A Dietary Aide works in kitchens such as hospital kitchens where cooking is done to meet specific dietary requirements. Assists with food preparation and other tasks.
•CUSTOMER SECOND•OWNERSHIP . Position Summary Leads and manages all Dietary Department operations to ensure safe, high‑quality nutritional services in compliance with federal, state, and local regulations. Responsible for departmental oversight, staff management, budgeting, sanitation, and resident satisfaction. Key Responsibilities Operations & Compliance Directs daily dietary operations, policies, procedures, and sanitation standards. Coordinates with Nursing, Housekeeping, Social Services, and other departments. Works with the Registered Dietitian; ensures menus, recipes, and diet orders are followed. Conducts daily audits of food quality, safety, sanitation, and meal service. Maintains recipe files, menu records, inventory, and storage areas. Participates in surveys; assists with plans of correction. Ensures residents receive prescribed diets and bedtime snacks. Resident Care Interviews residents/families for diet history and preferences. Completes dietary assessments for admissions, quarterlies, annuals, and changes in condition. Maintains care plans; communicates high‑risk residents to RD. Audits diet tickets and ensures accuracy. Gathers resident feedback; conducts regular dining satisfaction meetings. Attends IDT meetings (morning meeting, QA, NAR). Staff Leadership Interviews, hires, trains, schedules, and evaluates dietary staff. Conducts regular in‑services and ensures compliance training completion. Provides coaching and covers shifts when needed. Financial Management Prepares and manages food, labor, equipment, and supply budgets. Maintains weekly operating expenses; updates spend‑down and labor weekly (reports to Doug). Organizes receipts and records; submits weekly documentation. Orders food weekly; uses will‑call as needed. Maintains vendor relationships. Safety & Sanitation Ensures compliance with infection control, safe food handling, equipment maintenance, and sanitation standards. Maintains a clean, safe, and organized department. Qualifications High school diploma required. Minimum 2 years supervisory experience in a hospital, SNF, or related setting. Training in cost control, food management, diet therapy, or related areas. Certification Requirements If not a Dietitian/Nutrition Professional, must meet one of the following: Certified Dietary Manager / Certified Food Service Manager (or similar national certification), or Associate's degree or higher in food service management or hospitality with food service coursework. Must meet all applicable state requirements for dietary managers. Additional Requirements TB clearance per facility policy. Ability to read, write, speak, and understand English. Strong decision‑making, communication, and interpersonal skills. Knowledge of long‑term care dietary regulations. Ability to work with ill, elderly, and emotionally upset residents. Must lift up to 25 lbs; frequent carrying, pushing, and pulling. May work beyond normal hours; may be on call; may assist in emergency evacuations. Work Environment Works in kitchen, dining, office, and resident areas. Frequent interruptions; interacts with residents, families, staff, and regulators. Possible exposure to infectious waste, chemicals, odors, and air contaminants.
