Responsible for the daily operations of the food service department. Provides leadership and guidance to ensure that the quality, safety standards, and client expectations are met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels and equipment. High school diploma or equivalent. Certified Food Protection Professional certification and Certified Dietary Manager certification required. Must have 3-5 years dietary experience; hospital experience preferred. 1-3 years supervisory experience preferred.