Dietary Manager

North County Center Nursing; Collinsville (OK); On-site; USD 42,000 - 62,000; Full time

Job summary

North County Center Nursing is seeking a Dietary Supervisor to plan, direct, and oversee daily dietary department operations. You will ensure safe, nutritious meals, maintain sanitation, and manage staffing and budgeting in a regulated long-term care setting.

The role requires strong leadership, adherence to policies, and collaboration with the DON, administrator, and dietitian to improve resident nutrition and satisfaction.

Qualifications

• Demonstrates strong leadership, supervisory, organizational, and managerial skills.
• Must have high school diploma or equivalent; supervisor and food safety certifications preferred.
• Experience in long-term care or healthcare food service is preferred.

Responsibilities

• Lead the dietary department and supervise staff with an open communication approach.
• Ensure compliance with federal, state and local regulations and facility policies.
• Develop and maintain staffing schedules and manage labor costs within budget.
• Oversee diet orders, menu planning, and nutritional requirements in collaboration with the dietitian.
• Monitor food quality, safety, and sanitation across kitchen and dining areas.

Skills

Leadership

Staff scheduling

Budgeting

Food safety

Communication

Education

High school diploma or equivalent

State-approved food safety manager course

Approved state food service supervisor course

Tools

PCC (PointClickCare)

Microsoft Teams

iSolved

Job description

DIETARY SUPERVISOR

Position Summary

The Dietary Supervisor is responsible for planning, developing, directing, coordinating, and overseeing the daily operations of the dietary department. This position is accountable for maintaining high standards of food service, sanitation, safety, regulatory compliance, staffing, equipment, supplies, documentation, and departmental procedures while ensuring residents receive safe, nutritious, appealing, and quality meals in a cost-effective manner.

The Dietary Supervisor operates within established facility policies, procedures, programs, and budgetary guidelines and is responsible for the overall management and performance of the dietary department. This includes ensuring that the kitchen, dining areas, equipment, storage areas, and related workspaces are clean, sanitary, safe, and properly maintained.

The Dietary Supervisor works closely with the Administrator, Director of Nursing (DON), consultant dietitian, and other department leaders to ensure continuity and quality of services. The Supervisor is expected to maintain a visible presence throughout the facility, regularly interact with residents and staff, conduct departmental rounds, monitor operations, identify areas for improvement, and address concerns promptly.

This position is responsible for assessing staffing needs, developing and maintaining appropriate schedules, supervising dietary employees, monitoring departmental labor and supply costs, providing employee education and training, and ensuring compliance with facility policies, infection prevention practices, and applicable federal, state, and local regulations.

The Dietary Supervisor serves as a department leader and is expected to demonstrate professionalism, accountability, sound judgment, teamwork, and a commitment to resident safety, dignity, satisfaction, and quality of life.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

The following duties represent the essential functions of the position and are intended to determine whether an individual can perform the essential functions of the job, with or without reasonable accommodation. This list is not intended to be all-inclusive and does not limit the authority of management to assign additional duties or responsibilities consistent with the position.

Leadership and Department Management

• Adhere to the facility's Code of Conduct, Employee Handbook, policies, procedures, and standards of practice.
• Provide effective leadership and supervision of the dietary department while maintaining an open-door approach to employee communication and concerns.
• Promote a professional, respectful, supportive, and positive work environment.
• Plan, organize, coordinate, and supervise the daily operations of the dietary department.
• Develop, implement, and maintain appropriate staffing schedules and assignments based on resident needs, operational requirements, and budgetary guidelines.
• Evaluate departmental staffing needs and ensure adequate coverage to provide safe and effective food service.
• Monitor employee performance and participate in performance evaluations for employees under the Supervisor's direction.
• Address performance, attendance, conduct, and other employee concerns in a timely and professional manner and communicate significant concerns to the Administrator as appropriate.
• Maintain effective communication and collaboration with nursing, administration, activities, maintenance, housekeeping, and other departments.
• Maintain a visible presence in the facility and remain accessible to residents, families, visitors, and employees.
• Conduct regular departmental rounds to evaluate operations, cleanliness, food service, equipment, staffing, and resident satisfaction.
• Promote teamwork, positive morale, accountability, and professional conduct throughout the department.
• Participate in facility meetings, including daily meetings, QAPI, safety committee meetings, and other meetings as assigned.
• Participate in the facility's employee onboarding and orientation process, including department-specific orientation, training, mentoring, and competency development.
• Provide job-specific orientation and training to all newly hired dietary employees.

