Certified Dietary Manager (CDM)

Holton Community Hospital; Kansas; On-site; USD 50,000 - 70,000; Full time

Job summary

Holton Community Hospital in Holton, KS is seeking a Certified Dietary Manager (CDM) to lead the Dietary Department. The role covers daily operations, patient meal service, catering, inventory, and budgeting while ensuring compliance with food safety standards.

You will collaborate with the Registered Dietitian to tailor nutrition services and support therapeutic diets for patients and staff, promoting patient-centered service and teamwork.

Qualifications

• High school diploma or equivalent; higher education in nutrition/foodservice preferred.
• CDM credential (CBDM) or equivalent; ServSafe Manager certification as required.
• Valid Driver’s License.
• At least two years of cooking experience; healthcare cooking preferred.
• Supervisory or food service management experience preferred.
• Knowledge of food prep, menu planning, sanitation, and safe handling.
• Ability to follow prescribed diets and diet orders.
• Ability to supervise, schedule, and prioritize responsibilities.
• Basic budgeting, purchasing, inventory, and recordkeeping.
• Ability to use computers and scheduling/documentation systems.
• Commitment to patient-centered service and teamwork.

Responsibilities

• Oversee daily operations, coordination, and supervision of the Dietary Department.
• Ensure safe, nutritious, appealing, and cost-effective food services.
• Coordinate food prep, patient meals, staff meals, catering, sanitation, inventory, and purchasing.
• Collaborate with the Registered Dietitian to support patient nutrition needs and therapeutic diets.
• Work with providers, nursing, and leadership to maintain quality dining experiences.

Skills

Food prep

Menu planning

Sanitation

Diet orders

Texture modification

Supervising staff

Scheduling

Budgeting

Inventory control

Recordkeeping

Computer systems

Confidentiality

Patient-centered service

Education

High school diploma or equivalent

Nutrition & Foodservices training

Foodservice management / culinary arts

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Certified Dietary Manager (CDM)

Nutritional Services Full Time Management Holton, KS, US

5 days ago Requisition ID: 1204

Full-time

Monday – Friday

8:00 a.m. to 4:30 p.m.

Position Summary

The Certified Dietary Manager (CDM) is responsible for the daily operations, coordination, and supervision of the Dietary Department to ensure the delivery of safe, nutritious, appealing, and cost-effective food services for patients, employees, and hospital meetings and events. This position oversees food preparation, patient meal service, employee meals, catering, sanitation, inventory, purchasing, staffing, and department resources in accordance with applicable federal and state regulations, food safety standards, and hospital policies.

The CDM collaborates with the Registered Dietitian (RD) to support patient nutritional needs, therapeutic diets, and appropriate nutrition services. The CDM works closely with providers, nursing, other departments, and hospital leadership to provide quality food service, accommodate prescribed diets and food allergies, and maintain a positive dining experience for patients and employees. The CDM promotes teamwork, accountability, service excellence, and a safe, respectful environment.

Requirements

• Education
  
  
  
  • High school diploma or equivalent required; additional education or training in food service management, nutrition, hospitality, or a related field preferred.
  
  
  • Higher education preferred in Nutrition & Foodservices, foodservice management, or culinary arts.
  
  
  
  


• Licenses, Certifications, or Registrations
  
  
  
  • Current Certified Dietary Manager (CDM) credential through the Certifying Board for Dietary Managers (CBDM), or equivalent qualification accepted under applicable regulatory requirements.
  
  
  • Food protection manager certification, such as ServSafe Manager, as required by applicable regulations and hospital policy.
    
  • Valid Driver’s License, required.
  
  
  
  


• Experience
  
  
  
  • Must have at least two years of prior cooking experience. Healthcare cooking experience preferred.
  
  
  • Supervisory or food service management experience preferred.
  
  
  
  


• Knowledge, Skills and Abilities
  
  
  
  • Knowledge of food preparation, menu planning, portion control, sanitation, and safe food handling practices.
  
  
  • Ability to follow prescribed diets, diet orders, food allergy precautions, and texture-modification requirements.
  
  
  • Ability to supervise employees, coordinate schedules, and prioritize multiple responsibilities.
  
  
  • Basic budgeting, purchasing, inventory control, and recordkeeping skills.
  
  
  • Ability to use computers and applicable food service, scheduling, and documentation systems.
  
  
  • Ability to maintain confidentiality, exercise sound judgment, and respond professionally to changing operational needs.
  
  
  • Commitment to patient-centered service, teamwork, quality, and continuous improvement.
  
  
  
  


• Language Skills
  
  
  
  • Must be capable of communicating clearly (reading, writing, and speaking) in the English Language. Must be capable of reading and comprehending written policies/procedures and operation/maintenance instructions. Must have the ability to receive and relay phone or other business messages.
  
  
  
  


• Equipment
  
  
  
  • Must be able to operate computer, telephone and other department specific equipment required to perform duties of position.
  
  
  
  


• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.
  
  
  
  • The employee is regularly required to sit, stand, talk, hear, use hands, reach, walk, bend, kneel, crouch/squat, twist, maintain balance, grasp and use keyboard. perform repetitive tasks associated with food preparation and kitchen operations.
  
  
  • Ability to work in a kitchen environment with exposure to heat, cold, moisture, noise, cleaning agents, and food service equipment.
  
  
  • Regularly required to taste and smell. Ability to tolerate exposure to heat, cold, steam, cleaning chemicals, and varying kitchen conditions.
  
  
  • Manual dexterity sufficient to operate kitchen equipment and utensils safely.
  
  
  • High degree of physical activity. Frequently required to stand for long periods of time.
  
  
  • Vision:specific abilities for this position include close vision, distance vision, peripheral vision, depth perception, ability to adjust focus, color vision, seeing fine details.
  
  
  • Hearing:specific abilities required for this position include hearing normal speech, hearing overhead pages, telephone use, verbal communication in the English language.
  
  
  
  


• Health


• Vision


• Life


• Retirement Savings with Employer Match


• Health Savings Accounts, with Employer Match


• Flexible Spending Accounts, Medical &Dependent Care


• Paid Time Off


• Employee Assistance Program


• And most importantly, we offer a flexible work environment that supports a healthy work-home life balance.