Dietary Manager — Lead Kitchen Operations & Team Growth

Health Systems; Farmington (MO); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid vacation

Paid sick leave

401(k) plan

Tuition reimbursement

Job summary

ST. FRANCOIS MANOR in Farmington, Missouri, is seeking a Dietary Manager to oversee daily food service operations and lead the kitchen team.

The role requires coordinating staff, maintaining inventories, and ensuring sanitary meal preparation in a healthcare environment. Preference is given to candidates with a dietary manager certification and prior food service management experience, strong organizational and leadership skills, and the ability to meet the dietary needs of a diverse patient

Qualifications

• Dietary manager certification preferred.
• Experience in food services management is desirable.
• Strong organizational and leadership abilities required.
• Ability to meet diverse patient's dietary needs.

Responsibilities

• Manage daily food service operations in the facility.
• Recruit, hire, and train new staff.
• Instruct staff on meal preparation and sanitary practices.
• Maintain kitchen inventory and order supplies as needed.
• Work within a budget and monitor costs.
• Ensure meals are prepared and delivered sanitary.
• Create and manage the kitchen staff schedule.

Skills

Leadership

Organizational skills

Staff training

Food service management

Budgeting

Education

Dietary manager certification (preferred)

Job description

ST. FRANCOIS MANOR in Farmington, Missouri, is seeking a Dietary Manager to oversee daily food service operations and lead the kitchen team.

The role requires coordinating staff, maintaining inventories, and ensuring sanitary meal preparation in a healthcare environment. Preference is given to candidates with a dietary manager certification and prior food service management experience, strong organizational and leadership skills, and the ability to meet the dietary needs of a diverse patient