Dietary Director

Job Description

Job Description

(SIGN ON BONUS FOR DIETARY DIRECTOR)
Dietary Director

Absaroka Senior Living | Cody, Wyoming

At Absaroka Senior Living, joining our team means more than accepting a leadership position—it means becoming part of an organization that values your expertise, supports professional growth, and recognizes the important role nutrition and dining services play in resident health, satisfaction, and quality of life.

✔ Supportive, team-oriented environment
✔ Opportunities for leadership development and career advancement
✔ Leadership that values and listens to staff
✔ Meaningful work where you directly impact resident health and satisfaction

Absaroka Senior Living is seeking an experienced, organized, and resident-focused Dietary Director to lead our Food and Nutrition Services department.

The Dietary Director is responsible for overseeing the daily operations of the dietary department, including food preparation and service, staffing, scheduling, sanitation, food safety, inventory management, purchasing, regulatory compliance, and resident satisfaction.

This position works closely with facility leadership, nursing, the Registered Dietitian, and other members of the interdisciplinary team to ensure residents receive nutritious, appealing, and appropriate meals consistent with their individual needs, preferences, physician orders, and care plans.

As a department leader, the Dietary Director is also responsible for developing and supporting dietary employees, maintaining accountability within the department, managing labor and food costs, and ensuring the department remains prepared for regulatory surveys and inspections.

Dietary Operations & Resident Services

• Direct and oversee daily operations of the Food and Nutrition Services department

• Ensure meals, snacks, and beverages are prepared and served safely, timely, and according to established menus

• Ensure resident diets, food preferences, allergies, textures, and therapeutic diet requirements are accurately followed

• Collaborate with the Registered Dietitian, nursing department, and interdisciplinary team regarding residents' nutritional needs

• Monitor resident meal satisfaction, food preferences, and concerns and implement improvements when appropriate

• Conduct routine dining observations and kitchen rounds to monitor food quality, service, cleanliness, and resident experience

• Ensure appropriate meal service for residents requiring modified textures, nutritional supplements, or other dietary interventions

• Support special events, holiday meals, resident activities, and other facility dining programs

Staff Leadership & Department Management

• Recruit, orient, train, schedule, supervise, and support dietary employees

• Develop staff schedules that maintain appropriate departmental coverage while effectively managing labor utilization

• Provide ongoing coaching, education, performance feedback, and corrective guidance to dietary employees

• Monitor employee attendance, punctuality, productivity, and adherence to departmental expectations

• Conduct department meetings and required in-service education

• Ensure dietary employees understand resident-specific dietary requirements and food safety responsibilities

• Promote teamwork, accountability, professionalism, and respectful communication within the department

• Collaborate with Human Resources and facility leadership regarding recruitment, employee relations, performance management, and staffing needs

Food Safety, Sanitation & Compliance

• Maintain compliance with applicable food safety, sanitation, infection prevention, and healthcare requirements

• Ensure appropriate food temperatures are maintained, monitored, and documented throughout preparation, holding, and service

• Monitor proper food storage, labeling, dating, rotation, and disposal practices

• Ensure kitchen equipment, food preparation areas, storage areas, refrigerators, freezers, and dining areas are maintained in a clean and sanitary condition

• Monitor employee hand hygiene, personal protective equipment, food handling practices, and infection prevention procedures

• Maintain required dietary documentation, temperature logs, sanitation records, cleaning schedules, and other departmental records

• Conduct routine departmental audits and immediately address identified deficiencies

• Ensure chemicals and cleaning supplies are appropriately labeled, stored, and used according to safety requirements

• Maintain ongoing readiness for state surveys, health department inspections, and other regulatory reviews

Menu Planning & Nutritional Services

• Coordinate menus with the Registered Dietitian and other appropriate clinical professionals

• Ensure menus meet residents' nutritional requirements while considering preferences, cultural considerations, and resident satisfaction

• Ensure therapeutic diets and physician-ordered dietary modifications are implemented appropriately

• Participate in resident care planning and interdisciplinary meetings when dietary or nutritional concerns require involvement

• Communicate changes in resident intake, weight, appetite, swallowing concerns, or other nutritional issues to appropriate clinical personnel

• Assist with developing interventions to address nutritional risk and resident dining concerns

