Dietary Manager
Company: Cherokee Indian Hospital Authority
Location: Cherokee
Posted on: February 19, 2026
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Job Description:
Job Description Job Description Primary Function In coordination
with the Executive Chef, manages and directs all functions of the
Dietary department, including but not limited to: budgeting;
ordering and preparing food under sanitary conditions in accordance
with established policies; developing patient menus in accordance
with nutritive guidelines; collaborating with the Nutrition
department, Inpatient units, and Emergency department; having
extensive knowledge of IDDSI textures and therapeutic diets; and
ensuring the department is compliant with all Joint Commission and
Health Department standards. Job Description Plans the sequence of
operations and determines priority order in which work is to be
accomplished, specifies types and quantities of personnel,
equipment and supplies needed to accomplish the work. On the basis
of work to be accomplished and the abilities of subordinate staff,
determines how each assignment will be done. Coordinates work
between his/her organization and with other functions affected by
his/her operations. Selects employees for staffing the department,
based on Personnel Office referrals. Initiates recommendations for
promotion, incentive awards, and reassignment of subordinates. Will
perform evaluations on all dietary staff as “Business Unit Leader”.
Selects individual employees, primarily in-patient staff, for
assignment to specific jobs based on ability and availability.
Directs subordinates in methods to be used in accomplishing
assignments, standards or production, and schedules to be met.
Organizes work to be accomplished, utilizing in-patient, dietary
employees to maintain patient meal schedules and provide
nutritionally correct meals for hospital and RTYC patients.
Provides technical instruction to subordinates on difficult or new
tasks and must be able to demonstrate proper method to accomplish
the task. Responsible for ordering supplies and equipment,
receiving delivery and assuring proper condition and amount, and
following up on delayed delivery of supplies and/or equipment.
Works with staff on special events and catering of food in absence
of Chef Manager. Will also assist the Employees Association in
planning and providing food for social functions in absence of Chef
Manager. In conjunction with the Chef Manager, establishes
performance standards for subordinates and, according to CIHA
personal policies, appraises performance of subordinates. Prepares
justification for “exceptional performance” and “needs improvement”
performance ratings; recommends disciplinary actions,
commendations, reprimands, and separations to supervisor. Checks
work of subordinates to ensure instructions and establish policies
and practices of the trade. Investigates and implements means of
reducing cost of operations by making studies of basic procedures
and work flow, timing and sequence of steps in work operations,
conservation of materials and supplies, utilization of personnel
and number of personnel needed to accomplish work, care and
maintenance of equipment, possible changes in work operations to
allow more economical operations, use of specialized equipment or
tools, and the proper distribution of work to subordinates
supervised. Determines training needs, arranges for training, and
plans training programs, primarily for in-patient staff. Cooperates
in career planning and keeps aware of existing opportunities to
improve the competence of subordinates. Provides on-the-job
training for new employees. Conducts management appraisal studies
on questions of work simplification, work flow, regrouping of
tasks, staffing requirements, adequacy of equipment, and layout of
work area. Takes necessary action to implement improvements.
Establishes housekeeping and other rules and regulations pertinent
to dietary functions. Interprets rules and regulations governing
personnel actions, conduct, safety, fire, care of equipment and
others to subordinates. Assures understanding and observance of
rules and regulations by subordinates. Counsels and considers
appropriate actions for all informal and formal complaints of
subordinates. For in-patient staff: schedules and approves leave,
identifies leave abuses, and takes necessary steps to correct
individual cases. Analyzes existing work situation in order to
contribute to overall job requirements. Advises subordinates of any
changes or proposed changes, in plans, policies and procedures for
the dietary unit. Initiates and maintains production and personnel
records in accordance with hospital policies and procedures for the
dietary unit. Ensures nutrition requirements set forth by CIHA
nutritionists are met for patient meals. Aligns services with CIHA
guiding principles by endeavoring to make CIHA the leader in the
region for patient meals by delivering high quality meals with a
high level of service. Other related duties as assigned by
supervisor. Education/Experience Must have ONE of the following: Be
a certified dietary manager (CDM, CFPP). Be a certified food
service manager (CFPM) with minimum 2 years’ experience in a
healthcare setting. Have an associate’s degree or higher in
foodservice management, hospitality, or a related field, from an
accredited institution of higher learning. Have 4 or more years of
experience in the position of dietary (food service) manager in a
nursing facility setting. ServSafe Manager certification required.
Must have 2 years institutional cooking experience. Confidential
Data The Privacy Act of 1974 mandates that the incumbent shall
maintain confidentiality of all pertinent patient information that
comes to his/her attention. The Privacy Act carries both civil and
criminal penalties for unlawful disclosure of knowledge. Contacts
with Others The incumbent will be in contact with coworkers,
patients, dietitian, and other department staff including nursing.
Environment The work area is often warm, noisy, and cramped. There
are possibilities for being cut, burnt, or scalded due to the
necessity of working in the kitchen. There is also a danger of
slipping on the floor due to food or liquid spills. Hazards The
work involved may expose employee to communicable diseases.
Employees must be familiar and comply with NC Statutes relating to
food service work and federal and state regulations pertaining to
occupational safety and health, infection control, EPA standards,
and HIPAA regulations. Employee must have annual TB test and
mandatory Hepatitis A series. Customer Service Consistently
demonstrates superior customer service skills to patients/customers
by demonstrating characteristics that align with CIHA’s guiding
principles and core values. Ensure excellent customer service is
provided to all patients/customers by seeking out opportunities to
be of service.
Keywords: Cherokee Indian Hospital Authority, Rock Hill , Dietary Manager, Hospitality & Tourism , Cherokee, South Carolina
