Dietary Manager: Lead Hospital Kitchen & Patient Nutrition

Theorchardsmi; Michigan; On-site; USD 58,000 - 72,000; Full time

Benefits offered by this job

Health, Dental, and Vision Insurance

Life Insurance

Long-Term and Short-Term Disability

Vacation and Paid Sick Time

401K

Tuition Reimbursement

Job summary

The Orchards at Canterbury on the Lake in Waterford Twp, MI is seeking a Dietary Manager to lead daily hospital food service operations. You will recruit, hire, and train staff, design meals, manage inventory, and control budgets while ensuring sanitary preparation and delivery. Strong leadership and organization are essential to meet diverse patient dietary needs.

This role offers a collaborative environment, competitive benefits, and opportunities to influence menu planning and patient care.

Qualifications

• Bachelor’s degree in dietary management or related field preferred.
• Dietary manager certification.
• Experience in food services; management experience preferred.
• Excellent organizational and leadership skills.
• Ability to meet dietary needs of diverse patient population.

Responsibilities

• Manage daily food service operations in our hospital.
• Recruit, hire, and train new staff.
• Instruct staff on meals you design.
• Maintain kitchen inventory.
• Establish and work within a budget.
• Ensure meals are prepared and delivered in sanitary ways.
• Create and manage kitchen staff schedule.

Skills

Leadership

Food service management

Organization

Staff training

Dietary needs knowledge

Education

Bachelor’s degree in dietary management or related field

Dietary manager certification

Job description

The Orchards at Canterbury on the Lake in Waterford Twp, MI is seeking a Dietary Manager to lead daily hospital food service operations. You will recruit, hire, and train staff, design meals, manage inventory, and control budgets while ensuring sanitary preparation and delivery. Strong leadership and organization are essential to meet diverse patient dietary needs.

This role offers a collaborative environment, competitive benefits, and opportunities to influence menu planning and patient care.