Regional Dietary Leader: LTC Food Service & Compliance

OnTray; Sebring (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

OnTray is seeking a Regional Dietary Consultant to join the management team, directing district food service units and driving operational and financial goals. You will guide Culinary Services Managers and Associates and ensure strong client rapport across facilities.

The role emphasizes budgeting, reporting, training in ordering and tray card programs, staffing oversight, inventory, and compliance with policies and standards in long‑term care kitchens.

Qualifications

• Experience in long term care food service management.
• Experience in budget management.
• Possess all required licensure to serve as a food service director and food handler.
• Registered Dietitian is a plus.

Responsibilities

• Manage accounts within region to ensure compliance with government and agency standards.
• Manage planning, budget analysis and reporting for the Region.
• Create efficiencies within facility kitchens.
• Assist with training Food Service Directors in Ordering process and tray card program.
• Assist with hire process and/or interview process for facility DSM as needed.
• Ensure OnTray policies are met in each facility.
• Report on any equipment needs in facilities.
• Ensure that facilities’ kitchen are clean, logs are kept, etc.
• Assist with training and overseeing food quality and food presentation program.
• Oversee inventory.
• Assist with order guides and menu adjustments.
• Assist with staffing hours for kitchen.
• Communicating the happenings in facilities.
• other duties as assigned

Skills

Long term care food service management

Budget management

Leadership of Culinary Services

Regulatory compliance knowledge

Education

Licensed Food Service Director

Registered Dietitian (plus)

Tools

Tray card program management

Ordering process training

Job description

OnTray is seeking a Regional Dietary Consultant to join the management team, directing district food service units and driving operational and financial goals. You will guide Culinary Services Managers and Associates and ensure strong client rapport across facilities.

The role emphasizes budgeting, reporting, training in ordering and tray card programs, staffing oversight, inventory, and compliance with policies and standards in long‑term care kitchens.