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Rocky Mountain Care is seeking Director of Dietary Quality: Responsible for overseeing and improving the quality, compliance, and operational performance of dietary and nutrition services across multiple skilled nursing and assisted living facilities. This role ensures that all facilities meet federal, state, and local regulatory requirements while delivering high-quality, resident-centered nutrition care.

Minimum requirements include one of the following:

• Certified Dietary Manager (CDM) or equivalent
• Associate’s 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.
• 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.
• Strong knowledge of CMS regulations (SNF) and ALF and survey processes

Skills and Competencies

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

Work Environment and Requirements

• Frequent travel (50–75%) to facilities within the multi-state region.
• Ability to work in kitchen and healthcare environments.
• May require occasional off-hours or weekend work for surveys or urgent issues.

Key Performance Indicators (KPIs)

• Survey outcomes and deficiency reduction.
• Resident satisfaction scores
• Clinical nutrition outcomes (e.g., weight stability, malnutrition rates)
• Food safety audit scores
• 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

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

Clinical Nutrition Oversight

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

Food Service Operations

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

Leadership and Staff Development

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

Quality Improvement and Data Management

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

Resident Experience

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

Additional Tasks

• Treats all residents with dignity and respect. Promotes and protects all residents’ rights.
• 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.
• Always follows appropriate safety and hygiene measures to protect residents and themselves.
• Maintains confidentiality of protected health information, including verbal, written, and electronic communications.
• Reports noncompliance with policies, procedures, regulations, or breaches in confidentiality to appropriate personnel. Reports any retaliation or discrimination to HR or compliance officer.
• 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.
• Reports any occupational exposures to blood, body fluids, infectious materials, and/or hazardous chemicals in accordance with facility policy.
• Participates in all life safety and emergency drills and training. Fulfills responsibilities as assigned during implementation or activation of the facility’s emergency plan.
• Reports work-related injuries and illnesses immediately to supervisor.
• Follows established infection control policies and procedures.
• As a condition of employment, completes all assigned training and skills competency.

Personal Skills and Traits Desired/ Physical Requirements/Working Conditions

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

“Consistent with the Americans with Disabilities Act (ADA) and the applicable federal and state civil rights laws, it is the policy of Rocky Mountain Care, LLC and its affiliates and managed entities (together hereafter referred to as “RMC”), 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 HR@rmcare.com.

Required Qualifications

Minimum requirements include one of the following:

1. Certified Dietary Manager (CDM) or equivalent
2. Associate’s 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