Dietary

Job Description

POSITION: Dietary

REPORTS TO: Facility Manager/Team Lead

MISSION STATEMENT: Helping people claim their lives with Christian compassion, resources, and support.

PURPOSE: Uphold the Glory House mission statement in carrying out daily operations of the facility. Maintain knowledge of and enforce all Glory House policies, procedures, and program guidelines. Exhibit an ability to work with clients experiencing multi-faceted issues in a caring compassionate, and empathetic manner.

POSITION SUMMARY: Responsible for planning, preparing, and serving nutritious meals while ensuring compliance with dietary requirements, food safety standards, and budget guidelines. Maintains kitchen operations, manages inventory and purchasing, and oversees sanitation and cleanliness of food service areas to support a safe and efficient dining environment for clients.

EDUCATION/EXPERIENCE: High school diploma or GED required. Must be 21 years or older.

SKILLS: Fluency in written and spoken English required. Experience in large-scale food preparation for 80–100 individuals preferred. Knowledge of food safety and sanitation practices, volume food purchasing, inventory management, and menu planning consistent with nutritional guidelines. ServSafe Certification required or must be obtained within the orientation period. Ability to lift and move up to 25 pounds. Current CPR certification preferred; applicants without it must complete training within their 90-day orientation period. Valid driver’s license required.

WORK ENVIRONMENT: Work will involve interaction with individuals experiencing substance use disorders, mental health conditions, crisis situations, or other challenging behaviors.

PHYSICAL REQUIREMENTS: Ability to stand and walk for long periods. Ability to lift and carry up to 25 pounds. Ability to respond appropriately in emergency situations.

WORK SCHEDULE: Position is scheduled between the hours of 7:30 a.m. and 5:30 p.m. with rotating days off. Work schedule may be adjusted as needed to meet operational and service delivery requirements.

BENEFITS: All eligible benefits outlined in the Personnel Manual.

ESSENTIAL FUNCTIONS:

1. Prepare and serve nutritious meals and snacks in accordance with approved menus, dietary guidelines, and approved medical or religious accommodations.
2. Coordinate menu reviews, accommodate special dietary needs as appropriate, and ensure meals meet nutritional standards and program requirements.
3. Order, monitor, and maintain adequate food and kitchen supply inventory within approved budget guidelines and purchasing procedures.
4. Maintain kitchen, dining, and food storage areas in compliance with health, sanitation, and food safety regulations, including obtaining and maintaining required certifications, while adhering to universal precautions (all protective gear provided).
5. Oversee client work assignments related to kitchen and dining area cleanliness, ensure kitchen areas remain stocked, and support daily food service operations.

NON-ESSENTIAL FUNCTIONS:

1. Ensure proper disposal of kitchen waste, trash, and recycling materials.
2. Attend required trainings and maintain necessary certifications.
3. Assist with other food service or facility-related duties as assigned.