency nutrition program that ensures quality food for 250 individuals living in a long-term care environment and an employee cafeteria serving several hundred meals weekly.
- Manages 20 - 30 full time employees: hires, schedules, plans work assignments, develops and supervises training, performance assessments and progressive discipline of staff.
- Develops an overall plan for food service operation including menu development and implementation, budgeting, purchasing food, supplies, and equipment, and maintaining inventory.
- Directs staff on proper preparation and serving of regular meals and therapeutic diets and maintaining area and equipment in a sanitary condition. Understands and implements HACCP procedures.
- Performs duties as clinical dietitian for 75 individuals as required by Federal and State statutes and departmental policies. Duties include providing medical nutrition therapy, educating staff and families, and developing a nutrition-related plan of care.
- Develops and maintains food service policies and procedures in accordance with federal and state regulations, administrative directives, and professional standards.
- Assures that nutritionally balanced meals are served per cycle menu that has been written to meet federal and state standards for long term care and child nutrition programs. Maintains School Food Service Administrator and ServSafe certifications as program manager for local school on work.