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.

Key Responsibilities:

• 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.

Qualifications:

• 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.

Working Conditions:

• 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.