Dietary Manager

The Dietary Manager is responsible for the daily operations of foodservice department, according to

facility policy and procedures and federal/ state regulations. They provide leadership and guidance to ensure

that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of

department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

Schedule: Full-Time, Weekdays, 8 Hour Shifts

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of foodservice personnel.
• Develop work schedules to ensure adequate staff to cover each shift.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
• Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes