Dietary Manager

Optalis Healthcare (Health & Rehabilitation Centers); Whitehall Township (MI); On-site; USD 52,000 - 75,000; Full time

Job summary

Optalis Healthcare (Health & Rehabilitation Centers) is seeking a Culinary Services Supervisor to oversee the culinary team and dining operations, ensuring nutritious, tasty, and cost-efficient meals for residents. You will guide program development and ensure quality, safety, and regulatory compliance across all center dining programs.

The role requires 2–5 years in a food service supervisor capacity, culinary schooling preferred, with strong leadership, inventory management, and collaboration

Qualifications

• Culinary schooling or 2+ years in a professional kitchen under a Chef.
• 2–5 years in a Food Service Manager or Supervisor role.
• Strong attention to detail and data-entry accuracy.

Responsibilities

• Oversee the implementation of dietary and nutritional policies aligned with regulations.
• Manage overall meal production according to menu, recipes, and guest count.
• Troubleshoot operational, staffing, and training issues and propose improvements.
• Maintain accurate records for audits and surveys.
• Lead food safety and sanitation programs meeting health department requirements.
• Collaborate with residents and care teams on diet information and care plans.

Skills

Leadership

Communication

Attention to detail

Education

Culinary training or equivalent

Job description

The purpose of this job is to oversee the supervision of the culinary team and operation and to ensure the provision of nutritional, tasteful, and cost-efficient meals for the residents. This position provides, guidance and operational oversight to all center related food and dining programs while managing and supporting the Culinary Services team related to feeding, nutrition, dining services, program development implementation, costs, and regulatory/quality compliance.

Key Responsibilities:

• The implementation of the organization’s dietary and nutritional policies and procedures in respective Center in compliance with federal, state, local and organization’s regulations to meet residents’ needs. Oversees and inspects food and food preparation and
• Responsible for the overall production of meals as assigned and in quantities according to menu, recipes and number of persons served.
• Troubleshoots and problem-solves operational, staffing, training issues, and recommends changes, solutions and modifications in all relevant areas.
• Maintain accurate filing and recordkeeping for audits and surveys.
• Participates in conducting food safety and sanitation program to meet Federal and State Health Department requirements. Assists in completion of department quality assurance audits. Models good food safety and sanitation practices.
• Reviews Resident diet information and care plans, and discusses with residents, families and interdisciplinary team, if necessary, to make appropriate changes. Assists in the development
• Maintains regular meetings with key management and project teams to review status, issues & innovations.
• Purchasing & Inventory Management
• Attention to detail and accuracy in data entry.
• Adaptability & Change Management skills
• Customer service and problem-solving skills.

Required:

• Culinary Schooling a plus or at least 2 years’ experience in a professional kitchen under the direction of a Chef
• 2-5 years experience working in a Food Service Manager or Supervisor capacity

Preferred:

Physical & Work Requirements

• Prolonged standing and computer use.
• Ability to lift 5-50 lbs occasionally.

Personal Attributes:

• Integrity and confidentiality
• Organizational skills

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