Certified Dietary Manager

Healthcare Services Group•Cedarburg, WI

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, effective 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 required records using HCSG computer software, and conducts staff training and quality-control activities. They may also perform dietary aide, cook, and dishwasher duties as needed. The position requires communication with client managers, building occupants, administrators, HCSG staff, residents, and guests. The manager helps maintain a sanitary and safe environment by following infection-control and universal-precaution procedures, using protective gear, handling cleaning solutions safely, and reporting equipment needs or malfunctions. Consistent attendance, punctuality, timely task completion, and courteous, cooperative conduct are expected. Other duties may be assigned.

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.
Lift and carry up to 50 pounds and push or pull up to 50 pounds.
Stand, sit, bend, and walk for extended periods; perform routine, repetitive tasks continuously.
Be able to work around food and cleaning products.
Have basic computer skills and the ability to maintain records and complete reports, including 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, maintaining 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, handle cleaning solutions safely, 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.
Perform other duties as assigned.