Dietary Director

Campbell Street•Guthrie Center, IA

About The Position

The Dietary Director provides an efficient dining experience and first-class customer service while ensuring residents receive nourishing food prepared under sanitary conditions and in accordance with established policies and procedures. The role manages the day-to-day operations of the dietary department, including food supply ordering, staff supervision, and coordination with the interdisciplinary team to ensure quality nutritional meals are delivered on time. The position supervises Cooks, Dietary Aides, and other dietary staff. It supports staff performance and development through training, education, guidance, performance reviews, and counseling or disciplinary action as needed. The role also responds promptly and courteously to call lights when working in Guest care areas and participates in meetings and in-services as directed or scheduled.

Requirements

Be at least 16 years of age.
Have a high school diploma or equivalent, or be in school.
Hold a Food Sanitation Certification.
Hold a Dietary Manager Certification or Certified Food Protection Professional (CDM, CFPP) credential.

Responsibilities

Plan, direct, and supervise the activities of dietary staff.
Operate the dietary department safely and sanitarily, complying with applicable federal, state, and local regulations and established policies and procedures.
Plan meals in advance to minimize the need for food substitutions.
Work with the facility dietitian to ensure meals meet Guests’ nutritional needs.
Ensure food supplies are appropriate and place orders when necessary.
Oversee the food tray line to ensure trays follow diet cards and are prepared efficiently for scheduled meal and snack times.
Operate the Dietary Department within budgetary guidelines and limitations.
Complete annual performance reviews of subordinate staff.
Provide staff with guidance and education regarding performance, and train and educate staff members.
Provide counseling and disciplinary action to subordinate staff as needed.
Follow established safety precautions when performing tasks and using equipment and supplies.
Report hazardous conditions, equipment issues, and accidents or incidents to the Dietary Director.
Respond promptly and courteously to call lights when working in Guest care areas.
Attend and participate in meetings and in-services as directed or scheduled.