The Certified Dietary Manager (CDM) is responsible for overseeing the daily operations of food service in a healthcare or institutional setting. This includes managing dietary staff, ensuring proper nutrition for residents or patients, maintaining food safety standards, and coordinating with clinical staff to meet individualized dietary needs.
Plan, organize, and supervise meal preparation and service to ensure compliance with dietary guidelines and individual care plans.
Collaborate with registered dietitians, nursing staff, and physicians to implement nutrition care plans.
Manage inventory and ordering of food and kitchen supplies while maintaining budget guidelines.
Ensure compliance with federal, state, and local regulations, including sanitation and safety standards (e.g., HACCP).
Supervise, schedule, train, and evaluate dietary staff.
Conduct regular inspections of food service areas for cleanliness, sanitation, and operational efficiency.
Maintain accurate records of menus, meals served, food temperatures, and sanitation reports.
Address and resolve dietary-related complaints or concerns from residents, patients, or family members.
Assist with menu planning, including therapeutic and modified diets.
Stay current with industry best practices and continuing education requirements for CDM certification.
