Director of Food and Nutrition Services at Ely Manor in Allegan, Michigan

Job Description:

Position Summary:

The Food and Nutrition Services Director is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures. They assure meals are prepared according to menus and in accordance with Federal and State regulations.  The Food and Nutrition Services Manager plans menus in consultation with dietitian while taking advantage of foods in season and local availability. 

Principal Duties and Responsibilities:

• Maintain and review policies and procedures for Food and Nutrition services.


• Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian. Test, standardize, and supervise the use of recipes and portion control.


• Calculate specific therapeutic diets as ordered by the physician. Provide the nutritional supplements and snacks as required to meet individual nutritional needs.


• Assist in the preparation and administration of the annual operating and equipment budget for Food and Nutrition Services. Prepare and review monthly cost analysis reports. Take inventory and purchase food and departmental supplies in quantity, quality and variety needed in accordance with the facility budget and standards. Inspect purchases received for accuracy.


• Provide assurances of safety and sanitation standards and requirements by making periodic environmental and sanitation rounds of the kitchen, dining room(s), and nourishment rooms. Report needed repairs to the Environmental Services Manager.


• Participate in periodic surveys by the Michigan Department of Health, and other regulatory agencies, and become familiar with changes in regulations which impact food handling and departmental operations to ensure compliance.


• Maintain records of daily menus showing any changes made, food usage, meal census, and nutritional intervention plans in accordance with policy.


• Conduct initial visit and subsequent conferences with patients to assess dietary needs and preferences and prepare nutritional intervention plan.


• Conduct written or information patient surveys concerning menus and meal service. Follow up on complaints.


• Attend department and staff meetings, QAPI meetings, and patient care conferences as required.


• Communicate regularly with the dietary consultant to seek advice and consultations on dietary matters and care planning.


• Assist the Recreation Director in planning and implementing special events which require snacks or refreshments.


• Maintain confidentiality in accordance with HIPAA guidelines.


• Practice good personal hygiene and comply with uniform requirements. Wear hairnet or hair cap in food service areas.


• Perform other duties and functions as required.

Mission Point’s Expectations of all Employees:

• Adheres to all Mission Point Policies and Procedures.


• Conducts self in a manner consistent with Mission Point’s Core Values at all times.


• Maintains a positive and respectful attitude with all word-related contacts.


• Consistently reports to work on time and prepared to perform the duties of the position.


• Meets productivity standards and performs duties as workload necessitates.


• Maintains the privacy of all patient information and company proprietary information.


• Treat residents, family members, visitors, and team members with respect and dignity.


• Able to safely perform the essential functions of the job with or without reasonable accommodation.


• Must maintain an active license or the required certification(s) (if required by the job).

Supervisory Responsibilities: Interview, hire, train, supervise, and conduct annual reviews for Food and Nutrition Aides & Cooks. Perform employee in-services, retraining, counseling sessions, and implement disciplinary actions as necessary. Prepare staff work schedules and review employee time cards for accuracy and approval. Observe work being performed to evaluate efficiency and effectiveness of the operation and quality of food served.

Required/Desired Qualifications:

Education, Training, and Experience:

• Certified Dietary Manager.  


• One year of management experience preferred. 

Specific skills, knowledge, and abilities:

• Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting is preferred. 


• Working knowledge of regulations and procedures of the State of Michigan and other regulatory bodies relating to the health care industry and long-term care facilities. 


• Ability to communicate effectively, analyze problems and identify practical solutions.  Ability to lead and motivate other employees. 


• Basic computer knowledge is required.

Other Special Requirements:

• Manual dexterity required to operate modern office equipment.


• Ability to travel as needed or assigned.