Certified Dietary Manager (Project Management)

Key Responsibilities:

• Food Service Management:
  
  • Oversee daily kitchen operations, including food preparation, portion control, and meal service.
  • Ensure the safe storage, preparation, and handling of all food items in accordance with food safety regulations.
  • Develop and implement menus that meet the nutritional needs of residents, taking into account special dietary needs, preferences, and cultural considerations.
  • Monitor inventory levels and ensure that food supplies are ordered and stocked appropriately.
  • Ensure all food and supplies are in compliance with dietary regulations and standards.
• Nutritional Care:
  
  • Conduct nutritional assessments for new residents and ongoing assessments as needed.
  • Collaborate with the healthcare team to develop and implement individualized meal plans for residents with special dietary requirements (e.g., low-sodium, diabetic, gluten-free).
  • Monitor and evaluate the effectiveness of nutrition care plans and make adjustments as necessary.
  • Provide staff training on proper nutrition, food preparation, and safety procedures.
• Staff Management:
  
  • Supervise, train, and evaluate dietary staff, including cooks, dietary aides, and other kitchen personnel.
  • Schedule and assign shifts for kitchen staff to ensure smooth operation during all shifts.
  • Provide leadership and foster a positive, team-oriented work environment.
  • Enforce all safety protocols and regulatory guidelines, ensuring the team adheres to facility policies and procedures.
• Compliance and Regulations:
  
  • Ensure all dietary operations comply with local, state, and federal regulations, including health, safety, and sanitation standards.
  • Complete and maintain documentation as required by regulatory agencies (e.g., Department of Health, FDA).
  • Prepare for inspections and audits, ensuring that the dietary department meets all necessary compliance standards.
• Budget and Cost Control:
  
  • Assist in budget planning for the dietary department, ensuring cost-effective use of resources while maintaining high standards of food quality and service.
  • Monitor food costs and waste to ensure financial efficiency.
• Resident and Family Relations:
  
  • Foster positive relationships with residents and their families by addressing any concerns regarding food quality, meal preferences, and dietary needs.
  • Participate in resident care plan meetings as necessary to discuss dietary concerns or adjustments.

Qualifications:

• Education:
  
  • Associate's or Bachelor's degree in Dietetics, Food Service Management, or a related field (preferred).
• Certification:
  
  • Current Certified Dietary Manager (CDM) certification from the Certification Board for Dietary Managers (CBDM).
  • Food Safety Certification required.
• Experience:
  
  • Minimum of 2-3 years of experience in dietary management, preferably in a long-term care or healthcare setting.
  • Experience in managing a kitchen and dietary staff in a skilled nursing facility is highly preferred.
• Skills and Abilities:
  
  • Strong knowledge of nutrition principles, meal planning, and dietary needs for elderly and special populations.
  • Excellent leadership and communication skills.
  • Ability to work independently and as part of a multidisciplinary team.
  • Strong organizational skills and attention to detail.
  • Ability to stay calm and effective under pressure, especially during peak meal times or in emergency situations.
• Physical Requirements:
  
  • Ability to stand for long periods, lift up to 30 lbs., and perform tasks in a kitchen setting.

Benefits:

• Competitive salary of $70,000 annually.
• Health, dental, and vision insurance.
• Paid time off (PTO) and sick leave.
• Retirement plan options.
• Continuing education and training opportunities.

This job description outlines the primary duties, qualifications, and responsibilities of the Certified Dietary Manager at our skilled nursing facility. The CDM plays an integral role in ensuring the health and satisfaction of our residents through effective management of our dietary services.