Actuarial Services Director directs the activities of an organization's actuarial function. Oversees the analysis and evaluation of potential risks to determine the financial impacts of new or existing insurance plans. Being an Actuarial Services Director develops policies, procedures, and formulas to guide statistical analysis and actuarial research and evaluate the likelihood and financial impact of various risks. Designs processes and guidelines to ensure regulatory compliance of products and financial operations. Additionally, Actuarial Services Director leads the design and development of insurance products by evaluating and approving insurance rates, premium levels, and rating systems and structures. Oversees the preparation of actuarial reports, financial statements, and regulatory filings and develops financial budgets, forecasts, and other financial projections. Researches and selects major rating assumptions to support accurate statistical analysis and evaluates the effectiveness of existing formulas. Evaluates product performance against established profitability targets and recommends modifications. Applies knowledge of mathematics, probability, statistics, principles of finance and business to calculations in life, health, social, and casualty insurance, annuities, and pensions. Requires a bachelor's degree. May require Associate of Society of Actuaries (ASA). May require Fellow of Society of Actuaries (FSA). Typically reports to senior management. The Actuarial Services Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. To be an Actuarial Services Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (Copyright 2024 Salary.com)
JOB TITLE: Food and Nutrition Services Director
REPORTS TO: Administrator
RESPONSIBILITIES:
Responsible for providing dining services which meet dietary standards of practice and federal, state and city regulatory requirements and guidelines. Responsible for carrying out the policies and procedures of the facility to insure the best quality of food is delivered to the residents.
QUALIFICATIONS:
· The Food and Nutrition Services Director must be at least one of the following:
(A) A person who has completed the Certified Dietary Manager program and exam or must complete the program and pass the exam within one year of hire.
(B) A certified food service manager.
(C) Has similar national certification for food service management and safety from a national certifying body.
(D) Has an associates or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning.
(E) A qualified Dietitian
(F) A graduate of a dietetic or dietetic technician program approved by the Academy of Nutrition and Dietetics, or the Association of Nutrition and Foodservice Professionals, whether conducted by correspondence or in a classroom.
· Ability to understand, remember and carry out oral and written instructions in English.
· Ability to speak clearly and hear well enough to carry out conversations with staff and residents.
· Must be comfortable with computer entry of food order, computer use for tray card program, email and budget control program.
· Must be knowledgeable of current regulatory standards.
· Must have the ability to train, supervise and direct nutrition services personnel in their proper duties and in accepted nutrition services procedures and techniques.
· Ability to take initiative and make independent judgment of routine and special dietary needs in all areas.
ESSENTIAL FUNCTIONS:
· Provide orientation, direct and train nutrition services personnel to ensure all standards of food handling procedures are properly followed and good sanitation and safety practices are being performed. Must have the ability to communicate to staff orally and in writing form.
· Supervising food preparation (ensuring recipes are followed, proper cooking techniques are used and food presentation is correct).
· Ordering and budget control of food, supplies and supplements. Completing inventory as needed.
· Monitoring tray service (accurate food temperatures, portions and diets) and monitoring equipment maintenance.
· Visiting with new residents and families to obtain food and dining preferences.
· Charting updates, including screening form of new residents.
· Maintaining Diet cards.
· Make daily rounds in assigned areas and evaluate nutrition services assuring proper performance of staff and the maintenance of dietary standards. This requires the ability to move about the facility frequently throughout the work day.
· Participate in the Interdisciplinary Team care planning conferences.
· Counsel and evaluate staff regarding their job performance in consultation with People Strategies Representative. Makes recommendations for raises based on employee evaluations.
· Perform work of nutrition services aides and cooks as needed and be able to perform all essential functions of their positions with or without reasonable accommodations.
· Safely utilize equipment. Report any equipment needing service or repair immediately.
· Must be capable of maintaining regular attendance in accordance with facility absence policies.
· Uses tactful, appropriate communications in sensitive and emotional situations.
· Promotes positive public relations with patients, residents, family members and guests.
· Use appropriate work place behavior and adhere to dress code at all times.
· Insure that all areas are secure and food is properly stored prior to leaving.
· Process absentee and tardy forms and file.
· Assist with planning and preparing for special functions.
· Perform other duties as assigned.
WORK SCHEDULE:
As assigned; including some weekends, evenings and holidays. Non-Exempt Position
PHYSICAL REQUIREMENTS:
Able to lift 50 pounds for routine performance of essential functions.
AA/EEO/M/F/D/V
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