Dietary Manager

OPCO Skilled Management; Green Park (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

OPCO Skilled Management is seeking a Dietary Services Supervisor to oversee the dietary department, ensuring quality food service and nutritional care in a hospital or long-term care setting.

The role requires state-certified food safety credentials and a dietary manager training background, with 2–3 years of supervisory experience preferred. You will oversee ordering, menu changes, and recipe standards to maintain high-quality service.

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.

Skills

Food safety awareness

Education

Dietary manager training program

State-required food safety certification

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.
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