Dietary Supervisor | Nursing Home

Job Description

Job Description

Dietary Supervisor

RATE: $20 Per Hour
Flexible Schedule, 6:30am- 2:30pm, 11am- 7pm & Alternate Weekends

• Medical, Dental & Vision Insurance

• 401K

• Holiday Pay

• Paid Time Off

• Weekly Employee Appreciation Event- “Thankful Thursday”

• Monthly Gift Giveaways!!

• Full Time, Part Time, Per Diem

Leisure Chateau Care and Rehab Center is redefining what a nursing facility can be. We combine the warmth of a close-knit community with a commitment to exceptional clinical care, creating an environment where residents receive personalized attention, and employees have the support they need to excel.

You’ll work alongside a collaborative team, accessible leadership, and professionals who take pride in doing things the right way. We believe in providing the resources, staffing support, and recognition our team deserves, because great care starts with a great workplace.

Whether it’s a weekly Thankful Thursday, monthly staff giveaways, or simply leaders who show up and help, we work hard to ensure our employees feel valued every day.

Join a team where your contributions are appreciated, and the care you provide truly makes a difference.

We are seeking an experienced and leadership-driven Dietary Supervisor to oversee our food service operations. In this role, you will ensure that our residents receive nutritious, high-quality meals that meet their specific medical needs and personal preferences. You will manage the dietary team, coordinate production schedules, and maintain a sanitary environment in strict accordance with state and local health guidelines. The ideal candidate is a culinary professional with a heart for senior care and a proven track record in long-term care management.

• Supervision & Production: Oversee food preparation, tray assembly, and service line schedules; coordinate daily production to ensure timely meal service.

• Menu & Diet Planning: Plan and implement therapeutic diets and seasonal menus that cater to diverse nutritional requirements.

• Resident Relations: Interview residents to determine specific dietary needs, allergies, and preferences; educate residents and families on therapeutic diets.

• Inventory Management: Requisition and purchase food, equipment, and kitchen supplies; supervise the receiving and proper storage of all deliveries.

• Team Leadership: Responsible for hiring, training, scheduling, evaluating, and—when necessary—terminating dietary staff.

• Compliance: Ensure the kitchen operates in 100% compliance with state and local food service regulations and infection control standards.

• Experience: Proven food service management experience specifically within a long-term care or medical facility is required.

• Culinary Background: Prior professional cooking experience is essential.

• Certification: Active ServSafe Certification required (Certified Dietary Manager (CDM) preferred).

• Health Requirements: Must be flu vaccinated (or have a valid medical/religious exemption per facility policy).

• Education: High school diploma or equivalent; degree in Nutrition, Culinary Arts, or Hospitality preferred.

• Regulatory Knowledge: Deep understanding of state/local health department guidelines for skilled nursing facilities.

• Leadership: Ability to manage a diverse team and maintain high morale in a fast-paced environment.

• Clinical Understanding: Knowledge of therapeutic diets (e.g., mechanical soft, renal, diabetic, etc.).

• Communication: Excellent interpersonal skills for interacting with residents, families, and the interdisciplinary clinical team.

• Organization: Strong administrative skills for scheduling, inventory auditing, and documentation.