Check with seller Director of Food and Nutrition Bottineau

  • Location: Bottineau, North Dakota, United States

Demonstrates/encourages quality, person-centered care for the whole individual.
Formulates and works within annual budget.
Recruits, hires, and staffs work area at appropriate levels.
Acquires resources and means that promote a quality work environment.
Accepts accountability for activities under direct control; plans and organizes work with and for department.
Exercises sound judgment and decision-making; promotes cooperative working relationships within and between departments.
Keeps abreast of and implements new programs or practices.
Assists and participates in the QA/CQI process ensuring quality performance, and oversees department compliance.
Oversees procurement, storage, preparation, distribution and service of food under sanitary conditions.
Oversees and assures appropriate nutritional care for all residents according to physician orders, state/federal regulations and resident care plans within applicable scope of practice for profession.
Assures nutritious appetizing meals, snacks and supplements are planned, prepared, and served in a pleasant atmosphere.
Provides residents with opportunities for independence and choice consistent with their care plans and their cultural, ethnic and religious food preferences.
Ensures residents' common dining areas are pleasant and orderly.
Receives and shares information; observes and reports residents' conditions to appropriate staff.
Engage with employees daily and make certain staff has what is required to be successful in their position.
Demonstrates understanding of the work for positions supervised; ensures staff schedule is adequate and updated accordingly; assures daily work is assigned and provides staff authority to complete.
Updates staff on changes in workload or workplace and provides structured feedback.
Assesses staff competency and plans for education needs.
Notifies maintenance staff of equipment problems.
Demonstrates safe operation of dishwashing and kitchen equipment.
Follows location infection control procedures and OSHA and CDC guidelines that apply to blood borne pathogens while serving food, assisting residents and cleaning.

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