Certified Dietary Manager

**Starting base salary is determined upon years of experience**

About the Role: The Certified Dietary Manager plays a critical role in overseeing the dietary operations within our healthcare setting to ensure the delivery of safe, nutritious, and appealing meals that meet the dietary needs of all clients or residents. This position is responsible for managing food service staff, coordinating meal planning, and ensuring compliance with all relevant health and safety regulations. The role requires collaboration with healthcare professionals, dietitians, and other stakeholders to tailor menus that accommodate special dietary requirements and preferences. The Certified Dietary Manager also monitors inventory, controls food costs, and implements quality assurance measures to maintain high standards of service. Ultimately, this role ensures that dietary services contribute positively to the health and well-being of those served while maintaining operational efficiency and regulatory compliance. This type of role is required to be a working manager. So this role will also be cooking/assisting staff on the floor at NPVMC.

Qualifications:

• Certification as a Dietary Manager (CDM) from an accredited program.
• High school diploma or equivalent.
• Knowledge of food safety regulations and dietary management principles.
• Experience in food service management or dietary operations, preferably in a healthcare setting.
• Strong organizational and communication skills.

Responsibilities:

This is a full-time position. Because the facility operates 24 hours a day, 7 days a week job duties may require extra shifts, weekends, holidays, or shifts that are not on your routine schedule. The position requires weekend rotations.

• Manage daily food service operations including meal preparation, operations of the kitchen
• Supervise, train, and schedule dietary staff to maintain a productive and knowledgeable team.
• Develop and implement menus in collaboration with dietitians that meet nutritional guidelines and accommodate special dietary needs.
• Monitor inventory levels, order supplies, and control food costs to maintain budgetary goals.
• Ensure compliance with federal, state, and local regulations related to food safety, sanitation, and dietary services.
• Maintain accurate records of food production, staff training, and regulatory inspections.
• Collaborate with healthcare providers to address dietary concerns and improve client satisfaction.
• Identifies ways to accommodate patient/patient’s choices, preferences, and customary routines in matters of eating. Includes these approaches in the plan of care and gives this information to direct care staff. Cooperates with other departments to identify and accommodate individual patient/patient needs and preferences. Communicates directly with patients, patients, families, and legal representatives to identify approaches that will protect and promote patients’ rights.
• Supervises food preparation using techniques that conserve nutritional values, flavor, and appearance. Organizes food preparation and service so that food leaves the kitchen and is served to patients in scheduled time frames. Provides food substitutes of similar nutritional value for patients who refuse food served.
• Verifies patient/patient information daily regarding new admissions, diet order changes, room changes, and daily census.
• Hires and retains qualified, competent food service staff. Conducts interviews, provides regular performance reviews, takes appropriate job actions, and reviews job actions taken by subordinates to assure that staff meet qualification and performance standards and can perform all essential functions of the job
• Attends in-service education programs and staff meetings as assigned. Applies information to job task
• Develops and updates Dietary Services policies and procedures that reflect the philosophy and mission of the facility and accepted professional standards of nutrition and sanitation.
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Skills:

1. Must have a high standard of cleanliness.
2. Knowledge of accepted nutritional standards and facility policies and procedures for food service. Able to apply these principles and to establish criteria to assure that food services meet established standards of quality.
3. Current knowledge of state and federal laws and regulations, including relevant sanitation and safety codes, that applies to dietary services in healthcare facilities.
4. Demonstrates satisfactory level of interpersonal skills to interact with facility staff, administration, patients, patients families, vendors and government agencies.
5. Able to understand and to follow written and verbal directions. Able to effectively communicate with staff members and patients through verbal and/or written means.
6. Makes prompt efforts to resolve all patient concerns or grievances related to dietary services.
7. Management skills sufficient to oversee the organization and supervision of department staff, to develop budgets, allocate resources and to supervise interdisciplinary cooperation in the planning and implementation of dietary services in consultation with Dietitian.
8. Demonstrates knowledge of and respect for the rights, dignity and individuality of each patient/patient in all interactions. Able to act as role model for unit staff by protecting and promoting patient/patient’s rights in all interactions with patients, patients and families.
9. Appreciates the importance of maintaining confidentiality of patient/patient and facility information.
10. Demonstrates honesty and integrity at all times in the care and use of patient/patient and facility property.
11. Sufficient mobility and strength to move freely through the building, to assure patient safety at all times and to assist, transfer or otherwise move patients of facility out of danger in case of emergency.
12. Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials.
13. Demonstrates ability to prioritize tasks/responsibilities and complete duties/projects within allotted time.
14. Able to respond to change productively and to handle additional tasks/projects as assigned.
15. Able to perform functions of cook or food service aide when facility needs dictate.

Essential Physical Demands of the Position

• MOBILITY: Must be able to move with efficient speed. Must be able to turn torso from side to side when standing to accomplish a variety of tasks.
• LIFTING: Must be able to lift properly 40lbs from floor. Must be able to lift and carry large pots or pans of hot or cold food from one area to another.
• CLIMBING/BALANCING: Must be able to climb ladder to reach higher shelves of storage.
• STOOPING/BENDING: Must be able to stoop over work area during some food preparation for long periods of time.
• PUSHING: Must be able to push heated cart throughout facility.
• STANDING/SITTING: Must be able to sit or stand in one place for long periods of time.
• REACHING: Must be able to reach above head to stock or retrieve supplies.
• HEARING: Must be able to clearly hear and understand verbal communication including pages, intercoms and telephone rings.
• SPEAKING: Must be able to speak English clearly.
• VISION: Must be able to read all written communications and oversee paperwork.
• COLOR VISION: Must be able to recognize and distinguish between color-coded diet cards.