Dietary Manager

Healthcare Services Group•Lenoir, NC

4d•$47,000 - $52,000

About The Position

Healthcare Services Group (HCSG) is hiring a Dietary Manager, also described as a Food Service Director or Dining Services Director, to lead the dining department at a long-term care facility. The Department Manager oversees the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service. The role follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide quality dining services. The manager leads and supports the food service team, maintains records, conducts staff training and quality control, and helps perform dietary aide, cook, and dishwasher duties as needed. The position requires communication with client managers, facility staff, administrators, residents, and guests, as well as attention to sanitation, infection control, safety, and timely completion of work. The listed pay range is USD $47,000.00–$52,000.00 per year as presented in the posting.

Requirements

Strong written and verbal communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Comply with COVID-19 vaccination policies.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports such as web-based reporting.
Residency within the service area is required.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management.
Two years of experience in quantity food production or service and personnel supervision.
Certified Dietary Manager (CDM) certification, or certification if required by state and county law.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Follow facility menus, federal, state, and local regulations, and HCSG policies.
Lead and support the food service team in meeting quality and safety standards.
Maintain accurate records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software.
Conduct staff training, quality control, and in-service sessions.
Perform dietary aide, cook, and dishwasher duties as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear, safely mix and use cleaning solutions, and promptly report equipment needs or malfunctions.
Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Interact courteously and cooperatively with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.