Dietary Services Leader will work under the supervision of the COO, the Dietary Services Leader is responsible for the planning, organizing, leading and developing of food service systems to include the daily operation and supervision of the Dietary Services department, lead its staff. and to ensure all food is prepared in accordance with established recipes, hospital policies, and food safety regulations. The ideal candidate will possess a comprehensive understanding of clinical nutrition, patient assessment, and care planning, with a focus on delivering personalized nutritional support across diverse settings. Statutory Authority established by: Hospital RCW 43.20.050; Washington Food Code WAC 246-215.

Essential Functions  

• Consults with facility-registered dietitian to ensure uniformity with state and federal nutrition standards and regulations: Foodservice practices that implement physician’s diet orders with meal plan to include texture modifications and adaptive properties. Diet instruction and restrictions. Cycle menu guides, menus, and production sheets.
• Policies and procedures for food service and quality control. 
• Nutritional assessment screening: Document nutritional information in patient medical records. Obtain patient diet history and food preferences. Identify nutritional risks and interventions to care. Correspond with consultant dietitian for assessment and referral services.
• Patient care planning: Consult with the Registered Dietitian for nutritional assessment. Participate as a member of the At-Risk Committee.
• Coordinate patient care services with nursing services and medical staff.
• Skilled as an Aide and a Cook, able to complete all tasks as assigned. 
• Keeps up to date on all mandatory annual training, Food & Beverage Service Worker’s Permit and CPR
• Monitor patient progress and adjust Care Plans, accordingly, using diagnostic evaluation techniques and EMR (Electronic Medical Records) systems used for patient documentation and care coordination to collaborate with the healthcare teams for overall patient care practices.
• Prior experience with dietary programs, care plans development, and dietary management in hospital or long-term care settings is preferred.  
• Proven experience as a Food Service Leader within hospital or clinical environments is Preferred.

· Meal Preparation: Prepare, cook, and portion meals for patients, staff, and visitors, following hospital menus and dietary restrictions. Ensure meals meet quality standards for taste, appearance, and nutrition.

· Dietary Compliance: Follow prescribed dietary guidelines and restrictions for patient meals (e.g., low-sodium, diabetic, gluten-free, etc.). Collaborate with team as a registered dietician to accommodate special dietary needs.

· Food Safety & Hygiene: Adhere to all food safety guidelines, including proper food handling, storage, sanitation, and cleaning practices in compliance with Washington state health regulations.

· Inventory Management: Assist in managing kitchen inventory, including ordering, receiving, and stocking food and kitchen supplies. Monitor and report inventory levels to avoid shortages.

· Kitchen Maintenance: Ensure kitchen equipment is clean, well-maintained, and used properly. Report any maintenance or safety issues with kitchen equipment to supervisors.

· Collaboration: Work closely with other kitchen staff to maintain a smooth workflow. Participate in team meetings to discuss menu changes, dietary needs, and patient feedback.

· Patient Interaction: Respond to patient food preferences and provide alternative meal options when necessary, ensuring patient satisfaction and comfort.

Working Conditions:

· May be required to work weekdays and/or weekends, evenings, and/or night shifts if needed to meet deadlines.

· May be required to work on religious and/or legal holidays on scheduled days/shifts. 

· Will required to work in a hospital kitchen environment, with exposure to hot equipment, food allergens, and cleaning chemicals.

· May be required to perform other duties assigned by supervisor  

Skills: 

· Supervising experience in dietary departments or healthcare teams. 

· Knowledge of food preparation, kitchen equipment, and proper cooking techniques. 

· Ability to follow detailed recipes and meal plans while ensuring dietary compliance. 

· Strong attention to food safety, cleanliness, and sanitation standards. 

· Ability to work in a fast-paced environment and prioritize tasks effectively. 

· Excellent communication and teamwork skills. 

· Clinical knowledge of diets and modifications

· Computer knowledge and program skills

Qualifications:

· Education / Experience: High School graduate or has GED equivalent.

· Experience: Minimum of 1-2 years of experience in institutional cooking experience, food service, or a healthcare setting. Experience in a hospital kitchen is a plus. 

Registered Dietitian BS degree in human foods & nutrition, dietetics, or food management is preferred.

· Certifications:

 · Washington state food handlers’ card or able to obtain upon hire

 · Washington DM (Dietary Manager) or CDM (Certified Dietary Manager) 

 · If not accredited, proof of enrollment in: Washington State-approved training program providing a minimum of 90 hours  

   classroom instruction in food service management. Course study must provide training in clinical healthcare plus food  

   preparation and service for a health care facility. Course study and competency testing must be completed within one year of 

   the date of hire.

 · Certified Food Protection Manager (CFPP) with competency credentials for food borne disease prevention to include HACCP  

   principles and Washington Food Code regulations.

 · Clinical knowledge of diets and modifications.