Dietary Manager

1 week ago

MI United States Regency On The Lake Full time

Are you passionate about delivering exceptional culinary experiences to our guests? As a Certified Dietary Manager at Regency On The Lake, you will play a vital role in ensuring that our guests receive diet- and texture-appropriate meals that are both appetizing and nutritious.

We are seeking a highly skilled and experienced Dietary Manager to join our team. In this role, you will be responsible for developing, maintaining, and implementing menus specific to our guest population, while also maintaining kitchen cleanliness compliant with State and Federal guidelines.

As a Dietary Manager at Regency On The Lake, you will have the opportunity to work with a talented team of professionals who share your passion for delivering exceptional care and service to our guests. You will also have access to a comprehensive benefit package, including competitive pay, life insurance, 401K with matching funds, health insurance, AFLAC, employee discounts, tuition reimbursement, and SPOTLIGHT, our virtual community and rewards and recognitions program.

Responsibilities:

  • Complete diet history/food preference screening upon guest admission.
  • Develop, maintain, and implement menus specific to the guest population.
  • Maintain kitchen cleanliness compliant with State and Federal guidelines.
  • Supervise purchasing in the dietary department specific to the facility budget.
  • Manage all aspects of kitchen operations, including procurement, sanitation, scheduling, training, talent development, and QAPI.
  • Cooperate with other departments to identify and accommodate guests' choices, preferences, and customary routines regarding eating.
  • Complete timely and accurate clinical documentation of dietary portion of guest care plans.

Qualifications:

  • Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association.
  • ServSafe Certification required within 90 days of employment.
  • High school diploma or equivalent.
  • Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing, and servicing regular and therapeutic diets.

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