$5,000 signing bonus!

This is a Full Time, 1.0 FTE, Day position with every 4th weekend on-call.

The Nutrition and Culinary Manager supervises the Nutrition and Culinary Services operations at the residential level of care to ensure the fidelity of services provided and ensures services are executed in the most efficient and effective manner, consistent with the culture, norms and expectations of the organization. This position will carry out additional Registered Dietitian clinical responsibilities.

Duties and Responsibilities:

Partners with Director of Nutrition and Culinary Services and Site Director as part of the Nutrition Leadership and Site Leadership teams

Upholds Nutrition and Culinary Services policies, external regulatory standards, and payor requirements

Completes assigned projects relating to Nutrition and Culinary Services department and/or site leadership needs in partnership with the Director of Nutrition and Culinary Services and Site Director, as requested (may include CE presentations)

Creates and updates meal and snack support schedules

Attends regularly scheduled meetings with site leadership, nutrition leadership, Site Director, and corporate nutrition and culinary leadership

Supervises Nutrition and Culinary Services operations in partnership with Kitchen Manager, where applicable, including:

Training, implementation and adherence of nutrition & culinary services policies and procedures

Nutrition and Culinary Services Team Meetings

Internal Audits (food safety, food waste, groups, chart, etc.)

Kitchen/Food supply and facility needs and issues

Nutrition and Culinary Services site budget (food, kitchen tools and equipment, etc.)

Interdisciplinary communication

Preparing for and co-facilitating kitchen inspections

Ensures food safety and kitchen cleanliness/safety practices

Provides supervision and development of direct reports, including:

Regularly scheduled meetings

Consultation as needed/requested

Performance management (including but not limited to, performance conversations and performance reviews)

Understands strengths of employees within the site and determine how they fit, both today, as well as aligning them with programming and opportunities for the future

Manages Nutrition and Culinary Service personnel administrative needs, such as scheduling, paid time off requests, timecards, and expense reports

Partners with Dietetic Internship Coordinator and Site Director as onsite Dietetic Internship Preceptor, where applicable, including:

Supervision and management of interns

Creating and management of intern schedules

Performance management (including, but not limited to, performance conversations and performance reviews)

Partners with site leadership to provide consultation, feedback, and training for staff as it relates to TEP’s food and nutrition philosophy, food and nutrition interventions, and meal and snack support

Qualifications:

Registered Dietitian in the state of Minnesota required

ServSafe Certified Manager required

Leadership experience preferred

Foodservice experience preferred