Sourcing manager Jobs in Kansas City, MO

Outfield Healthcare Partners -

Job Type: Full-Time

Benefits Offered:

• Healthcare
• Dental
• Vision
• PTO
• 401K

Position Description

Responsible for planning, directing, controlling, and supervising functions and personnel within the dietary department. Safely and efficiently provides nutritionally appropriate food to residents for the purpose of maintaining and enhancing their overall health. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

Principal Responsibilities

• Responsible for the daily operations of nutrition service within the dietary department, according to facility policy and procedures and federal, state and local regulations.

• Provides leadership and guidance to ensure that food quality, safety standards, and resident needs are satisfactorily met.

• Provides nutrition care within scope of practice under the direction of a Registered Dietitian and Administrator.

• Uses forecasts, food waste records, inventory, and equipment record to plan the purchase of food, supplies, and equipment; Purchases food and supplies through DSSI and contacts the purchasing department about any local producers.

• Participates in department budget planning and supplies monthly report to administrator; Stays within budget for food, supplements and supplies.

• Communicates with the registered dietitian, dietetic technician, nursing service, dietary personnel, residents, families and other disciplines concerning food service and resident nutrition care.

• Uses the Company forms and guidelines for nutrition care of residents in the departmental procedure manual and relevant clinical practice guides.

• Collects data and participates in the nutrition assessment process as directed by the Registered Dietitian and Administrator.

• Provides routine progress notes in the residents’ medical records as directed by the Registered Dietitian and Administrator.

• Participates in the interdisciplinary team concerning residents’ plan of care during care conferences and participates in the development of baseline care plans as directed by the Registered Dietitian and Administrator.

• Ensure care plan interventions, regarding nutrition/hydration, must be based upon the resident’s assessment, disease processes, and resident choices/directives and include amount, type, texture and frequency for food and fluids.

• Review dietary restrictions and/or weight measurements for revisions/discontinuity based upon resident/representative and attending physician decision; must be included in the medical record.

• Develops and utilizes a referral system for the registered dietitian.

• Checks residents’ progress toward meeting nutrition goals and determines effectiveness of nutrition care plan; documents outcome in progress notes and adjusts care plans as needed as directed by the Registered Dietitian and Administrator.

• Upon admission and periodically thereafter, visits residents regarding menus, food service, food preferences and dietary restrictions.

• Uses and keeps resident information current in eKardex, the company electronic systems for resident food, nutrition and dining information.

• Adapts services to take into consideration the preferences of residents and to develop processes to provide individualized diets when standard diets do not meet resident needs.

• Reviews weight records routinely and communicates variances to registered dietitian and interdisciplinary team.

• Communicates resident nutrition information using Twenty-Four Hour Report (Daily Interdisciplinary Report), tools and other center communication systems as directed by the Registered Dietitian and Administrator.

• Other duties, responsibilities and activities may change or assigned at any time with or without notice.

Qualifications

• High School diploma.

• Trained as a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), or a Dietetic Technician, registered (DTR), or have the equivalent training from military experience or traditional education.

• Associate’s or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning.

• Food service supervisory experience required; at least two years’ experience in long term care preferred