Certified Dietary Manager

Dietary Manager (CDM)

BASIC FUNCTION

Responsible for planning, organizing, developing and directing the overall operation of the

Dietary Department in accordance with current applicable federal, state, and local standards,

guidelines and regulations, our established policies and procedures, and as may be directed by

the Administrator, to ensure that quality food service and nutritional care is provided at all

times.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

ESSENTIAL FUNCTIONS

• Plans, develops, organizes, implements, evaluates, and directs the Dietary Department, its programs and activities in accordance with departmental policies, procedures and standards.
• Reviews department policies, procedures, manuals, position descriptions, etc., at least annually, and participates in making recommended changes.
• Interprets department policies and procedures to personnel, patients / residents, visitors, family members, etc., as necessary.
• Assists in the development of the department budget and maintains costs within budgeted parameters.
• Reviews and evaluates the department’s work force and makes recommendations to the administrator.
• Assumes responsibility for recruiting, selecting, and training competent department personnel.
• Evaluates employee performance, and makes recommendations to the Administrator concerning wage and salary adjustments, hiring, termination, transfers, etc.
• Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality patient care.
• Develops and participates in programs designed for on the job training and orientation classes for newly assigned department personnel.
• Schedules and / or conducts, a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility
• regarding dietary services.
• Attends and participates in workshops,  seminars  and inservices, to keep abreast of current changes in the health care field, as well as to maintain a professional status.
• Participates in the facility’s quality improvement program. Serves on various committees of the facility as required by regulations and as appointed by the
• Administrator.
• Routinely inspects the dietary area and practices for compliance with current applicable regulations and standards.
• Reports all hazardous conditions / equipment to the Administrator immediately.
• Reports all accidents / incidents as established by department policies. Fills out and files reports as directed.
• Makes written and oral reports / recommendations to the administrator concerning the
• operation of the food service department.
• Reviews complaints and grievances and makes necessary oral / written reports to the
• Administrator.
• Delegates authority, responsibility, and accountability to other responsible department
• personnel.
• Maintains an excellent working relationship with the medical profession and other
• health related facilities and organizations.
• Meets with administration, medical and nursing staff, as well as, other related
• departments in planning food service programs and activities.
• Maintains current records that reflect department expenditures, including food cost.
• Recommends to the administrator the equipment and supply needs of the department,
• Interviews and selects food and supply vendors as required.
• Develops and utilizes comprehensive inventory control procedures.
• Purchases food, supplies and equipment, etc., as required to meet the needs of the department.
• Ensures that a stock level of staple / nonstaple food, supplies, equipment, etc., are maintained at adequate levels at all times to perform departmental functions.
• Processes diet orders and changes promptly.
• Assures that menus are developed, served and filled in accordance with established policies and procedures. (Standardized and yield adjusted recipes are used.)
• Plans, reviews and approves the therapeutic and regular diet plans and menus and ensures that they are in compliance with physician orders.
• Assists in developing methods for determining quality and quantity of food served.
• Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.
• Checks food production and service to ensure proper safety and sanitation procedures are maintained at all times.
• Monitors food temperatures and quality at point of service in the dining room, lounges and resident rooms via test trays per standards.
• Ensures that current snack lists / labels are available for patients / residents who are to receive a snack as part of their prescribed diet, by a physician’s order and / or as part of their nutritional plan of care.
• Visits patients / residents / family on admission to complete a diet history and
• periodically to evaluate the excellence of meals served, likes and dislikes,
• Reviews the nutritional requirements of each patient / resident admitted to the facility.
• Completes a nutritional assessment on admission and at least yearly or as necessary.
• Participates in discharge planning and development, and implementation of patient / resident care plans as required and within designated time frames.
• Ensures that all progress notes charted are informative and descriptive of the services provided and of the patient’s / residents response to the plan of care.
• Involves the patient / resident / family in planning objectives and goals for the patient / resident.
• Maintains CONFIDENTIALITY of all pertinent patient / resident care information to assure patient / resident rights are protected.
• Ensures that patient’s / resident’s rights to fair and equitable treatment, self determination, individuality, privacy, property and civil rights, ’including the right to wage a complaint, are well established and maintained at all times.
• Maintains a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations, and that will provide assistance in maintaining quality food service and nutritional care.
• Creates and maintains an atmosphere of warmth, personal interest and positive emphasis, as well as, a calm environment throughout the department.
• Works with the corporate and facility consultants as necessary and implement recommended changes as required.

MARGINAL FUNCTIONS

1. Participate and assist in departmental studies and projects as assigned or that may

become necessary.

2 Represent the facility at and participate in meetings as required.

3 Assist in standardizing the methods in which work will be accomplished.

4 Perform other duties as deemed necessary and appropriate, or as may be directed by

the Administrator.

EXPOSURE RISK

The Dietetic Service Director is at moderate risk for exposure to blood and body fluids.

SUPERVISION RECEIVED

Reports to the Facility Administrator, may receive guidance from consulting or corporate

Dietitian.

SUPERVISION EXERCISED

All departmental personnel.

EXPERIENCE

1. Must have, as a minimum, two (2) years experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.

2. Training in cost control, food management, diet therapy, etc.

3. Must have CDM Certification

Any combination of experience and training which provides the required skills, knowledge

and abilities.

WORKING CONDITIONS

1. Works in welllighted / ventilated areas.

2. Sitting, standing, bending, lifting, and moving intermittently during working hours.

3. Is subject to frequent interruptions.

4. Is involved with patients, family members, personnel, visitors, government

agencies / personnel, etc., under all conditions and circumstances.

5. Subject to hostile and emotionally upset patients, family members, etc.

6. Subject to falls, bums from equipment, infectious diseases, odors, etc., throughout the

work day.

7, May be exposed to heat / cold temperatures in kitchen / storage area.

SPECIFIC REQUIREMENTS

1. Must possess a valid and current CDM license as required by state law.

2. Must be able to read, write, and speak the English language.

3. Possess the ability to make independent decisions when circumstances warrant such

action.

4. Possess the ability to deal tactfully with personnel, residents, family members,.

An Equal Opportunity Employer