Dietary Director

The Dietary Director is responsible for managing the dietary services department within a healthcare or long-term care facility. This role oversees meal planning, food preparation, and nutritional services to ensure that residents and patients receive nutritious, safe, and well-balanced meals that meet their dietary needs. The Dietary Director is responsible for staffing, budgeting, compliance with regulatory standards, and fostering a collaborative environment among dietary staff and other departments.

Key Responsibilities:

• Department Leadership:

  • Oversee the day-to-day operations of the dietary department, including food preparation, menu planning, and service delivery.
  • Lead, train, and supervise dietary staff, ensuring that team members are equipped to perform their duties efficiently and effectively.
  • Manage scheduling and staffing to ensure proper coverage for all shifts and meal services.
  • Foster a positive, collaborative work environment, promoting teamwork and professional development among staff.

• Menu Planning and Nutrition:

  • Develop and implement nutritionally balanced menus that meet the dietary needs and preferences of residents, including those with special dietary requirements (low-sodium, diabetic, gluten-free, etc.).
  • Collaborate with dietitians and healthcare providers to ensure that meals align with residents medical and nutritional needs.
  • Adjust menus as necessary based on resident preferences, seasonal availability, and cost considerations.

• Food Safety and Sanitation:

  • Ensure compliance with all local, state, and federal regulations regarding food safety and sanitation.
  • Implement and maintain food safety protocols, including proper storage, handling, and preparation of food to prevent contamination and illness.
  • Conduct regular inspections of the kitchen, dining areas, and food storage spaces to ensure cleanliness and adherence to safety standards.

• Budget and Inventory Management:

  • Manage the dietary departments budget, monitoring food costs, labor expenses, and other resources to ensure financial efficiency.
  • Oversee ordering, receiving, and storage of food supplies, ensuring quality and freshness while maintaining inventory levels.
  • Monitor inventory usage and implement cost-saving measures without compromising the quality of meals.

• Regulatory Compliance:

  • Ensure the dietary department complies with all regulatory standards, including those set by the Department of Health, Centers for Medicare & Medicaid Services (CMS), and other governing bodies.
  • Maintain accurate records of food safety practices, meal plans, and resident dietary needs to meet compliance requirements.
  • Prepare for and participate in facility inspections, audits, and surveys, ensuring that all dietary operations meet regulatory standards.

• Resident and Family Engagement:

  • Serve as the point of contact for residents and families regarding dietary concerns, preferences, and special requests.
  • Regularly seek feedback from residents and families on the quality of meals and service, making adjustments as needed to improve satisfaction.
  • Collaborate with the activities department to coordinate special events, themed meals, and celebrations that enhance the dining experience for residents.

• Staff Development and Training:

  • Provide ongoing training and development opportunities for dietary staff to ensure high standards of food safety, customer service, and professionalism.
  • Conduct regular performance evaluations and provide coaching and mentorship to staff.

• Education: Bachelors degree in Dietetics, Nutrition, Food Service Management, or a related field is preferred. Certification as a Certified Dietary Manager (CDM) or Registered Dietitian (RD) is highly desirable.
• Experience: Minimum of 3-5 years of experience in dietary services or food service management, with at least 2 years in a leadership role, preferably in a healthcare or long-term care setting.
• Skills:
  • Strong leadership and team management abilities.
  • In-depth knowledge of nutrition, dietary regulations, and special diets for healthcare settings.
  • Excellent organizational and communication skills.
  • Ability to manage a budget, control costs, and optimize resources.
  • Proficiency in menu planning, inventory management, and food service operations.
  • Knowledge of food safety regulations and best practices.

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