Certified Dietary Manager
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 program records, conducts training and quality control, and performs dietary aide, cook, or dishwasher duties as needed. The position also involves communicating directives to HCSG staff, maintaining a sanitary and safe work environment, reporting equipment needs or malfunctions, and consistently completing assigned tasks. The manager is expected to interact courteously and cooperatively with supervisors, coworkers, client staff, residents, and guests, and to perform other duties as assigned.
Requirements
- Certified Dietary Manager (CDM) certification is required.
- Must obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
- Must 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.
- Ability to perform routine, repetitive tasks continuously.
- Ability to work around food and cleaning products.
- Basic computer skills, including maintaining records and completing required 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
- Lead and support the food service team to meet quality and safety standards.
- 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.
- 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 and ensure cleaning solutions are mixed and used safely.
- Report equipment needs or malfunctions promptly.
- Follow infection control, universal precautions, 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, coworkers, client staff, residents, and guests.
- Perform other duties as assigned.
Benefits
- Medical, dental, and vision benefits.
- Free telemedicine services beginning on Day 1.
- Paid holidays and vacation.
- 401(k).
- PNC EarnedIt access to pay when needed.
- Financial wellness support from PNC Workplace Banking.
- Free prescription discount program.
- Employee assistance programs.
- Training and development opportunities.
- Employee recognition programs.
- Employee stock purchase plan.
- Nationwide transfer opportunities.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