• Maintain appropriate menu substitutions and documentation when changes are necessary

Budget, Purchasing & Inventory Management

• Manage departmental food, supply, equipment, and labor expenses within established budget expectations

• Maintain appropriate food and supply inventory levels while minimizing unnecessary waste

• Coordinate purchasing and ordering of food, beverages, supplies, and dietary equipment

• Monitor vendor deliveries for accuracy, quality, appropriate temperatures, and product condition

• Review food usage, waste, purchasing patterns, and other operational metrics to identify opportunities for improvement

• Maintain organized inventory and storage systems

• Communicate budgetary needs, equipment concerns, and operational priorities to facility leadership

Quality Improvement & Leadership

• Participate in Quality Assurance and Performance Improvement (QAPI) activities related to dietary services, nutrition, sanitation, and resident satisfaction

• Investigate dietary complaints or service concerns and implement appropriate corrective actions

• Monitor department performance and develop improvement plans when opportunities are identified

• Participate in facility leadership meetings, resident council discussions, and interdisciplinary meetings as appropriate

• Collaborate with nursing, activities, housekeeping, maintenance, administration, and other departments to support resident needs

• Promote a resident-centered dining culture focused on dignity, choice, hospitality, and quality

• High school diploma or equivalent required

• Degree or formal education in food service management, nutrition, dietetics, hospitality, culinary services, or a related field preferred

• Must meet applicable federal and Wyoming requirements for the individual responsible for food and nutrition services

• Certified Dietary Manager (CDM) credential preferred , or ability to meet applicable qualification requirements

• Previous dietary, food service, or culinary experience in skilled nursing, long-term care, senior living, healthcare, or a similar environment strongly preferred

• Previous supervisory or department leadership experience preferred

• Knowledge of food safety, sanitation, therapeutic diets, modified textures, and healthcare dietary operations

• Strong leadership and employee-management capabilities

• Excellent organizational, communication, and problem-solving skills

• Ability to manage staffing, schedules, inventory, purchasing, and departmental priorities simultaneously

• Strong attention to detail and commitment to regulatory compliance

• Ability to collaborate effectively with residents, families, employees, Registered Dietitians, and interdisciplinary team members

• Commitment to providing high-quality, resident-centered nutritional and dining services

• Competitive compensation

• 401(k) retirement plan

• Health, dental, and vision insurance

• Paid Time Off (PTO)

• Care Cash Program

• Employee Referral Bonus Program

• Professional development and advancement opportunities

• Supportive and collaborative leadership environment

At Absaroka Senior Living, we are committed to developing strong department leaders.

As Dietary Director, you will have the opportunity to expand your expertise in healthcare food service operations, employee leadership, regulatory compliance, budgeting, quality improvement, and resident-centered dining.

We believe investing in our leaders creates stronger departments, stronger teams, and a better experience for the residents we serve.

Absaroka Senior Living proudly serves the Cody, Wyoming community by providing compassionate senior care focused on dignity, respect, safety, and quality of life.

Our dining program is an important part of the resident experience. We recognize that food is more than nutrition—it provides comfort, choice, routine, social connection, and an important sense of home.

We foster a workplace where employees are valued, supported, held to high professional standards, and empowered to make a meaningful difference every day.

If you are an experienced dietary professional who is passionate about resident satisfaction, food quality, team leadership, and operational excellence, we want to hear from you.

Apply today to join Absaroka Senior Living as our Dietary Director and help lead a dining program centered on quality, safety, and resident satisfaction.

Absaroka Senior Living is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to any protected characteristic in accordance with applicable federal, state, and local laws.

Absaroka Senior Living is committed to providing reasonable accommodations to qualified individuals with disabilities throughout the application and hiring process. Applicants requiring assistance should contact Human Resources.

• Ability to stand and walk for extended periods throughout the kitchen, dining areas, and facility

• Ability to bend, reach, push, pull, and perform duties associated with food service operations

• Ability to lift and carry food products, supplies, and equipment as required, with assistance when appropriate

• Ability to work in environments with varying temperatures, including kitchen, refrigeration, and freezer areas

• Ability to respond promptly to dietary, resident service, staffing, and food safety concerns

• Ability to perform the essential functions of the position with or without reasonable accommodation