Regional Dietary Leader: LTC Kitchen Ops & Budget

OnTray; Bloomington (IL); On-site; USD 70,000 - 100,000; Full time

Job summary

OnTray is seeking a Regional Dietary Consultant to lead the district's food service operations, aligning planning, direction, evaluation and control with company goals. You will guide Culinary Services Managers, collaborate with facilities, and foster strong customer rapport.

The role focuses on maintaining compliance, managing budgets, training directors in ordering and tray card programs, overseeing inventory and quality, and ensuring policies are followed across facilities within the region.

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 set region to ensure compliance with government and agency standards.
• Manage planning, budget analysis and reporting for the Region.
• Creating 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 that 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

Budget management

Staffing management

Training and oversight

Education

Licensure to serve as food service director and food handler

Registered Dietitian is a plus

Job description

OnTray is seeking a Regional Dietary Consultant to lead the district's food service operations, aligning planning, direction, evaluation and control with company goals. You will guide Culinary Services Managers, collaborate with facilities, and foster strong customer rapport.

The role focuses on maintaining compliance, managing budgets, training directors in ordering and tray card programs, overseeing inventory and quality, and ensuring policies are followed across facilities within the region.