11,874 Dietary Services jobs in the United States

Could you be next to join our Dietary Services teams with Main Line Health at Paoli Hospital in Paoli, PA? We're looking for a motivated candidates interested a career as a Nutritional Host or Food Service Assistant. Available Positions

Full Time Food Service/Dishwasher

• Shifts : Schedule contains Mixed Shifts of 6am - 2:30pm & 11am - 7pm. Every other weekend and rotating holidays are required.

Part Time Food Service Assistant

• Shifts: 3:30pm - 7:30pm. Every other weekend and rotating holidays are required.

Benefits

Earn up to 120 hours PTO, Pension Plan, 403(b) savings plan, and Medical Benefits for employees at Main Line Health, Jefferson, and their dependents at Children's Hospital of Philadelphia (CHOP).

Develop and Grow Your Career!

Invest in furthering your education through seeking certifications or advanced degrees by taking advantage of our Tuition Reimbursement! This position is eligible for up to $6000 per year (depending on the number of hours you are working).

Get Involved!

Work with employees across departments, assist with catering events, and explore our opportunities for advancement within our Food Service department.

Required Experience, Education, & Licensures/Certifications

• 0-3 years of culinary arts experience in a food service setting
• Ability to read, write, understand, and communicate English sufficiently
• Effective communication/interpersonal skills
• High School Diploma or GED required; an Associates Degree in Culinary Arts (preferred)

Could you be next to join our Dietary Services teams with Main Line Health at Bryn Mawr Hospital in Bryn Mawr, PA?

We're looking for a motivated candidates interested a career as a Nutritional Host, Food Service Assistant, or Diet Clerk!

Available Positions & Shifts:

• Diet Clerk - Positions are 20hrs/week and are Benefits Eligible
• Pay Rates start at $17, rate commensurate with experience
• PM shifts 3pm - 7pm, working 3 of 4 weekends per month and rotating holidays
• Shift Differential starting at 3pm: $.50/hr, in addition to the hourly rate

Benefits:

Earn up to 120 hours PTO, Pension Plan, 403(b) savings plan, and Medical Benefits for employees at Main Line Health, Jefferson, and their dependents at Children's Hospital of Philadelphia (CHOP).

Develop and Grow Your Career!

Invest in furthering your education through seeking certifications or advanced degrees by taking advantage of our Tuition Reimbursement! This position is eligible for up to 6000 per year (depending on the number of hours worked).

Get Involved!

Work with employees across departments, assist with catering events, and explore our opportunities for advancement within our Food Service department.

Required Experience, Education, & Licensures/Certifications:

• 0-3 years of culinary arts experience in a food service setting
• Ability to read, write, understand, and communicate English sufficiently
• Effective communication/interpersonal skills
• High School Diploma or GED required; an Associates Degree in Culinary Arts (preferred)

Requisition ID: D0

Employee Status: Regular

Benefit Eligibility: Part-Time Benefits

Schedule: Part-time

Dietary Services Supervisor

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Dietary Services Supervisor

Salary

$73,582.75 - $105,452.35 Annually

Location

Ventura and Santa Paula, CA

Job Type

Full-Time

Job Number

1707HCA-25AA (EN)

Department

Health Care Agency

Opening Date

06/16/2025

• Description

• Benefits

• Questions

Description

THE POSITION: Under general direction, plans, organizes, supervises, and coordinates all aspects of the food and nutritional care programs, activities, and personnel at the Ventura County Medical Center (VCMC), Santa Paula Hospital, and Inpatient Psychiatric Unit. The incumbent will be responsible for planning and supervising the work of clinical nutrition, food production services, supervisory and clerical staff.

EDUCATIONAL/BILINGUAL INCENTIVE: Some positions may be eligible for educational incentive. This incentive may be 2.5%, 3.5%, or 5% for incumbents in eligible positions based on completion of an Associate's, Bachelor's, or Master's degree that is not required for the classification. Incumbents may also be eligible for bilingual incentive depending upon operational need and certification of skill.

