Certified Dietary Manager

Description

Tasks

• Manages and arranges dining room reservations and seating;
• Specify standards and procedures for preparing food. Ensure effectiveness of standardized recipes.
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, product availability 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 
• Manage staff to ensure compliance with safety and sanitation regulations including safe receiving, storage, preparation, and service of food.
• Protect food in all phases of preparation, holding, service, cooking, and transportation, following HACCP Guidelines
• Manage physical facilities to ensure compliance with federal and state food safety and sanitation regulations.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Process new diet orders and diet changes; keep diet cards updated.
• Complete the assigned MDS section according to required timeline.
• Interview client to determine diet needs, calculate nutrition intake and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders. Follow ethical and confidentiality principles and practices.
• 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.
• Use evidence-based educational materials to teach clients and staff about basic diet information.
• Support Registered Dietitian Nutritionist (RDN) duties as needed. 
• Recruit, interview, hire, onboard, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job description and job duties for each level of foodservice personnel.
• Identify staffing needs. Develop work schedules to ensure adequate departmental staffing on all shifts.
• Participate in regulatory agency surveys.
• Provide and manage ongoing education and training for staff on federal, state and organizational regulations and policies.
• May perform other duties of responsibilities as assigned. 

Qualifications and Requirements 

• Graduate of Foodservice Manager Training Program or a  2-yr or 4-yr foodservice management or nutrition program.
• Successful completion of CDM Credentialing Exam with active CDM, CFPP certification status.
• Two years of experience in noncommercial foodservice management; prior experience in healthcare foodservice is preferred.

Competencies

· Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations.

· Attention to Detail: Job requires being careful about detail and thorough in completing tasks.

· Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

· Integrity: Job requires being honest and ethical.

· Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Working Conditions

• This position is a  full-time role.
• Full-time benefits include (but are not limited to): health, dental, life, vision, and long term disability. 
• Generally in an indoor setting.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support ofoutside activities.
• The noise level in the work environment is usually moderate to loud.