Dietary Manager

The Dietary Manager is responsible for the overall management and operation of the dietary department within the Skilled Nursing Facility (SNF). This role ensures that residents receive nutritionally adequate meals that meet physician orders, regulatory standards, and individual dietary needs while maintaining high standards of food safety, sanitation, and quality service. Key Responsibilities 1. Department Management Plan, organize, develop, and direct the dietary department. Supervise dietary staff including cooks, dietary aides, and dishwashers. Schedule staff to ensure adequate coverage. Conduct performance evaluations and provide training as needed. 2. Regulatory Compliance Ensure compliance with federal, state, and local regulations (e.g., CMS, state health department). Maintain readiness for surveys and inspections. Adhere to infection control and sanitation standards. 3. Nutritional Services Collaborate with the Registered Dietitian to implement physician-ordered therapeutic diets. Ensure menus meet residents' nutritional requirements. Monitor meal service for accuracy, quality, and presentation. Address resident concerns and accommodate preferences when possible. 4. Food Safety & Sanitation Maintain compliance with food safety standards (HACCP guidelines). Oversee safe food handling, storage, and preparation. Ensure kitchen cleanliness and proper equipment maintenance. 5. Budget & Inventory Control Manage food and supply ordering within budgetary guidelines. Monitor inventory and control waste. Review invoices and maintain accurate records. 6. Resident & Interdisciplinary Collaboration Participate in care plan meetings as needed. Support resident satisfaction initiatives. Communicate effectively with nursing and clinical staff regarding dietary changes. Qualifications Certified Dietary Manager (CDM) preferred ServSafe Certification (or equivalent food safety certification). Minimum 2-3 years of food service management experience (long-term care preferred). Knowledge of therapeutic diets and modified texture diets. Understanding of long-term care regulatory requirements. Strong leadership and organizational skills.