Dietary Manager

Objective

Food Preparation/Production Responsibilities

• Assists with food ordering, storage and preparation as designated by the food service director
• Makes and records menu changes under the direction of the food service director
• Ensures that safe food handling techniques are used
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required
• Assures that dietary staff follows standardized recipes

Administrative Responsibilities

• Attends and participates in staff meetings; attends departmental head meetings at the discretion of the food service director, and other center meetings and sits on required committees
• Assists in developing and updating departmental procedures and policies
• Works dietary staff job routines when assigned or as needed
• Performs any miscellaneous work assignments as may be required

Qualifications

• Certification in food safety as required by state regulations. Graduate of dietary manager training program approved by the Dietary Manager’s Association and/or State Health Department preferred
• Two to three years of supervisory experience in hospital or long-term care facility dietary department desirable.