Certified Dietary Manager

Paycom; Wichita (KS); On-site; USD 42,000 - 66,000; Full time

Job summary

Paycom is seeking a Certified Dietary Manager to oversee daily operations of the foodservice department in our facilities. You will lead a cohesive team, manage budgets, ensure HACCP compliance, and coordinate with clinicians and vendors to meet client expectations.

Responsibilities include recruiting and training staff, developing menus, and ensuring safety and quality standards. The role requires the Dietetic Manager’s education and healthcare foodservice experience.

Qualifications

• Graduate of Dietary Manager’s Course with related program.
• Completion of Certified Dietary Manager exam.
• 2- or 4-year foodservice program completed.
• Two years’ experience in foodservice management, healthcare preferred.
• Strong leadership, coaching and teamwork abilities.
• Effective written and oral communication skills.
• Ability to work with budgets, schedules and food safety standards.

Responsibilities

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and terminate staff.
• Develop job descriptions and duties for all foodservice levels.
• Create work schedules to ensure adequate shift coverage.
• Develop and monitor budgets for cost-effective program.
• Plan purchases using inventories, forecasts, and equipment records.
• Ensure HACCP standards are applied and food safety is upheld.
• Inspect meals for appearance, temperature and portions.
• Collaborate with clients, facility staff, physicians, and vendors.
• Oversee training, performance reviews and staff development.

Skills

Leadership

Team building

Coaching

Staff development

Communication skills

Organizational skills

Staff supervision

Motivation

Training

Education

Dietary Manager's Course graduate

2- or 4-year foodservice program

Certified Dietary Manager exam

Tools

Microsoft Office

HACCP knowledge

Job description

Position Summary:The Certified Dietary Manager (CDM) is responsible for the daily operations of the foodservice department according to facility policy and procedures and federal/state regulations. Provides leadership and guidance to ensure food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food supplies, inventory levels, and equipment. Is responsible for training, oversight, performance reviews, disciplinary actions and possible terminations of staff. Ensures a cohesive and highly functional team of staff through team building, coaching, staff development, rewards and trainings.Key Responsibilities:Operations ManagementRecruit, interview, hire, train, coach evaluate, reward, discipline, and when necessary, terminate employeesDevelop job descriptions and job duties for each level of foodservice personnelDevelop work schedules to ensure adequate staff to cover each shiftCreate and monitor budgets for a cost effective programUse forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipmentJustify improvements in the department design and layoutWork cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providersCompletes assigned monthly automated learning in accordance with Homestead PolicyEnsures compliance in monthly automated learning for all assigned staffFoodservice ManagementSpecify standards and procedures for preparing foodParticipate in menu planning including responding to client preferences, substitution lists, therapeutic diets, and industry trendsInspect meals and assure standards for appearance, palatability, temperature, and servings times are metManage the preparation and service of special nourishments and supplemental feedingsAssure foods are prepared according to production schedules, menus, and standardized recipesFood SafetyAssure safe receiving, storage, preparation and service of foodProtect food in all phases of preparation, holding, service, cooking, and transportation using HACCP guidelinesPrepare cleaning schedules and maintain equipment to ensure food safetyEnsure proper sanitation and safety practices of staffPerform audits of all areas to ensure standards are met or exceededNutrition and Medical Nutrition TherapyProcess new diet orders and diet changes, keep diet cards updatedComplete the assigned MDS section according to required timelineDetermine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with Physicians’ ordersReview plan of care related to nutritional status; document concerns that can be resolved, improved or addressed to improve client’s nutritional status and eating functionReview, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of careSupports Registered Dietitian duties as neededWork Environment:Able to lift and carry in excess of 50 lbs.Able to withstand extreme temperatures, hot and coldAble to work long hours, including some evenings, weekend, holidays, as neededAble to interact positively with all demographics of peopleQualifications:Graduate of Dietary Manager’s Course, 2-yr or 4-yr foodservice programSuccessful completion of Certified Dietary Manager examTwo years’ experience in foodservice managementPrior experience in healthcare foodservice preferredSkill in motivating, coaching, and supervising foodservice personnelIntermediate computer skillsMathematical and numerical skills; mechanical aptitude helpfulHas effective written and oral communication skillsDemonstrated organizational skillsHas current awareness of legislation and regulations influencing the proactive of standards of careHas a high level of initiativeAbility to motivate, coach and promote teamwork atmosphere in the department