Dietary Manager

Bluebird Wellness & Rehabilitation; St. Louis (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

Bluebird Wellness & Rehabilitation in Missouri seeks an experienced dietary services manager to supervise the dietary department, ensuring high-quality food service and comprehensive nutritional care in a hospital or long-term care setting.

You will assist with ordering, storage, and preparation, make menu changes under the director, enforce safe food-handling practices, maintain standards for taste and nutrition, and ensure staff follow standardized 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.

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 certification

Supervisory experience

Menu planning

Education

Dietary manager training program approved by DMA/State Health Dept

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.