Dietary Director

The Lodge Nursing & Rehab Center•Loveland, OH

1d•Onsite

About The Position

The Dietary Director is responsible for planning, organizing, directing, and overseeing the daily operations of the Dietary Department to ensure residents receive high-quality nutritional services in accordance with physician orders, resident preferences, and all applicable federal, state, and local regulations. The Dietary Director is responsible for maintaining a clean, safe, and sanitary department while promoting resident satisfaction, team member engagement, and quality outcomes.

Requirements

Must possess a minimum of a high school diploma or equivalent.
Must have Ohio Level Two Certification in Food Protection.
Training or experience in food service management, nutrition, budgeting, sanitation, and dietary operations required.
Knowledge of state and federal regulations governing dietary services in skilled nursing and assisted living environments.
Demonstrated leadership, coaching, and team development skills.
Excellent customer service and communication skills.
Strong organizational, problem-solving, and time management abilities.

Nice To Haves

Graduate of an accredited food service management, dietary management, or related program preferred.
Minimum of two (2) years of supervisory experience in a healthcare, long-term care, hospital, or food service environment preferred.

Responsibilities

Responsible for the overall management and operation of the Dietary Department, including food preparation, meal service, sanitation, and nutrition support services.
Direct and supervise dietary team members to ensure quality food service is provided consistently and efficiently.
Develop, implement, and maintain departmental policies, procedures, and quality assurance programs.
Coordinate dietary services with nursing, activities, housekeeping, maintenance, and other departments to support resident care and satisfaction.
Ensure all therapeutic and regular diets are prepared and served in accordance with physician orders and approved menus.
Monitor meal service to ensure food quality, appearance, temperature, and portion control standards are met.
Maintain compliance with all federal, state, local, and facility regulations governing dietary services, food safety, sanitation, and infection control.
Participate in state and federal surveys and assist with plans of correction as necessary.
Conduct regular inspections of food storage areas, kitchens, dining rooms, and equipment to ensure cleanliness, safety, and regulatory compliance.
Develop and maintain inventory control systems to ensure adequate supplies and prevent waste.
Responsible for the cost-effective procurement, control, and maintenance of food, supplies, and equipment.
Prepare, maintain, and submit records, reports, budgets, and documentation as required by facility policy and regulatory agencies.
Monitor departmental expenditures and operate within approved budget guidelines.
Recruit, train, supervise, coach, and evaluate dietary team members.
Schedule departmental staffing to ensure appropriate coverage and quality service.
Conduct orientation, in-service training, and continuing education programs for dietary staff.
Address team member concerns, performance issues, and disciplinary actions in accordance with facility policies.
Participate in Quality Assurance and Performance Improvement (QAPI) activities and implement action plans to enhance dietary services.
Visit residents regularly to assess meal satisfaction, identify concerns, and promote positive resident experiences.