DEPARTMENT/AGENCY: Health Care Agency - Ventura County Medical Center

Staff/Services Specialist I is represented by the Service Employees International Union (SEIU) and is eligible for overtime compensation.

The eligible list established from this recruitment may be used to fill current and future Regular (including Temporary and Fixed-term), Intermittent, and Extra Help vacancies for this position only. There is currently one (1) Regular position.

TENTATIVE SCHEDULE

OPENING DATE: June 16, 2025

CLOSING DATE: Continuous and may close at any time; therefore, the schedule for the remainder of the process will depend upon when we receive a sufficient number of qualified applications to meet business needs.

Examples Of Duties

Duties may include , but are not limited to the following:

• Collaborates with the lead dietitians to oversee, plan, and review the work and activities of Registered Dietitians and Food Services personnel engaged in performing clinical nutrition and food production services;

• Monitors and confirms that the appropriate food service quality assurance system and control records are maintained, and that established procedures are followed;

• Documents performance improvement projects for the Food and Nutrition Services department;

• Interviews, hires, trains, conducts performance reviews, and disciplines Food and Nutrition Services personnel as needed;

• Provides competency testing of employees at Ventura County Medical Center Food & Nutrition Services and clinics as required by Federal and State laws;

• Directs food personnel on processing diet orders and menu adjustments for patients on regular and special diets;

• Plans, organizes, and conducts ongoing in-service educational training programs;

• Approves schedules and assignments and sets priorities for the department to ensure maximum utilization of personnel to provide adequate coverage in processing the work;

• Consults with physicians and health care personnel to determine nutritional needs and diet restrictions of patients and recommends changes;

• Develops, reviews, and updates the dietetic policies and procedures manual to ensure adherence to Federal, State, and accreditation standards;

• Prepares, analyzes, assesses, and approves new patient menus for therapeutic and cultural diets;

• Advises hospital administration on Food and Nutrition Services reports;

• Acts as a liaison between Food and Nutritional Services, clinical nutrition, medical/nursing staff, and hospital administration;

• Answers inquiries from other staff, members of the public, vendors, and contractors regarding the services provided;

• Investigates and resolves problems related to the line operation's service or contractor/vendor performance;

• Compiles and analyzes data to determine operational requirements, set benchmarks, and measure work performance;

• Performs special projects as requested by management and prepares related reports, findings, and recommendations;

• May also be responsible for clinically and/or administratively supervising staff members within their team;

• Maintains a variety of records and produces management reports using automated systems, manuals, and other reference materials; and

• Performs other related duties as required.

Typical Qualifications

These are entrance requirements to the examination process and assure neither continuance in the process nor placement on an eligible list.

EDUCATION, TRAINING, and EXPERIENCE

To qualify for this position, an individual must have completed at least one of the following educational requirements:

1. A baccalaureate degree with major studies in food and nutrition, dietetics, or food management and has one year of experience in the dietetic service of a licensed health facility, OR

2. A graduate of a dietetic technician training program approved by the American Dietetic Association, accredited by the Commission on Accreditation for Dietetics Education, or currently registered by the Commission on Dietetic Registration, OR

3. A graduate of a dietetic assistant training program approved by the American Dietetic Association, OR

4. Is a graduate of a dietetic services training program approved by the Dietary Managers Association and is a certified dietary manager credentialed by the Certifying Board of the Dietary Managers Association, maintains this certification, and has received at least six hours of in-service training on the specific California dietary service requirements contained in Title 22 of the California Code of Regulations prior to assuming full-time duties as a dietetic services supervisor at the health facility, OR

5. Is a graduate of a college degree program with major studies in food and nutrition, dietetics, food management, culinary arts, or hotel and restaurant management and is a certified dietary manager credentialed by the Certifying Board of the Dietary Managers Association, maintains this certification, and has received at least six hours of in-service training on the specific California dietary service requirements contained in Title 22 of the California Code of Regulations prior to assuming full-time duties as a dietetic services supervisor at the health facility, OR

6. A graduate of a state approved program that provides 90 or more hours of classroom instruction in dietetic service supervision, or 90 hours or more of combined classroom instruction and instructor led interactive Web-based instruction in dietetic service supervision, OR

7. Received training experience in food service supervision and management in the military equivalent in content to bullet point 2, 3, or 6.

