Under the direction of the Director of Residential Services, plans and coordinates all aspects of food services for residents.

Plans and implements all aspects of therapeutic nutritional care of the individuals served. Participates in the interdisciplinary treatment team(ITT) meetings to meet the goals of the Individual Program Plan(IPP) and to insure a continuance of care and prevention of nutritional deficiencies. Caseload covers Northern group homes and at the 919 North Broadway facility.

Provides Management of Food Services at the 919 North Broadway ICF. Additionally, this position actively participates in quality improvement projects (i.e. communicating issues, offering suggestions) to ensure ongoing excellence of services, programs and staff to maximize the quality of life for individuals supported by RCS.

Job Duties:

• Evaluates nutritional status of all individuals, documents objective and subjective data, initiates Long Term and Short Term Goals and recommendations by reading, writing and documenting in clinical charts.

• Follows by reviewing nutritional care plans on a quarterly basis and reviews all recommendations as the need arises. Maintains written records to show that individual progress is carefully monitored.

• Participates in ITT meetings by providing verbal and written input. Participates in feeding evaluations and training programs. Monitors use of therapeutic feeding equipment.

• Consults with Residence/Team Manager and medical staff for any specific dietary recommendations and/or changes.

• Monitors individuals with pre/post-operative nutritional needs who are patients at community hospitals. Visits the individual to assess the nutritional status by consulting with the applicable hospital staff and documents the same.

• Maintains nutritional analysis based on recommended dietary allowances (RDA) for all diets and all consistencies. Assists in the development of nutritionally pertinent protocols and monitors that the protocols are effective. Responsible for all therapeutic diet/calculation and implementation, e.g. low Na, Ketogenic, weight reduction.

• Monitors, by visually observing, food intake of individuals during meals and prepares written reports of same to the Dietitian.

• Supervises Food Services employees and all meal preparations and services. Assigns day to day work to ensure that meals are provided for residents in accordance with their respective dietary needs and proper portion control techniques are maintained. Ensures the timely provision of staff meals within budgeted guidelines. Conducts orientation and in-service training for all food service personnel.

• Implements the 4-week cycle menu system. Ensures appropriate menu planning. Ensures adequate mealtime substitutions/alternates to menu items.

• Forecasts and plans the purchase of necessary food, supplies and equipment. Maintains proper inventory of specialized food service equipment.

• Maintains required records including food production, inventory, income/expense, meal counts and personnel records. Reviews menus and analyzes recipes in order to determine labor and overhead costs.

• Implements proper food storage and handling procedures as established in the dietary policy manual and ensures that established sanitation and safety standards are maintained in compliance with Federal, State and Local regulations.

• Monitors budgets and payroll records, and reviews financial transactions in order to ensure that expenditures are authorized and budgeted.

• Prepares work schedules to ensure proper coverage, in accordance with budgetary constraints.

• Ensures a high level of customer service for residents and staff.

• Keeps abreast of current trends and regulatory codes of food services management.

• Provides staff with on-going direction and feedback regarding performance and administers discipline as needed, in accordance with Richmond policies. Objectively evaluates staff performance and completes appraisals in a timely manner.

Qualifications & Educational Requirements:

• Bachelors degree in Dietetics or Food and Nutrition Management that is accredited and approved by the American Dietetic Association (ADA).

• Possess NYS dietitian license and maintain membership in NYS American Dietetic Association.

• 90 hours Food Service Supervisor Certification or its equivalent.

• Minimum of 2 years relevant experience. Supervisory experience required.

Salary: This position starts at an hourly rate of $27.47 to $30.94. Salary is consummate with experience.

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