Assistant Manager of Dietary Services – Healthcare Food Service

Position Summary

The Assistant Manager oversees daily kitchen operations and dietary staff, ensuring meals are prepared and served safely, accurately, and on schedule in accordance with resident dietary needs and federal, state, and facility regulations. Supports the Dietary Manager with food quality, sanitation, staffing, inventory, and compliance.

Key Responsibilities

• Prepare and supervise meals according to menus, recipes, and therapeutic diets.

• Ensure proper food temperatures, portion control, meal presentation, and timely tray delivery.

• Adjust meals for special dietary needs and resident preferences.

• Lead, assign, and supervise cooks, aides, and dishwashers during assigned shifts.

• Train staff on food safety, sanitation, kitchen procedures, and quality standards.

• Maintain proper food handling, storage, sanitation, and temperature records.

• Ensure cleanliness of kitchen equipment, work areas, and storage spaces.

• Report safety, maintenance, and supply concerns to the Dietary Manager.

• Assist with inventory, receiving, storage, FIFO practices, and waste reduction.

Qualifications

• High school diploma or GED required.

• 2+ years of cooking experience; healthcare, long-term care, or institutional food service preferred.

• Supervisory or lead cook experience strongly preferred.

• Knowledge of therapeutic and modified diets preferred.

• ServSafe certification or ability to obtain certification.

• Strong leadership, communication, organization, and time-management skills.

• Ability to follow recipes, portion guidelines, and food safety standards.

Physical Requirements

• Stand for extended periods and lift up to 40 lbs.

• Bend, reach, push, and pull in a kitchen environment.

• Work comfortably in hot and humid conditions.

Schedule

Full-time position with rotating shifts, including weekends and holidays. May include early morning or evening hours based on meal schedules.