Job Description
Dietary Manager Job Type: Full-Time Setting: Skilled Nursing Facility (SNF) Previous managerial or supervisory experience: REQUIRED Position Summary The Dietary Manager is responsible for overseeing daily food service operations to ensure the preparation and service of nutritious, appetizing meals in compliance with all federal, state, and local regulations governing long-term care facilities. This position supervises dietary staff, supports menu planning and inventory management, and promotes a positive dining experience that enhances resident satisfaction and quality of life. Major Duties and Responsibilities Oversee food production and meal service according to established schedules, policies, and procedures. Supervise and direct all dietary staff on assigned shifts, including Dietary Assistants and Cooks. Assist with ordering food and supplies and maintaining appropriate inventory levels within budgetary guidelines. Plate meals from steam tables following facility standards for presentation, portion control, and temperature. Assist in the development, review, and revision of four-week cycle menus to meet nutritional, regulatory, and resident preference requirements. Monitor meal service and promptly address resident requests, concerns, and complaints; ensure foods are palatable in taste, smell, and appearance. Ensure proper care, cleanliness, and safe operation of dietary equipment; report equipment needs or malfunctions. Ensure compliance with all food service safety regulations, including infection control, fire safety, and OSHA requirements. Participate in Quality Assurance/Performance Improvement (QAPI/CQI) programs and required committees. Attend and participate in all required in-service training, including OSHA, resident rights, disaster preparedness, and corporate compliance. Uphold resident rights and maintain confidentiality at all times in accordance with HIPAA and facility policies. Foster a warm, respectful, and calm environment for residents, families, and staff. Maintain positive working relationships and serve as a liaison between residents, families, and the facility. Participate in continuing education to remain current with changes in food service, healthcare, and long-term care standards. Working Conditions Primarily works in well-lit, well-ventilated kitchen and food service areas. Subject to frequent interruptions and a fast-paced environment. Regular interaction with residents, families, nursing staff, and medical personnel. May be exposed to blood, body fluids, tissues, or contaminated equipment while performing duties in resident care areas. Physical Requirements Ability to sit, stand, walk, bend, squat, kneel, and reach frequently (30–60% of working time). Ability to push, pull, lift, and carry up to 25 pounds occasionally (10–30% of working time). Ability to speak, read, and write English clearly and effectively. Ability to manage the mental and emotional demands of a supervisory role. Must possess adequate vision and hearing (with or without corrective devices) to perform essential job functions. Ability to work independently with flexibility, integrity, and professionalism. Ability to interact positively with elderly, ill, disabled, emotionally upset, or occasionally uncooperative individuals. Experience: Prior experience in food service, cooking, or dietary operations required Previous supervisory or managerial experience required Knowledge of food service regulations, safety standards, and best practices Strong problem-solving and leadership skills preferred