Dietary Manager

Cameron-Nursing-Center; Cameron (MO); On-site; USD 45,000 - 60,000; Full time

Job summary

Cameron-Nursing-Center is seeking a Dietary Manager to oversee the dietary department, ensuring quality food service and comprehensive nutritional care for residents.

The role requires state-certified food safety credentials, DMA/state health department approved training, and 2–3 years of supervisory experience in hospital or long-term care dietary operations. You will lead menu changes, uphold safe handling, and standardize recipes.

Qualifications

• Certification in food safety as required by state regulations.
• Graduate of dietary manager training program approved by the DMA and/or State Health Department.
• Two to three years of supervisory experience in hospital/long-term care dietary department desirable.

Responsibilities

• Assists with food ordering, storage and preparation as designated by the food service director
• Makes and records menu changes under the direction of the food service director
• Ensures that safe food handling techniques are used
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required
• Assures that dietary staff follows standardized recipes.

Skills

Supervisory experience

Education

Certification in food safety

Dietary manager training program (DMA/state health dept approved)

Job description

POSITION DESCRIPTION

Manage the overall functions of the dietary department to ensure the provision of quality food service and nutritional care.

QUALIFICATIONS

• Certification in food safety as required by state regulations. Graduate of dietary manager training program approved by the Dietary Manager’s Association and/or State Health Department preferred
• Two to three years of supervisory experience in hospital or long-term care facility dietary department desirable.

RESPONSIBILITIES

• Assists with food ordering, storage and preparation as designated by the food service director
• Makes and records menu changes under the direction of the food service director
• Ensures that safe food handling techniques are used
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required
• Assures that dietary staff follows standardized recipes.