Bright Minds of Louisiana is a behavioral health organization operating a 24/7 Crisis Stabilization Unit in New Orleans. Our mission is to provide compassionate, trauma-informed care that supports individuals in behavioral health crisis and helps transition them safely to the appropriate level of care. We are committed to quality, dignity, and client-centered services that promote recovery and wellness.
Reports To: CRC Manager
Location: Level III Crisis Receiving Center – Louisiana
Classification: Full-Time, Non-Exempt
Position Summary:
The Dietary Manager is responsible for planning, supervising, and coordinating all aspects of the food service program at the CRC. This includes menu development, food preparation, compliance with regulatory standards, and ensuring that meals meet the nutritional and therapeutic needs of up to 32 clients daily. The Dietary Manager oversees kitchen operations and staff, maintains sanitation and safety standards, and ensures cost-effective food service delivery.
Primary Duties and Responsibilities:
- Plan, review, and update menus to meet nutritional, cultural, and medical dietary needs of clients.
- Oversee preparation and timely delivery of three meals and snacks per day for up to 32 individuals.
- Ensure compliance with local, state, and federal regulations, including health department and licensing standards.
- Maintain documentation on meal counts, dietary accommodations, sanitation checks, and food storage.
- Supervise food service staff including hiring, training, scheduling, and performance evaluation.
- Conduct kitchen inspections to ensure cleanliness, safety, and infection control.
- Manage food supply ordering, inventory control, and budgeting in coordination with administrative leadership.
- Work collaboratively with nursing and clinical staff to address client-specific dietary needs or restrictions.
- Prepare for and participate in audits, inspections, and quality assurance processes.
- Implement and enforce food safety practices (e.g., HACCP standards).
Minimum Qualifications:
- High school diploma or GED required; associate’s degree in dietary management, nutrition, or food service preferred.
- Certified Dietary Manager (CDM) or ServSafe Food Protection Manager Certification preferred.
- Minimum 2 years of food service supervisory experience, preferably in a healthcare or behavioral health setting.
- Strong understanding of dietary standards and food safety regulations.
- Effective communication and organizational skills.
- Ability to stand for long periods and lift up to 50 pounds.
Schedule:
Monday – Friday; flexible shifts based on meal prep times, occasional weekends/holidays if required.
Job Type: Full-time
Pay: $20.31 - $24.87 per hour
Expected hours: 40 per week
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Schedule:
- Day shift
- Evening shift
- Morning shift
- Rotating weekends
- Weekends as needed
Work Location: In person
