Why This Role Stands Out
As a Certified Dietary Manager, you'll take full ownership of a vital department, ensuring exceptional dining experiences and resident well-being while developing your leadership and operational skills. This hands-on role is perfect for a detail-oriented professional passionate about food service and eager to make a significant impact in a reputable organization. Apply now to lead and innovate in this rewarding opportunity!
Quick Overview
Job Description
We are looking for a Certified Dietary Manager to lead food and nutrition services for our residents. This is a hands-on leadership role for someone who takes pride in a clean, compliant, well-run kitchen and who understands that mealtime is one of the best parts of a resident's day. You will own the department end to end: menus, staffing, budget, food safety, and survey readiness.
What you'll do
- Plan, organize, and direct all operations of the Food and Nutrition Services department in line with federal, state, and local regulations.
- Build and approve regular and therapeutic menus with the Registered Dietitian, and make sure diet orders and texture modifications are executed accurately at every meal.
- Hire, schedule, train, and evaluate cooks and dietary aides, and manage labor hours to budget.
- Run purchasing, vendor relationships, inventory, and food cost control.
- Hold the department to sanitation, food safety, and HACCP standards, lead it through state survey, and correct any deficiencies.
- Interview residents about food preferences, respond to concerns, and adjust service accordingly.
- Document nutrition care in the resident record, including intake monitoring and weight change follow-up.
- Lead monthly in-services and department meetings, and partner closely with nursing, activities, and administration.
What you'll bring
- Certified Dietary Manager (CDM) credential through ANFP, or current enrollment with certification obtainable within the timeframe Colorado requires.
- ServSafe or an equivalent food protection manager certification.
- Two or more years supervising food service, preferably in long-term care, a hospital, or another institutional setting.
- Working knowledge of therapeutic diets, IDDSI texture modification, and CMS dietary regulations.
- Experience with budgeting, purchasing, and food cost control.
- Ability to stand, walk, and lift up to 50 pounds in a commercial kitchen environment.
- Ability to pass a background check and meet state health screening requirements.
Helpful, not required
- Prior experience taking a skilled nursing facility through state survey.
- Bilingual English and Spanish.
- Associate degree in nutrition, food service management, or a related field.