Desired:

• Experience planning, organizing, and conducting in-service educational training programs.

• Experience in developing, reviewing, and updating dietetic policies and procedure manuals to ensure adherence to Federal, State, and accreditation standards.

• Current registration with the Academy of Nutrition and Dietetics

NECESSARY SPECIAL REQUIREMENT:

• Some experience supervising and/or leading food production staff

Knowledge, Skills, and Abilities:

Working knowledge of:

• Planning, organizing, and operations of a large food service program;

• The use of automated systems;

• Planning, organizing, and directing work to meet workload demands;

• Project and time management techniques and tools;

• Budget preparation and monitoring;

• Researching and interpreting codes, regulations, and policies related to the agency/department and those related to public/customer relations techniques;

• Principles and practices of nutrition science, quality and quantity food preparation and service, pricing and portion controls, food ordering and storage, food handling techniques, and the laws and regulations governing institutional-based nutrition.

Ability to:

• Apply and interpret all policies, procedures, and operations of the Agency's Food and Nutrition Services Department;

• Supervise staff and administer various projects;

• Exercise independent judgment;

• Develop and implement necessary work processes and related procedures;

• Perform statistical analysis and data interpretation and reports;

• Communicate effectively verbally and in writing;

• Monitor the performance of various projects, grants or contracts;

• Draw logical conclusions and make appropriate recommendations or adjustments as needed.

Recruitment Process

FINAL FILING DATE: This is a continuous recruitment and may close at any time; therefore, apply as soon as possible if you are interested. Your application must be received by County of Ventura Human Resources in Ventura, California, no later than 5:00 p.m. on the closing date.

To apply on-line, please refer to our website at . If you prefer to fill out a paper application form, please call for application materials and submit them to County of Ventura Human Resources - Health Care Agency, 646 County Square, Ventura, CA 93003.

NOTE: If presently permanently employed in another "merit" or "civil service" public agency/entity in the same or substantively similar position as is advertised, and if appointed to that position by successful performance in a "merit" or "civil service" style examination, then appointment by "Lateral Transfer" may be possible. If interested, please click here for additional information.

Note to Applicants: It is essential that you complete all sections of your application and supplemental questionnaire thoroughly and accurately to demonstrate your qualifications. A resume and/or other related documents may be attached to supplement the information in your application and supplemental questionnaire; however, it/they may not be submitted in lieu of the application.

SUPPLEMENTAL QUESTIONNAIRE – qualifying: All applicants are required to complete and submit the questionnaire for this examination at the time of filing. The supplemental questionnaire may be used throughout the examination process to assist in determining each applicant's qualifications and acceptability for the position. Failure to complete and submit the questionnaire may result in the application being removed from consideration.

APPLICATION EVALUATION – qualifying: All applications will be reviewed to determine whether or not the stated requirements are met. Those individuals meeting the stated requirements will be invited to continue to the next step in the screening and selection process.

TRAINING & EXPERIENCE EVALUATION:

A Training and Experience Evaluation (T&E) is a structured evaluation of the job application materials submitted by a candidate, including the written responses to the supplemental questionnaire. The T&E is NOT a determination of whether the candidate meets the stated requirements; rather, the T&E is one method for determining who are the better qualified among those who have shown that they meet the stated requirements. In a T&E, applications are either scored or rank ordered according to criteria that most closely meet the business needs of the department. Candidates are typically scored/ranked in relation to one another; consequently, when the pool of candidates is exceptionally strong, many qualified candidates may receive a score or rank which is moderate or even low resulting in them not being advanced in the process.

