Dietary Manager

A Dietary Manager in a nursing home oversees the food service department to ensure residents receive safe, nutritious, and palatable meals that meet their individual dietary needs. This role combines clinical nutrition knowledge with operational management to support resident health and satisfaction.

1. Menu Planning & Dietary Programs

• Develop, implement, and maintain menus that meet therapeutic, cultural, and personal preference needs while adhering to nutrition standards and budget constraints.

• Prepare and file special diet menus, noting all changes and resident requirements.

• Collaborate with dietitians, physicians, and nursing staff to tailor meals to medical conditions and preferences.

2. Food Safety & Sanitation

• Enforce strict sanitation and food handling standards (e.g., HACCP, Serv Safe).

• Monitor temperature control, cleaning schedules, and pest control logs.

• Ensure compliance with federal, state, and local regulations, including CMS requirements for long-term care.

3. Staff Management

• Hire, train, coach, and evaluate dietary staff.

• Set work schedules, assign daily tasks, and ensure coverage.

• Conduct in-service training on food safety, sanitation, and modified diet preparation.

4. Operations & Budget

• Manage daily food service operations, including meal preparation, plating, and delivery.

• Order and manage inventory of food and supplies, checking invoices and verifying prices/weights.

• Prepare and control the dietary operating budget, including food, labor, and supplies.

5. Resident & Patient Care

• Visit residents to assess dietary needs, preferences, and allergies.

• Provide dietary instructions as ordered by healthcare providers.

• Maintain records of special diets and resident nutritional assessments.

6. Quality Assurance & Compliance

• Conduct audits of meal service for temperature, portion control, and palatability.

• Maintain documentation for regulatory surveys and inspections.

• Education & Certification: Degree in dietetics, food service management, or related field;
  Certified Dietary Manager (CDM) credential preferred.

• Experience: 2+ years in food service management, ideally in healthcare or long-term care.

• Skills: Strong organizational, budgeting, and interpersonal skills; knowledge of nutrition science and food safety regulations.

In summary: The Dietary Manager in a nursing home is responsible for leading the food service team, ensuring compliance with health and safety standards, and delivering high-quality, personalized meals that support resident health and well-being.