Dietary Manager (CFM/CDM)

Dietary Manager Required Qualifications

• Minimum requirements include one of the following:
• Certification as a dietary manager (CDM).
• Certification as a food service manager (CFM).
• Has similar national certification for food service management and safety from a national certifying body.
• Has an associate’s or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management, from an accredited institution of higher learning.
• Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving.
• Must also meet State requirements for food service managers or dietary managers.
• Two years’ experience in foodservice management. Prior experience in healthcare foodservice preferred.

Dietary Manager Major Duties and Responsibilities

• Oversees the budget and purchasing of food and supplies, and food preparation, services, and storage.
• Maintains a clean and sanitary environment.
• Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences, and care plan.
• Monitors regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.
• Participates in interdisciplinary team meetings.
• Participates in QAPI activities when food and nutrition services are involved.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401(k)

Dietary Manager Assigned Tasks

• Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees working in the Food and Nutrition Services department.
• Develops work schedules to ensure adequate staff to cover each shift.
• Monitor budgets for cost-effectiveness and manage any revenue generating services.
• Uses forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Follows standards and procedures for preparing food.
• Participates in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.
• Inspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. Ensures that foods are prepared according to production schedules, menus, and standardized recipes.
• Manages the preparation and service of special nourishments and supplemental feedings.
• Ensures safe receiving, storage, preparation, and service of food. Protects food in all phases of preparation, holding, service, cooking, and transportation.
• Prepares cleaning schedules and maintain equipment to ensure food safety.
• Ensures proper sanitation and safety practices of staff.
• Processes new diet orders and diet changes. Keeps diet cards updated.
• Completes the assigned MDS section according to required timeline.
• Determines resident diet needs and develops appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.
• Reviews plan of care related to nutritional status. Documents concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
• Reviews, revises, and implements, in cooperation with the interdisciplinary team the resident’s nutritional assessment and plan of care.
• Supports Registered Dietitian duties as needed.