OnTray
Dietary Manager
The Dietary Manager is responsible for partnering with the Dietitian to plan, organize, develop and direct the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as directed by the Administrator, to assure that quality nutritional services are provided daily and that the department is maintained in a clean, safe, and sanitary manner.
Essential Duties and Responsibilities
Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.
Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
Process diet changes and new diets as received from Nursing Department.
Review departmental complaints and grievances from personnel and make written reports to Dietitian and/or Administrator of actions taken.
Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility.
Participate in facility surveys (inspections made by authorized government agencies).
Interview residents or family members, as necessary, to obtain diet history and maintain records of the resident’s food likes and dislikes.
Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
Ensure that menus are maintained and filed in accordance with established policies and procedures.
Ensure that stock levels of staple/non‑staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
Assist the Infection Control Committee in the development, implementation, and revisions of food services aseptic and isolation techniques.
Ensure that the dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner.
Review and revise care plans and assessments as necessary, but at least quarterly.
Ensure that the care plan identifies any special equipment and utensils the resident may need; discuss any problem areas with the Director of Nursing.
Ensure that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the resident.
Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control.
Dietary Manager performs other duties as assigned.
Qualifications To perform this Dietary Manager job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.
Must possess, as a minimum, a high school diploma.
Must possess Food Service Sanitation Manager Certification in the State of Illinois.
Must have, as a minimum, 3 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.
Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities.
Seniority Level
Entry level
Employment Type
Full‑time
Job Function
Health Care Provider
Hospitals and Health Care
Location: Chicago, IL
Salary: $55,000.00 – $68,000.00 (as of 2 weeks ago)
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Essential Duties and Responsibilities
Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.
Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
Process diet changes and new diets as received from Nursing Department.
Review departmental complaints and grievances from personnel and make written reports to Dietitian and/or Administrator of actions taken.
Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility.
Participate in facility surveys (inspections made by authorized government agencies).
Interview residents or family members, as necessary, to obtain diet history and maintain records of the resident’s food likes and dislikes.
Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
Ensure that menus are maintained and filed in accordance with established policies and procedures.
Ensure that stock levels of staple/non‑staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
Assist the Infection Control Committee in the development, implementation, and revisions of food services aseptic and isolation techniques.
Ensure that the dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner.
Review and revise care plans and assessments as necessary, but at least quarterly.
Ensure that the care plan identifies any special equipment and utensils the resident may need; discuss any problem areas with the Director of Nursing.
Ensure that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the resident.
Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control.
Dietary Manager performs other duties as assigned.
Qualifications To perform this Dietary Manager job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.
Must possess, as a minimum, a high school diploma.
Must possess Food Service Sanitation Manager Certification in the State of Illinois.
Must have, as a minimum, 3 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.
Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities.
Seniority Level
Entry level
Employment Type
Full‑time
Job Function
Health Care Provider
Hospitals and Health Care
Location: Chicago, IL
Salary: $55,000.00 – $68,000.00 (as of 2 weeks ago)
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