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The Dietary Manager manages the food and nutrition department's day-to-day operation to ensure the daily provision of quality nutrition services following all applicable laws, regulations, and facility standards. Dietary Managers are responsible for interacting and communicating with patients, visitors to, and employees of the facility, understanding patient and customer health concerns and nutritional requirements, and ensuring food preparation follows strict health guidelines. The Dietary Manager provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met.
The Dietary Manager must possess a current food safety credential from an ANSI-CFP accredited program such as Certified Food Protection Professional, ServSafe Manager, or Certified Food Safety Manager. Registration as a Nutrition and Dietetic Technician, Registered (NDTR), or certification as a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) is required. Two or more years of supervisory experience in food service, preferably in a healthcare facility, is required. Associates Degree or higher in Culinary Arts or Food Service Management is preferred.
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