Dietary Director

General Purpose The Dietary Director oversees all aspects of the dietary department, including meal planning, food preparation, and service delivery. This role ensures that meals are safe, nutritious, and tailored to meet each resident’s individual needs in accordance with physician orders, approved menus, and regulatory standards. The director manages staff, maintains budget compliance, and coordinates with other departments to support resident well‑being and satisfaction. Essential Duties Direct and participate in the preparation and service of meals that are safe, appetizing, and meet prescribed dietary needs. Maintain food quality, portion control, and compliance with approved menus and physician orders. Manage department budget, control costs, and order food and supplies appropriately. Plan and assist with special meals for holidays and facility events. Hire, train, supervise, and evaluate dietary staff; handle disciplinary actions and terminations as needed. Ensure proper food storage and handling practices in compliance with state and federal regulations. Process new diet orders and updates; maintain accurate diet cards and resident records. Assess resident food preferences, allergies, and nutritional risks; complete monthly nutritional notes. Prepare staff schedules and adjust for coverage needs. Maintain a clean, safe, and sanitary kitchen and storage environment. Conduct regular inspections of the dietary department for safety and cleanliness. Coordinate dietary services with nursing and activities departments. Participate in Quality Assurance (QA) and Interdisciplinary Team (IDT) meetings. Present in‑service education programs for dietary staff. Investigate workplace injuries and implement corrective actions or retraining. Ensure ongoing compliance with all federal, state, and local regulations. Maintain department security and confidentiality of resident information. Visit residents to conduct nutritional assessments, explain diets, and promote quality food service. Notify the Dietitian of any menu changes and document accordingly. Supervisory Requirements Responsible for the overall supervision and management of dietary staff, including scheduling, training, performance evaluation, and compliance with facility policies and regulatory standards. Qualification Graduate of an approved dietary manager’s course meeting state and federal regulations. Minimum one year of experience in a long‑term care dietary department (preferred). Knowledge of PCC (PointClickCare) software (preferred). Must maintain required continuing education and licensing. Must remain in good standing with the Department of Public Health License and Certification Division. Pay range: $38.00–$41.00 hourly. Physical Demands Frequent standing, walking, reaching, pushing, and pulling. Occasional sitting, climbing, stooping, kneeling, and crawling. Ability to lift up to 50 lbs. Frequent talking, hearing, tasting, and smelling. Visual acuity including close, distance, color, peripheral, and depth perception. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate. Equal Opportunity Employer We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status. Diversity and Inclusion We welcome applicants of every race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, and any other protected characteristic. Employment decisions are based on qualifications, merit, and business needs. #J-18808-Ljbffr