Compliance, Safety, and Infection Prevention

• Ensure departmental operations comply with applicable federal, state, local, and facility requirements.
• Maintain current knowledge of applicable regulations, survey requirements, food service standards, and best practices.
• Ensure appropriate sanitation, infection prevention, food safety, and workplace safety practices are consistently followed.
• Identify, address, and report potential safety hazards.
• Ensure proper handling, storage, preparation, and service of food.
• Ensure food is prepared and served according to established standards for quantity, quality, temperature, appearance, texture, and nutritional requirements.
• Maintain appropriate safeguards for the care, storage, cleanliness, and use of dietary supplies and equipment.
• Report broken, defective, unsafe, or malfunctioning equipment to the Administrator and/or appropriate personnel promptly.
• Maintain required Safety Data Sheets (SDS/MSDS) and ensure hazardous chemicals are stored, labeled, and handled appropriately.
• Ensure employees receive appropriate training related to food safety, sanitation, infection prevention, emergency procedures, and other applicable competencies.
• Promote resident safety and quality care through participation in the facility's Quality Assurance and Performance Improvement (QAPI) program.

Dietary Operations and Resident Services

• Develop and maintain standards for the purchasing, receiving, storing, preparing, and serving of food.
• Follow and implement established dietary policies, procedures, and protocols.
• Plan and direct daily work activities and assignments to ensure efficient and consistent food service operations.
• Perform dietary duties and work in the kitchen as needed to maintain appropriate department operations and staffing coverage.
• Monitor resident meal service and address concerns related to food quality, temperature, appearance, portion size, preferences, and service.
• Evaluate resident acceptance of menu items and coordinate appropriate substitutions when requested or required.
• Maintain accurate and current information regarding diet orders, food and beverage preferences, allergies, restrictions, and other meal-related requirements.
• Ensure meal tray cards and related dietary information remain accurate and current.
• Work collaboratively with the consultant dietitian to monitor residents' nutritional status through assessments, progress notes, care planning, and other applicable processes.
• Participate in the development, implementation, and maintenance of nutritional care plans in collaboration with the consultant dietitian and interdisciplinary team.
• Meet with the DON or designee on a regular basis, including weekly clinical care meetings when required, to discuss residents' nutritional needs and dietary concerns.
• Adjust recipes or menus to meet resident nutritional requirements when appropriate and with approval of the consultant dietitian.
• Maintain compliance with established nutritional, dietary, food service, and therapeutic diet standards.
• Maintain appropriate records and documentation related to dietary operations.
• Prepare and submit required reports in a timely manner to administration and applicable governmental, regulatory, or community agencies.
• Develop and provide, in collaboration with the consultant dietitian, ongoing in-service education to improve dietary staff knowledge, skills, and performance.

Staffing, Payroll, and Departmental Budget

• Maintain appropriate control of departmental labor hours and labor costs.
• Monitor staffing schedules, overtime, call-offs, and coverage to remain within established budgetary guidelines while meeting resident needs.
• Maintain the dietary department within its established budget.
• Monitor the appropriate use of supplies, food products, equipment, and other departmental resources.
• Practice cost-effective and economical use of supplies and equipment without compromising resident care, food quality, or safety.
• Dispense supplies according to operational need and established procedures.
• Assist with identifying and selecting appropriate vendors and suppliers.
• Monitor inventory and communicate purchasing and supply needs to administration as required.
• Periodically assess dietary equipment for repair, replacement, or maintenance needs.
• Ensure supplies and equipment are used according to manufacturer specifications and facility procedures.

Employee Management and Development

• Supervise, train, coach, and evaluate dietary employees in accordance with facility policies.
• Provide timely education and corrective guidance when employees do not meet established standards.
• Ensure required employee documentation is completed and maintained in accordance with facility procedures, including applicable onboarding documents, background checks, required screenings, status changes, OSHA-related documentation, FMLA documentation, workers' compensation documentation, and other required records.
• Ensure dietary employees complete required training, competencies, and in-service education.
• Promote accountability and lead by example by consistently following facility policies and procedures.
• Address unprofessional, unsafe, inappropriate, or undesirable employee conduct promptly and appropriately.
• Encourage professional development and continuous improvement among dietary staff.
• Support new employees through orientation, introduction to the facility, department-specific training, mentoring, and ongoing guidance.

Qualifications

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The qualifications listed below represent the knowledge, skills, abilities, education, and experience required for the position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Demonstrates strong leadership, supervisory, organizational, and managerial skills.
• Demonstrates sound judgment and the ability to make independent decisions when appropriate.
• Demonstrates professionalism, integrity, accountability, and emotional maturity.
• Maintains a courteous and respectful demeanor when interacting with residents, families, employees, visitors, and community partners.
• Demonstrates the ability to organize, prioritize, plan, and supervise multiple responsibilities simultaneously.
• Demonstrates effective written and verbal communication skills.
• Demonstrates the ability to work cooperatively with all departments and members of the interdisciplinary team.
• Maintains resident and employee confidentiality and complies with applicable HIPAA requirements.
• Demonstrates a genuine interest in serving the needs of older adults and supporting resident dignity, quality of life, and nutritional well-being.
• Reports to work on time and is prepared to perform assigned responsibilities at the beginning of each scheduled shift.
• Maintains a neat, clean, well-groomed, and professional appearance.
• Demonstrates the ability to work effectively despite interruptions, changing priorities, and routine operational demands.
• Demonstrates the ability to maintain appropriate staffing schedules and assignments.
• Demonstrates the ability to identify departmental training needs and provide or coordinate timely education.
• Demonstrates the ability to supervise employees and ensure facility policies and procedures are consistently followed.
• Demonstrates knowledge of applicable dietary, food safety, sanitation, infection prevention, and long-term care requirements.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.