ORAL EXAMINATION - 100%: A job-related oral examination will be conducted to evaluate and compare participating examinees' knowledge, skills, and abilities in relation to those factors which job analysis has determined to be essential for successful performance of the job. Examinees must earn a score of seventy percent (70%) or higher to qualify for placement on the eligible list.

NOTE: The selection process will likely consist of an Oral Exam, which may be preceded or replaced with the score from a Training and Experience Evaluation (T&E), contingent upon the size and quality of the candidate pool. In a typical T&E, your training and experience are evaluated in relation to the background, experience and factors identified for successful job performance during a job analysis. For this reason, it is recommended that your application materials clearly show your relevant background and specialized knowledge, skills, and abilities. It is also highly recommended that the supplemental questions within the application are completed with care and diligence. Responses such as "See Resume" or "Refer to Resume" are not acceptable and may disqualify an applicant from further evaluation.

If there are three (3) or fewer qualified applicants, a T&E or an Oral Examination will not be conducted. Instead, a score of seventy percent (70%) will be assigned to each application, and each applicant will be placed on the eligible list.

Applicants successfully completing the exam process may be placed on an eligible list for a period of one (1) year.

BACKGROUND INVESTIGATION : A thorough pre-employment, post offer background investigation, which may include inquiry into past employment, education, criminal background information, and driving record, may be required for this position.

For further information about this recruitment, please contact Erin Niemi by e-mail at Erin.Niemi @ventura.org or by telephone at .

EQUAL EMPLOYMENT OPPORTUNITY

The County of Ventura is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding, and related medical conditions), and sexual orientation.

YOUR BENEFITS AS A COUNTY OF VENTURA EMPLOYEE

Service Employees International Union (LOCAL 721)

(SEIU)

To learn more about Benefits, Retirement, and the Memorandum of Agreement (MOA), see links below.

• Benefits website ( or you may call .

• Retirement FAQ's (

• Memorandum of Agreement

Union Codes: UPA, UPC, UPE, UPH, UPI, UPJ, UPT, UWS

01

Important Notice Regarding your Application and Responses in Supplemental Questionnaire: In order to receive credit for your experience, you MUST include each employer in the Work Experience section of your application, and all details for each employer must be included. You must include details for all degrees in the Education section and any licenses in the License and Certification section of the application. If you do not have the type of credential or experience noted in the supplemental question, please state, "none." Use your own words. Do not copy and paste your work history from your resume or the application work history section to the supplemental questions. Responses that are incomplete or "refer to resume" will not advance in the process.

• I have read and understand this notice

02

There are multiple ways to qualify for this position, according to the "Education, Training, and Experience" section of this job posting. Of the seven (7) options presented, please click the check box below that corresponds to how you will be trying to qualify for this position.

NOTE: All education, certificates, training hours, etc. MUST be logged in the appropriate section on your application. This includes: complete certification information, graduation dates, dates of employment, etc. If what you select below is not listed on your application and you are missing information, you will be disqualified from the recruitment process.

