Certified Dietary Manager Jobs

About The Position

Requirements

• Certification as a Certified Dietary Manager (CDM) or related credential from a nationally recognized food service and safety accrediting body is required.
• Associate's degree or higher in nutrition, food service management, or a related field.
• 1-5 years of experience in a skilled nursing care facility or other medical facility, with at least 1 year in a supervisory capacity.
• Comprehensive knowledge of food safety regulations, sanitation practices, and dietary guidelines.
• Strong leadership and supervisory skills, with the ability to train, mentor, and motivate staff.
• Time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
• Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors.
• Commitment to providing excellent customer service to residents and their families.
• Proficiency in computer applications and software related to dietary management, such as menu planning and inventory systems.
• Ability to work independently and as part of a team, demonstrating flexibility and adaptability to changing circumstances.
• Work performed in a medical setting due to the need to oversee food service operations and maintain direct contact with residents, staff, and vendors.
• Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist while performing duties such as inspecting kitchen areas, supervising staff, and participating in meetings.
• Exposure to hazardous chemicals, infectious waste, blood, and body fluids may occur, requiring adherence to safety protocols and the use of personal protective equipment (PPE).
• Required vision includes close vision, distance, peripheral, and the ability to adjust focus to effectively review documents, menus, and food preparation procedures.
• Stamina to stand continuously for extended periods while conducting kitchen inspections, staff supervision, and assisting with meal preparation and service as needed.
• Capability to lift and carry kitchen equipment, supplies, and inventory materials weighing up to 20lbs during supervision and assistance with kitchen tasks.
• Proficiency in performing tasks that require manual dexterity, such as handling kitchen equipment and utensils, operating computer systems, and taking notes during meetings.
• Knowledge of and adherence to safety protocols to prevent accidents and maintain a safe working environment, including proper handling of kitchen equipment, hazardous materials, and cleaning agents.
• Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager, demonstrating commitment and dependability in fulfilling job responsibilities.
• Ability to deal calmly and effectively with high-stress situations, demonstrating strong problem-solving skills and sound judgment in managing challenges.
• Withstand exposure to temperature and humidity changes, such as entering refrigerated storage areas, working near ovens and ranges, dishwashing machines, and steam tables while performing inspections and supervising staff.
• Specific visual abilities required include close vision, distance, color vision, peripheral vision, depth perception, and the ability to adjust focus to effectively monitor food preparation, presentation, and sanitation practices.
• Visual acuity and color discrimination for examining cooked and stored foods, assessing cleanliness, and reading menus, reports, and inventory records accurately.
• Assist with stock delivery and rotation, requiring the ability to regularly lift and/or carry up to 10 pounds and frequently lift and/or move up to 25 pounds.
• Occasionally, the employee must lift and/or carry up to 50 pounds.

Responsibilities

• Plan and develop nutritious, well-balanced menus in consultation with the Registered Dietitian Nutritionist (RDN) and in accordance with established dietary guidelines and residents' preferences.
• Coordinate and supervise food preparation, cooking, and serving activities, ensuring consistency in quality, taste, and presentation.
• Oversee the work of dietary staff, including cooks, dietary aides, and dishwashers, providing guidance, training, and support as needed.
• Monitor and maintain inventory of food supplies, equipment, and other materials, placing orders and managing vendor relationships to ensure cost-effectiveness and efficiency.
• Implement and enforce food safety and sanitation standards, ensuring compliance with local, state, and federal regulations and guidelines, such as HACCP and OSHA.
• Conduct regular inspections of kitchen areas, dining rooms, and food storage areas to maintain cleanliness, hygiene, and adherence to safety protocols.
• Develop and maintain accurate records of dietary activities, including menus, production schedules, temperature logs, and staff schedules, submitting reports to management as required.
• Collaborate with interdisciplinary teams to address resident concerns, modify menus, and develop solutions to meet unique dietary needs.
• Participate in continuous quality improvement initiatives, identifying areas for improvement, and implementing new processes and procedures as needed.
• Develop and monitor departmental budgets, identifying opportunities for cost savings and efficiencies while ensuring adherence to established financial goals.
• Participate in regular in-servicing, training programs, and educational opportunities to enhance skills, food safety knowledge, and professional development.
• Perform all other duties as requested by management.