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Dietary Director

Cedar Ridge Inn

Leadership & Management
  • Direct, supervise, and evaluate all dietary staff, ensuring effective scheduling, training, and performance management.
  • Develop and maintain department policies and procedures that align with facility goals and regulatory requirements.
  • Maintain an organized, efficient, and compliant dietary operation focused on resident satisfaction and cost control.
  • Participate as a member of the interdisciplinary care team to support resident-centered care and individualized nutrition plans.
Menu Planning & Nutrition
  • Coordinate with the Registered Dietitian to plan, review, and approve menus that meet resident nutritional and therapeutic needs.
  • Oversee meal preparation and service to ensure quality, presentation, portion control, and temperature standards are met.
  • Ensure adherence to physician-ordered diets and special nutritional requirements (e.g., diabetic, renal, texture-modified diets).
  • Conduct periodic meal rounds to ensure resident satisfaction and identify improvement opportunities.
Compliance & Quality Assurance
  • Ensure the department complies with all CMS, state, and local health regulations, including those related to food handling, storage, and sanitation.
  • Prepare for and participate in state surveys and inspections, implementing corrective actions as needed.
  • Conduct regular audits and inspections of kitchen, equipment, and storage areas to maintain safety and sanitation standards.
  • Maintain accurate records of menus, diet orders, temperature logs, and cleaning schedules.
Budgeting & Purchasing
  • Develop and manage the dietary department budget, controlling costs while maintaining quality standards.
  • Oversee procurement and inventory management of food, supplies, and equipment in accordance with budgetary guidelines.
  • Negotiate with vendors to ensure quality and cost-effectiveness.
Staff Development
  • Train dietary staff in food safety, infection control, portion control, and customer service.
  • Provide ongoing in-service education and maintain competency records in compliance with facility policy.

    Qualifications

    Education & Experience
    • Associate's or Bachelor's degree in Nutrition, Food Service Management, Dietetics, or related field preferred.
    • Minimum of 2-3 years of supervisory experience in food service management , preferably in long-term care or healthcare setting.
    • Certified Dietary Manager (CDM) credential required or ability to obtain within 12 months of hire.
    • ServSafe Food Protection Manager certification required (or must be obtained within 90 days of hire).
    Knowledge & Skills
    • Strong knowledge of federal and state regulations governing nursing home dietary services (CMS, FDA, and local health codes).
    • Proven leadership, organizational, and interpersonal communication skills.
    • Ability to manage budgets, control costs, and monitor inventory.
    • Competence in menu planning, therapeutic diets, and resident dietary documentation.
    • Proficiency in Microsoft Office Suite and dietary software systems.
    Physical Requirements
    • Ability to stand, walk, and move throughout the facility for prolonged periods.
    • Lift up to 50 pounds occasionally.
    • Tolerate exposure to hot, humid kitchen environments and cleaning chemicals.
    Core Competencies
    • Regulatory Compliance: Ensures all dietary operations meet regulatory and survey requirements.
    • Resident-Centered Service: Maintains focus on quality, satisfaction, and individual preferences.
    • Fiscal Stewardship: Controls waste and optimizes resources within budget constraints.
    • Operational Excellence: Demonstrates efficiency, consistency, and accountability in all department functions.
Vacancy posted 4 days ago
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