Certified Dietary Manager (CDM)

About the role

The Certified Dietary Manager (CDM) oversees the daily operations of the dietary department to ensure high‑quality nutritional care and exceptional dining services for residents. This role ensures compliance with federal, state, and local regulations; maintains safe food handling standards; supports resident satisfaction; and collaborates with the interdisciplinary team to meet individualized nutritional needs.

Responsibilities

• Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
• Complete and update nutrition screening, assessment, and diet history as part of the comprehensive assessment process.
• Refer new residents and all residents at nutritional risk to the Dietitian for evaluation, as required by the state.
• Interview residents, family members, legal representatives, and significant others to obtain and update information needed to develop individualized plans of care, protect residents’ rights, and accommodate individual needs and preferences.
• Participate with the interdisciplinary team to develop, implement, and evaluate plans of care and attend care conferences.
• Communicate resident concerns and responses to interventions to interdisciplinary team members, the Dietitian, and direct care staff.
• Collaborate with other departments to identify and accommodate individual resident choices, preferences, and customary routines regarding eating.
• Assist the Dietitian with planning menus that meet residents’ nutritional needs in accordance with recommended dietary allowances and state and federal regulations.
• Verify resident information regarding new admissions, diet order changes, room changes, and daily census.
• Provide timely and accurate completion of nutrition portions of MDS, CAA’s, Resident Care Plans, and Progress Notes.
• Conduct regular meal observations, review records, and interview staff and residents to ensure residents receive foods in the appropriate amount, type, consistency, and frequency to maintain weight and clinical indicators.
• Adjust menus when food intake is inadequate or nutritional status is poor to meet caloric and nutritional needs.
• Refer complex nutritional issues to the Dietitian for assessment and intervention.
• Supervise food preparation using techniques that conserve nutritional value, flavor, and appearance.
• Organize food preparation and services to ensure food is served to residents within scheduled time frames.
• Provide food alternatives of similar nutritional value for residents who refuse the served food.
• Order food economically and efficiently from approved sources that meet federal, state, and local standards.
• Maintain sufficient inventory of food and supplies; establish effective systems to track inventory and secure storage areas.
• Ensure food is received, stored, prepared, held, and served under sanitary conditions to prevent transmission of food‑borne illness.
• Complete and maintain all Food and Nutrition Services Department records and forms, including administrative statistics on meals served, food costs, menus, and repairs.
• Supervise trash and waste disposal in compliance with state and federal requirements; inspect for signs of rodents or pests and report findings to the Maintenance Director.
• Participate in the long‑term care survey process, instruct staff on conduct and disclosure, maintain a presence during surveys, and direct timely collection of required information.
• Demonstrate concern for identified problems and undertake corrective action during surveys; work with the Dietitian and administration to develop survey report responses.
• Help develop and update nutritional policies that reflect the facility’s philosophy, mission, and professional standards of nutrition and sanitation.
• Perform in‑services to culinary staff on food service policies and procedures as needed.
• Participate in the department’s budget development and communicate recommendations to the Administrator regarding resident food and nutrition services, personnel, and budget issues.
• Participate in Quality Assurance and Performance Improvement activities and implement recommendations as needed.

Education and Experience

• High school diploma or equivalent.
• Prefer two‑year supervised food service experience in an institutional setting focusing on planning, preparing, and servicing regular and therapeutic diets.
• Knowledge of CMS regulations, therapeutic diets, texture modifications, and food safety standards.

Certificates, Licenses, Registrations

• Certified Dietary Manager (CDM) certification.
• ServSafe certification (or ServSafe certified) required within 90 days of employment.

Benefits

• Competitive pay.
• Medical, dental, and vision insurance.
• 401(k) with matching funds.
• Life insurance.
• Employee discounts.
• Tuition reimbursement.
• Student loan reimbursement.

Company Overview

Ciena Healthcare is a national organization of skilled nursing, sub‑acute, rehabilitative, and assisted‑living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every individual deserves our best each day we care for them. Join us if you have a passion for improving the lives of those around you and working with others who share that commitment.