Certified Dietary Manager

RiseMe; Wichita (KS); On-site; USD 37,000 - 40,000; Full time

Job summary

RiseMe seeks a Certified Dietary Manager (CDM) to oversee the daily operations of the foodservice department in Wichita, Kansas. This full-time role emphasizes leadership, policy compliance, and adherence to federal/state regulations to meet safety and quality expectations.

The position requires staff training, performance reviews, and budgeting, with a focus on maintaining food quality, safety standards, and client satisfaction. Collaboration with RDs and facility staff is essential.

Qualifications

• Graduate of Dietary Manager’s Course and certified by the exam.
• Two years’ experience in foodservice management, healthcare preferred.
• Strong motivational, coaching and supervision skills.

Responsibilities

• Oversee daily foodservice operations and staffing.
• Recruit, hire, train, coach, evaluate and discipline staff as needed.
• Develop job descriptions and work schedules for foodservice personnel.
• Manage budgets, inventory, and cost-effective programs.
• Ensure HACCP food safety standards and compliance.

Skills

Leadership

Staff training

Coaching

Communication

Teamwork

Computer skills

Budgeting

Education

Dietary Manager’s Course

Dietary Manager exam

Healthcare foodservice experience

Tools

HACCP

Job description

Job Details: Job Location: Legal Address - Wichita, KS, Position Type: Full Time, Salary Range: $27.00 - $29.00Hourly, Job Shift: Any, 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 Management Recruit, interview, hire, train, coach evaluate, reward, discipline, and when necessary, terminate employees Develop job descriptions and job duties for each level of foodservice personnel Develop work schedules to ensure adequate staff to cover each shift Create and monitor budgets for a cost effective program Use forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment Justify improvements in the department design and layout Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers Completes assigned monthly automated learning in accordance with Homestead Policy Ensures compliance in monthly automated learning for all assigned staff Foodservice Management Specify standards and procedures for preparing food Participate in menu planning including responding to client preferences, substitution lists, therapeutic diets, and industry trends Inspect meals and assure standards for appearance, palatability, temperature, and servings times are met Manage the preparation and service of special nourishments and supplemental feedings Assure foods are prepared according to production schedules, menus, and standardized recipes Food Safety Assure safe receiving, storage, preparation and service of food Protect food in all phases of preparation, holding, service, cooking, and transportation using HACCP guidelines Prepare cleaning schedules and maintain equipment to ensure food safety Ensure proper sanitation and safety practices of staff Perform audits of all areas to ensure standards are met or exceeded Nutrition and Medical Nutrition Therapy Process new diet orders and diet changes, keep diet cards updated Complete the assigned MDS section according to required timeline Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with Physicians’ orders Review plan of care related to nutritional status; document concerns that can be resolved, improved or addressed to improve client’s nutritional status and eating function Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care Supports Registered Dietitian duties as needed

Work Environment

Able to lift and carry in excess of 50 lbs. Able to withstand extreme temperatures, hot and cold Able to work long hours, including some evenings, weekend, holidays, as needed Able to interact positively with all demographics of people

Qualifications

Graduate of Dietary Manager’s Course, 2-yr or 4-yr foodservice program. Successful completion of Certified Dietary Manager exam. Two years’ experience in foodservice management. Prior experience in healthcare foodservice preferred. Skill in motivating, coaching, and supervising foodservice personnel. Intermediate computer skills. Mathematical and numerical skills; mechanical aptitude helpful. Has effective written and oral communication skills. Demonstrated organizational skills. Has current awareness of legislation and regulations influencing the proactive of standards of care. Has a high level of initiative. Ability to motivate, coach and promote teamwork atmosphere in the department