Interim Certified Dietary Manager (CDM)

Skilled Nursing Facility — Ordway, Colorado 8-Week Contract Assignment | $40–$50/hour | Housing Available

The Opportunity

A skilled nursing and rehabilitation facility in Ordway, Colorado has an immediate need for an experienced Interim Dietary Manager to lead its food service program for an approximately 8-week assignment. This is a hands-on leadership role overseeing all dietary operations — staff supervision, therapeutic diet management, sanitation, purchasing, and regulatory compliance — with full support from facility administration.

Assignment Details

• Duration: ~8 weeks (interim coverage)
• Compensation: $40–$50/hour, based on experience
• Housing: Available — on-site housing at the facility or off-site housing in nearby Las Animas
• Location: Ordway, CO — within driving distance of Pueblo, Colorado Springs, and Denver
• Start: Immediate

Required Qualifications (Firm)

Candidates must hold one of the following:

• Certified Dietary Manager (CDM) credential — ServSafe or other food-safety certifications alone do NOT meet this requirement, or
• Associate degree (2-year) or higher in Culinary Studies

Additionally:

• High school diploma or equivalent
• Minimum 1 year of successful dietary management experience in a healthcare facility (skilled nursing, long-term care, or hospital setting strongly preferred)
• Working knowledge of therapeutic/modified diets, food sanitation and safety regulations, food and labor law, and large-scale purchasing and budgeting
• Strong communication skills and the ability to collaborate across departments
• Ability to meet the physical demands of an active kitchen environment, including regularly lifting 35+ lbs and occasionally up to 80 lbs

Key Responsibilities

Food Service Leadership

• Direct all phases of dietary services, including preparation and service of a variety of therapeutic diets for residents with specific nutritional needs
• Supervise, schedule, train, and evaluate cooks and dietary aides; delegate workload based on staff competency and facility layout
• Step in as cook or aide when staffing shortages require
• Maintain high standards of sanitation, safety, and equipment operation and care

Purchasing & Operations

• Purchase food and dietary supplies within budget; manage inventory and verify deliveries against specifications
• Maintain standardized recipes and supervise their use
• Post written, dated work assignments in the kitchen aligned to resident dietary needs

Clinical & Compliance

• Develop, implement, and periodically review the nutritional care component of each resident's care plan; document within required time frames
• Attend care plan team meetings and quarterly resident interviews
• Ensure nutrition counseling is provided and documented for residents with prescribed dietary modifications
• Advise the attending physician or DON when nutritional requirements cannot be met through meals and supplements
• Maintain resident diet records and tray card updates
• Implement facility resident care and infection control policies related to dietary services
• Participate in quality assurance meetings, in-services, and required committees

Work Environment

Active kitchen and office environment requiring sustained standing, walking, bending, and lifting. Frequent interaction with residents and families, often during emotionally difficult circumstances — maturity, professionalism, and compassion are essential.