Certified Dietary Manager

Healthcare Services Group•Bowie, MD

14d

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 high food quality standards, effective inventory management, food safety, and customer service. The manager follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide quality dining services. The position also involves maintaining records using HCSG computer software and communicating with client managers, facility occupants, administrators, and HCSG staff. The listed pay range is $55,000–$60,000 per year. The role requires residency within the service area.

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 using 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 food service or restaurant management coursework.
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

Lead and support the food service team to meet quality and safety standards.
Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable federal, state, and local regulations, and HCSG policies.
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.
Effectively 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 precautions, 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.