CERTIFIED DIETARY MANAGER

OVERVIEW:

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. 

RESPONSIBILITIES

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees
• Develop job descriptions and job duties for each level of foodservice personnel
• Develop work schedules to ensure adequate staff­ to cover each shift
• Manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff­, physicians, consultants, vendors, and other service providers
• 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
• Assure safe receiving, storage, preparation, and service of food
• 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, the client’s nutrition assessment and plan of care
• Support Registered Dietitian duties as needed.

REQUIREMENTS

• Graduate of Dietary Manager’s Program, 2-yr, or 4-yr foodservice program
• Successful completion of CDM Credentialing Exam with active certification status
• Skill in motivating, coaching, and supervising foodservice personnel
• Demonstrated organizational skills