CAMPUS DIETARY DIRECTOR POSITION SUMMARY

The Campus Dietary Director leads a comprehensive, multifunctional dietary program across the campus, overseeing food production, dining services, menu planning, purchasing, budgeting, staffing, sanitation, and quality assurance. This position ensures residents and guests receive nutritious, appealing meals in a welcoming dining environment that supports choice, independence, dignity, and wellness. As a key member of the interdisciplinary team, the Campus Dietary Director coordinates with nursing, administration, and other departments to meet resident needs and maintain consistent service across campus dining areas and care settings. This hands-on leadership role includes cooking, assisting with meal service and cleaning, and mentoring and training dietary staff.

REPORTS TO

Administrator or Designee

SUPERVISES

Cooks, Dietary Assistants, and Other Assigned Dining Services Staff

POSITION RESPONSIBILITIES

1. Direct and coordinate campus dietary operations, ensuring consistent food quality, timely meal service, and a positive dining experience. 2. Develop a dining program that supports resident independence, wellness, preferences, and meaningful social interaction. 3. Coordinate with the Health Services Director and Administrator regarding resident dietary needs, prescribed diets, allergies, texture modifications, and changes associated with admissions, transfers, and discharges. 4. Plan menus that reflect resident preferences, nutritional needs, seasonal variety, and established budgets. Coordinate professional menu review when required. 5. Oversee food preparation, presentation, portion control, and service across campus dining areas, including alternate meals, snacks, and special events. 6. Prepare and cook meals and assist with dining service as needed to maintain continuity and quality. 7. Manage staffing, schedules, daily assignments, and coverage within approved labor budgets. 8. Participate in hiring, orientation, training, coaching, and performance evaluations of dietary employees. 9. Establish clear expectations and train staff in food preparation, resident service, prescribed diets, sanitation, and safe equipment use. 10. Manage food and supply purchasing, inventory, storage, and rotation. Monitor shortages, waste, and product quality. 11. Maintain adequate food, emergency food supplies, service ware, paper goods, and other dietary supplies. 12. Monitor food and labor costs, compare expenditures with approved budgets, and address variances promptly. 13. Maintain accurate dietary records, including resident diet information, meal counts, temperature logs, cleaning checklists, inventory records, and quality assurance documentation. 14. Ensure kitchen, dining, dishwashing, and food storage areas remain clean, organized, and sanitary. Assign and verify completion of cleaning duties. 15. Ensure areas beneath and around cooking equipment, shelving, and dry storage units are routinely swept and thoroughly cleaned. Personally inspect these areas, including getting down to check beneath units, and assist with cleaning as needed. 16. Oversee safe food handling, temperature control, allergen precautions, and practices that prevent contamination. 17. Maintain current Safety Data Sheets (SDS) and ensure proper labeling, storage, and use of cleaning chemicals. 18. Monitor kitchen equipment and coordinate maintenance or repairs promptly. 19. Gather resident and family feedback, address dining concerns, and implement improvements to menus and service. 20. Participate in interdisciplinary meetings, quality assurance activities, survey preparation, and corrective action follow-up. 21. Perform other duties as assigned by the Administrator or Designee.

EMPLOYMENT REQUIREMENTS

1. Ability to read, write, and communicate effectively in English. 2. Successfully complete required background screening. 3. Ability to independently organize and oversee multiple dietary functions across the campus. 4. Profeceint with computer to u 5. Ability to prepare and serve a variety of foods skillfully and consistently. 6. Ability to lead, instruct, and supervise employees while promoting teamwork and accountability. 7. Ability to prioritize tasks, solve problems, and maintain a professional demeanor during busy or challenging situations. 8. Ability to communicate respectfully with residents, families, employees, vendors, and other departments. 9. Demonstrate initiative, sound judgment, and attention to resident needs. 10. Maintain professional appearance, personal hygiene, and safe work practices. 11. Maintain reliable attendance and follow established scheduling and call-out procedures. 12. Follow community policies and procedures and identify opportunities to improve dietary operations. 13. Respect resident rights, confidentiality, dignity, and individual preferences. 14. Use time and resources effectively to meet service expectations and departmental goals.

TRAINING AND EXPERIENCE

1. Maintain a current food handler credential. 2. Maintain food protection manager certification, such as ServSafe within 60 days of hire. 3. Working knowledge of food safety, sanitation, and applicable dietary service requirements. 4. Demonstrated experience in food service management, staff supervision, and meal production. 5. Knowledge of menu planning, purchasing, inventory control, food costs, and budget management. 6. Familiarity with prescribed diets, food allergies, and texture-modified meals. 7. A minimum of two years of related food service leadership experience preferred. 8. Experience in senior living, healthcare dining, or managing multiple dining areas preferred.

PHYSICAL REQUIREMENTS

The employee must be able to perform the essential functions of the position, with or without reasonable accommodation, including: 1. Stand and walk for extended periods while preparing meals and overseeing dining operations. 2. Bend, kneel, crouch, stoop, and reach low areas to personally inspect and clean beneath cooking equipment, shelving, and dry storage units. 3. Perform repetitive tasks associated with food preparation, meal service, dishwashing, and cleaning. 4. Lift, carry, push, and pull food supplies, cookware, and service equipment, using assistance or appropriate equipment when needed. 5. Safely operate kitchen equipment and handle hot food, cookware, and utensils. 6. Work in kitchen environments involving heat, steam, refrigeration, noise, and cleaning products. 7. Move between campus kitchens, dining areas, and storage locations to supervise staff and coordinate services.

Job Type:

Full-time Pay:

$28.00 - $30.00 per hour

Benefits:

Health insurance Paid time off Referral program Application Question(s): Can you pass a background check?

Experience:

Kitchen:

2 years (Required)

Language:

English (Required) Shift availability: Day Shift (Required) Night Shift (Required)

Work Location:

In person