Certified Dietary Manager

Healthcare Services Group, Inc.•Madison, WI

10d

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, 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 records, conducts training and quality control, communicates directives, and helps perform food service duties as needed.

Requirements

Certified Dietary Manager (CDM) certification 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.
Ability to perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports through web-based reporting.
Residency within the service area 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 in meeting quality and safety standards.
Oversee food quality, inventory management, food safety, and customer service in accordance with facility menus, 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, safely mix and use cleaning solutions, and promptly report equipment needs or malfunctions.
Follow infection control, universal precautions, and handwashing procedures.
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.