Certified Dietary Manager / Dietary Manager

The Certified Dietary Manager directs and supervises staff within the dietary department, responsible for planning, preparing, and serving regular, modified consistency and therapeutic diets using the corporate menu program. the CDM makes final selection of staff and supervises their orientation, on the job training, and work performance; is also responsible for disciplinary actions and discharge of staff. He/she supervises preparation service and delivery of food, requisitions supplies and equipment and purchases the food using corporate inventory and purchasing software, keeps records and completes reports concerning technical and administrative operations and also manages the dietary department within budget. The candidate must be able to obtain a Certified Dietary Manager certificate within 6 moths. The company will pay for the CDM program and testing.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. Conduct routine client nutritional screening which includes food/fluid intake information and obtaining resident/patient food preferences.

2. Perform necessary nutritional screens for DTR/dietitian and calculate nutritive intake within the scope of practice as defined by the DMA and/or ADA.

3. Identify nutrition concerns and make appropriate referrals.

4. Implement diet plans and physician’s diet orders using appropriate modifications.

5. Utilize standard nutrition care procedures.

6. Document nutritional screen data in medical record, review intake records, do visual meal rounds, and document food intake.

7. Participate in client care conferences and provide clients with basic nutritional education.

8. Specify standards and procedures for food preparation.

9. Continuously improve care and service using quality management techniques.

10. Supervise preparation and serving of modified consistency and therapeutic diets and supplemental feedings.

11. Manage sanitary foodservice environment by protecting food in all phases of preparation, handling, and service, cooling, storage and transportation.

12. Purchase, receive, and store food following established sanitation and quality guidelines as well as purchase, store and ensure safe use of chemicals and cleaning agents.

13. Manage equipment and maintenance of that equipment.

14. Develop work schedules, cleaning schedules and prepare work assignments.

15. Prepare, plan, and conduct departmental meetings and in-service programs.

16. Interview, hire, and train new employees as well as conducting employee performance evaluations. Recommend salary and wage adjustments for employees. Also supervise, discipline and terminate employees as needed.

17. Supervise business and foodservice operations of dietary department.

18. Prepare purchase specifications and orders for food, supplies, and equipment.

19. Operate within annual budget parameters.

20. Other duties as assigned.

OTHER DUTIES

1. Interact with residents, families, visitors, facility and corporate staff.

2. Carry out other tasks as requested in situations where hands-on intervention/participation may be required.

3. May be required to work rotating shifts, holidays, weekends, additional hours, and in different positions as the facility’s needs require, including covering for shifts in their department.

4. Must practice good personal hygiene and follow the dress code requirements.

5. Must provide annual verification of a negative TB skin test as required.

6. Must provide proof of certification/credentials on an annual basis and must maintain level of continuing education as defined by credentialing organization.

QUALIFICATIONS

1. Minimum of 18 years of age with good moral character.

2. CDM/CFPP certification or ability to obtain within 6 months of hire.

3. ServSafe certification desired.

4. Prior work experience in healthcare environment, sufficient enough to meet position requirements.

5. Knowledge of state and federal regulations.

6. Ability to organize, plan, and work autonomously.

7. Have proficient computer skills in Microsoft Office

8. Experience with healthcare menu planning software.

9. Meets all health requirements, as required by law.

10. Ability to relate positively, effectively, and appropriately with patients, families, and other facility staff on a daily basis.

11. Maintains a positive attitude and a special interest working with long-term care patients

Job Type: Full-time

Pay: $17.00 - $25.50 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Schedule:

• 8 hour shift

Education:

• High school or equivalent (Preferred)

Experience:

• Supervising Experience: 1 year (Preferred)

License/Certification:

• Certified Dietary Manager (Preferred)

Ability to Relocate:

• Hartington, NE 68739: Relocate before starting work (Required)

Work Location: In person

Salary : $17 - $26