• 1. A baccalaureate degree with major studies in food and nutrition, dietetics, or food management and has one year of experience in the dietetic service of a licensed health facility
• 1. A graduate of a dietetic technician training program approved by the American Dietetic Association, accredited by the Commission on Accreditation for Dietetics Education, or currently registered by the Commission on Dietetic Registration
• 1. A graduate of a dietetic assistant training program approved by the American Dietetic Association
• 1. Is a graduate of a dietetic services training program approved by the Dietary Managers Association and is a certified dietary manager credentialed by the Certifying Board of the Dietary Managers Association, maintains this certification, and has received at least six hours of in-service training on the specific California dietary service requirements contained in Title 22 of the California Code of Regulations prior to assuming full-time duties as a dietetic services supervisor at the health facility
• 1. Is a graduate of a college degree program with major studies in food and nutrition, dietetics, food management, culinary arts, or hotel and restaurant management and is a certified dietary manager credentialed by the Certifying Board of the Dietary Managers Association, maintains this certification, and has received at least six hours of in-service training on the specific California dietary service requirements contained in Title 22 of the California Code of Regulations prior to assuming full-time duties as a dietetic services supervisor at the health facility
• 1. A graduate of a state approved program that provides 90 or more hours of classroom instruction in dietetic service supervision, or 90 hours or more of combined classroom instruction and instructor led interactive Web-based instruction in dietetic service supervision
• 1. Received training experience in food service supervision and management in the military equivalent in content to bullet point 2, 3, or 6.

• I do not have any of this experience.

03

Describe your supervision experience leading food production staff. In your response, include:

A. Name of employer(s) where you obtained this experience

B. Job title(s) held

C. If you have any experience supervising registered dietitians or other food services personnel

D. If you have experience completing performance evaluations

NOTE: In order to receive credit for this experience, you MUST include each employer in the Work Experience section of your application, and all details for each employer must be included.

If you do not have this kind of experience, please type "None".

04

Describe your experience planning and organizing operations of a large food service program. In your answer, please provide: 1. The name of the facility 2. The dates you were employed there, and 3. A brief summary of your job responsibilities in that role.

NOTE: You MUST include this experience in the "work experience" section of your application.

05

Please describe your experience in managing nutrition science principles, including food preparation, portion control, and food ordering, within an institutional setting. How do you ensure that food handling techniques and storage practices comply with relevant laws and regulations?

Required Question

Employer

Ventura County

Address

800 S. Victoria Avenue LOC. #1970 Ventura, California, 93009

Phone

Website

Apply

Please verify your email address Verify Email

Job Title: Dietitian Dietary Services Address: Decatur, IL 62526 Job Description Provide outpatient clinical dietitian services, including nutrition assessments and reassessments. Manage enteral nutrition, tube feedings, and total parenteral nutrition (TPN) for adult patients. Collaborate with healthcare team to develop and implement nutrition care plans. Document patient progress using Cerner charting system. Support hospital initiatives and adhere to safety and quality standards. Ensure compliance with state licensing requirements and maintain active RD/RDN credentials. Critical Information Shift: 5x8 Days (07:30 - 16:00) On-site position Job Duration: 13 weeks No remote work authorized Guaranteed hours with up to 36 hours call-off per 13 weeks; additional cancellations billed. Open to first-time applicants with appropriate certifications. RTO restrictions: ideally no more than 5 days. Education/Licenses Needed RD/RDN certification IL state license Benefits: Benefits are available to full-time employees after 90 days of employment. A 401(k) with company match is available after 1 year of service. This is an AI-formatted job description; recruiter confirmation required.

Settle down without settling. Whether you have your eye set on a specific hospital or found a place you'd love to call home, we can help. As the nation's largest healthcare staffing agency, we'll get you in the door faster through our strong, established relationships with top hospitals in the U.S.

1. Education: Minimum of High School diploma or GED. Completion of approved supervisory course, and certified with the Association of Nutrition and Foodservice Professionals. or eligible for certification. Job requires reading, writing, and math skills.

2. Training and Experience: Must have good communication skills. Some computer knowledge necessary. 2-3 years previous experience in related food service management required with at least 1 year prior clinical nutrition experience desirable.

3. Job Knowledge: Basic understanding of rules and regulations pertaining to Food Service Establishments and applicable State Health, CMS and JCAHO regulations.

4. Safety Sensitive: YES

In the interest of protecting the health and safety of all patients, associates, and guests, Unity Health has classified some positions as "safety sensitive." A "safety sensitive" position is any job position in which impaired performance could result in harm to the health and/or safety of self or others. Any associate that is actively engaged in the use of medical marijuana, even if in possession of a valid medical marijuana card, will be excluded from employment in a "safety sensitive" position.

