Certified Dietary Manager - Shasta Region

Job Description

Job Description

Certified Dietary Manager (CDM)
Department: Dietary / Food & Nutrition Services
Reports To: Administrator
Setting: Post Acute Setting
Position Summary
The Certified Dietary Manager (CDM) oversees the daily operation of the facility’s Food and Nutrition Services Department, ensuring residents receive safe, nutritious, and appropriate meals in accordance with individual care plans, physician orders, regulatory requirements, and facility standards.
Key Responsibilities

• Manage daily dietary operations, meal preparation, service, and sanitation.
• Supervise, schedule, train, and evaluate dietary staff.
• Ensure resident diets, textures, allergies, preferences, and therapeutic diet orders are followed.
• Coordinate with the Registered Dietitian (RD), Nursing, and interdisciplinary team regarding resident nutritional needs.
• Monitor food quality, temperatures, kitchen sanitation, infection prevention, and food safety practices.
• Maintain compliance with CMS, state, local health department, and facility requirements.
• Manage food purchasing, inventory, supplies, and dietary expenses within established budget and PPD targets.
• Monitor food waste and implement appropriate cost-control measures.
• Participate in resident care planning, QAPI, surveys, and regulatory inspections as required.
• Maintain required dietary records, logs, menus, and documentation.
• Address resident food preferences, concerns, and grievances promptly.

Qualifications

• Current Certified Dietary Manager (CDM) credential and CFPP certification, as applicable.
• Experience in skilled nursing, long-term care, healthcare, or institutional food service preferred.
• Knowledge of therapeutic diets, food safety, sanitation, and SNF regulatory requirements.
• Strong leadership, organizational, communication, and cost-management skills.

Performance Expectations
The CDM is accountable for resident satisfaction, food quality, regulatory compliance, sanitation, appropriate staffing, budget/PPD performance, and efficient dietary department operations.

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