Dietary Director: Lead Nutritious, Resident-Centric Dining

Cottonwood Rehabilitation and Healthcare Center LLC; Durango (CO); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Daily Pay options

Health benefits

PTO

Life insurance

Referral bonuses

Career growth

Team environment

Job summary

Cottonwood Rehabilitation and Healthcare Center in Durango, CO is seeking a Dietary Director to lead the dietary department and ensure nutritious, safe dining for residents. This full-time role offers competitive pay, comprehensive benefits, Daily Pay options, and opportunities for growth within a team‑oriented environment.

Responsibilities include overseeing operations, menu planning for nutritional needs and restrictions, staff hiring/training, budgeting, and ensuring compliance with food

Qualifications

• Experience leading dietary services, preferably in healthcare or long-term care.
• Knowledge of nutrition, menu planning, and food safety regulations.
• Strong leadership, communication, and organizational skills.
• Team-oriented attitude and commitment to resident care.

Responsibilities

• Oversee daily dietary department operations.
• Plan menus that meet residents’ nutritional needs and dietary restrictions.
• Ensure food safety, sanitation, and regulatory compliance.
• Hire, train, schedule, and supervise dietary staff.
• Manage food inventory, costs, and departmental budgets.
• Collaborate with nursing and other departments to support resident needs.
• Promote resident satisfaction and quality dining experiences.

Skills

Team leadership

Nutrition knowledge

Menu planning

Communication

Organization

Job description

Cottonwood Rehabilitation and Healthcare Center in Durango, CO is seeking a Dietary Director to lead the dietary department and ensure nutritious, safe dining for residents. This full-time role offers competitive pay, comprehensive benefits, Daily Pay options, and opportunities for growth within a team‑oriented environment.

Responsibilities include overseeing operations, menu planning for nutritional needs and restrictions, staff hiring/training, budgeting, and ensuring compliance with food