Certified Dietary Manager

Overview Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations.
The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.
Responsibilities Operations Management Interview, train, coach, and evaluate dietary staff.
Develop work schedules to ensure adequate staff to cover each shift Monitor budgets for a cost-effective program Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers Foodservice Management Specify standards and procedures for preparing food Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met Manage the preparation and service of special nourishments and supplemental feedings Assure that foods are prepared according to production schedules, menus, and standardized recipes Food Safety Assure safe receiving, storage, preparation, and service of food Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines Prepare cleaning schedules and maintain equipment to ensure food safety Ensure proper sanitation and safety practices of staff Nutrition and Medical Nutrition Therapy Process new diet orders and diet changes; keep diet cards updated Complete the assigned MDS section according to required timeline Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care Other Make hall rounds prior to the department head morning meeting Participate in the department head morning meeting At times you may be asked by the Administrator to preform special tasks and functions Work rotating weekend Manager on duty as scheduled Educational/Training Requirements Graduate of a 2 or 4 year Dietary Manager’s Program or is a Registered Dietician Licensing Requirements Successful completion of Certified Dietary Manager exam Experience Requirements Prior experience in healthcare foodservice preferred Two years’ experience in foodservice management required Physical Demands The physical demands described here are representative but not necessary all inclusive, of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to effectively communicate.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Rarely Occasionally Frequently Lifting – 1-25 lbs Lifting – 25-50 lbs Lifting – 50+ lbs Carrying – 1-25 lbs Carrying – 25-50 lbs Carrying – 50+ lbs Pushing/Pulling - 1-25 lbs Pushing/Pulling – 25-50 lbs Pushing/Pulling – 50+ lbs Sliding/Transferring – 1-25 lbs Sliding/Transferring – 25-50 lbs Sliding/Transferring – 50+ lbs Standing Sitting Walking Speaking Driving Balancing/Climbing Stooping/Kneeling Crouching/Crawling Reaching Hearing/Listening Seeing Turning/Twisting/Leaning Regency Integrated Health Services is an Equal Opportunity Employer.
Regency does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, disability status, national origin, veteran status or any other basis covered by appropriate law.
All employment decisions are based on legitimate, non-discriminatory criteria.