The Dietary Manager plays a crucial role in ensuring the nutritional well-being of our residents within our assisted living community. They are responsible for overseeing the planning, preparation, and service of meals, adhering to dietary guidelines and regulations, and fostering an environment that promotes healthy eating habits. The Dietary Manager reports directly to the Director of Operations or Administrator, depending on the organizational structure of the assisted living company. Qualifications: Bachelor's degree in Nutrition, Dietetics, Culinary Arts, or related field preferred. Certification as a Dietary Manager (CDM) or equivalent is highly desirable. Previous experience in food service management, preferably in a healthcare or assisted living setting. Strong knowledge of nutrition principles, dietary guidelines, and special dietary requirements. Excellent leadership and communication skills. Ability to multitask, prioritize, and manage time effectively. Familiarity with food safety regulations and sanitation practices. Proficiency in computer applications related to menu planning and inventory management. Job Responsibilities: Develop and implement menus that meet the nutritional needs and preferences of residents, taking into account dietary restrictions and special dietary requirements. Coordinate with healthcare professionals, such as registered dietitians and physicians, to ensure that residents' dietary needs are met. Oversee the purchasing, receiving, and storage of food and supplies, ensuring compliance with budgetary constraints and quality standards. Train, supervise, and evaluate dietary staff, including cooks, kitchen assistants, and servers, to ensure the provision of high-quality meals and services. Maintain accurate records of food production, inventory, and expenditures, and prepare reports as required. Monitor compliance with food safety regulations and sanitation practices, conducting regular inspections of kitchen and dining areas. Collaborate with other departments, such as activities and nursing, to coordinate meal services and accommodate resident preferences and schedules. Stay informed about developments in nutrition and food service management, and incorporate best practices into daily operations. Respond to resident feedback and concerns regarding meal quality and service, and take appropriate corrective action as needed. Participate in staff meetings, training programs, and performance improvement initiatives to enhance the overall effectiveness of the dietary department. Physical Requirements: Ability to stand, walk, and move around the kitchen and dining areas for extended periods. Capable of lifting and carrying heavy objects, such as bags of groceries and kitchen equipment. Manual dexterity and hand-eye coordination for food preparation tasks, such as chopping, slicing, and stirring. Tolerance for working in a fast-paced environment with exposure to heat, cold, and humidity. Flexibility to work evenings, weekends, and holidays as required by the needs of the assisted living community.
