Food Service Manager

Aventura Healthcare Group; Cincinnati (OH); On-site; USD 52,000 - 76,000; Full time

Job summary

Aventura Healthcare Group in Cincinnati is seeking a Dietetic Manager to oversee food service in a long-term care or skilled nursing facility. You will manage kitchen staff, plan menus with a Registered Dietitian, ensure therapeutic diets meet medical orders, and support residents’ dietary needs.

Responsibilities include staffing, training, inventory control, safety compliance, and regular participation in care planning and surveys. Strong leadership and ServSafe knowledge are preferred.

Qualifications

• Certified Dietary Manager (CDM) through ANFP preferred or required based on state regulations
• Minimum 2 years of experience in food service management, healthcare or long-term care setting
• Strong knowledge of clinical nutrition, therapeutic diets, and food safety standards
• ServSafe certification preferred or required, depending on state regulations
• Proficient in inventory management, scheduling, and food production planning

Responsibilities

• Recruit, train, schedule, and supervise dietary staff (cooks, aides, servers)
• Develop and implement menus with a Registered Dietitian per orders, resident preferences, and guidelines
• Ensure therapeutic diets are prepared and served
• Oversee the preparation, portioning, and presentation of meals
• Maintain food safety, sanitation, and infection control standards
• Monitor inventory and place orders within budget
• Maintain proper documentation and participate in surveys/inspections

Skills

Leadership

Communication

Organizational skills

Education

High school diploma or equivalent

Degree in nutrition, food service, or hospitality (preferred)

Job description

Position Summary:

The Dietary Manager oversees all aspects of food service operations in a long-term care or skilled nursing facility. This includes managing kitchen staff, developing menus in compliance with nutritional guidelines and medical orders, ensuring food safety and sanitation, and supporting residents’ dietary needs and preferences.

Key Responsibilities:

Leadership & Supervision:

• Recruit, train, schedule, and supervise dietary staff (cooks, aides, servers).

• Conduct regular staff meetings, in-service training, and performance evaluations.

• Ensure kitchen and dining areas are staffed appropriately for all shifts.

• Foster a positive and cooperative work environment.

Menu Planning & Nutrition:

• Develop and implement menus in coordination with a Registered Dietitian and in accordance with physician orders, resident preferences, and nutritional guidelines.

• Ensure all therapeutic diets (e.g., diabetic, renal, puree, mechanical soft) are accurately prepared and served.

• Review resident diet orders regularly and make updates as needed.

• Participate in care plan meetings as necessary to address residents' nutritional needs.

Food Preparation & Service:

• Oversee the preparation, portioning, and presentation of meals that are nutritious, palatable, and timely.

• Ensure meals meet food safety, sanitation, and infection control standards.

• Monitor food inventory and place orders to ensure adequate supply.

• Minimize food waste and control costs within budget guidelines.

Regulatory Compliance & Safety:

• Ensure compliance with state, federal, and local regulations (including CMS, OSHA, and health department standards).

• Maintain proper documentation including temperature logs, cleaning schedules, and resident diet lists.

• Prepare for and participate in surveys and inspections.

• Implement and enforce food safety and sanitation policies (e.g., HACCP, ServSafe).

Qualifications:

• Certified Dietary Manager (CDM) through ANFP preferred or required based on state regulations

• High school diploma or equivalent (required); degree in nutrition, food service, or hospitality (preferred)

• Minimum 2 years of experience in food service management, preferably in a healthcare or long-term care setting

• Strong knowledge of clinical nutrition, therapeutic diets, and food safety standards

• Excellent leadership, communication, and organizational skills

• ServSafe certification (preferred or required, depending on state regulations)

• Proficient in inventory management, scheduling, and food production planning

Physical Requirements:

• Ability to lift up to 40 lbs

• Standing, walking, bending, and lifting for extended periods

• Tolerance for hot or cold work environments (e.g., ovens, refrigerators, dish room)

Schedule:

• Typically Monday-Friday

• Must be available for some weekends, holidays, and on-call support as needed