Dietary Manager

Helia Healthcare•St. Louis, MO

10d

About The Position

The Dietary Manager manages the preparation of meals and snacks for residents in accordance with facility guidelines. The role requires a dependable, self-sufficient person who can multitask. The manager recruits, selects, trains, supervises, and retains qualified dietary staff; maintains schedules and work assignments; and oversees menu, nourishment, and supplement preparation and service in accordance with company policies and state and federal guidelines. The manager ensures food is received, stored, prepared, held, and served appropriately and that staff follow sanitation requirements. Additional responsibilities include arranging staff in-services, purchasing food and supplies within assigned budgets through approved sources, maintaining accurate financial records, and auditing dietary operations for quality assurance and regulatory compliance. Other duties may be assigned.

Requirements

Be a clinically qualified dietitian or other clinically qualified nutrition professional, with a bachelor’s degree in nutrition or dietetics and 900 hours of supervised dietetic practice supervised by a registered dietitian; or meet one of the listed food-service management qualifications: be a Certified Dietary Manager, certified food service manager, hold a national certification for food service management and safety, or have at least an associate degree in food service management or hospitality.
One year of food service supervisory experience in a health care setting focused on food management, diet therapy, and cost control is preferred.

Nice To Haves

One year of food service supervisory experience in a health care setting focused on food management, diet therapy, and cost control.

Responsibilities

Recruit, select, train, supervise, and retain qualified dietary department staff.
Maintain staff schedules and work assignments.
Supervise preparation and service of planned menus, nourishments, and supplements according to company policies and applicable state and federal guidelines.
Ensure food is received, stored, prepared, held, and served according to company policies and applicable state and federal guidelines.
Ensure staff adhere to sanitation policies and regulations.
Schedule and/or conduct routine staff in-services.
Purchase dietary food and supplies within assigned budgets and through company-approved distribution sources and vendors.
Maintain accurate and timely financial records.
Routinely audit dietary areas and practices—including meal service, dining, safety, sanitation, test trays, meal satisfaction, and clinical practices—for compliance with current regulations and policies.
Perform additional duties and responsibilities as assigned.