Dietary Manager

Acadia Healthcare Company; Michigan; On-site; USD 54,000 - 60,000; Full time

Job summary

Harbor Oaks Hospital is seeking a Dietary Manager to oversee the food and nutritional services at their New Baltimore facility. This position includes managing food preparation and staff, ensuring compliance with sanitary standards, and planning nutritionally balanced menus. The role offers a competitive salary and a comprehensive benefits package.

Benefits

Medical, Dental, and Vision Insurance

HSA & FSA Options

Company Paid Basic Life & AD&D

Company Paid Short Term Disability

401(k) Retirement Plan with company match

Employee Assistance Program

Tuition Reimbursement

Paid Orientation/Training

Employee Time Off

Monthly Celebrations

Qualifications

• High school diploma or equivalent required.
• Bachelor's degree preferred.
• Four+ years in food services with supervisory experience.

Responsibilities

• Manage daily operations of food service department.
• Ensure sanitary standards in preparation areas.
• Coordinate with clinical leadership for menu planning.

Skills

Staff Management

Food Safety

Planning

Nutritional Management

Education

High school diploma

Bachelor's degree in Food Service Management or Human Nutrition

Job description

Harbor Oaks Hospital is looking for a Dietary Manager to join our team!

Harbor Oaks Hospital, New Baltimore's leading Mental Health and Addiction Treatment Center is seeking passionate Dietary Manager - Food and Nutritional Services to work at our facility in New Baltimore, MI.

We offer a FANTASTIC benefits package!

• Medical, Dental, and Vision Insurance
• HSA & FSA Options
• Company Paid Basic Life & AD&D
• Company Paid Short Term Disability
• 401(k) Retirement Plan - with company match
• Employee Assistance Program/Employee Discount Program
• Tuition Reimbursement
• Paid Orientation/Training
• ETO - Employee Time Off
• Paid Holidays
• Paid Time Off
• Personal Day
• Monthly Celebrations

Exempt Position

Salary range based on experience: $54K - $60K / year (based on education and experience)

PURPOSE STATEMENT:

Manage the daily operation of department(s) that prepare and serve food and beverages.

ESSENTIAL FUNCTIONS:

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.

• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

OTHER FUNCTIONS:

• Perform other functions and tasks as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

· ServSafe Certification or similar food safety certification, where required by the state and facility.

· Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

We are committed to providing equalemployment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.

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