Director of Dietary

Position Summary

The Dietary Director is responsible for the overall leadership, management, and operation of the hospital's Dietary Department. This role combines culinary expertise, clinical nutrition support, regulatory compliance, budget management, patient satisfaction, and team leadership to ensure the delivery of safe, nutritious, appealing, and cost-effective meals for patients, staff, and visitors. The Dietary Director collaborates closely with registered dietitians, nursing staff, physicians, and hospital leadership to support positive patient outcomes and exceptional food service experiences.

The Dietary Director is responsible for the overall leadership, management, and operation of the hospital's Dietary Department. This role combines culinary expertise, clinical nutrition support, regulatory compliance, budget management, patient satisfaction, and team leadership to ensure the delivery of safe, nutritious, appealing, and cost-effective meals for patients, staff, and visitors. The Dietary Director collaborates closely with registered dietitians, nursing staff, physicians, and hospital leadership to support positive patient outcomes and exceptional food service experiences.

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, Nutrition, or related field.
• Minimum of 5 years of progressive food service management experience, with at least two years in a healthcare setting.
• Alternate education and experience may be considered.
• Experience managing budgets, staffing, and regulatory compliance programs.
• Serv Safe Manager Certification
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong financial and analytical capabilities.
• Proficiency with food service management software and POS systems
• Commitment to patient-centered care and customer service excellence.
• Ability to stand and walk for extended periods.
• Ability to lift up to 35 pounds occasionally.
• Ability to work in kitchen, office, and patient care environments.
• Ability to safely operate food service equipment

• Formal culinary training from an accredited culinary institution required or strongly preferred.
• Certified Dietary Manager (CDM) or Certified Executive Chef (CEC)
• Ability to understand and respond to the unique needs of in a healthcare environment.
• Knowledge of electronic health record dietary systems.
• Ability to manage multiple priorities in a fast-paced healthcare environment.
• Strong financial and analytical capabilities.
• Proficiency with food service management software and electronic health record dietary systems.
• Commitment to patient-centered care and customer service excellence.

• Category:
  Leadership and Department Management
  • Direct and supervise all food service operations, including patient dining, cafeteria services, catering, and special events.
  • Recruit, train, coach, and evaluate dietary and culinary staff.
  • Develop staffing schedules and ensure appropriate departmental coverage.
  • Foster a culture of accountability, teamwork, safety, and customer service excellence.
  • Lead department meetings and ongoing staff development initiatives.
• Category:
  Culinary Operations
  • Utilize professional culinary training to enhance menu quality, presentation, flavor, and patient satisfaction.
  • Develop and implement innovative menus that meet therapeutic diet requirements and patient preferences.
  • Oversee food production, portion control, recipe standardization, and quality assurance.
  • Monitor food preparation techniques to ensure consistency and excellence.
  • Introduce healthy culinary trends while maintaining compliance with clinical nutrition standards.
• Category:
  Clinical Nutrition Support
  • Collaborate with Registered Dietitians to ensure therapeutic diets are accurately implemented.
  • Support nutrition care objectives through appropriate menu planning and food preparation techniques.
  • Ensure compliance with physician orders and dietary modifications.
  • Participate in interdisciplinary patient care initiatives as needed.
• Category:
  Regulatory Compliance and Food Safety
  • Ensure compliance with all federal, state, local, and accreditation standards, including CMS, Joint Commission, OSHA, and health department regulations.
  • Maintain food safety programs based on HACCP principles.
  • Conduct regular sanitation inspections and corrective action planning.
  • Ensure proper…