Job Summary:
The Certified Dietary Manager (CDM) is responsible for planning, organizing, directing, and overseeing the dietary and food service operations in accordance with facility policies, state and federal regulations, and the dietary needs of clients in an Intermediate Care Facility (ICF). The CDM ensures that meals are nutritious, well-balanced, safely prepared, and served in a manner that promotes dignity, independence, and quality of life for all clients.

Key Responsibilities:

Plan, develop, and implement menus that meet nutritional needs and comply with physician orders, state/federal regulations, and client preferences.
Oversee and supervise dietary staff, including hiring, training, scheduling, and performance evaluations.
Ensure compliance with all applicable regulations (CMS, state survey agencies, local health department, etc.) and facility policies.
Conduct regular audits of kitchen, storage areas, and meal service to ensure compliance with sanitation, safety, and quality standards.
Maintain records including menus, client diet orders, dietary assessments, purchasing, and inventory control.
Collaborate with the Registered Dietitian (RD), nursing staff, and interdisciplinary team to ensure proper diet care planning and support for clients with special dietary needs.
Monitor portion control, food temperatures, and appearance/presentation of meals.
Develop and monitor department budget, controlling food and supply costs.
Provide in-service education and ongoing training to dietary staff regarding nutrition, sanitation, and food safety.
Respond promptly to client and family concerns or complaints related to food service.
Ensure proper documentation of dietary services in compliance with facility and regulatory requirements.
Perform other duties as assigned

Qualifications

Qualifications:

Current Certified Dietary Manager (CDM) credential required.
High school diploma or equivalent; Associate’s or Bachelor’s in Nutrition, Dietetics, or Food Service Management preferred.
Minimum 2 years’ experience in food service management, preferably in an ICF/IID, healthcare, or long-term care setting.
Knowledge of therapeutic diets, menu planning, and nutrition standards in healthcare.
Strong leadership, organizational, and communication skills.
Ability to work collaboratively with interdisciplinary teams and maintain positive relationships with staff, clients, and families.
ServSafe or equivalent food safety certification preferred.

Skills & Competencies

Nutrition & Menu Planning: Ability to design menus that meet clients’ medical and nutritional needs.
Regulatory Compliance: Strong knowledge of CMS, state, and health department food service standards.
Food Safety & Sanitation: Expertise in safe food handling, infection control, and ServSafe practices.
Leadership & Supervision: Skilled in staff scheduling, training, and performance management.
Budgeting & Inventory: Proficiency in ordering, cost control, and reducing waste.
Communication: Excellent verbal and written skills with staff, clients, and families.
Problem-Solving: Strong decision-making abilities to resolve dietary concerns effectively.
Client-Centered Care: Commitment to enhancing client dignity and quality of life through food service.
Technology: Familiarity with dietary software and Microsoft Office applications.

Certifications:

CPR and First Aid certification
Professional Crisis Management certification (or obtained within a specified timeframe)
Must pass background checks and have a valid driver’s license, as transportation of individuals may be required

Physical Requirements:
Ability to stand, sit, bend, lift, balance, stoop, kneel, crouch, and move intermittently. Use hands to handle or feel. Ability to turn on the knees, back, wrist, shoulders, and grasp with both hands. Must be able to lift/move up to 50 lbs. and remain on feet for extended periods.

May require overtime, evening, weekend, or holiday work based on facility needs.

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