Certified Dietary Manager/Chef

The Certified Dietary Manager / Chef is responsible for overseeing all aspects of food service operations, including meal preparation, menu planning, staff supervision, and regulatory compliance. This role ensures that all meals meet nutritional standards, dietary requirements, and quality expectations, particularly in healthcare or senior living environments.

Key Responsibilities

Food Service & Culinary Operations

• Plan, prepare, and oversee daily meal service in accordance with approved menus
• Ensure high-quality food presentation, taste, and consistency
• Modify meals to accommodate special diets (e.g., diabetic, low-sodium, texture-modified diets)

Nutrition & Compliance

• Ensure all meals meet state, federal, and regulatory guidelines (e.g., CMS, local health departments)
• Collaborate with Registered Dietitians to meet residents’/patients’ dietary needs
• Maintain compliance with food safety and sanitation standards (ServSafe, HACCP, etc.)

Leadership & Staff Management

• Supervise, train, and schedule kitchen and dietary staff
• Foster a positive, team-oriented work environment
• Monitor staff performance and provide coaching as needed

Inventory & Budget Management

• Manage food inventory, ordering, and vendor relationships
• Control food and labor costs while maintaining quality standards
• Ensure proper storage, labeling, and rotation of food products

Quality & Customer Experience

• Monitor resident/patient satisfaction and address concerns
• Ensure timely and efficient meal service
• Participate in audits and inspections

Qualifications

Required

• Certified Dietary Manager (CDM) credential (ANFP or equivalent)
• Food Safety Certification (ServSafe or equivalent)
• 3–5+ years of experience in food service, preferably in healthcare or senior living
• Supervisory or management experience in a kitchen environment

Preferred

• Culinary training or Chef certification
• Experience working with clinical diets and nutrition programs
• Knowledge of healthcare regulations and survey processes

Skills & Competencies

• Strong leadership and team management skills
• Knowledge of nutrition, therapeutic diets, and food safety standards
• Excellent organizational and time management abilities
• Budgeting and cost control experience
• Strong communication and interpersonal skills

Work Environment

• Healthcare facility, assisted living, or institutional food service setting
• Requires standing for extended periods and working in a kitchen environment