JOB TITLE: Certified Dietary Manager (CDM)
FLSA STATUS: Non-exempt
DIVISION: Dietary Department
RATE: $19.00 - $27.68 per hour
POSITION SUMMARY:
The CDM is responsible for the efficient overall operation of the dietary department to maintain high standards of food preparation and distribution to all patients and residents of the facility. Maintain standards/regulations required by the KDHE including policies and procedures reflective of regulations and standards.
ESSENTIAL JOB FUNCTIONS:
1. Supervise and instruct all employees in preparation and serving of meals, the elimination of waste, sanitation, housekeeping and safety.
2. Order and receive in all food supplies and equipment necessary to the operation of the department.
3. Participate in planning dietary needs as they pertain to each patient/resident.
4. Participate as a team member for Resident Care Planning and Swing Bed meetings.
5. Plan and supervise special functions as required.
6. Keep all records required by the facility and government current and in good order.
7. Serve on committees as assigned.
8. Hiring and terminating dietary employees with approval of the Administrator/CEO.
9. Demonstrate a positive attitude of customer service.
10. Participating member of management team.
11. Approve / calculate payroll time.
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EDUCATION/EXPERIENCE:
Valid Certified Dietary Manager certification required. Must have training qualifying for membership in the Hospital Institution and Educational Food Service Society, or must be in a program to become qualified which meets current state and federal regulations. Must have experience in food service management and supervision preferably in hospital/nursing home environment. Must have acceptable KBI record check.
SKILLS:
Must be familiar with the basic principals of nutrition, therapeutic requirements in a wide range of diseases, quantity food preparation, purchasing of quality foods and have high standards of sanitation. quality food preparation and presentation. Must be able to safely operate all machinery in an industrial kitchen. Must have effective communication and customer service skills.
SUPERVISORY RESPONSIBILITIES:
Supervises all dietary staff of 10-12 employees.
EQUIPMENT TO BE USED:
Commercial ranges, refrigerators, dishwashers, food prep appliances.
TYPICAL PHYSICAL/ MENTAL DEMANDS:
Must be able to stand most of the day and lift at least 40 lbs. May have corrected hearing and vision. Must be able to concentrate and work with frequent interruptions. Uses independent judgment in making decisions. Must be able to prepare food, process paperwork and move about the department and building on daily basis. Must be neat and clean in personal habits and appearance. Must comply with Dietary dress code. Position is on call for emergencies after hours.
WORKING CONDITIONS:
Department can be hot when stoves are in use. Hours are flexible as required to cover all aspects of Dietary service, usually falling between the hours of 6:00 am and 7:00 pm. The employee works in an environment with biological, chemical and mechanical hazards. The employer will provide appropriate training, protective equipment and engineering controls for the protection and safety of the employee. As a condition of employment the employee is required to abide by all risk management regulations including the proper use of protective devices and procedures.