Director of Dietary Quality

Required Qualifications

Minimum requirements include one of the following:

1. Certified Dietary Manager (CDM) or equivalent
2. Associates or higher degree in food service management or in hospitality if the course of study includes food service or restaurant management from an accredited institution of higher learning is preferred.
3. More than 5 years of experience in the position of director of food and nutrition services or dietary manager in a nursing facility setting and has completed a course of study in food safety and management by no later than October 1 2023 that includes topics integral to managing dietary operations including but not limited to foodborne illness sanitation procedures and food purchasing/receiving.
4. Strong knowledge of CMS regulations (SNF) and ALF and survey processes

Skills and Competencies

1. In-depth understanding of clinical nutrition and food service operations.
2. Strong leadership coaching and team-building skills.
3. Excellent organizational auditing and problem-solving abilities.
4. Effective communication and people skills.
5. Ability to travel frequently within the assigned region.

Work Environment and Requirements

1. Frequent travel (5075%) to facilities within the multi-state region.
2. Ability to work in kitchen and healthcare environments.
3. May require occasional off-hours or weekend work for surveys or urgent issues.

Key Performance Indicators (KPIs)

1. Survey outcomes and deficiency reduction.
2. Resident satisfaction scores
3. Clinical nutrition outcomes (e.g. weight stability malnutrition rates)
4. Food safety audit scores
5. Staff retention and training completion rates

Major Duties and Responsibilities

Assists the administrator and dietary manager in preparing a budget purchasing food supplies food preparation services and storage.

Routinely inspects facility kitchens for a clean safe and sanitary environment.

Routinely inspects safe and timely meal preparation including the provision of meals and/or supplements in accordance with residents needs preferences and care plan.

Monitors regular and therapeutic diets including texture of foods and liquids to meet the specialized needs of residents.

May participate in interdisciplinary team meetings.

May participate in QAPI activities when food and nutrition services are involved.

Regulatory Compliance and Quality Assurance

1. Ensure all facilities comply with federal state and local regulations (e.g. CMS state health departments).
2. Conduct routine dietary audits mock surveys and sanitation inspections.
3. Develop and implement corrective action plans for identified deficiencies.
4. Stay current on regulatory updates and communicate changes to facility teams.

Clinical Nutrition Oversight

1. Support Registered Dietitians and dietary teams in delivering appropriate medical nutrition therapy.
2. Review nutrition documentation care plans and risk assessments for accuracy and compliance.
3. Ensure adherence to therapeutic diets texture modifications and physician orders.
4. Monitor outcomes related to weight loss malnutrition hydration and resident health indicators.

Food Service Operations

1. Oversee menu planning to ensure nutritional adequacy variety and resident satisfaction.
2. Ensure proper food safety practices (HACCP) storage preparation and service standards.
3. Evaluate food quality presentation and dining experience across facilities.
4. Assist with vendor management purchasing and cost control initiatives.

Leadership and Staff Development

1. Train and mentor Dietary Managers Dietitians and food service staff.
2. Provide onboarding support and ongoing education for dietary teams.
3. Promote a culture of accountability quality improvement and resident-centered care.
4. Assist with recruitment retention and performance evaluations.

Quality Improvement and Data Management

1. Oversee menu planning to ensure nutritional adequacy variety and resident satisfaction.
2. Analyze key performance indicators (KPIs) such as weight trends survey outcomes and resident satisfaction scores.
3. Lead quality improvement initiatives to enhance dietary services and outcomes.
4. Prepare reports for executive leadership on regional performance.

Resident Experience

1. Promote person-centered dining programs and enhance the overall mealtime experience.
2. Address residents and family concerns related to food and nutrition services.
3. Support special programs (e.g. memory care dining cultural preferences holiday meals).

