Job Description: Certified Dietary Manager Responsibilities: Supervision: Oversee and manage the dietary department staff, including hiring, training, scheduling, and evaluating employees. Menu Planning: Develop nutritious and appealing menus in accordance with residents' dietary needs, preferences, and any prescribed restrictions or special diets. Food Preparation: Ensure the proper preparation, presentation, and serving of meals in compliance with sanitation, safety, and regulatory standards. Inventory Management: Monitor and maintain inventory levels of food and supplies, and place orders as needed to meet operational requirements. Budget Management: Assist in budget development and adhere to financial guidelines to control costs while maintaining quality standards. Regulatory Compliance: Stay current with federal, state, and local regulations pertaining to food service and dietary requirements, and ensure adherence to these standards. Interdisciplinary Collaboration: Coordinate dietary services with other departments to promote resident health and satisfaction, and participate in interdisciplinary meetings as needed. Quality Assurance: Implement quality assurance measures to continuously improve dietary services, including conducting regular inspections and addressing any deficiencies promptly. Customer Service: Foster a positive dining experience for residents, families, and guests by addressing concerns promptly and maintaining open communication channels. Qualifications: Certified Dietary Manager: Completion of a certified dietary manager program and possession of a valid Certified Dietary Manager (CDM) credential. Supervisory Experience: Minimum of 1 year of supervisory experience in a dietary or food service setting, with demonstrated leadership and team-building skills. Knowledge of Nutrition: Solid understanding of nutrition principles, special diets, and dietary requirements for various health conditions and stages of life. Communication Skills: Excellent verbal and written communication skills, with the ability to interact effectively with residents, families, staff, and external stakeholders. Organizational Skills: Strong organizational abilities with attention to detail, including the ability to manage multiple tasks and priorities efficiently. Regulatory Knowledge: Familiarity with relevant regulations and guidelines governing food service operations in healthcare or senior living settings, such as CMS and state health department regulations. Computer Proficiency: Basic proficiency with computer applications such as MS Office and dietary management software is preferred. Customer Focus: Commitment to providing high-quality service and care to residents, with a focus on meeting their individual needs and preferences. Team Player: Ability to work collaboratively as part of a multidisciplinary team, promoting a positive and supportive work environment.
