Description
Oversee and coordinate dietary services in healthcare or long-term care, ensuring safe, sanitary preparation and service of meals that meet diet orders, nutrition standards, budgets, and regulatory requirements.
- • Reconcile cafeteria and point-of-sale receipts and prepare daily deposits.
- • Resolve patient, resident, and guest complaints about meals and service.
- • Train dietary staff in food production, service, sanitation, and safety procedures.
- • Inspect food, equipment, and work areas for cleanliness, temperature control, and compliance.
- • Monitor and control inventories of food, disposables, and equipment; address shortages.
- • Assign schedules, stations, and duties to dietary employees based on service needs.
- • Estimate ingredients and supplies needed for cycle menus and therapeutic diets.
- • Analyze waste, overproduction, and shrink; implement corrective procedures.
- • Set portion sizes, production schedules, trayline flow, and equipment setups.
- • Review physician diet orders and ensure accurate tray tickets and menu selections.
- • Forecast staffing, equipment, and supply needs using the master menu and census.
- • Purchase or requisition food, supplies, and equipment to meet service timelines and standards.
- • Coordinate catered events, holiday meals, and special functions within the facility.
- • Develop departmental goals, budgets, policies, procedures, and training plans.
- • Schedule preventive maintenance and arrange repairs for kitchen equipment.
- • Evaluate new products, vendors, and recipes for cost, quality, and suitability.
- • Oversee payroll, approve timecards, and track departmental expenses.
- • Supervise and participate in cleaning, warewashing, and sanitation activities.
- • Observe and evaluate staff performance; coach, document, and enforce discipline.
- • Recruit, hire, orient, and schedule dietary staff; manage timekeeping and shift coverage.
- • Assist with food preparation, therapeutic diet modifications, trayline, and meal delivery during peak periods.
- • Maintain required records, including temperature logs, production sheets, sanitation checklists, and training.
- • Collaborate with registered dietitians, nursing, and infection control on menus, diet orders, and service.
- • Ensure compliance with HACCP, ServSafe, state and local health codes, and accreditation standards.
- • Conduct tray accuracy audits, manage texture and allergen controls, and monitor patient satisfaction.
Related specializations
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Available on paid plans only
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Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
