Director of Dietary
Job Description
Director of Dietary Services
Shift: Full Time (Monday-Friday / Occasional Weekends)
The Director of Dietary Services oversees all dining operations, including meal preparation, service, sanitation, and regulatory compliance. This role is responsible for planning, preparing, and serving regular, modified-consistency, and therapeutic diets using the corporate menu program, while ensuring high-quality dining experiences and adherence to internal standards and government regulations.
Responsibilities
Nutritional Support & Resident Care
Conduct routine nutritional screenings, including food/fluid intake and preference assessments.
Perform nutritional screens for dietitian review and calculate nutritive intake within scope.
Identify nutrition concerns and make appropriate referrals.
Implement physician diet orders and therapeutic diet plans with appropriate modifications.
Utilize standard nutrition procedures consistently.
Document nutritional screening data in medical records; review intake records; complete visual meal rounds.
Participate in care conferences and provide basic nutritional education to residents/patients.
Food Service Operations
Establish and maintain standards for food preparation and service.
Supervise preparation and delivery of modified consistency and therapeutic diets.
Ensure a sanitary food service environment, maintaining safe food handling in all phases.
Oversee purchasing, receiving, and storage of food products according to sanitation and quality standards.
Manage chemical storage and ensure safe use of cleaning agents.
Coordinate equipment use, maintenance, and repairs.
Leadership & Administrative Duties
Develop work schedules, cleaning schedules, and job assignments.
Lead departmental meetings and conduct in‑service training.
Interview, hire, train, and evaluate dietary staff.
Manage departmental budget and operate within approved financial parameters.
Qualifications
Registered Dietitian (RD).
Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).
Current ServSafe certification.
Strong background in country club or 5‑star dining settings.
Minimum of three (3) years of healthcare-related experience.
Minimum of two (2) years of management/supervisory experience.
Supervisory Responsibilities
Direct supervision of all dietary department staff.
Work Environment
Exposure to extreme temperatures (hot kitchens and walk‑in freezers).
Possible exposure to dirt, dust, fumes, smoke, and unpleasant odors.
Work includes sharp utensils, hot surfaces, and wet floors.
Frequent loud noise levels.
Must meet deadlines with significant time constraints.
Physical Requirements
Required vision abilities: close vision, depth perception, peripheral vision, and color vision.
Frequent standing, walking, sitting, handling objects, reaching, climbing stairs, talking, and hearing.
Occasional lifting/moving of up to 50 pounds.
We are an Equal Opportunity Employer.
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