Food Service & Dietary Programs Director

Casa of Hobart; Indiana (PA); On-site; USD 70,000 - 105,000; Full time

Job summary

Casa of Hobart is seeking a Food Service Director/Dietary Manager to lead all aspects of the culinary program for residents, staff, and visitors. You will plan menus, supervise production, ensure therapeutic diets where required, and provide technical guidance and administrative oversight.

You will manage food safety, budget adherence, staff training, and regulatory compliance while driving quality, efficiency, and resident satisfaction across the facility.

Qualifications

• High school diploma is required.
• Certified Dietary Manager (CDM) certification required or in progress.
• ServSafe Certification required, knowledge of food safety regulations and compliance.

Responsibilities

• Ensure quality and quantity of food by implementing menus and production systems.
• Maintain sanitary and food safety regulations compliance.
• Oversee timely preparation and serving of all meals.
• Guide operations using company policies and industry standards.
• Research dietary trends and evaluate their application to the program.
• Supervise tray line and meal distribution for accuracy and satisfaction.
• Train staff and develop work techniques to improve efficiency.
• Operate within budgets and ensure financial compliance.
• Prepare meals per national standards and budget guidelines.
• Conduct test trays, tour reports, and client visits.
• Evaluate staff performance and apply discipline per policy.
• Provide in-service orientation and staff development.
• Ensure regulatory standards compliance across the department.

Skills

Dietary principles

Food sanitation

Food service operations

Budget management

Staff training

Interpersonal communication

Education

High school diploma

Certified Dietary Manager (CDM)

ServSafe Certification

Job description

Casa of Hobart is seeking a Food Service Director/Dietary Manager to lead all aspects of the culinary program for residents, staff, and visitors. You will plan menus, supervise production, ensure therapeutic diets where required, and provide technical guidance and administrative oversight.

You will manage food safety, budget adherence, staff training, and regulatory compliance while driving quality, efficiency, and resident satisfaction across the facility.