Certified Dietary Manager (CDM)

Holton Community Hospital•Holton, KS

About The Position

The Certified Dietary Manager (CDM) is responsible for the daily operations, coordination, and supervision of the Dietary Department to ensure safe, nutritious, appealing, and cost-effective food services for patients, employees, and hospital meetings and events. The position oversees food preparation, patient meal service, employee meals, catering, sanitation, inventory, purchasing, staffing, and department resources in accordance with applicable federal and state regulations, food safety standards, and hospital policies. The CDM collaborates with the Registered Dietitian (RD) to support patient nutritional needs, therapeutic diets, and appropriate nutrition services. The CDM works closely with providers, nursing, other departments, and hospital leadership to provide quality food service, accommodate prescribed diets and food allergies, and maintain a positive dining experience for patients and employees. The position promotes teamwork, accountability, service excellence, and a safe, respectful environment. The role is full-time, Monday through Friday, from 8:00 a.m. to 4:30 p.m.

Requirements

High school diploma or equivalent required.
Current Certified Dietary Manager (CDM) credential through the Certifying Board for Dietary Managers (CBDM), or equivalent qualification accepted under applicable regulatory requirements.
Food protection manager certification, such as ServSafe Manager, as required by applicable regulations and hospital policy.
Valid driver’s license required.
At least two years of prior cooking experience.
Knowledge of food preparation, menu planning, portion control, sanitation, and safe food handling practices.
Ability to follow prescribed diets, diet orders, food allergy precautions, and texture-modification requirements.
Ability to supervise employees, coordinate schedules, and prioritize multiple responsibilities.
Basic budgeting, purchasing, inventory control, and recordkeeping skills.
Ability to use computers and applicable food service, scheduling, and documentation systems.
Ability to maintain confidentiality, exercise sound judgment, and respond professionally to changing operational needs.
Commitment to patient-centered service, teamwork, quality, and continuous improvement.
Ability to communicate clearly in English by reading, writing, and speaking; comprehend written policies, procedures, and operation and maintenance instructions; and receive and relay phone or other business messages.
Ability to operate a computer, telephone, and other department-specific equipment required for the position.
Ability to perform the physical demands of the role, including sitting, standing, talking, hearing, using hands, reaching, walking, bending, kneeling, crouching or squatting, twisting, maintaining balance, grasping, keyboard use, and repetitive food-preparation and kitchen tasks.
Ability to work in a kitchen environment with exposure to heat, cold, moisture, noise, cleaning agents, steam, and food service equipment, and to regularly taste and smell.
Manual dexterity sufficient to operate kitchen equipment and utensils safely; ability to stand for long periods and sustain a high degree of physical activity.
Vision abilities include close, distance, and peripheral vision, depth perception, adjusting focus, color vision, and seeing fine details.
Hearing abilities include hearing normal speech and overhead pages and using a telephone for verbal communication in English.

Nice To Haves

Additional education or training in food service management, nutrition, hospitality, or a related field.
Higher education in Nutrition & Foodservices, foodservice management, or culinary arts.
Healthcare cooking experience.
Supervisory or food service management experience.

Responsibilities

Manage the daily operations, coordination, and supervision of the Dietary Department.
Ensure the delivery of safe, nutritious, appealing, and cost-effective food services for patients, employees, and hospital meetings and events.
Oversee food preparation, patient meal service, employee meals, and catering.
Oversee sanitation, inventory, purchasing, staffing, and department resources in accordance with regulations, food safety standards, and hospital policies.
Collaborate with the Registered Dietitian to support patient nutritional needs, therapeutic diets, and appropriate nutrition services.
Work with providers, nursing, other departments, and hospital leadership to provide quality food service and accommodate prescribed diets and food allergies.
Support a positive dining experience for patients and employees.
Promote teamwork, accountability, service excellence, and a safe, respectful environment.
Coordinate employee schedules, prioritize responsibilities, and maintain records and department resources.

Benefits

Health coverage
Dental coverage
Vision coverage
Life insurance
Retirement savings with employer match
Health Savings Accounts with employer match
Flexible Spending Accounts for medical and dependent care
Supplemental coverages, including short-term and long-term disability, accident, hospital confinement, and cancer coverage
Paid time off
Employee Assistance Program
Flexible work environment supporting work-home life balance