Food Services Director (SNF)

Description

Job Details

Job Type

Full-time

Bellevue, WA

Description

Mission Healthcare at Bellevue is hiring a Food Services Director to support their skilled nursing facility.

The purpose of this position is to implement and maintain effective, efficient systems in order to operate the dietary department and provide food service to patients in a cost- effective, efficient manner. To safely meet patient needs in compliance with federal, state and local requirements.

• Full Time Position
• Mon-Friday Days
• $33-$40 Hourly DOE
• Must have Certified Dietary Manager/Associates or Higher

Employee Benefits

We offer a comprehensive benefits package for full-time employees: Medical, Dental, Vision, and Life & AD&D Insurance, voluntary STD, LTD, 401k with employer match, 16 days Paid Time Off and holidays, WA & CA Paid Sick Leave and discretionary bonuses. For a complete list of employee benefits, please visit careage.com/careers

Why work with us?

Our employees are more than just coworkers – they are family – just like our patients! Working at Mission Healthcare, you will be provided ample opportunities to grow both personally and professionally. You will also be working alongside individuals who share the same passion and commitment to providing exceptional healthcare, service, and life enrichment to our patients. Our culture is one that encourages, supports, and celebrates our diversity and looks to expand and build it constantly. Join us!

About Mission Healthcare

Mission Healthcare provides short-term, post-acute care and rehabilitation after a surgery or hospital stay. Our team of caregivers, nurses, and therapists work with the guidance and collaboration of the patient's medical team to provide the services needed for their recovery. For more information, visit MissionHealthcare.com

About Careage

Careage is a leading provider of senior-focused construction, management, and health care services throughout the United States. They are committed to providing exceptional services to a wide variety of clients, including hospitals, medical clinics, skilled nursing and post-acute rehabilitation facilities, Assisted Living Communities, Memory Care centers, and retirement communities. For more Careage news, go to www.careage.com

•  Follow oral and written instructions.
•  Perform simple arithmetic and units of measurement conversions used in food preparation.
•  Plan diets and menus for review by the consultant/Dietitian.
•  Implement diets and menus approved by the consultant/Dietitian.
•  Purchase or requisition food and supplies.
• Supervise the receiving and storage of food and supplies.
•  Supervise food preparation and service.
•  Complete the assigned MDS section(s) in a timely manner.
• Participate in the IDT preparation and review of patient care plans. Identify nutrition problems using established guidelines to distinguish between routine and at-risk patients.
•  Review patient dietary profile, assessment plan and plan of care for patients triggering a QM related to weight loss and depressive symptoms to determine if there is a problem or concern that can be resolved, improved or addressed in a different manner to improve the patient’s nutritional status.
• Document the dietary component of patient care plans.
•  Implement the dietary component of patient assessments and care plans.
•  Record each patient’s progress toward care plan goals.
•  Review and revise each patient’s care plan as necessary.
•  Interview patients and determine specific dietary needs and preferences.
•  Inform and educate patients regarding therapeutic diets.
•  Monitor patient weight.
•  Maintain file of standardized recipes.

Requirements

Minimum Training and Experience:

• Certified dietary manager or certified food service manager OR

• Associate's or higher degree in food service management or in hospitality

OR

• 2 or more year's experience in director position as food and nutrition services in a skilled

nursing home.

• High school diploma, equivalent (GED)

• A minimum of three years’ experience in institutional meal planning and preparation

• Must have a workable knowledge of large quantity food preparation

• Demonstrated proficiency through previous job experience and/or training in related

performance

Knowledge and Abilities Required to Perform Essential Job Duties:

To perform this job successfully, an individual must be able to perform each essential duty

satisfactorily. The requirements listed below are representative of the knowledge skill, and/or

ability required. Reasonable accommodations may be made to enable individuals with disabilities to

perform the essential functions.

• Must be certified in CPR and First Aid

• Hold or obtain a Food Handlers Permit.

• Must possess the ability to read, write and speak English.

• Possess excellent oral, written and telephone communication skills.

• Must be capable of making mature judgments, be dependable, and possess knowledge of safe

sanitation practices, safety practices and special diets.

• Must have ability to lift 50 pounds unassisted

• Ability to work on your feet for eight hours a day, five days a week.

• Must be capable of meeting all requirements that are specified by the state or other regulatory

agencies.