Nutrition and Culinary Director, Registered Dietitian

Establish and implement Nutrition and Culinary Services policies and procedures in accordance with federal, state, and local regulations. Maintain food production, sourcing, and inventory standards while developing individualized care plans and nutritionally sound menus that accommodate resident dietary restrictions. Initiate nutritional assessments, coordinate staff schedules, and oversee performance appraisals for all departmental personnel. Monitor quality, safety, and sanitation compliance; prepare departmental reports for the Executive Director; and manage the Nutrition and Culinary budget for food, equipment, and labor. Ensure a pleasant dining atmosphere and address resident dietary concerns directly. This Director oversees culinary services at Eventide at Sheyenne Crossings Skilled Nursing Facility, leading a team to deliver high-quality meals and maintain a calm dining environment for residents, families, and guests.