Nutritional Services Manager: Menu, Budget & Compliance

Intersect Healthcare, Inc.; Greenville (MI); On-site; USD 55,000 - 75,000; Full time

Job summary

Intersect Healthcare, Inc. is seeking a Dietary Manager to oversee Food and Nutrition Services, ensuring meals meet menus and regulatory standards. The role collaborates with a Registered Dietitian to plan therapeutic diets and manages cost analyses and inventory.

Responsibilities include policy maintenance, recipe standardization, budget preparation, safety inspections, and coordinating with environmental services and regulatory surveys to ensure compliance.

Qualifications

• Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting.
• Working knowledge of regulations and procedures of Michigan and other regulatory bodies relating to healthcare and long-term care facilities.
• Ability to communicate effectively, analyze problems and identify practical solutions; ability to lead and motivate other employees.
• Basic computer knowledge is required.

Responsibilities

• Maintain and review policies and procedures for Food and Nutrition services.
• Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian.
• Test, standardize, and supervise the use of recipes and portion control.
• Calculate specific therapeutic diets as ordered by the physician and provide nutritional supplements as needed.
• Assist in budgeting for Food and Nutrition Services; prepare and review cost analyses and inventory.
• Ensure safety and sanitation standards; perform periodic rounds and report repairs.

Skills

Dietary management

Operations management

Budgeting

Communication

Leadership

Basic computer skills

Problem solving

Education

Certified Dietary Manager

Job description

Intersect Healthcare, Inc. is seeking a Dietary Manager to oversee Food and Nutrition Services, ensuring meals meet menus and regulatory standards. The role collaborates with a Registered Dietitian to plan therapeutic diets and manages cost analyses and inventory.

Responsibilities include policy maintenance, recipe standardization, budget preparation, safety inspections, and coordinating with environmental services and regulatory surveys to ensure compliance.