Director of Food Services/Dietary Manager

Terrace of Jacksonville•Jacksonville, FL

10d

About The Position

The Director of Food Services/Dietary Manager assists the Dietitian in planning, organizing, developing, and directing the operation of the Dietary Department. The role ensures that nutritional services meet applicable federal, state, and local standards and that quality dietary services are provided daily in a clean, safe, and sanitary environment. The position has administrative authority, responsibility, and accountability for supervising the department and may also perform other related duties as directed by the Administrator and/or Dietitian. The Director oversees dietary administration, resident diet planning and care plans, staffing and staff development, food service operations, safety and sanitation, equipment and inventory, budgets, resident rights, quality assurance, and coordination with facility departments and committees. The role includes regular interaction with residents and families, staff, medical and nursing teams, government agencies, vendors, and facility leadership. Work takes place in office areas and throughout dietary service areas, and may involve interruptions, emergency call-backs, work beyond normal duty hours, weekends, and temporary work in other positions when needed. Applicants must have at least a high school diploma and a certificate from the Association of Nutritional and Foodservice Professionals (AFNP) as a Certified Dietary Manager (CDM). An associate or bachelor's degree in dietetics approved by the American Dietetic Association (ADA), or Registered Dietician (RD) status, is preferred. The role requires at least two years of supervisory experience in a hospital, skilled nursing care facility, or related medical facility, as well as training in cost control, food management, and diet therapy. The applicant must be registered as a Food Service Director/CDM in the state and maintain an eligible ACHA Background Screening status.

Requirements

High school diploma, at minimum.
AFNP Certified Dietary Manager (CDM) certificate.
At least two years of supervisory experience in a hospital, skilled nursing care facility, or related medical facility.
Training in cost control, food management, and diet therapy.
Registration as a Food Service Director/CDM in the state.
Maintain an eligible ACHA Background Screening status.
Ability to read, write, speak, and understand English.
Knowledge of dietary practices and procedures and applicable long-term-care laws, regulations, and guidelines.
Ability to make independent decisions, lead and supervise personnel, communicate tactfully, and work harmoniously with residents, families, staff, agencies, and the public.
Ability to plan, organize, develop, implement, and interpret departmental programs, goals, objectives, policies, and procedures.
Ability to maintain dietary supplies, equipment, and service areas and inspect them for sanitation, order, safety, and performance.
Ability to interpret dietary cost reports and financial data and communicate information about a resident's condition.
Ability to work effectively under mental and emotional stress and to maintain flexibility, personal integrity, patience, tact, and a cheerful disposition.
Ability to move intermittently throughout the workday and to push, pull, move, and/or lift at least 35 pounds to a height of five feet and carry or move that weight at least 450 feet.
Must meet facility health requirements, which may include a medical and physical examination.
Must not pose a direct threat to the health or safety of others in the workplace.

Nice To Haves

Associate or bachelor's degree in dietetics approved by the American Dietetic Association (ADA).
Registered Dietician (RD) status.

Responsibilities

Assist with planning, organizing, implementing, evaluating, and directing the Dietary Department and its programs and activities.
Coordinate dietary services with nursing, housekeeping, social services, and other related departments.
Develop, maintain, interpret, and review dietary policies, procedures, job descriptions, performance evaluations, and tested standard recipes.
Complete department forms, reports, evaluations, studies, expenditure records, and other administrative documentation; submit required incident reports within 24 hours.
Supervise the Dietary Department and make written and oral reports or recommendations to the Dietitian and/or Administrator.
Inspect food storage rooms, preparation areas, utility and janitorial closets, and other dietary areas for cleanliness, safety, upkeep, and supply control.
Process diet changes and new diets received from nursing services; assist with regular and special diet menus, individual diet plans, and review of diet plans against physician orders.
Participate in resident assessments, care planning, discharge planning, diet-history gathering, and monitoring of resident food preferences, meal quality, and dietary needs.
Ensure menus and dietary progress notes are maintained appropriately and residents receive nourishing snacks as needed; provide suitable substitute foods when residents refuse served foods.
Participate in facility inspections and surveys; help prepare and implement plans of correction for dietary deficiencies.
Support quality assurance, QAPI, infection control, policy, budget, and other facility committees; report on dietary programs and implement relevant committee recommendations.
Recruit, interview, select, schedule, evaluate, counsel, and discipline dietary personnel; determine staffing needs and assignments and coordinate personnel actions with Human Resources and/or the Administrator.
Conduct rounds to monitor staff performance, service delivery, attendance, food production, and compliance with procedures; maintain effective working relationships and a positive environment.
Plan, schedule, and participate in orientation, in-service, leadership, safety, and continuing education programs for dietary personnel.
Promote safe and sanitary operations, including compliance with infection-control procedures, protective equipment requirements, fire and disaster drills, and hazardous-material labeling and storage practices.
Recommend, order, and monitor equipment and supplies; maintain adequate food and supply inventories, support purchasing and vendor interviews, and promote efficient use of supplies.
Assist with dietary budget preparation and forecasting; monitor expenditures and make adjustments as needed to comply with the approved budget.
Protect resident confidentiality and rights, monitor whether dietary needs are met, and document and respond to resident complaints and grievances.
Conduct weekly inspections of dietary functions, respond to emergencies, and work with facility consultants to implement recommended changes.