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Dietary Director








M-F Day Shift to include weekends and holidays as needed



Dietary Manager of Hospital Food Service is an exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. Direct responsibility for a 22- bed critical-access hospital. They will ensure cost effective management with efficiency, and exceeding expectations. Excellence in patient, client, and customer service satisfaction is paramount. Responsible for all food service related activities; including patient, employees, catering, quality improvement, sanitation and infection control. Will provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service.

Essential Duties and Responsibilities
- Direct responsibility for a 22-bed critical-access hospital.
- Provides team leadership by ensuring cohesiveness at the unit and with the client.
- Oversees expenditures and controls unit financials.
- Directs daily food service operations in order to provide quality products operations including menu evaluation, planning, purchasing, inventory, receiving, food preparation and storage.
- Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
- Develops a monthly report that establishes a rapport, promotes partnership and fulfills the client needs and expectations.
- Accountable for the execution of product and service quality by maintaining highest level of delivery.
- Promotes and supports workplace diversity initiatives.
- Executes strategic plan by implementing short and long term goals that align with the scope of services, mission, and values.
- Manages by providing positive and constructive feedback to employees in order to reward, coach, and motivate.
- Prepares and updates statistical reports to ensure compliance with federal, state, local regulations and policies and procedures.
- Supervises day-to-day work activities, assigning and prioritizing activities, and monitoring operating standards.
- Establishes a safe work environment for employees by performing safety audits and inspections, conducting safety related training, and maintaining ongoing communications with employees.
- Maintains kitchen and storage facilities to meet/exceed sanitary conditions.
- Provides direction to employees and independently determines and develops approach to solutions, work is reviewed periodically and ensure objectives have been met.
- Develops and administers budget, schedules, and performance.

- Provide excellent service to external/internal customers. This includes seeking to meet customer needs, expectations, and demands quickly and effectively; remaining calm and professional when dealing with difficult internal or external customers; reviewing complaints from internal/external customers and taking action to remedy the complaint and treating the customer as valuable.
- Exceptional verbal and written communication skills to convey complex and/or detailed information to multiple individuals/audiences with differing knowledge levels, role may require strong negotiation and influence, communication to large groups or high level constituents, representation of the organization, advanced tact and diplomacy, etc.

- Set priorities, plan, and coordinate work activities including developing plans with long-range horizons based upon a sound knowledge of corporate expectations (policies, budgets, strategic plans). Delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignments.

- The ability to develop and maintain professional, trusting, positive working relationships with clients, supervisors, staff, managers, customers, and vendors.
- DM has responsibility for selection, orientation and training and development of employees, including initiating personnel actions, such as the hiring and termination of employees.
- Monitors internal quality assurance and food safety audit process and record keeping.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department may be assigned.

- Must have a High School Diploma or GED equivalent.
- Five years (5) experience minimum as a Manager of a food service unit. (Preferred)
- Must possess a Certified Dietary Manager (CDM) or willing to obtain certification if hired.
- Must have or obtain a Texas Food Handlers Card upon 30 days of hire.
- Daily client and customer contact is required.
- Must be able to review and work with general business reports - sales, budget, labor, cost, etc.
- Must have intermediate proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.
- A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under vehicle insurance policy
Preferred Qualifications
- Bachelor Degree in Food Services Technology/Management or related field; or A.A Degree plus 3 years of directly related experience or Registered Dietitian or Certified Dietary Manager
- Candidates with extensive food service management, knowledge and experience are preferred.
Working Conditions and Physical Requirements
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate
Description of environment: This is an industrial kitchen located in a health care setting.
Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Interested applicants may apply on FRH website or submit resume to

Salary Range:

Based on experience


Thursday, January 6, 2022


Open until filled

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