Role OverviewThe Dietary Manager is responsible for the daily operations of the food-service department, ensuring food quality, safety standards, and client expectations are met. They lead and guide staff to maintain records, manage budgets, and develop work schedules. The role involves working cooperatively with clients, facility staff, and vendors to provide a cost-effective program.
What You Will Do
The main responsibilities of the Dietary Manager include specifying food standards and procedures, participating in menu planning, inspecting meals, managing special nourishment and supplemental feedings, and ensuring food safety. They also process new diet orders, complete MDS sections, and review client diet needs.
Why It Might Be a Fit
To be a fit for this role, you should have skill in motivating and supervising food-service personnel, intermediate computer skills, effective written and oral communication skills, and demonstrated organizational skills. Prior experience in healthcare and food service is preferred.
Requirements
- Graduate of Dietary Manager's Course, 2-yr, or 4-yr food-service program
- Successful completion of Certified Dietary Manager exam
- Two years' experience in food-service management
- Prior experience in healthcare, food service preferred
Benefits
- Paid Time Off (PTO)
- Insurance
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