Additional Tasks

1. Treats all residents with dignity and respect. Promotes and protects all residents rights.
2. Establishes a culture of compliance by adhering to all facility policies and procedures. Complies with standards of business conduct and state/federal regulations and guidelines.
3. Always follows appropriate safety and hygiene measures to protect residents and themselves.
4. Maintains confidentiality of protected health information including verbal written and electronic communications.
5. Reports noncompliance with policies procedures regulations or breaches in confidentiality to appropriate personnel. Reports any retaliation or discrimination to HR or compliance officer.
6. Reports any allegations of abuse neglect misappropriation of property exploitation or mistreatment of residents to supervisor and/or administrator. Protects residents from abuse and cooperates with all investigations.
7. Reports any occupational exposures to blood body fluids infectious materials and/or hazardous chemicals in accordance with facility policy.
8. Participates in all life safety and emergency drills and training. Fulfills responsibilities as assigned during implementation or activation of the facilitys emergency plan.
9. Reports work-related injuries and illnesses immediately to supervisor.
10. Follows established infection control policies and procedures.
11. As a condition of employment completes all assigned training and skills competency.

Personal Skills and Traits Desired/ Physical Requirements/Working Conditions

1. Ability to read write speak and understand the English language.
2. Must be a supportive team member contribute to and be an example of teamwork.
3. Ability to make independent decisions when circumstances warrant such action.
4. Ability to deal tactfully with personnel residents family members visitors government agencies/personnel and the general public.
5. Must have patience tact and willingness to deal with difficult residents family and staff.
6. Must not pose a threat to the health and safety of other individuals in the workplace.
7. Must be able to move intermittently throughout the workday.
8. Meets general health requirements according to facility policy including medical and physical exams and checking immunity status for various infectious diseases.
9. Ability to work beyond normal working hours and on weekends and holidays when necessary.
10. Ability to assist in evacuation of residents during emergency situations.
11. Ability to bend stoop kneel crouch perform overhead lifting and perform other common physical movements as needed for the position.
12. May be subject to falls burns from equipment and/or odors throughout the day encounter reactions from dust tobacco smoke disinfectants and other air contaminants.
13. Subject to exposure to infectious waste diseases and/or conditions which include AIDS Coronavirus Hepatitis B and Tuberculosis.
14. May be subject to hostile or emotional residents family members visitors or personnel.
15. Effective verbal and written communication skills and ability to exercise judgement.
16. Basic computer skills.
17. Mathematical and numerical skills.
18. Organizational skills.
19. Positive interpersonal relationship skills including with people of all ages and cultures.
20. Current awareness of relevant regulations and standards of care.
21. Works in well-lit ventilated area. Atmosphere is warm for cooking.
22. May be exposed to heat/cold temperatures in the kitchen/storage areas.
23. Subject to frequent interruptions.
24. Communicates with medical and nursing staff and other departments.
25. Subject to call-back during emergency conditions.

This job description is intended to convey the general scope of the major duties and responsibilities inherent in this position. Other tasks not listed here may be assigned by the supervisor. Periodic revision may be necessary to reflect changes in expectations placed on long-term care by the Department of Health and Human Services (HHS). This job description will be periodically reviewed and/or updated.

Individual performance will be evaluated using the following scale:

1. Unsatisfactory:Achieves results which are far less than the standards identified for the performance factors rated.
2. Needs Improvement:Achieves results which are less than the standards identified for the performance factors rated. Exhibits the potential to become a competent performer. May be new to job or need skill development.
3. Meets Standards:Achieves results which meet the standards identified for the performance factors rated. This rating is the expected level of performance.
4. Exceeds Standards:Achieves results which usually exceed the standards identified for the performance factors rated.

Reasonable Accommodation Statement

Consistent with the Americans with Disabilities Act (ADA) it is the policy of Rocky Mountain Care to provide reasonable accommodation when requested by a qualified applicant or employee with a disability unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment including the application process. If reasonable accommodation is needed please contact Human Resources department at or by email .

EMPLOYEE ACKNOWLEDGEMENT

I have read the above job description and understand the requirements and expectations of the position of Director of Dietary Quality.

Employees Signature Date

Signature Date

Required Qualifications

Minimum requirements include one of the following:

1. Certified Dietary Manager (CDM) or equivalent
2. Associates or higher degree in food service management or in hospitality if the course of study includes food service or restaurant management from an accredited institution of higher learning is preferred.
3. More than 5 years of experience in the position of director of food and nutrition services or dietary manager in a nursing facility setting and has completed a course of study in food safety and management by no later than October 1 2023 that includes topics integral to managing dietary operations including but not limited to foodborne illness sanitation procedures and food purchasing/receiving.
4. Strong knowledge of CMS regulations (SNF) and ALF and survey processes