Certified Dietary Manager (CDM)

Essential Functions (with or without reasonable accommodations):

• Manages daily food service operations in the facility
• Recruits, hires, and trains new dietary staff members
• Instructs dietary staff on how to create meals designed by the Registered Dietitian and CDM
• Manages and maintains inventory of kitchens and all kitchenettes
• Assures safe receiving, storage, preparation, and service of food
• Establishes and follows a budget and work within the confines of the dietary budget
• Creates and manages the dietary staff schedule
• Creates and manages all kitchen related cleaning schedules
• Protects food in all phases of preparation, holding, service, cooking, and transportation
• Quantity cooking experience preferred
• Ability to calculate recipe changes to meet productions
• Ability to communicate effectively and professionally within a multi-function, interdisciplinary team
• Food safety knowledge
• Basic leadership and managerial abilities
• Ability to work under pressure
• Basic budgeting knowledge

Key Responsibilities:

• Assembles food supplies and equipment needed to complete task at hand
• Follows standardized recipes, recalculating amounts to meet production needs and cooks, reheats, and serves all foods to correct temperatures
• Understands therapeutic and special diets and follows physician-ordered diet orders
• Properly cools and stores all foods and leftovers, including covers, labels and dates
• Tests food qualities and identifies and corrects problems before meals are served
• Keeps working environment clean and in sanitary condition by developing and monitoring appropriate cleaning processes and schedules
• Supervises all cleaning duties according to cleaning schedules
• Delegates duties to dietary staff members to ensure tasks are completed within correct time frames
• Assists other dietary personnel as needed
• Assists in serving residents in dining room as needed
• Ensures all equipment is shut off and doors are locked to ensure inaccessibility to residents to ensure safe environment
• Acts as dietary coordinator with Interdisciplinary Team to plan and organize food aspects of Life Enhancement for residents
• Assists in orientation and training new and current dietary personnel
• Assists in performance supervision and evaluations of dietary personnel addressing any areas of weaknesses identified

Duties and Requirements:

• Employee must be able to sit, stand and move around the facility/campus as required
• Employee must be organized and detail-oriented 
• Employee may be requested to perform other duties or tasks that are not listed but are within the competence and training of the individual

Work Environment:

• 50 pounds maximum with frequent lifting/carrying up to 25 pounds
• Frequent standing, walking, kneeling, stopping, crouching, reaching, talking and hearing
• Occasional sitting, pushing (wt 100 pounds), pulling (wt 100 ), color vision
• This employee may be required to work longer than an eight-hour workday and work more than 40 hours during a typical workweek
• May be required to work weekends and holidays
• Environmental exposure to weather, extreme heat, extreme cold, noise, dust, vapors, fumes and odors
• Employee may be expected to work on weekends and be “on-call” when necessary
• Position expected to be “on-your-feet”, fast-paced, and high-stress
• Position includes occupational hazards including but not limited to working with sharp knives, hot surfaces and wet floors
• The employee may be exposed to blood, body fluids, infectious diseases and air contaminants
• The employee may be subject to work call-back during times of facility emergency or disaster preparedness function

Qualifications and Position Requirements:

• Successful completion of the state’s Certified Dietary Manager certification course
• Ability to read and write English but not necessary for English primary language
• Ability to do simple math
• Ability to learn special diets
• Good personal hygiene
• ServSafe Certification required
• Membership in State Association of Nutrition and Foodservice Professionals
• 2 years experience in food service in healthcare setting preferred
• Exceptional interpersonal skills
• Exceptional organizational skills
• Ability to meet the dietary needs of the facility’s diverse census

Other Training, Skills and Experience Recommendations:

• Basic computer skills
• Basic leadership/management training
• Time management training