Dietary Manager

OPCO Skilled Management; Missouri; On-site; USD 55,000 - 70,000; Full time

Job summary

OPCO Skilled Management is seeking a Dietary Department Supervisor to manage hospital/long-term care dietary services, ensuring quality food service and nutritional care. The role oversees menu planning, food ordering, and staff workflows.

The position requires knowledge of state food safety regulations, a dietary manager training background, and supervisory experience. You will work with the food service director to maintain high standards and consistent recipes.

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

Supervisory experience

Education

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.