Dietary Services Department Manager

Healthcare Services Group•Vale, OR

About The Position

The Dietary Services Department Manager leads the dining department at a long-term care facility and oversees the food service program at a single site. The role ensures high food quality standards, inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The manager leads and supports the food service team and may perform dietary aide, cook, and dishwasher duties as needed. The manager maintains records for income, expenditures, food supplies, personnel, and equipment using HCSG computer software. The role includes staff training, quality control, in-service sessions, communicating client and facility directives to HCSG staff, and maintaining a sanitary environment through infection control and safety procedures. The position requires consistent attendance, punctuality, timely task completion, and courteous, cooperative interactions with supervisors, co-workers, client staff, residents, and guests.

Requirements

Certified Dietary Manager (CDM) certification, or ability to obtain it within 120 days of hire.
Two years of experience in quantity food production or service and personnel supervision.
Obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.
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 ability to maintain records and complete required reports, including web-based reporting.
Residency within the service area is required.

Nice To Haves

Associate’s degree or higher in nutrition, culinary arts, food service management, or hospitality, including food service or restaurant management coursework.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, ensuring high 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 to meet 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 effectively to HCSG staff.
Use protective gear and ensure safe mixing and use of cleaning solutions.
Report equipment needs or malfunctions promptly.
Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance, punctuality, and timely completion of tasks.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Complete other duties as assigned.