Dietary Manager

Position Summary

The Dietary Manager is responsible for the overall management and operation of the facility’s dietary department. This position ensures that residents receive safe, nutritious, appealing, and appropriately prepared meals in accordance with physician orders, individualized dietary needs, facility policies, and applicable federal, state, and local regulations.

Essential Functions

• Oversee the daily operations of the dietary department, including meal preparation, service, sanitation, staffing, and inventory.
• Plan, coordinate, and maintain menus that meet residents’ nutritional needs, physician orders, prescribed diets, and individual preferences.
• Ensure therapeutic diets, texture-modified diets, allergies, food intolerances, and other dietary restrictions are accurately followed.
• Review and maintain resident diet information and communicate diet changes to dietary staff and appropriate nursing personnel.
• Coordinate with nursing, administration, physicians, registered dietitians, and other interdisciplinary team members regarding resident nutritional needs and concerns.
• Monitor residents’ food preferences, dislikes, meal concerns, and special dietary needs.
• Participate in care plan meetings and provide dietary input regarding residents’ nutritional status when appropriate.
• Ensure meals and snacks are prepared and served according to established menus, schedules, portion sizes, and temperature requirements.
• Supervise and direct dietary employees, including scheduling, assignments, training, coaching, and performance management.
• Ensure adequate staffing levels are maintained to meet the needs of the department and facility.
• Train dietary employees on food preparation, sanitation, infection prevention, food safety, proper equipment use, resident rights, and facility policies.
• Monitor employee attendance, punctuality, appearance, conduct, and compliance with departmental procedures.
• Maintain accurate dietary records, including menus, temperature logs, cleaning schedules, meal counts, inventory records, and other required documentation.
• Ensure proper food storage, labeling, dating, rotation, and temperature control.
• Monitor food inventory and place orders for food, beverages, supplies, and dietary equipment as needed.
• Control food costs and minimize waste while maintaining quality and adequate food supplies.
• Inspect deliveries to ensure food products are received in acceptable condition and meet quality and safety standards.
• Maintain the dietary department in a clean, sanitary, organized, and safe condition.
• Ensure compliance with applicable food safety, sanitation, infection control, and long-term care regulations.
• Prepare the department for inspections and surveys and promptly address any identified deficiencies.
• Monitor kitchen equipment and report needed repairs, maintenance, or replacement to administration.
• Ensure appropriate cleaning and sanitation of kitchen areas, equipment, dining areas, refrigerators, freezers, and storage areas.
• Investigate and respond appropriately to resident, family, and staff concerns related to meals or dietary services.
• Promote a positive dining experience and maintain respectful, professional interactions with residents.
• Ensure meals are delivered and served in a timely manner and that residents receive the correct meals and prescribed diets.
• Monitor tray accuracy and meal service for residents who require assistance, special utensils, adaptive equipment, or other accommodations.
• Ensure proper handling and disposal of food according to established safety procedures.
• Maintain confidentiality of resident and employee information.
• Follow all facility policies and procedures, including infection prevention, emergency preparedness, workplace safety, and resident rights.
• Perform other duties as assigned by the Administrator or other designated supervisor.

Regulatory & Compliance Responsibilities

The Dietary Manager is expected to:

• Maintain compliance with applicable federal, state, and local regulations governing long-term care food service operations.
• Ensure dietary practices support applicable Centers for Medicare & Medicaid Services (CMS), state health department, and food safety requirements.
• Maintain required documentation and records for dietary operations.
• Correct identified dietary deficiencies in a timely manner.
• Participate in facility quality assurance and performance improvement activities as assigned.
• Ensure staff maintain required food safety training and certifications.

Supervisory Responsibilities

• Recruit, train, orient, and supervise dietary department employees as assigned.
• Develop and maintain employee schedules.
• Delegate daily assignments and monitor completion of assigned duties.
• Conduct or assist with employee evaluations and disciplinary actions.
• Address employee performance, attendance, and conduct concerns promptly.
• Maintain adequate staffing and provide department coverage when necessary.
• Promote teamwork, professionalism, accountability, and respectful communication within the dietary department.

Physical & Environmental Requirements

The Dietary Manager must be able to:

• Stand and walk for extended periods throughout the workday.
• Frequently bend, stoop, reach, and move throughout the kitchen and dining areas.
• Lift, carry, push, and pull supplies and equipment within the limits established by facility policy and applicable safety requirements.
• Work in a kitchen environment with exposure to heat, cold, steam, cleaning products, and food preparation equipment.
• Safely operate or oversee the operation of common dietary equipment.
• Respond promptly to resident, staff, and operational needs.
• Maintain appropriate personal hygiene and comply with facility dress and infection-control requirements.

Qualifications

• High school diploma or equivalent required.
• Dietary management, food service, culinary, healthcare, or related experience preferred.
• Previous supervisory or management experience preferred.
• Experience working in a long-term care, skilled nursing, hospital, or healthcare food service setting preferred.
• Knowledge of food safety, sanitation, therapeutic diets, and nutrition principles.
• Must maintain any required state or facility-specific certifications, licenses, or training.
• Ability to communicate effectively with residents, families, employees, nursing staff, administration, and other healthcare professionals.
• Ability to organize, prioritize, delegate, and manage multiple responsibilities in a fast-paced healthcare environment.

Performance Expectations

The Dietary Manager is expected to demonstrate:

• Professionalism and reliability.
• Strong leadership and communication skills.
• Commitment to resident-centered care.
• Attention to detail and accuracy.
• Effective staff supervision and accountability.
• Compliance with dietary, sanitation, safety, and infection-control standards.
• Commitment to maintaining high-quality food service and a positive resident dining experience.