Dietary Manager - Skilled Nursing Facility
A Dietary Manager in a skilled nursing facility oversees daily food service operations. They ensure meals meet strict nutritional standards and physician orders, manage kitchen staff, oversee department budgets and inventory, and guarantee complete compliance with federal and state health, sanitation, and safety regulations.
Core Responsibilities
- Clinical & Nutritional Compliance: Collaborate with facility dietitians to assess resident nutritional needs, review care plans, and ensure meals align with prescribed therapeutic/modified diets and physician orders.
- Menu Planning & Dining Experience: Plan regular and alternate menus, conduct resident interviews, and ensure food preferences and nourishing snacks are addressed.
- Staff Management: Hire, train, schedule, and evaluate cooks, dishwashers, and dietary aides.
- Budget & Inventory Control: Order food and kitchen supplies, maintain adequate inventory, and stay within departmental budget constraints.
- Regulatory Inspections: Enforce strict infection control and sanitation guidelines (like ServSafe) and assist during state regulatory surveys.
Key Qualifications
- Education & Certification: Most facilities require a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential or completion of a state-approved 90-hour food service supervisor course.
- Experience: 2+ years of prior food service and supervisory experience, ideally within a long-term care or healthcare setting.
- Hard Skills: Proficiency in therapeutic diet calculations, kitchen equipment maintenance, and basic budget management.
- Soft Skills: Strong leadership, empathy, and effective communication skills to collaborate with medical teams, residents, and their families.