DESCRIPTION:

Provides complex and critical tasks related to efficient departmental operations. Provides leadership to associates in meeting department standards, implements continuous improvement objectives, assures proper use of resources and meets customer expectations.

Physical Effort: Must be able to stand for long periods of time. Job requires bending, pushing and lifting up to 50 pounds.

Job Description

Forefront Healthcare is seeking a passionate and dedicated Dietary Services Healthcare Manager (CDM) to join our food and nutrition services team at a senior living facility in Bad Axe, MI .

This is a unique and rewarding opportunity for a hands-on manager with experience in skilled nursing to make a real impact. The role is evenly split between food service operations and clinical nutrition support , offering a dynamic blend of kitchen oversight and direct resident care.

If you’re a Dietary Manager who thrives in a collaborative environment, values excellence in both service and compliance, and enjoys being part of a compassionate, mission-driven team—this could be the perfect fit for you.

WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website:

Summary/Objective

The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines.

The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation.

Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.

Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department.

This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Qualifications:
Qualifications

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Supervisory Responsibility

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Must have the ability to coach others without formal authority.
• Proven ability to coach and teach within the kitchen

Required Education and Experience

• Ability to read, write and speak English.
• Must have a minimum two-year culinary certificate from an accredited school or have related experience.
• Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role.
• Experience within a high-volume environment
• Prior experience developing and leading sustainable and healthy dining programs.

Additional Eligibility Qualifications

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

Additional Information

Salary: 60,000-$65,000 Year

Job DescriptionJob Description

1. Education: Minimum of High School diploma or GED. Completion of approved supervisory course, and certified with the Association of Nutrition and Foodservice Professionals. or eligible for certification. Job requires reading, writing, and math skills.

2. Training and Experience: Must have good communication skills. Some computer knowledge necessary. 2-3 years previous experience in related food service management required with at least 1 year prior clinical nutrition experience desirable.

3. Job Knowledge: Basic understanding of rules and regulations pertaining to Food Service Establishments and applicable State Health, CMS and JCAHO regulations.

4. Safety Sensitive: YES

In the interest of protecting the health and safety of all patients, associates, and guests, Unity Health has classified some positions as “safety sensitive.” A “safety sensitive” position is any job position in which impaired performance could result in harm to the health and/or safety of self or others. Any associate that is actively engaged in the use of medical marijuana, even if in possession of a valid medical marijuana card, will be excluded from employment in a “safety sensitive” position.

DESCRIPTION:

Provides complex and critical tasks related to efficient departmental operations. Provides leadership to associates in meeting department standards, implements continuous improvement objectives, assures proper use of resources and meets customer expectations.

Physical Effort: Must be able to stand for long periods of time. Job requires bending, pushing and lifting up to 50 pounds.

Job Description

Company Description

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!"  Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dietary Services Healthcare Manager (CDM)  at a Continuing Care Retirement Community in Austell, GA .

WE OFFER AMAZING BENEFITS!   PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website:

Summary/Objective

Our Dietary Services Healthcare Manager (CDM) will manage the daily service in the personal care dining room, supervise our servers and support the department with monitoring the resident's nutrition and dietary needs by completing Section K of the MDS.

The Dietary Services Healthcare Manager (CDM) provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation.

Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Dietary Services Healthcare Manager (CDM) will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.

Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department.

This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Supervisory Responsibility

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Must have the ability to coach others without formal authority.
• Proven ability to coach and teach within the kitchen

Required Education and Experience

• Ability to read, write and speak English.
• Must have a minimum two-year culinary certificate from an accredited school or have related experience.
• Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role.
• Experience within a high-volume environment
• Prior experience developing and leading sustainable and healthy dining programs.

Additional Eligibility Qualifications

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

Salary: 70,000-$75,000 Year