Dietary Services Director

Apploi; Sycamore (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Apploi is seeking a Dietary Manager to partner with the Dietitian and oversee the Dietary Department in accordance with federal, state, and local standards. You will direct operations to ensure quality nutritional services daily and maintain a clean, safe, and sanitary kitchen and dining area.

Responsibilities include directing staff, developing policies, reviewing menus and diets against physician orders, ensuring documentation and records, and participating in surveys.

Qualifications

• High school diploma required.
• Food Service Sanitation Manager Certification required.
• At least 3 years of supervisory experience in a hospital, nursing facility, or related medical facility.
• Knowledge of dietary practices and applicable laws and guidelines.

Responsibilities

• Assist in planning and directing the Dietary Department and its programs.
• Develop and maintain written job descriptions and performance evaluations.
• Review policies and procedures annually and recommend revisions.
• Ensure proper food storage, inventory, and supply control.
• Review diet changes and menus for physician order compliance.
• Prepare for facility surveys and participate in inspections.
• Interview residents or family to obtain diet history and preferences.
• Ensure dietary records and progress notes are complete and descriptive.
• Coordinate with Nursing for discharge planning and dietary components.
• Maintain sanitary food service areas and compliance with regulations.

Skills

Supervisory experience

Knowledge of dietary practices

Regulatory compliance understanding

Education

High school diploma

Food Service Sanitation Manager Certification

Job description

Apploi is seeking a Dietary Manager to partner with the Dietitian and oversee the Dietary Department in accordance with federal, state, and local standards. You will direct operations to ensure quality nutritional services daily and maintain a clean, safe, and sanitary kitchen and dining area.

Responsibilities include directing staff, developing policies, reviewing menus and diets against physician orders, ensuring documentation and records, and participating in surveys.