Dietary Manager (CDM)

Objective

Manage the overall functions of the dietary department to ensure the provision of quality food service and nutritional care.

Food Preparation/Production Responsibilities

Assists with food ordering, storage and preparation as designated by the food service director

Makes and records menu changes under the direction of the food service director

Ensures that safe food handling techniques are used

Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required

Assures that dietary staff follows standardized recipes

Administrative Responsibilities

Attends and participates in staff meetings; attends departmental head meetings at the discretion of the food service director, and other center meetings and sits on required committees

Assists in developing and updating departmental procedures and policies

Works dietary staff job routines when assigned or as needed

Performs any miscellaneous work assignments as may be required

Qualifications

Certification in food safety as required by state regulations. Graduate of dietary manager training program approved by the Dietary Manager’s Association and/or State Health Department preferred. CDM Certification.

Two to three years of supervisory experience in hospital or long-term care facility dietary department desirable.