Certified Dietary Manager

Description

The Certified Dietary Manager plays a vital role in overseeing the daily operations of the dietary department, ensuring the delivery of high-quality, nutritious meals that meet the dietary needs and preferences of our guests. This position is responsible for menu planning, food preparation, staff supervision, and maintaining compliance with regulatory standards and facility policies related to food service operations.

Full-Time, Weekdays (M
- F)

Primary

Responsibilities and Duties:

• 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.

• 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…