Certified Dietary Manager

Healthcare Services Group•Temple, TX

About The Position

The Certified Dietary Manager leads the dining department and oversees the food service program at a single long-term care facility. The role ensures high food quality standards, inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The manager leads and supports the food service team, maintains records using HCSG computer software, and conducts staff training and quality control. The role may also perform the duties of a dietary aide, cook, or dishwasher as needed. The manager communicates directives from client managers, building occupants, and administrators to HCSG staff; follows infection-control and sanitation practices; uses protective gear and cleaning products safely; and reports equipment needs or malfunctions. The position requires courteous and cooperative interactions, consistent attendance, punctuality, and timely completion of tasks. Residency within the service area is required.

Requirements

Certified Dietary Manager (CDM) certification is required.
Obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.
Strong written and verbal communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Comply with COVID-19 vaccination policies.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports such as web-based reports.
Residency within the service area is required.

Nice To Haves

Associate degree or higher in food service management or hospitality, including coursework in food service or restaurant management.
Two years of experience in quantity food production or service and personnel supervision.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service.
Follow facility menus, federal, state, and local regulations, and HCSG policies.
Lead and support the food service team in meeting quality and safety standards.
Maintain accurate records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software.
Conduct staff training, quality control, and in-service sessions.
Perform duties of a dietary aide, cook, or dishwasher as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear, safely mix and use cleaning solutions, and promptly report equipment needs or malfunctions.
Follow infection-control, universal-precaution, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.