Dietary Supervisor

About the role

The Dietary Manager oversees the kitchen and dining services in an assisted living community, ensuring compliance with regulations, resident dietary needs, and a high standard of food service. This role involves supervision of dietary staff, menu planning, inventory control, and fostering a clean, efficient, and resident-focused department.

Responsibilities

• Oversee daily kitchen operations and meal service for residents and tenants.
• Supervise and support dietary staff, including cooks and dietary aides, ensuring proper scheduling and coverage.
• Act as lead cook, assisting with meal preparation and service.
• Maintain cleanliness and sanitation of the kitchen and dining areas in compliance with health codes and internal standards.
• Implement kitchen protocols in compliance with DHS 83 & 89 and state/local food safety regulations.
• Foster a dignified, respectful, and caring atmosphere for residents, families, visitors, and staff.
• Recruit, hire, train, and coach dietary staff, conducting performance evaluations and ongoing training.
• Provide hands-on training for safe food handling, dietary modifications, sanitation, and company policies.
• Promote a culture of accountability, professionalism, and teamwork within the department.
• Plan and implement nutritionally balanced, visually appealing menus aligned with resident preferences.
• Modify meals to meet special dietary needs (e.g., pureed, mechanical soft, renal, diabetic, or physician-ordered diets).
• Attend Resident Council meetings to gather feedback and implement changes.
• Manage inventory of food, supplies, and kitchen equipment, ordering within budget.
• Ensure proper storage, labeling, and rotation of food and supplies (FIFO method).
• Collaborate with Activity Directors for holiday and community events, including special meals and celebrations.
• Participate in department meetings and coordinate facility-wide planning.
• Communicate effectively with all departments to ensure high-quality resident care and satisfaction.

Requirements

• Must be at least 18 years of age.
• High School Diploma or GED required; culinary or hospitality certification preferred.
• Minimum 2 years of food service experience, with at least 1 year in a supervisory or managerial role.
• Knowledge of modified diets (e.g., pureed, mechanical soft, restricted diets) and general nutrition.
• SERV Safe certification (or willingness to obtain upon hire).
• Experience in assisted living/long-term care environments strongly preferred.
• Ability to manage a team with professionalism, diplomacy, and accountability.
• Excellent organization, time management, and communication skills.
• On-call availability, including weekends and holidays as needed.