Nexion affiliates operate 56 skilled nursing and rehabilitation as well as assisted living facilities in Louisiana, Mississippi and Texas. Each of our affiliate skilled nursing and assisted living campuses offers a home-like setting influenced by their own unique regional cultures. Our commitment to excellence is reflected in our positive clinical outcomes, resident and family member testimonials, satisfaction reports and AHCA Quality Awards.

SUPERVISORY RESPONSIBILITIES: Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws. Interviews, hires, and trains associates. Manages employee work schedules and approves hours worked. Trains, counsels, and developments team.Acts as facility manager on duty in absence of higher-ranking management officials Uses independent judgment and discretion on behalf of the organization in the performance of these duties. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Completes and updates the nutrition screening, assessment and diet history as part of the comprehensive assessment process. Refers new residents (if required) and all residents with nutritional risk to dietitian for evaluation. Interviews residents, family members, legal representatives and significant others to obtain and update information needed to develop individualized plans of care to promote residents’ rights and accommodate individual needs and preferences Participates with the interdisciplinary team to develop, implements and evaluates plans of care. attends care conferences. communicates resident concerns and interventions to interdisciplinary team members, the Dietitian and direct care staff. Documents subjective findings, objective symptoms, observations of behavior, interventions provided to resident and residents’ responses to dietary interventions in the clinical record. Cooperates with other departments to identify and accommodate individual choices, preferences and customary routines regarding eating. Assist the dietitian with planning menus that meet the nutritional needs in accordance with recommended dietary allowance and state and federal regulations. Verifies resident information regarding new admissions, diet order changes and daily census. Conducts regular meal observations, reviews records, and interviews staff.  If resident’s nutritional status is poor, adjusts menus to meet caloric and nutritious needs of the resident. Refers complex issues to dietitian for assessment and intervention. Supervises food preparation using techniques that conserve nutritional value, appearance. Organizes food preparation and service to ensure food is served to residents’ scheduled time frames. Provides for food alternatives of similar nutritional value for residents who refused food served. Orders food economically and efficiently from sources approved by federal, state and local authorities. Maintains sufficient inventory of food and supplies. Establishes effective system of inventory and secure storage areas. Ensures that food is received, stored, prepared, held and served under sanitary conditions to prevent the transmission of food borne illness. Completes and maintains all Food and Nutrition Services Department records including administrative statistics on number of meals served, food costs, menus and repairs. Supervises trash and waste disposal in compliance with state and federal requires. Inspects for any signs of rodent or pests. Report findings to supervisor. Participates in long term care survey process. Instructs staff in matters of disclosure. Maintains a presence at all times while surveyors are on-site and timely collection of information required by the survey team. Identifies problems and undertakes corrective action while survey is in progress, if appropriate. Works with the dietitian and administration to develop survey responses, as needed. Works with the dietitian to develop and update Food and Nutrition Services I policies that reflect the philosophy and mission of the company, facility and professional standards of nutrition and sanitation. Participates in the department budget development. Communicates with and makes recommendations to the Administrator with regard to resident food and nutrition services, personnel and budget issues. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. High school diploma or equivalent. Successful completion or current enrollment in course approved by the Dietary Managers Association. Prefer one year supervised food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets.

EOE M/D/V/F