Dietary Supervisor

The Dietary Manager is responsible for the overall operation and management of the kitchen and dining services in an assisted living community. This includes supervision of all dietary staff, menu planning, inventory control, food ordering, cooking, and ensuring compliance with DHS 83 and 89, food safety regulations, and resident/tenant dietary needs. The Dietary Manager promotes a clean, efficient, and resident/tenant-focused dietary department that supports the health and wellness of the individuals we serve.

ESSENTIAL JOB RESPONSIBILITIES

Operations & Food Service Oversight:

• Oversee the daily operations of the kitchen and meal service for residents and tenants.
• Supervise and support dietary staff including cooks and dietary aides, ensuring adequate scheduling and coverage.
• Act as lead cook; assist with meal preparation and service.
• Maintain cleanliness and sanitation of the kitchen and dining areas in accordance with health codes and internal standards.
• Maintain and implement kitchen protocols in compliance with DHS 83 & 89 and state/local food safety regulations.
• Support a dignified, respectful, and caring atmosphere with residents/tenants, families, visitors, and fellow employees.

Staff Supervision & Training:

• Recruit, hire, train, and coach all dietary staff.
• Conduct regular performance evaluations, ongoing training, and when necessary, participate in disciplinary actions.
• Provide hands-on training for safe food handling, dietary modifications, sanitation practices, and Platinum Communities’ policies.
• Foster a culture of accountability, professionalism, and teamwork within the department.

Menu Planning & Resident Support:

• Plan and implement menus that are nutritionally balanced, visually appealing, and in line with resident preferences.
• Modify and adapt meals to meet special dietary needs, examples can include Pureed, Mechanical soft, Renal, Diabetic, or other physician-ordered diets.
• Attend Resident Council meetings to gather feedback and implement appropriate changes.

Inventory & Ordering:

• Manage inventory of food, supplies, and kitchen equipment.
• Order food and supplies from approved vendors while staying within budget.
• Ensure proper storage, labeling, and rotation of food and supplies (FIFO method).

Interdepartmental Collaboration & Events:

• Collaborate with Activity Directors to support holiday and community events, including special meals, cookouts, and celebrations.
• Participate in department meetings to coordinate facility-wide planning and support.
• Communicate effectively with all departments to ensure high-quality resident care and satisfaction.

• Must be at least 18 years of age.
• High School Diploma or GED required; culinary or hospitality certification preferred.
• Minimum 2 years of food service experience, with at least 1 year in a supervisory or managerial role.
• Knowledge of modified diets (e.g., pureed, mechanical soft, restricted diets) and general nutrition.
• SERV Safe certification (or willingness to obtain upon hire).
• Experience working in assisted living/long-term care environments is strongly preferred.
• Ability to manage a team with professionalism, diplomacy, and accountability.
• Excellent organization, time management, and communication skills.
• On call availability, as well as weekends and holidays as needed.