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General Manager, Elior North America, New York NY
The General Manager plans, organizes and oversees all activities and systems in the Dining Service Department. Functions as the liaison in all administrative roles within the facility and may participate in multidisciplinary capacities. He/She assures that the nutritional needs of the patients and/or residents are met through clinical nutrition services. Assumes responsibility for budget development and compliance, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Supervises staff and facilitates staff development. Assures Cura standards of quality, service and cleanliness are being met. Makes changes as needed to improve services, increase efficiency, manage costs and meet client requirements. Coaches management team and hourly associates to achieve company goals. Performs related duties as assigned by supervisor.

ESSENTIAL FUNCTIONS
Client, Patient, and Guest Relations:
Demonstrates a strong focus on resident and guest satisfaction.
Coordinates nutrition services with other disciplines. Confers with other department directors and develops a good rapport with the resident care team.
Frequently visits all service areas to assess resident and customer satisfaction.
Proactively addresses client needs to enhance client satisfaction and retention.
Develops meaningful relationship with primary client contact and other key client personnel.
Accurately assesses and responds quickly to client needs.
Supports Cura to client and keeps client informed on unit and Cura activities/accomplishments.
Reviews financial and other data with client on a regular basis.
Coaches management team on importance of resident and guest satisfaction.
Works with management team to meet client needs.
Assesses patient satisfaction and responds appropriately.

Financial Results:

Develops annual budgets for operations and capital equipment needs; works within budget to meet goals.
Compiles and reviews weekly cost accountability and reports variances to the District Manager.
Fully understands contract and ensures both client and company are in compliance with contract terms.
Reviews financial data and prepares reports as requested by client or District Manager.
Uses company systems to track and monitor financial performance. Responds to variances in a timely and appropriate manner.

Operational Execution:
Reviews all aspects of department performance and makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.
Frequently visits all dining service areas to assess guest satisfaction levels.
Ensures systems for food production and service, such as recipes, production sheets, purchasing records, temperature controls etc are developed.
Develops menus with the Executive Chef to meet patient, resident and guest preferences and diet modifications, seasonal variations, and cost objectives.
Ensures that sanitation and safety meets or exceeds specification of regulatory agencies, company standards, and infection control policies.
Coordinates all aspects of dining and nutrition services with other disciplines.
Confers with other department directors and develops a good rapport with the administrative and patient care team.
Ensures that team member practices meet HACCP and infection control standards.
Has detailed knowledge of Department of Health and Federal OBRA standards for food and nutrition services. Ensures team member practices comply with regulations,
Maintains updated policies and procedures to reflect current practices within the department.
Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.
Ensures sanitation standards are enforced. Directs other team members in implementation of routine cleaning procedures.
Ensures security of storage areas, computer equipment and department cash on hand.
Attends required department director meetings, training sessions and resident meetings.
Maintains a planning system for special events. Organizes and executes special events to deliver high quality, cost effective and timely events.
Maintains confidentiality of patient and staff records according to HIPAA guidelines.
Makes necessary operational adjustments throughout the year to assure conformance with policy, procedures and practices.
Prepares written goals and objectives for entire department/site. Translates these into action plans for self and team.
Following established policies, coordinates the food and supplies acquisition and receiving process.
Ensures management team implements corporate marketing programs, uses appropriate merchandising techniques.

Human Resource Practices:
Adheres to the human resource policies and procedures of the facility, treats team members with fairness and respect.
Supervises the hiring, orientation, training, appraisal and discipline of team members.
Ensures team members are trained and competent to perform job duties.
Works with District Manager in the hiring, training, appraisal and discipline of salaried managers.
Maintains accurate personnel records including those for hiring, orienting, training, disciplining, and appraising performance.
Complies with all local, state and federal laws.
Develops management team to ensure a positive work environment and a clear understanding of HR policies and procedures.
Works through management team to maintain staff productivity, engagement and morale.
Serves as a role model for team members by maintaining standards for appearance and dress, and attendance.
Maintains a plan for self-development and professional growth.
Meets with staff weekly on a formal and informal basis.
Ensures that team members are trained and competent to perform job duties.
Seeks assistance to improve staffing/productivity, morale and other aspects of employee relations as appropriate from others in the company.
Maintains confidentiality of patient and staff records according to HIPAA guidelines.

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Dietitian, Landmark Health, New York City
Landmark Health is a high growth, entrepreneurial organization committed to improving healthcare for the patients with the most intense and complex medical needs. Landmark partners with health plans across the country to bring high-quality, compassionate medical care our nation’s sickest members, wherever they reside and whenever they need it.

By integrating technology, a highly innovative care delivery model, and multidisciplinary clinical teams, Landmark delivers health management capabilities at scale for the most frail and clinically complex segments of the population – the 3-5% of members that account for 20-30% of all national healthcare expenses annually.

Objective:
This role will coordinate all phases of nutrition care including nutrition assessment, care planning, monitoring, education and counseling of home-based Landmark patients in coordination with clinicians and the multi-disciplinary team to optimize their clinical outcomes and improve quality of life.

Job Summary:
Counsel home based patients their families / caregivers on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
Assess nutritional needs, diet restrictions and current care plans to develop and implement dietary-care plans and provide nutritional counseling.
Consult with PCPs, specialists, and Landmark clinicians / multi-disciplinary team to determine nutritional needs and diet restrictions of patient.
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
Develop policies for food service or nutritional programs to assist in health promotion and disease control for Landmark patients.
Inspect meals served for conformance to prescribed diets.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Prepare and administer budgets for food, equipment and supplies.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
Purchase food in accordance with health and safety codes.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for the patients, family, caregivers, and Landmark’s multi-disciplinary team.
Coordinate diet counseling services.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.

