CDM Lead: Therapeutic Diets & Kitchen Ops

Ciena Healthcare Management; Michigan; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Life Insurance

401K with matching funds

Health insurance

AFLAC

Tuition Reimbursement

Job summary

Ciena Healthcare in Michigan seeks a Certified Dietary Manager (CDM) to connect clinical teams with the kitchen, ensuring diet-appropriate, appetizing meals for guests. The role emphasizes leadership, quality, and teamwork in a high-resource dining operation.

You will develop menus, supervise purchasing, maintain sanitation, and document dietary care as part of guest plans, collaborating across departments to meet dietary preferences and needs.

Qualifications

• Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association.
• ServSafe Certification required within 90 days of employment.
• High school diploma or equivalent.
• Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets.

Responsibilities

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

Skills

Teamwork abilities

Communication

Education

Certified Dietary Manager Certification

ServSafe Certification

High school diploma or equivalent

Job description

Ciena Healthcare in Michigan seeks a Certified Dietary Manager (CDM) to connect clinical teams with the kitchen, ensuring diet-appropriate, appetizing meals for guests. The role emphasizes leadership, quality, and teamwork in a high-resource dining operation.

You will develop menus, supervise purchasing, maintain sanitation, and document dietary care as part of guest plans, collaborating across departments to meet dietary preferences and needs.