Certified Dietary Manager: Lead Menus & Kitchen Ops

The Laurels of Milford; Milford (OH); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Comprehensive health insurance - med,牙

401K with matching funds

DailyPay

Paid time off (beginning after six m o

Paid holidays

Tuition reimbursement and student loan

Free CNA/STNA certification

Job summary

The Laurels of Milford in Milford, OH is seeking a Certified Dietary Manager (CDM) to bridge the clinical and culinary teams and ensure diet- and texture-appropriate meals. The CDM will lead menu development, supervise kitchen operations, and oversee purchasing within the facility budget.

Responsibilities include maintaining sanitary kitchen standards, coordinating with departments to meet resident dietary preferences, and documenting care plans.

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

Menu development

Leadership

Team coordination

Education

High school diploma

Tools

ServSafe Certification

Job description

The Laurels of Milford in Milford, OH is seeking a Certified Dietary Manager (CDM) to bridge the clinical and culinary teams and ensure diet- and texture-appropriate meals. The CDM will lead menu development, supervise kitchen operations, and oversee purchasing within the facility budget.

Responsibilities include maintaining sanitary kitchen standards, coordinating with departments to meet resident dietary preferences, and documenting care plans.