Certified Dietary Manager

Avir Trilogy; Houston (TX); On-site; USD 52,000 - 76,000; Full time

Job summary

Avir Trilogy is seeking a Certified Dietary Manager to lead the dietary department in a long-term care setting. You will oversee meal planning, staff supervision, and regulatory compliance to support residents’ nutritional needs and preferences.

Collaborating with nursing, dietitians, and facility leadership, you’ll ensure safe, high-quality meals, proper documentation, and budget adherence while advancing quality and resident-centered care.

Qualifications

• Current CDM, CFPP credential or other qualifications accepted for the position under applicable requirements.
• Knowledge of food safety, sanitation, therapeutic diets, and foodservice operations.
• Leadership, communication, organization, and problem-solving skills.
• Experience in healthcare foodservice or long-term care preferred.
• Ability to maintain accurate records and supervise dietary staff.
• Food protection certification as required by applicable regulations.

Responsibilities

• Plan and coordinate menus that meet residents’ nutritional requirements and food preferences.
• Ensure therapeutic diets and texture-modified diets are prepared and served according to orders and policies.
• Monitor meal service, portion sizes, food quality, temperature, and presentation.
• Coordinate with the registered dietitian and nursing staff regarding nutrition concerns.
• Recruit, train, schedule, and supervise dietary employees.
• Monitor inventory, portion control, food waste, and costs within budget.
• Maintain required temperature logs, sanitation records, and other documentation.
• Assist in regulatory compliance and readiness for health inspections and audits.
• Promote resident dignity, independence, and choice during meals.

Skills

Leadership

Communication

Organization

Problem-solving

Staff supervision

Food safety

Healthcare foodservice

Education

CDM/CFPP credential

Job description

The Certified Dietary Manager is responsible for the daily operation of the dietary department, including meal planning, food preparation, sanitation, staff supervision, purchasing, inventory management, and regulatory compliance. The manager works collaboratively with nursing staff, registered dietitians, physicians, and facility leadership to support residents’ nutritional needs, preferences, and overall well-being.

Essential Duties and Responsibilities

1. Dietary and Nutrition Services

• Plan and coordinate menus that meet residents’ nutritional requirements and food preferences.

• Ensure therapeutic diets and texture-modified diets are prepared and served according to authorized orders and facility policies.

• Monitor meal service, portion sizes, food quality, temperature, and presentation.

• Accommodate residents’ allergies, cultural preferences, and special dietary needs.

• Coordinate with the registered dietitian and nursing staff regarding nutrition concerns and changes in residents’ conditions.

2. Staff Management

• Recruit, train, schedule, and supervise dietary employees.

• Assign duties to cooks, dietary aides, and other foodservice personnel.

• Monitor staff performance and provide coaching and ongoing training.

• Ensure adequate staffing and efficient meal service.

• Promote teamwork, professionalism, and resident-centered care.

3. Food Safety and Sanitation

• Maintain proper food storage, handling, preparation, and serving temperatures.

• Ensure the kitchen, dining areas, and foodservice equipment are clean and sanitary.

• Monitor infection prevention practices and food safety procedures.

• Maintain required temperature logs, sanitation records, and other departmental documentation.

• Correct food safety concerns and report issues as appropriate.

4. Regulatory Compliance

• Follow applicable federal, state, and local foodservice and long-term care requirements.

• Maintain readiness for health inspections, regulatory surveys, and facility audits.

• Ensure menus, production sheets, diet lists, and required records are accurate and current.

• Implement corrective action plans when deficiencies are identified.

• Support compliance with applicable CMS nursing home requirements and state regulations.

5. Budget and Inventory Management

• Order food, supplies, and equipment within the approved budget.

• Monitor inventory, portion control, food waste, and food costs.

• Maintain appropriate stock levels and ensure products are stored safely.

• Review invoices and monitor departmental expenditures.

6. Resident Satisfaction and Quality Assurance

• Conduct meal rounds and respond to residents’ concerns.

• Monitor food quality and satisfaction with meals and dining services.

• Participate in care plan meetings and quality assurance activities as appropriate.

• Investigate complaints and implement improvements.

• Promote residents’ dignity, independence, and choice during meals.

Qualifications

• Current CDM, CFPP credential or other qualifications accepted for the position under applicable requirements.

• Knowledge of food safety, sanitation, therapeutic diets, and foodservice operations.

• Leadership, communication, organization, and problem-solving skills.

• Experience in healthcare foodservice or long-term care preferred.

• Ability to maintain accurate records and supervise dietary staff.

• Food protection certification as required by applicable regulations.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to work in kitchen and foodservice environments.

• Ability to lift or move supplies within facility requirements, with assistance when necessary.

Work Environment

Work is performed in a long-term care or skilled nursing facility and includes kitchen operations, resident dining areas, administrative duties, and collaboration with interdisciplinary healthcare teams.

General Statement

The employee must perform assigned duties in accordance with facility policies, resident rights, infection prevention practices, and applicable federal, state, and local regulations.