Education and Experience

• Must be able to read, write, and understand oral and written instructions.
• Basic computer skills are required.
• High school diploma or equivalent preferred.
• Successful completion of an approved state food service supervisor course is required.
• Successful completion of a state-approved food safety manager course is required.
• Previous experience in a long-term care, assisted living, healthcare, institutional, or comparable food service setting is preferred.
• Previous dietary supervisory or management experience is preferred.
• Knowledge of institutional food service operations is preferred.
• Effective communication and interpersonal skills are required.

Specific Leadership Requirements

As a department head, the Dietary Supervisor is expected to:

• Lead by example and consistently demonstrate professional conduct.
• Maintain supportive and respectful relationships with employees.
• Promote open communication and employee engagement.
• Encourage positive morale, teamwork, and collaboration.
• Support the facility's mission, vision, values, and goals.
• Maintain knowledge of applicable regulations, survey requirements, and standards governing healthcare and residential care environments.
• Plan, organize, develop, implement, and evaluate departmental programs, goals, objectives, policies, and procedures.
• Seek opportunities to improve departmental operations, efficiency, resident satisfaction, and quality outcomes.
• Remain receptive to new methods, practices, technologies, and evidence-based approaches that may improve dietary services.
• Demonstrate the ability to perform routine and repetitive duties while maintaining accuracy and quality despite frequent interruptions.
• Maintain appropriate professional boundaries and confidentiality.
• Exercise appropriate authority and consult with the Administrator, consultant dietitian, or other qualified resources when necessary.

Physical Demands

The physical demands described below are representative of those required to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Must be able to manage the mental and emotional demands associated with the position.
• Must meet applicable facility health requirements and successfully complete required medical or physical examinations, when applicable.
• Must be able to stand and walk for extended periods.
• Must be able to use hands and arms for routine work activities.
• Must be able to reach, bend, stoop, kneel, crouch, or otherwise maneuver as required.
• Must be able to read, communicate verbally, and hear adequately to perform job responsibilities.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds.
• Must have the physical ability to lift, carry, move, and operate dietary equipment and supplies as required.
• May be required to assist with resident evacuation during emergency situations.

Working Conditions

• Primary work assignment will be within the dietary department and kitchen; however, the position requires regular interaction throughout the facility.
• The Dietary Supervisor is expected to maintain a visible presence in resident and staff areas on a regular basis.
• Work may involve frequent interruptions and changing priorities.
• The position requires interaction with residents, families, employees, visitors, healthcare professionals, government agencies, regulatory personnel, and members of the public.
• May encounter residents, family members, visitors, or employees who are upset, distressed, or confrontational.
• Communicates regularly with dietary staff, nursing personnel, department directors, administration, and other members of the interdisciplinary team.
• May be required to work beyond normal scheduled hours when operational needs require.
• May be required to temporarily perform duties in other positions or assist other departments when necessary.
• May be subject to callback during emergencies, including severe weather, evacuation, disasters, pandemics, regulatory surveys, or other facility emergencies.
• May be required to work irregular hours, fill open dietary shifts, or provide coverage for dietary staff.
• May be required to take calls related to staffing or departmental operations.
• Participates in continuing education and professional development programs.
• May be exposed to workplace hazards, including burns from kitchen equipment, slips and falls, odors, dust, cleaning and disinfecting products, tobacco smoke, and other airborne contaminants.
• May be exposed to infectious materials, communicable diseases, and bodily fluids as part of the healthcare environment.
• May be exposed to hazardous chemicals and cleaning agents used within the facility.
• Maintains appropriate communication and coordination with residents, families, support departments, and other members of the interdisciplinary team to address resident needs.
• Maintains a professional, clean, organized, and orderly office, kitchen, storage, and work areas.
• Utilizes facility systems and technology necessary to perform job responsibilities, including PointClickCare (PCC), Microsoft Teams, iSolved, and other applications designated by the organization.

Departmental Authority and Accountability

The Dietary Supervisor is responsible for the day-to-day operation, supervision, and performance of the dietary department within the authority granted by facility administration. The Supervisor is expected to exercise appropriate independent judgment while consulting with the Administrator, consultant dietitian, DON, or other qualified resources when situations require additional guidance or expertise.

The Dietary Supervisor is accountable for ensuring that dietary services are provided safely, efficiently, professionally, and in accordance with resident needs, facility standards, established budgets, and applicable regulatory requirements.

The Dietary Supervisor is expected to identify opportunities for improvement, promptly address deficiencies, communicate significant concerns to administration, and continuously work toward improving resident satisfaction, nutritional outcomes, food quality, employee performance, and overall departmental operations.