Overview

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Responsibilities

Operations Management

Interview, train, coach, and evaluate dietary staff.

Develop work schedules to ensure adequate staff to cover each shift.

Monitor budgets for a cost-effective program.

Use forecasts, food waste records, inventory, and equipment record to plan the purchase of food, supplies, and equipment.

Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers.

Foodservice Management

Specify standards and procedures for preparing food.

Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.

Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met.

Manage the preparation and service of special nourishments and supplemental feedings.

Assure that foods are prepared according to production schedules, menus, and standardized recipes.

Food Safety

Assure safe receiving, storage, preparation, and service of food.

Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines

Prepare cleaning schedules and maintain equipment to ensure food safety.

Ensure proper sanitation and safety practices of staff.

Nutrition and Medical Nutrition Therapy

Process new diet orders and diet changes; keep diet cards updated.

Complete the assigned MDS section according to required timeline.

Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders.

Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function.

Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care.

Other

Make hall rounds prior to the department head morning meeting.

Participate in the department head morning meeting.

At times you may be asked by the Administrator to preform special tasks and functions

Work rotating weekend Manager on duty as scheduled.

[10:45 AM] HECTOR BARRERA

Educational/Training Requirements

Graduate of a 2- or 4-year Dietary Manager’s Program or is a Registered Dietician

Licensing Requirements

Successful completion of Certified Dietary Manager exam

Experience Requirements

Prior experience in healthcare foodservice preferred.

Two years’ experience in foodservice management required.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Day shift

People with a criminal record are encouraged to apply

Ability to Relocate:

• Corpus Christi, TX 78410: Relocate before starting work (Required)

Work Location: In person