Dietary Services Supervisor: Quality Nutrition & Care

OPCO Skilled Management; Garland (TX); On-site; USD 52,000 - 70,000; Full time

Job summary

OPCO Skilled Management is seeking a qualified dining services supervisor to manage the overall functions of the dietary department, ensuring quality food service and nutritional care for residents in a hospital or long-term care setting.

The role requires a state-approved dietary manager training background and 2–3 years of supervisory experience, with a strong emphasis on food safety, menu planning, and adherence to 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

• Lead the dietary department to ensure quality food service and nutritional care.
• Assist with food ordering, storage and preparation as directed by the food service director.
• Make and record menu changes under the direction of the food service director.
• Ensure safe food handling techniques are used at all times.
• Maintain standards for food preparation and quality of food service; use nutritionally equivalent substitutes when required.
• Ensure dietary staff follows standardized recipes.
• Attend and participate in staff meetings and departmental head meetings.
• Assist in developing and updating departmental procedures and policies.
• Supervise dietary staff routines and perform miscellaneous assignments as needed.

Skills

Supervisory experience

Leadership

Food safety awareness

Education

Food safety certification

Dietary manager training program (state approved)

Job description

OPCO Skilled Management is seeking a qualified dining services supervisor to manage the overall functions of the dietary department, ensuring quality food service and nutritional care for residents in a hospital or long-term care setting.

The role requires a state-approved dietary manager training background and 2–3 years of supervisory experience, with a strong emphasis on food safety, menu planning, and adherence to standardized recipes.