Assistant Dietary Director

Position Overview

The Assistant Director of Food Service supports the Food Service Director in managing daily culinary, administrative, and sanitation operations. This role ensures all meals, snacks, and therapeutic diets are prepared and served in compliance with federal, state, and local health regulations, providing a safe and high-quality dining experience for our residents.

Key Responsibilities

Daily Operations & Meal Service

• Ensure meals are served according to physician orders, resident preferences, and required texture/fluid consistency.
• Monitor food quality, temperature control, portion sizes, and meal tray accuracy.
• Assist with menu compliance, planning, and coordination of therapeutic diets.
• Fill in for cooks, dishwashers, or dietary aides during call-outs or staff shortages.
• Conduct routine resident satisfaction rounds, manage meal tickets, and review feedback.
  
  
  

Staff Management & Training

• Assist with staff scheduling, training, coaching, and daily accountability.
• Help the Director develop performance evaluations, handle disciplinary actions, and build a positive, team-oriented work culture.
• Plan and conduct in-service training classes for food service staff.
• Act as the lead supervisor and manager on the floor in the absence of the Director.
  
  
  

Inventory & Cost Control

• Assist with inventory control, procurement, ordering, and proper receiving of food and supplies.
• Monitor labeling, stock rotation, and storage practices to minimize waste.
• Review departmental complaints and grievances, taking appropriate action as directed.
  
  
  

Regulatory & Safety Compliance

• Maintain kitchen readiness for regulatory surveys, inspections, and audits.
• Ensure strict adherence to sanitation, infection control, and kitchen cleanliness standards.
• Verify that temperature logs, dish machine logs, and cleaning schedules are accurately completed.
• Report hazardous conditions or equipment malfunctions immediately.
  
  
  

Qualifications & Requirements

• Education: Minimum High School diploma or equivalent.
• Experience: Minimum of 1 to 3 years of supervisory food service experience in a healthcare, hospital, or long-term care setting strongly preferred.
• Certifications: Current ServSafe certification strongly preferred.
• Knowledge: Familiarity with long-term care laws, regulations, and dietary guidelines.
• Skills: Strong organizational, communication, and basic math skills.
  
  
  

Benefits:

• Competitive pay based on experience.
• Health, Dental, and Vision Insurance - additional plans through AFLAC available.
• 401K with company match.
• Paid Holidays.
• Paid Time Off & Sick time.