Certified Dietary Manager

Healthcare Services Group, Inc.•Bowie, MD

13d•$55,000 - $60,000•Onsite

About The Position

Healthcare Services Group (HCSG) is hiring a Certified Dietary Manager to lead the dining department at a long-term care facility. The role oversees the food service program at a single site, ensuring food quality, inventory management, food safety, customer service, and compliance with facility menus, applicable regulations, and HCSG policies. The manager leads and supports the food service team, maintains records using HCSG software, conducts training and quality-control activities, and may perform dietary aide, cook, and dishwasher duties as needed. The position also involves communicating directives, following sanitation and infection-control practices, maintaining equipment and safety procedures, and interacting courteously with residents, guests, facility staff, and HCSG colleagues. 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; stand, sit, bend, and walk for extended periods.
Ability to perform routine, repetitive tasks continuously and work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports such as web-based reporting.
Residency within the service area is required.

Nice To Haves

Associate’s 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 high 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 dietary aide, cook, and dishwasher duties 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.
Interact courteously and cooperatively with supervisors, co-workers, client staff, residents, and guests.
Complete other duties as assigned.