CDM (Certified Dietary Manager)

Job Description

Job Description

Job Summary

The Certified Dietary Manager (CDM) is responsible for overseeing the food service program, ensuring compliance with federal, state, and local regulations, and managing all aspects of dietary operations. This position requires strong leadership, attention to detail, and the ability to maintain food quality and safety standards while effectively leading a team.

Duties and Responsibilities

• Food Service Program Management – Manage all aspects of food service operations, ensuring compliance with food safety regulations and quality standards. Maintain a clean, organized, and efficient kitchen environment.

• Budgeting and Reporting – Maintain accurate records of income, expenditures, food and supply inventory, personnel, and equipment. Generate required reports in a timely manner.

• Staff Training & Leadership – Conduct training, quality control, and in-service education for dietary staff. Regularly assess work quality through Quality Control Indicators (QCIs) and provide feedback to maintain high service standards.

• Operational Support – Perform the essential duties of dietary aide, cook, and dishwasher as needed to train staff and assist in case of staffing shortages.

• Communication & Team Coordination – Serve as a liaison between dietary staff, client managers, administrators, and building occupants, ensuring clear and effective communication of directives.

• Safety & Sanitation Compliance – Ensure proper use of protective gear, adherence to cleaning solution safety guidelines, and compliance with infection control procedures, including proper handwashing and isolation protocols.

• Attendance & Reliability – Maintain consistent attendance, arrive on time, and complete assigned tasks according to schedule. Respond promptly to the facility's paging system as required.

• Customer & Resident Experience – Uphold a professional, courteous, and cooperative demeanor with staff, residents, and guests, creating a positive dining environment.

Qualifications and Skills

• Leadership & Organizational Skills – Ability to manage a team effectively and follow both written and verbal instructions.

• Education & Training – An associate’s degree or higher in food service management, hospitality, or a related field is preferred . Coursework in food service or restaurant management is beneficial.

• Certifications –

  • Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM) designation required per CMS and/or state/county law.

  • ServSafe Certification is required (Food Handler or Manager Certification, as applicable).

  • Completion of an approved sanitation and safety course may be required.

• Experience – A minimum of two years of experience in large-scale food production/service, dining/nutrition services, and personnel supervision is preferred .

• Technical Skills – Basic computer proficiency required for maintaining records and completing necessary reports.

Work Environment

This role involves frequent movement throughout the facility, active supervision of food service operations, and adherence to all safety and sanitation protocols.

Equal Opportunity Employer

We are an equal opportunity employer and consider all qualified applicants without regard to race, color, religion, sex, national origin, veteran status, or disability status.

Join our team and make a meaningful impact in food service management while enhancing the lives of residents every day!

 

Background Screening Clearinghouse Link

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