Head of Hospitality & Food Services

Position Summary

The Dietary Manager oversees all aspects of food service operations in a long-term care or skilled nursing facility. This includes managing kitchen staff, developing menus in compliance with nutritional guidelines and medical orders, ensuring food safety and sanitation, and supporting residents’ dietary needs and preferences.

Key Responsibilities

Leadership & Supervision

Recruit, train, schedule, and supervise dietary staff (cooks, aides, servers).

Conduct regular staff meetings, in-service training, and performance evaluations.

Ensure kitchen and dining areas are staffed appropriately for all shifts.

Foster a positive and cooperative work environment.

Menu Planning & Nutrition

Develop and implement menus in coordination with a Registered Dietitian and in accordance with physician orders, resident preferences, and nutritional guidelines.

Ensure all therapeutic diets (e.g., diabetic, renal, puree, mechanical soft) are accurately prepared and served.

Review resident diet orders regularly and make updates as needed.

Participate in care plan meetings as necessary to address residents' nutritional needs.

Food Preparation & Service

Oversee the preparation, portioning, and presentation of meals that are nutritious, palatable, and timely.

Ensure meals meet food safety, sanitation, and infection control standards.

Monitor food inventory and place orders to ensure adequate supply.

Minimize food waste and control costs within budget guidelines.

Regulatory Compliance & Safety

Ensure compliance with state, federal, and local regulations (including CMS, OSHA, and health department standards).

Maintain proper documentation including temperature logs, cleaning schedules, and resident diet lists.

Prepare for and participate in surveys and inspections.

Implement and enforce food safety and sanitation policies (e.g., HACCP, ServSafe).

Qualifications

Certified Dietary Manager (CDM) through ANFP preferred or required based on state regulations.

High school diploma or equivalent (required); degree in nutrition, food service, or hospitality (preferred).

Minimum 2 years of experience in food service management, preferably in a healthcare or long-term care setting.

Strong knowledge of clinical nutrition, therapeutic diets, and food safety standards.

Excellent leadership, communication, and organizational skills.

ServSafe certification (preferred or required, depending on state regulations).

Proficient in inventory management, scheduling, and food production planning.

Physical Requirements

Ability to lift up to 40 lbs.

Standing, walking, bending, and lifting for extended periods.

Tolerance for hot or cold work environments (e.g., ovens, refrigerators, dish room).

Schedule

Typically Monday–Friday.

Must be available for some weekends, holidays, and on-call support as needed.

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