Dietary Director Great New Incentives!

LionStone Care•Ottawa, OH

8d•$24 - $27•Onsite

About The Position

The Dietary Director is responsible for managing the dietary services department within a healthcare or long-term care facility. This role oversees meal planning, food preparation, and nutritional services to ensure that residents and patients receive nutritious, safe, and well-balanced meals that meet their dietary needs. The Dietary Director is responsible for staffing, budgeting, compliance with regulatory standards, and fostering a collaborative environment among dietary staff and other departments.

Requirements

Minimum of 3-5 years of experience in dietary services or food service management, with at least 2 years in a leadership role, preferably in a healthcare or long-term care setting.
Strong leadership and team management abilities.
In-depth knowledge of nutrition, dietary regulations, and special diets for healthcare settings.
Excellent organizational and communication skills.
Ability to manage a budget, control costs, and optimize resources.
Proficiency in menu planning, inventory management, and food service operations.
Knowledge of food safety regulations and best practices.

Nice To Haves

Bachelor’s degree in Dietetics, Nutrition, Food Service Management, or a related field is preferred.
Certification as a Certified Dietary Manager (CDM) or Registered Dietitian (RD) is highly desirable.

Responsibilities

Department Leadership: Oversee the day-to-day operations of the dietary department, including food preparation, menu planning, and service delivery.
Lead, train, and supervise dietary staff, ensuring that team members are equipped to perform their duties efficiently and effectively.
Manage scheduling and staffing to ensure proper coverage for all shifts and meal services.
Foster a positive, collaborative work environment, promoting teamwork and professional development among staff.
Menu Planning and Nutrition: Develop and implement nutritionally balanced menus that meet the dietary needs and preferences of residents, including those with special dietary requirements (low-sodium, diabetic, gluten-free, etc.).
Collaborate with dietitians and healthcare providers to ensure that meals align with residents’ medical and nutritional needs.
Adjust menus as necessary based on resident preferences, seasonal availability, and cost considerations.
Food Safety and Sanitation: Ensure compliance with all local, state, and federal regulations regarding food safety and sanitation.
Implement and maintain food safety protocols, including proper storage, handling, and preparation of food to prevent contamination and illness.
Conduct regular inspections of the kitchen, dining areas, and food storage spaces to ensure cleanliness and adherence to safety standards.
Budget and Inventory Management: Manage the dietary department’s budget, monitoring food costs, labor expenses, and other resources to ensure financial efficiency.
Oversee ordering, receiving, and storage of food supplies, ensuring quality and freshness while maintaining inventory levels.
Monitor inventory usage and implement cost-saving measures without compromising the quality of meals.
Regulatory Compliance: Ensure the dietary department complies with all regulatory standards, including those set by the Department of Health, Centers for Medicare & Medicaid Services (CMS), and other governing bodies.
Maintain accurate records of food safety practices, meal plans, and resident dietary needs to meet compliance requirements.
Prepare for and participate in facility inspections, audits, and surveys, ensuring that all dietary operations meet regulatory standards.
Resident and Family Engagement: Serve as the point of contact for residents and families regarding dietary concerns, preferences, and special requests.
Regularly seek feedback from residents and families on the quality of meals and service, making adjustments as needed to improve satisfaction.
Collaborate with the activities department to coordinate special events, themed meals, and celebrations that enhance the dining experience for residents.
Staff Development and Training: Provide ongoing training and development opportunities for dietary staff to ensure high standards of food safety, customer service, and professionalism.
Conduct regular performance evaluations and provide coaching and mentorship to staff.