Dietary Manager at Highland House Nursing Rehabilitation Center

Tacoma, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

38.0

Posted On

21 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dining Services Management, Budget Management, Menu Planning, Nutrition Knowledge, Food Safety, Supervisory Experience, Hospitality, Inventory Control, Special Diets Management, Regulatory Compliance

Industry

Hospitals and Health Care

Description

Avalon Care Center Tacoma is seeking a Dietary Manager to join our team! The Dietary Manager is an effective business manager responsible for leading the dining services team in preparing nutritious meals, providing service with a hospitality focus, and managing costs within or below budget in accordance with all laws, regulations and company standards. $36.00 - $38.00 /hr Full-time are eligible for: * 401K * Medical, Dental & Vision * FSA & Dependent Care FSA * Life Insurance * AD&D, Long Term Disability, Short Term Disability * Critical Illness, Accident, Hospital Indemnity * Legal Benefits, Identity Theft Protection * Pet Insurance and Auto/Home Insurance. **Placement within the wage range for this position is determined by years of experience, qualifications, and demonstrated ability to perform the essential functions.** Responsibilities * Plans, develops, organizes, implements and evaluates dining services goals, policies and procedures. * Must work in cooperation with nutritionists, dietitians and comply with all Federal, state and local requirements. * Represents dining services team at resident council meetings for feedback on dining services. * Develops menus offering heart-healthy choices and takes into consideration low-sodium and diabetic diet needs. * Maintains a recipe file for meals. * Continually upgrades knowledge of dietary management and nutrition to benefit community’s services. * Compliant with budget in labor and expense control. * Maintains inventory and portion controls working within budget. * Plans written menus at least 30 days in advance of preparation/serving dates involving resident preferences. * Interviews new residents to welcome, acquire food preferences, allergies and special requests. * Develops system to track resident’s dietary needs/preferences and monitors for changes. Qualifications * Must have high school diploma or equivalent. * Certified Dietary Manager Certification strongly preferred or: * Have similar national certification for food service management and safety from a national certifying body; * Have an associate's or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; or * Have 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving; * Must have 3 years’ dining services management experience with 1 year prior experience in senior living. * Must be graduate of A.D.A.-approved course in food services OR certification in the culinary field. * Must have current Food Handlers permit/ServSafe certification. * Must be experienced in preparing meals on a regular basis for large groups – hospitality environment preferred. * Must be knowledgeable of special diets. * Must be seasoned business manager who understands financial and operations aspects of dining services. * Must have 2 years’ supervisory experience. Avalon Health Care Group is an Equal Opportunity Employer. If you believe this posting does not comply with WA law, send notice to Legal@avalonhealthcare.com [Legal@avalonhealthcare.com].

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Responsibilities

Lead the dining services team in preparing nutritious meals with a focus on hospitality and cost management. Develop menus, manage budgets, and ensure compliance with federal, state, and local dietary regulations.