Food Services Director/Certified Dietary Manager (CDM)

Purpose: Actively prepare meals and manage the operation of the Food Service Department, to include staffing, food ordering and accountability, preparation, menu planning, food delivery, and sanitation in accordance with appropriate health department regulations.
Additionally, as a Certified Dietary Manager (CDM), ensure adherence to dietary guidelines, nutritional standards, and individual resident dietary requirements.
Minimum Eligibility Requirements: · Must be formally trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts.
· Must hold current certification as a Certified Dietary Manager (CDM), with active CDM, CFPP certification status.
· Graduate of a Foodservice Manager Training Program or a 2-year or 4-year foodservice management or nutrition program.
· Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors.
· Must be capable of maintaining full time attendance.
· Must meet all health requirements.
· Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.
· At least one-year supervisory experience preferred.
Essential Functions: _Foodservice Management:_ · Specify standards and procedures for preparing food and managing the overall food service operation, ensuring compliance with dietary guidelines, nutritional standards, and individual resident dietary requirements.
· Participate in menu planning, responding to client preferences, substitution lists, therapeutic diets, product availability, and industry trends.
· Inspect meals to ensure standards for appearance, palatability, temperature, and serving times are met.
· Manage the preparation and service of special nourishments and supplemental feedings.
· Ensure foods are prepared according to production schedules, menus, and standardized recipes, maintaining a nutritional, appetizing presentation.
· Supervise and train dietary staff in day-to-day kitchen operations, including making job assignments, setting priorities, and orienting new staff.
· Maintain clean, safe, and orderly work areas, strictly adhering to procedures regarding infection control, food-borne illness prevention, and sanitation.
· Oversee food storage, ensuring proper handling, labeling, and rotation of inventory.
· Coordinate with care staff to plan Community and individual resident menus, including special events, and ensure appropriate snacks are available to residents with special dietary needs.
_Sanitation and Food Safety:_ · Manage staff to ensure compliance with safety and sanitation regulations, including safe receiving, storage, preparation, and service of food.
· Protect food in all phases of preparation, holding, service, cooking, and transportation, following HACCP Guidelines.
· Manage physical facilities to ensure compliance with federal and state food safety and sanitation regulations.
· Prepare cleaning schedules and maintain equipment to ensure food safety.
_Nutrition and Medical Nutrition Therapy:_ · Process new diet orders and diet changes; keep diet cards updated.
· Complete the assigned MDS section according to the required timeline.
· Interview clients to determine diet needs, calculate nutrition intake, and develop appropriate dietary plans in cooperation with RDN and in compliance with physicians’ orders.
Follow ethical and confidentiality principles and practices.
· Review the plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve the 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.
· Use evidence-based educational materials to teach clients and staff about basic diet information.
· Support Registered Dietitian Nutritionist (RDN) duties as needed.
_Business Operations Management:_ · Develop and manage the foodservice department budget.
· Supervise departmental business operations, develop and implement cost-effective procedures, and manage revenue-generating services.
· Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
Assist in the purchasing process.
· Justify improvements and prepare proposals for changes in department design and layout.
· Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
_Supervisory Functions_ · Schedule staff, supervise and train dietary staff in day to day kitchen operations.
· Make job assignments and set priorities.
· Orient new staff and participate in recruitment and selection.
Communicate policies and procedures.
Evaluate performance, coaching as necessary.
· Ensure equipment is maintained and work areas are clean, safe and orderly.
Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any transgression.
· Maintain food cost within budgetary constraints.
Maintain strict inventory control for emergency needs.
_Planning Functions_ · Plan Community and individual resident menus in coordination with care staff if necessary.
Plan special events as needed.
_Training_ · Attend all required in-service training.
Conduct periodic training for kitchen personnel as necessary to maintain high quality and variety in menus, and job satisfaction for employees.
_Resident’ Right Functions_ · Ensure compliance and understanding of all regulations regarding resident’s rights.
_Other_ · Other duties as assigned Working Conditions (travel, hours, environment): · Able to work full-time, with some weekend work.
Physical/Sensory Requirements (with or without the aid of mechanical devices): Medium Work – Ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
*OSHA Category Classification:* II: Potential for exposure to blood borne pathogen.
Job Type: Full-time Pay: $75,000.
00 - $85,000.
00 per year Benefits: * Dental insurance * Health insurance * Paid time off * Vision insurance Schedule: * 8 hour shift * Monday to Friday Ability to Relocate: * La Mesa, CA 91942: Relocate before starting work (Required) Work Location: In person