Certified Dietary Manager

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.

Schedule: Full-Time, Weekdays, Weekends, 8 Hour Shift, 8AM - 4:30PM

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.

Job Qualifications:

• Certification as a Certified Dietary Manager (CDM) or related credential from a nationally recognized food service and safety accrediting body.
• Associate's degree or higher in nutrition, food service management, or a related field.
• 1+ years of experience in a skilled nursing care facility or other medical facility. 
• 1+ years in culinary management. 
• 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.

Physical Requirements:

• 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.