Dietary Manager

Job Description

The Food Service Manager oversees the Dietary department’s management and operations, focusing on budget control, personnel management, food production, sanitation, and equipment operation. Responsibilities include:

• Hiring, training, and supervising dietary staff
• Managing dietary food, supply, and labor budgets
• Overseeing food purchases, production, and service

Education requirements include a high school diploma and Dietary Manager Certification, with strong verbal and written communication skills. Qualifications include being a Dietary Assistant, Certified Dietary Manager, or Registered Dietitian, with desirable experience in long-term care or acute care nutritional assessment and knowledge of relevant regulations. A pre-employment and annual Tuberculosis screening is required.