Dietary Manager Department:

Dietary Reports To:

Administrator Supervises:

Cooks, dietary aides, and other food service staff

Status:

Full-time, with weekend/holiday rotation as needed General Summary The Dietary Manager plans, directs, and oversees all food services at Plant Memorial Home. This role ensures residents receive nutritious, appealing meals that meet their medical, cultural, and personal needs, while keeping the department compliant with federal, state, and local regulations. The Dietary Manager works closely with the direct care team and other staff to support each resident's quality of life and dining experience. Essential Duties and Responsibilities Food Service Operations Oversee daily meal preparation, service, and cleanup for residents, including special events and holiday meals Develop and maintain cycle menus, approved by the Registered Dietitian, which meet nutritional standards and reflect resident preferences Monitor food quality, temperature, portioning, and presentation Clinical Collaboration Participate in care plan meetings and interdisciplinary team discussions Conduct resident interviews to document food preferences, allergies, intolerances, and cultural or religious needs Follow up on nutrition concerns such as weight loss, poor intake, dehydration risk, and swallowing difficulties Regulatory Compliance and Safety Enforce sanitation, food safety, proper storage, labeling, temperature logs, and cleaning schedules Prepare for and participate in state surveys, inspections, and internal audits, and complete corrective action plans promptly Maintain emergency and disaster menus and supplies Staff Management Recruit, hire, train, schedule, supervise, and evaluate dietary staff Provide ongoing in-service training on food safety, infection control, dietary protocols, and resident rights Foster a respectful, collaborative work environment and address performance concerns appropriately Financial and Administrative Manage the department budget, including food costs, labor, and supplies Order, receive, and inventory food and equipment; manage vendor relationships Keep accurate records, including menus, production sheets, diet orders, and meal counts Report regularly to the Administrator on department performance, quality indicators, and budget status Resident Experience Promote person-centered dining, including choice, dignity, and an enjoyable mealtime atmosphere Gather and act on feedback through resident council meetings and satisfaction reviews Qualifications Required Current food safety certification (e.g., ServSafe Manager) Minimum 2-3 years of food service management experience, preferably in long-term care, healthcare, or senior living Strong leadership, communication, and organizational skills Proficiency with basic computer applications and dietary or inventory software Physical Requirements Ability to stand and walk for extended periods and lift up to 50 pounds Ability to work in hot, cold, and wet kitchen environments Ability to bend, reach, and push or pull equipment and supplies Competencies Compassion for older adults, attention to detail, sound judgment, teamwork, adaptability, and commitment to resident rights and dignity. Benefits Free parking Paid holidays Paid time off Paid training

Pay:

$53,000.00 - $58,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Health insurance Life insurance Paid orientation Paid time off Paid training Vision insurance

Work Location:

In person