Dietary Manager

Use your leadership and foodservice expertise to create a dining experience that supports residents’ health, comfort, and quality of life. As a Dietary Manager, you’ll lead and develop the dietary team while ensuring meals are nutritious, appealing, safe, and prepared to meet individual resident needs and preferences.

You’ll oversee daily foodservice operations, including staffing, scheduling, purchasing, inventory, budgets, food safety, and menu planning. You’ll also partner with residents, families, clinical teams, physicians, and dietitians to support therapeutic diets and changing nutritional needs.

Most importantly, you’ll lead a team that plays an important role in making mealtimes something residents can look forward to—while maintaining the highest standards for quality, safety, and compassionate service.

Operations Management

• Interview, train, coach, and evaluate dietary staff
• Develop work schedules to ensure adequate staff to cover each shift
• Monitor budgets for a cost-effective program
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
• Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers
• Receive regular scheduled consultation from a qualified Registered Dietitian or clinically qualified nutrition professional
• Specify standards and procedures for preparing food -Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes Food Safety
• Assure safe receiving, storage, preparation, and service of food
• Protect food in all phases of preparation, holding, service, cooking, and transportation,
• Use HACCP Guidelines
• Prepare cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff Nutrition and Medical Nutrition Therapy
• Process new diet orders and diet changes; keep diet cards updated
• Complete the assigned MDS section according to the required timeline
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians' orders

Must meet one (1) of the following qualifications:

• Certified Dietary Manager (CDM) issued by The Association of Nutrition and Foodservice Professionals
• OR
• Certified Food Service Manager (CFSM)
• OR
• Equivalent national certification in food service management and safety
• OR
• Associate’s degree or higher in food service management, hospitality, or related field (including food service or restaurant management coursework) from an accredited institution

Additional Requirements:

• Two (2) years of food service management experience required
• Healthcare or long-term care experience preferred
• Ability to communicate effectively with residents, staff, and external partners
• Ability to lift heavy items as needed