Certified Dietary Manager (CDM)

Job Description

Job Description

Job Title: Certified Dietary Manager (CDM) Job Summary:

The Certified Dietary Manager (CDM) is responsible for overseeing the daily operations of food service in a healthcare or institutional setting. This includes managing dietary staff, ensuring proper nutrition for residents or patients, maintaining food safety standards, and coordinating with clinical staff to meet individualized dietary needs.

• Plan, organize, and supervise meal preparation and service to ensure compliance with dietary guidelines and individual care plans.

• Collaborate with registered dietitians, nursing staff, and physicians to implement nutrition care plans.

• Manage inventory and ordering of food and kitchen supplies while maintaining budget guidelines.

• Ensure compliance with federal, state, and local regulations, including sanitation and safety standards (e.g., HACCP).

• Supervise, schedule, train, and evaluate dietary staff.

• Conduct regular inspections of food service areas for cleanliness, sanitation, and operational efficiency.

• Maintain accurate records of menus, meals served, food temperatures, and sanitation reports.

• Address and resolve dietary-related complaints or concerns from residents, patients, or family members.

• Assist with menu planning, including therapeutic and modified diets.

• Stay current with industry best practices and continuing education requirements for CDM certification.

• Certification: Certified Dietary Manager (CDM) credential required; must be in good standing with the Association of Nutrition & Foodservice Professionals (ANFP).

• Education: High school diploma or GED required; associate’s or bachelor’s degree in nutrition, dietetics, food service management, or a related field preferred.

• Experience: Minimum of 1–3 years of experience in a dietary or food service leadership role, preferably in a healthcare setting.

• Skills:

  • Strong leadership and organizational skills.

  • Knowledge of nutrition and food safety regulations (e.g., CMS, FDA, USDA).

  • Excellent communication and interpersonal skills.

  • Proficiency in food service software and record-keeping.

• May require standing for long periods, lifting up to 50 lbs, and working in hot/cold kitchen environments.

• May involve weekends, holidays, and on-call availability depending on facility needs.