Qualifications:

1. Certified Dietary Manager (CDM) is a qualified supervisor certified by the Association of Food and Nutrition Professionals (ANFP) Participates annually in continuing education to maintain certification (as appropriate). OR,

2. Has an associate’s or higher degree in Nutrition, Food Service Management or in Hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning Knowledge,

Skills and Abilities:

1. Ability to work independently and also to work in a team unit with other staff in the food and nutrition department and other departments

2. Ability to satisfy customers’ needs and desires (within scope of practice).

3. Excellent oral and written communication skills.

4. Knowledge of geriatric nutrition, food service, and state federal regulations including Joint Commission and other regulatory agencies as needed related to food, sanitation, food safety, food service.

5. Working knowledge of nutrition and therapeutic diets.

6. Knowledge/skills in food safety and sanitation, purchasing, cost control, and menu formulation.

7. Excellent cooking skills utilizing various cooking methods and products. Knowledge of varied meal service options is preferred.

8. Strong organizational skills, record keeping knowledge and abilities.

9. Excellent communication skills with staff, co-workers, clients and other individuals.

10. Basic computer skills (for facility work, company communications via email, use of Internet for research/information, etc.) Job Summary: The Nutrition Services Manager is responsible for the overall operations of the entire food and nutrition service department and reports directly to the Administrator. The Nutrition Services Manager will have ultimate responsibility for the food and nutrition services operation. He/She must have knowledge and experience in all phases of food purchasing, preparation, production control, budgeting, inventory control, safety, sanitation, equipment, food and labor cost control, and menu development. 

Job Summary: The Nutrition Services Manager is responsible for the overall operations of the entire food and nutrition service department and reports directly to the Administrator. The Nutrition Services Manager will have ultimate responsibility for the food and nutrition services operation. He/She must have knowledge and experience in all phases of food purchasing, preparation, production control, budgeting, inventory control, safety, sanitation, equipment, food and labor cost control, and menu development.