Supervisory: Reports to the Health Services Director.

Qualifications:
Registered dietitian (RD) by the Commission on Dietetic Registration (CDR)
Certified Nutritionist (CN), Certified Nutritional Consultant (CNC), Certified Clinical Nutritionist (CCN), Certified Nutritional Specialist (CNS)
Graduation from an accredited four-year college or university with major course work in a field related to Food and Nutrition
Licensure / certification in the state of practice
One (1) years’ work experience, preferred
Driver’s license without restrictions and with good driving record.
See more and apply here
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Registered Dietitian, YMCA of Long Island, Inc. - Glen Cove, NY

POSITION DESCRIPTION:
The YMCA of Long Island, Inc. is seeking a contracted Registered Dietician to design and lead an age- appropriate program which will actively engage pre-teen and teen youth across Long Island in interactive nutrition workshops and provide them with resources to make healthy dietary and exercise choices.

The workshops must be one hour long, conducted on Friday and Saturday nights from September to March, and serve pre-teens ages 9-12 and teens ages 13-18.

Locations include: Glen Cove, Huntington, Bay Shore, Patchogue and East Hampton

QUALIFICATIONS:
Registered Dietician.
Experience designing and leading exercise and nutrition workshops preferred.
Strong interpersonal skills with the ability to relate effectively to diverse groups of people from all social and economic segments of the community.
Must be able to travel to each branch location.

COMPENSATION:
Incumbent will be compensated for the program development, travel, and on a per workshop basis. Currently there are 18 scheduled workshops.
See more and apply here
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Dietitian, Long Beach, NY
A long term care, sub acute care facility conveniently located on Long Island is seeking a FT Registered Dietitian to join our dynamic team of professionals. Major job responsibilities include, but are not limited to, the overall supervision of the nutritional care of assigned facility residents in accordance with facility policies and NYS DOH regulations,  perform nutrition assessments, food preference intakes, conduct mealrounds, attend care plan and pertinent meetings, report to FSD and perform any additional assigned tasks. 
See more and apply here
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Dietitian, Fresenius Medical Care UWS
Provide your personal attention and kindness, professional insight, and a generosity of spirit. Offer expertise and encouragement. Enhance each patient’s future—as well as your own.

Here, we make connections that empower patients, their families, and our team members. As the global leader in dialysis healthcare, we form bonds that enable the best possible outcomes and professional satisfaction. While our extensive organization continues to grow, so do opportunities for our professionals to learn, grow, and advance.

Why Join the Fresenius Team?
Passion. Dedication. Knowledge. Motivation. Experience. These are the impressive qualities you’ll find in the Fresenius Leadership Team. Our strength in the North American market and extensive global network provide our employees with the best of both worlds—the friendliness of a local organization and the stability of a worldwide organization—for diverse experiences and challenging career opportunities. When you join the Fresenius Medical Care team, you’ll be welcomed into a company that is built on the philosophy that our employees are our most important asset. Our career advantages include the following:

Supports FMCNA’s mission, vision, core values and customer service philosophy.  Adheres to the FMCNA Compliance Program, including following all regulatory and FMS policy requirements.  
Provides nutritional services for the facility’s in-center and home patients as applicable in order to maximize the patient’s nutritional status and improve clinical outcomes.  Functions as a member of the interdisciplinary healthcare team, supporting the FMCNA commitment to the Quality Enhancement Program (QEP) and Quality Assessment and Performance Improvement (QAI) activities.  Actively participates in process improvement activities that enhance the likelihood that patients will achieve their individualized patient-specific goals as determined by the patient’s physician.
See more and apply here

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Community Registered Dietitian, Cerebral Palsy Associations of NYS, New York, NY

POSITION SUMMARY:
Conducts nutritional assessments and develops a nutritional care plan for all agency consumers. Develops and implements food service training programs and conducts nutrition and dietary in-services. Monitors food deliveries and adherence to diet orders and menus for individuals in community residences. Performs as interim Administrator of Dietary Services when needed.

POSITION DUTIES
Compiles and utilizes dietary and nutrition care data and all other pertinent data to complete all annual nutritional assessments and progress notes, and develops a plan of care for community clients.
Assesses client needs, recommends diet orders to Primary Care Physicians and prepares menus via client and staff interviews and observations, and coordination with professional program staff.
Participates in interdisciplinary team reviews as necessary and functions as a consultant on nutritional care, agency-wide.
Maintains effective written and verbal communications with all agency professionals.
Interprets and utilizes pertinent current research related to nutritional care.
Provides dietary and nutrition in-services to apartment direct care staff and provides on-going food service training to all staff.
Visits apartments on a regular basis to monitor effectiveness of client’s menus and diets and their meal preparation and consumption.
Monitors apartment staff for adherence to written dietary policies and procedures for all food service activities such as food purchasing and receiving, food handling and storage, food preparation and service, and sanitation and safety. Completes and distributes pre-audit forms reflecting above.
Evaluates food served and the methods by which it is served for adherence to quality standards and diet orders. Completes and distributes meal observation reports reflecting above.
Conducts nutritional in-services for new employee orientation classes.
Performs all other duties as assigned.
See more and apply here
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Have a great week! 
Tiffany