Dietary Leadership Manager: Menus, Safety & Team Oversight

Advanced-Health-Care-of-Mes; Mesa (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

The Certified Dietary Manager oversees daily operations of the dietary department, planning nutritious menus, supervising staff, and ensuring compliance with HACCP and OSHA standards in a skilled nursing facility.

This full-time, Monday–Friday role emphasizes collaboration with the Registered Dietitian, inventory management, budget adherence, and continuous quality improvement to provide high-quality meals for residents.

Qualifications

• Certification as a CDM or related credential is required.
• Associate's degree or higher in nutrition, food service management, or a related field.
• 1-5 years of experience in a skilled nursing or medical facility with supervisory experience.

Responsibilities

• Plan and develop nutritious, well-balanced menus in consultation with the RDN and in accordance with dietary guidelines and residents' preferences.
• Coordinate and supervise food preparation, cooking, and serving activities ensuring quality and presentation.
• Oversee dietary staff including cooks and aides, providing guidance and training.
• Monitor inventory, place orders, manage vendor relationships for cost-effectiveness.
• Ensure HACCP and OSHA compliance and conduct regular inspections for cleanliness and safety.
• Develop records for menus, production schedules, temperature logs, and staff schedules.

Skills

Menu planning

Staff supervision

Leadership

Communication

Budgeting

Regulatory compliance

Food safety

Inventory management

Education

Associate's degree or higher in nutrition or food service management

Tools

CDM certification

Job description

The Certified Dietary Manager oversees daily operations of the dietary department, planning nutritious menus, supervising staff, and ensuring compliance with HACCP and OSHA standards in a skilled nursing facility.

This full-time, Monday–Friday role emphasizes collaboration with the Registered Dietitian, inventory management, budget adherence, and continuous quality improvement to provide high-quality meals for residents.