Director of Dietary

Director of Dietary Services

Shift: Full Time (Monday-Friday / Occasional Weekends)

The Director of Dietary Services oversees all dining operations, including meal preparation, service, sanitation, and regulatory compliance. This role is responsible for planning, preparing, and serving regular, modified-consistency, and therapeutic diets using the corporate menu program, while ensuring high-quality dining experiences and adherence to internal standards and government regulations.

• Conduct routine nutritional screenings, including food/fluid intake and preference assessments.
• Perform nutritional screens for dietitian review and calculate nutritive intake within scope.
• Identify nutrition concerns and make appropriate referrals.
• Implement physician diet orders and therapeutic diet plans with appropriate modifications.
• Utilize standard nutrition procedures consistently.
• Document nutritional screening data in medical records; review intake records; complete visual meal rounds.
• Participate in care conferences and provide basic nutritional education to residents/patients.

• Establish and maintain standards for food preparation and service.
• Supervise preparation and delivery of modified consistency and therapeutic diets.
• Ensure a sanitary food service environment, maintaining safe food handling in all phases.
• Oversee purchasing, receiving, and storage of food products according to sanitation and quality standards.
• Manage chemical storage and ensure safe use of cleaning agents.
• Coordinate equipment use, maintenance, and repairs.

• Develop work schedules, cleaning schedules, and job assignments.
• Lead departmental meetings and conduct in-service training.
• Interview, hire, train, and evaluate dietary staff.
• Manage departmental budget and operate within approved financial parameters.

• Registered Dietitian (RD).
• Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).
• Current Serv Safe certification.
• Strong background in country club or 5-star dining settings.
• Minimum of three (3) years of healthcare-related experience.
• Minimum of two (2) years of management/supervisory experience.

Direct supervision of all dietary department staff.

• Exposure to extreme temperatures (hot kitchens and walk-in freezers).
• Possible exposure to dirt, dust, fumes, smoke, and unpleasant odors.
• Work includes sharp utensils, hot surfaces, and wet floors.
• Frequent loud noise levels.
• Must meet deadlines with significant time constraints.

• Required vision abilities: close vision, depth perception, peripheral vision, and color vision.
• Frequent standing, walking, sitting, handling objects, reaching, climbing stairs, talking, and hearing.
• Occasional lifting/moving of up to 50 pounds.

We are an Equal Opportunity Employer.

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