Certified Dietary Manager (CDM)/Kitchen Manager

About the role

The Certified Dietary Manager (CDM) / Kitchen Manager leads the Healthcare Dining Services team, overseeing daily operations to ensure exceptional food quality, regulatory compliance, resident satisfaction, and a positive team culture. This position manages kitchen operations and plays a key role in nutrition within our Skilled Nursing and Assisted Living Department by collaborating with the Registered Dietitian (RD), nursing staff, physicians, and the interdisciplinary team (IDT) to support residents' nutritional health.

Responsibilities

• Operations Management
  • Supervise departmental business operations and develop cost-effective strategies.
  • Plan food purchases using forecasts, menu specifications, and inventory levels; report plans to the Executive Chef/Culinary Manager and Director of Dining.
  • Manage equipment and supplies inventory to maintain operational efficiency.
  • Collaborate with residents, facility staff, physicians, consultants, vendors, and other service providers.
• Food Service Management
  • Establish standards and procedures for food preparation and service.
  • Participate in menu planning, including client preferences, therapeutic diets, and industry trends.
  • Inspect meals for appearance, palatability, temperature, and serving times.
  • Manage preparation and service of special nourishment and supplemental foods.
  • Ensure foods are prepared according to production schedules, menus, and standardized recipes.
• Food Safety
  • Oversee proper sanitation and safety practices in food handling.
  • Ensure staff compliance with safety and sanitation regulations, including safe receiving, storage, preparation, and service of food.
  • Protect food during all phases of preparation, holding, service, cooking, and transportation.
  • Maintain physical facilities to comply with federal and state food safety and sanitation regulations.
  • Prepare cleaning schedules and maintain equipment.
• Nutrition and Medical Nutrition Therapy
  • Process new diet orders and diet changes; maintain accurate diet records and cards.
  • Complete assigned MDS nutrition sections within required timelines.
  • Develop and implement individualized dietary plans in cooperation with the RD and in compliance with physicians' orders.
  • Review and update nutrition assessments and care plans; document and address nutritional concerns.
  • Participate in interdisciplinary care planning and support the Registered Dietitian as needed.
• Personnel Management and Communications
  • Recruit, interview, hire, onboard, coach, evaluate, reward, discipline, and terminate employees.
  • Review and update job descriptions and duties for foodservice staff.
  • Identify staffing needs and ensure adequate departmental coverage across all shifts.
  • Participate in regulatory agency surveys.
  • Provide ongoing education and training for staff on regulations and policies.
  • Establish, manage, and evaluate departmental goals.

Requirements

• Graduate of a Dietary Manager’s Course, 2-year, or 4-year food-service program.
• Successful completion of the Certified Dietary Manager (CDM) exam.
• Two years of experience in food service management.
• Two or more years of healthcare experience (preferred).
• ServSafe Certification.

Job Relationships

Reports to the Director of Dining. Directly supervises healthcare dining attendants, cooks, and dietary aides. Collaborates with residents, facility staff, physicians, consultants, vendors, and other service providers.