Dietary Supervisor

Platinum Communities•Iola, WI

About The Position

The Dietary Manager is responsible for the overall operation and management of the kitchen and dining services in an assisted living community. The role oversees dietary staff, menu planning, inventory control, food ordering, cooking, and compliance with DHS 83 and 89, food safety regulations, and residents’ and tenants’ dietary needs. The Dietary Manager promotes a clean, efficient, and resident- and tenant-focused department that supports the health and wellness of the individuals served. The position oversees daily kitchen and meal service operations, supervises and trains dietary staff, and acts as lead cook by assisting with meal preparation and service. It plans nutritionally balanced menus, adapts meals for special dietary needs, manages food and supply inventory and ordering, and collaborates with other departments on resident care and community events. The role also supports a respectful, caring atmosphere for residents, tenants, families, visitors, and employees.

Requirements

Must be at least 18 years of age.
High school diploma or GED required.
Minimum 2 years of food service experience, including at least 1 year in a supervisory or managerial role.
Knowledge of modified diets and general nutrition.
SERV Safe certification or willingness to obtain it upon hire.
Ability to manage a team with professionalism, diplomacy, and accountability.
Excellent organization, time management, and communication skills.
Availability for on-call work and weekends and holidays as needed.

Nice To Haves

Culinary or hospitality certification.
Experience working in assisted living or long-term care environments.

Responsibilities

Oversee daily kitchen operations and meal service for residents and tenants.
Supervise and support cooks and dietary aides, including scheduling and coverage.
Act as lead cook and assist with meal preparation and service.
Maintain cleanliness and sanitation in kitchen and dining areas according to health codes and internal standards.
Maintain and implement kitchen protocols in compliance with DHS 83 and 89 and state and local food safety regulations.
Recruit, hire, train, coach, and evaluate dietary staff; provide ongoing training and participate in disciplinary actions when necessary.
Train staff in safe food handling, dietary modifications, sanitation practices, and company policies.
Plan and implement nutritionally balanced, visually appealing menus that reflect resident preferences.
Modify meals to meet special dietary needs, including pureed, mechanical soft, renal, diabetic, and other physician-ordered diets.
Attend Resident Council meetings, gather feedback, and implement appropriate changes.
Manage food, supply, and kitchen equipment inventory; order from approved vendors within budget.
Ensure proper storage, labeling, and FIFO rotation of food and supplies.
Collaborate with Activity Directors on holidays, community events, special meals, cookouts, and celebrations.
Participate in department meetings and coordinate facility-wide planning and support.
Communicate with other departments to support high-quality resident care and satisfaction.
Promote a dignified, respectful, and caring atmosphere and foster accountability, professionalism, and teamwork.