Job Details:

Job Location:

Hobart Nursing Center -

Hobart, OK, Salary Range:

Undisclosed, The Dietary Manager oversees the dietary department, ensuring residents receive safe, nutritious, and appealing meals. This role manages dietary staff, plans menus according to nutritional and regulatory guidelines, and maintains compliance with all federal, state, and facility standards.

Key Responsibilities:

Plan, develop, and implement menus that meet residents' nutritional needs, preferences, and dietary restrictions. Supervise, train, and schedule dietary staff, including cooks and aides. Ensure compliance with food safety, sanitation, and infection control regulations. Monitor food quality, presentation, and portion control to meet facility standards. Maintain accurate inventory, order supplies, and manage food costs within budget. Collaborate with nursing and clinical staff regarding residents' dietary needs and special diets. Conduct regular audits of food preparation, storage, and service areas. Maintain accurate documentation for regulatory inspections, audits, and internal reporting. Promote a positive, team-oriented environment and encourage professional development among dietary staff.

Qualifications:

High school diploma or equivalent required; associate or bachelor's degree in nutrition, dietetics, or food service management preferred. Minimum 3-5 years of experience in dietary management, preferably in healthcare, assisted living, or skilled nursing. Knowledge of nutrition, food safety, dietary regulations, and menu planning. Strong leadership, organizational, and communication skills. Ability to manage budgets, inventory, and staff schedules. Proficiency with food service software and Microsoft Office Suite.

Qualifications:

High school diploma or equivalent required; associate or bachelor's degree in nutrition, dietetics, or food service management preferred. Minimum 3-5 years of experience in dietary management, preferably in healthcare, assisted living, or skilled nursing. Knowledge of nutrition, food safety, dietary regulations, and menu planning. Strong leadership, organizational, and communication skills. Ability to manage budgets, inventory, and staff schedules. Proficiency with food service software and Microsoft Office Suite.