Job Summary
The Kitchen Dietary Manager oversees daily kitchen operations at Forest Ridge, ensuring residents receive safe, nutritious, and well-prepared meals. This role supervises kitchen staff, manages inventory and food costs, and ensures compliance with health, sanitation, and quality standards, while working closely with the Dietary Manager on staffing, supplies, and operational needs. This is a hands-on leadership role that requires stepping into food production or meal service whenever needed to keep the kitchen running smoothly.
Key Responsibilities
- Supervise and coordinate kitchen staff during food preparation and service.
- Ensure food is prepared according to recipes, quality standards, and presentation guidelines.
- Monitor food safety, cleanliness, and compliance with health and sanitation regulations.
- Maintain a clean, sanitary, and organized kitchen at all times, including proper cleaning schedules, dish and equipment sanitation, and pest control measures.
- Ensure the kitchen consistently meets state health department, CMS, and other regulatory standards, and is fully prepared for surveys, audits, and inspections at any time.
- Train, mentor, and schedule kitchen employees.
- Manage inventory by checking stock levels, ordering supplies, and minimizing food waste.
- Inspect food deliveries for quality and proper storage.
- Ensure kitchen equipment is used safely and report maintenance needs.
- Monitor portion sizes to control food costs.
- Resolve kitchen issues quickly and maintain a smooth workflow during busy periods.
- Enforce workplace safety procedures and company policies.
- Maintain accurate records of inventory, temperatures, and cleaning schedules.
- Communicate with the Dietary Manager regarding staffing, supply needs, equipment concerns, and operational issues.
- Step into food production or meal service roles as needed to maintain smooth operations.
- Assist with scheduling and truck orders as needed.
Qualifications
- High school diploma or equivalent required; culinary or food service training preferred.
- Certified Dietary Manager (CDM) or ServSafe Food Protection Manager certification preferred, or willingness to obtain within a defined timeframe.
- 2+ years of kitchen supervisory experience, ideally in a nursing home, assisted living, hospital, or other institutional food service setting.
- Working knowledge of therapeutic diets, nutrition standards, and state/federal health and sanitation regulations governing long-term care food service.
- Experience with inventory management, food ordering, and cost control.
Skills & Abilities
- Strong leadership and team supervision skills, with the ability to train and motivate staff.
- Excellent organizational skills and attention to detail.
- Clear written and verbal communication.
- Ability to remain calm and resolve problems efficiently during high-volume periods.
- Basic computer skills for scheduling, inventory, and record-keeping.
Physical Requirements & Work Environment
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 lbs.
- Ability to work in a kitchen environment with exposure to heat, steam, and sharp equipment.
- Flexibility to work early mornings, evenings, weekends, or holidays as scheduling requires.
Reports To
Dietary Manager / Food Service Director
Pay: $21.00 - $22.50 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
