Dietary Manager

Colonial Oaks Health and Rehabilitation•Marion, IN

About The Position

Come join us as a Certified Dietary Manager at Colonial Oaks Health and Rehabilitation and make a difference! Colonial Oaks Health and Rehabilitation is seeking a dedicated and experienced Certified Dietary Manager (CDM) to lead our dietary team and support the nutritional well‑being of our residents. If you are passionate about service, leadership, and creating a positive dining experience in a long‑term care environment, we would love to have you on our team. At Colonial Oaks, we believe every team member plays a vital role in enhancing the lives of those we serve. Our work family is made up of compassionate, committed individuals who bring their unique strengths to our mission. Every job matters, and we know our hands make a difference. What You’ll Do as a Certified Dietary Manager • Oversee daily dietary department operations • Ensure compliance with state, federal, and facility regulations • Collaborate with nursing and clinical teams to support resident-centered care plans • Supervise, train, and schedule dietary staff • Maintain high standards for food safety, sanitation, and quality • Support menu planning and nutritional standards in accordance with resident needs What We Offer As a valued member of our team, you can enjoy a wide variety of benefits, including: • Competitive starting wage with additional pay for experience • $1,000 New Employee Referral Program • Paid Life Insurance • Medical, Dental, and Vision Insurance • 401(k) opportunities after your first year • DailyPay — Work today, get paid today! • Monthly celebrations and employee recognition programs • Up to $5,000 Tuition Reimbursement per year If you’re ready to bring your leadership skills and passion for dietary service to a team that values your contribution, Colonial Oaks Health and Rehabilitation is the perfect place to grow your career. Join Our Team Today!

Requirements

Must possess specific educational and experience requirements such as:
Have completed or be willing to complete the formal Dietary Managers’ training as required by the State.
Must be skilled at mathematic computation (i.e., adding, averaging and figuring percents).
Have an understanding of all dietary procedures.
Must possess managerial and interpersonal skills such as:
The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action
Must be able to read, write, speak and understand the English language.
Must be able to read recipes and menus
Have experience using computers for ordering and inventory.
Be knowledgeable of dietary equipment such as dish machine, convection oven, range/grill/oven, steamer, tilt braising pan, coffee maker, institutional mixer, robot coupe, steam table, etc.
Have organized, neat work habits and a professional work/personal appearance.
Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.
Have personal integrity and be able to deal tactfully with residents, family members, visitors, government agencies and personnel
Be able to work harmoniously with Dietary and all other facility personnel
Requires judgment in prioritizing the performance of tasks, duties and responsibilities in accordance with established standards, policies and procedures
The ability to be discrete and protect the integrity of confidential information and stay within Corporate Compliance
Patience, a cheerful disposition, enthusiasm and a willingness to handle residents based on whatever maturity and physical level in which they are currently functioning
The ability to adhere to professional code of ethics
The ability to relate information concerning a resident’s condition.
Knowledge on the use of personal computers, e-mail accounts, software programs such as Word and Excel and minor office machines such as faxes and copiers
The ability to work Monday-Friday during normal business hours and the ability to take call and come in during off shifts as needed (i.e. weekends, midnights, and holidays).

Nice To Haves

High school diploma or GED is preferred.
At least one (1) year of experience in a similar position is preferred.

Responsibilities

Oversight and management of the dietary process and procedures within the facility.
Managing food supplies and operations within in the facility
Supervising food production and service
Managing kitchen supplies and equipment using safety, sanitation and efficiency principles
Managing and directing dietary employees, including hiring, training and evaluation
Documenting resident nutritional goals and approaches
Utilizing services of the Consultant Dietitian for the development of menus, therapeutic modifications, recipes, resident assessment and residents at nutritional risk
Interview new residents for food preferences
Interacting with residents concerning diet as ordered
Entering admission notes in the medical chart within 48 hours documenting diet order and facility’s ability to meet the order as well as preferences
Beginning admission nutritional assessment collaborating with the Consultant R. D.
Collaborating with Consultant R. D. to identify resident problems and setting goals as well as completing MDS requirements
Attending Care Plan meetings and Nutrition At Risk meetings
Following up on the implementation of recommendations from the Consultant R. D.
Developing or updating policies/procedures for the Dietary department
Following approved menus and standardized recipes when ordering foods adhering to specified budget
Interfacing with residents and staff at mealtimes evaluating accuracy fo service and resident acceptance
Attending and participating in in-service educational classes, department meetings and all staff in-services
Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times
Reporting and documenting resident and/or visitor incidents, accidents, complaints or allegations according to the facility’s policy and procedure using the designated occurrence reporting system.
Overseeing that all established safety procedures/precautions are followed when using equipment
Ensuring the dietary work areas are maintained in a clean and sanitary manner
Reporting equipment malfunctions or breakdowns to maintenance and Administrator as soon as possible
Being responsible for meeting sanitation and state/federal regulations
Reporting all unsafe/hazardous conditions supervisor immediately
Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned
Reporting any forms of abuse witnessed or aware of to the nurse manager immediately
Following infection control and universal precautions procedures
Performing other duties as assigned by the Administrator or as advised by the Consultant Dietitian.