CDM: Lead Dietary Kitchen & Therapeutic Menus

Sheffield Manor Nursing and Rehab; Detroit (MI); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Life Insurance

401K with matching funds

Health insurance

AFLAC

Tuition Reimbursement

Job summary

Sheffield Manor Nursing and Rehab in Michigan seeks a Certified Dietary Manager (CDM) to bridge the clinical and kitchen teams, ensuring diet- and texture-appropriate meals that are appetizing and nutritious.

Responsibilities include developing, maintaining and implementing menus, keeping the kitchen clean per state and federal guidelines, supervising purchasing, and managing all kitchen operations including procurement, sanitation, scheduling, training and QAPI.

Qualifications

• Certified Dietary Manager certification or active enrollment in a DMA-approved course.
• ServSafe Certification required within 90 days of employment.
• High school diploma or equivalent.
• Two-year supervised institutional food service experience preferred.

Responsibilities

• Develop, maintain and implement menus for the guest population.
• Maintain kitchen cleanliness compliant with State and Federal guidelines.
• Supervise purchasing in the dietary department within the facility budget.
• Manage all kitchen operations including procurement, sanitation, scheduling, training, and QAPI.
• Cooperate with other departments to accommodate guests' choices and routines regarding eating.
• Complete timely and accurate clinical documentation of dietary portion of guest care plans.

Skills

Leadership

Teamwork

Communication

Education

Certified Dietary Manager Certification or enrollment in DMA-approved course

High school diploma or equivalent

Job description

Sheffield Manor Nursing and Rehab in Michigan seeks a Certified Dietary Manager (CDM) to bridge the clinical and kitchen teams, ensuring diet- and texture-appropriate meals that are appetizing and nutritious.

Responsibilities include developing, maintaining and implementing menus, keeping the kitchen clean per state and federal guidelines, supervising purchasing, and managing all kitchen operations including procurement, sanitation, scheduling, training and QAPI.