Dietary Manager

Cameron Nursing Center; Cameron (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

Cameron Nursing Center in Cameron, MO seeks a dietary supervisor to oversee the overall functions of the dietary department, ensuring quality food service and nutritional care for residents.

The role requires certification in food safety and training in dietary management, with 2–3 years of supervisory experience in a hospital or long-term care setting preferred. Join a team focused on safety, standards, and resident well-being.

Qualifications

• Certification in food safety as required by state regulations.
• Graduate of dietary manager training program 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.

Education

Food safety certification

Dietary manager training

Job description

Cameron Nursing Center -

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.