Certified Dietary Manager (CDM)

Regency at Bluffs Park is a Skilled Rehab/Nursing Home. We are located on the north side of Ann Arbor off of Main St. We are about 2 miles from Michigan Medicine as well as The Big House.

GO BLUE.

We are looking for a highly compassionate and customer service-focused candidate to join our team in a very important role on our Management Team: Certified Dietary Manager (CDM).

POSITION SUMMARY

The Certified Dietary Manager manages the facility's Dietary Department. Provides nourishing, palatable, and well-balanced meals to meet the daily nutritional and special dietary needs of each Resident.

SUPERVISORY RESPONSIBILITIES

• Supervises all dietary employees.

• Carries out supervisory responsibilities in accordance with the organizational policies and

applicable laws.

• Supervisory responsibilities include:

o Interviews, hires, and trains dietary employees.

o Plans, assigns, and directs work.

o Prepares work assignment sheets.

o Receives calls and finds replacements for absent staff.

o Prepares performance evaluations with the understanding such evaluations impact tenure

of probationary employees and wage increases of non-probationary employees.

o Schedules and adjusts lunch and rest breaks.

o Approves errors in time cards or other timekeeping records.

o Receives and resolves employee complaints.

o Monitors and corrects job performance of employees.

o Disciplines employees up to and including discharge.

o Adequately supervises assigned staff and assures that those staff are supervising

employees assigned to them.

• Uses independent judgment and discretion on behalf of the organization in the performance of

these duties.

QUALIFICATIONS

Education and/or Experience:

• High school diploma or equivalent.

• Prefer two-year supervised food service experience in an institutional setting focusing on planning, preparing, and servicing regular and therapeutic diets.

Certificates, Licenses, Registrations:

• Successful completion or current enrollment in a Certification course approved by the Dietary Managers Association.

• ServSafe Certification

Minimum Qualifications:

• Freedom from use of and effects of use of drugs and alcohol in the workplace.

• Meets state and federal criminal background check requirements.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

• Completes and updates the nutrition screening and assessment and diet history as part of the comprehensive assessment process. Refers new Residents, if required by the state and all Residents at nutritional risk to Dietitian for evaluation.

• Interview residents, family members, legal representatives, and significant others to obtain and update information needed to develop individualized plans of care, protect and promote Residents' rights, and accommodate individual needs and preferences.

• Participates with the interdisciplinary team to develop, implement, and evaluate plans of care. Attends care conferences. Communicate resident concerns and responses to interventions to interdisciplinary team members, the Dietitian, and direct care staff.

• Documents subjective findings, objective symptoms, observations of behavior, and interventions provided to Residents and Residents' responses to dietary interventions in the clinical record.

• Cooperates with other departments to identify and accommodate individual Resident's choices, preferences, and customary routines regarding eating.

• Assist the Dietitian with planning menus that meet the nutritional needs of Residents in accordance with recommended dietary allowance and state and federal regulations.

• Verifies Resident information regarding new admissions, diet order changes, room changes and daily census.

• Provides timely and accurate completion of dietary portion of MDS, CAA's, Resident Care Plans and Progress Notes.

• Conducts regular meal observations, reviews records, and interviews staff and Residents to ensure that Residents are receiving foods in the amount, type, consistency, and frequency to maintain usual weight and clinical indicators. If food intake is inadequate or the Resident's nutritional is poor, adjust menus to meet the caloric and nutritional needs of the Resident.

• Refers complex dietary issues to Dietitian for assessment and intervention.

• Supervises food preparation using techniques that conserve nutritional value, flavor, and appearance.

• Organizes food preparation and services to ensure food is served to Residents within scheduled time frames.

• Provides for food alternatives of similar nutritional value for Residents who refuse food served.

• Orders food economically and efficiently from approved sources considered satisfactory by

federal, state, and local authorities.

• Maintains sufficient inventory of food and supplies. Establishes an effective system to track inventory and secure storage areas.

• Ensures that food is received, stored, prepared, held, and served under sanitary conditions to

prevent the transmission of foodborne illness.

• Completes and maintains all Food and Nutrition Services Department records and forms,

including administrative statistics on the number of meals served, food costs, menus, and repairs.

• Supervises trash and waste disposal in compliance with state and federal requirements.

• Inspect for any signs of rodents or pests. Report findings to the Maintenance Director.

• Participates in the long-term care survey process. Instruct staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Demonstrates concern for identified problems and undertakes corrective action while the survey is in progress, if appropriate. Works with the Dietitian and administration to develop survey report responses, as needed.

• Works with the Dietitian to develop and update the Dietary policies that reflect the philosophy and mission of the company and facility and accepted professional standards of nutrition and sanitation.

• Performs inservices to dietary staff on various topics related to food service policies and procedures as needed.

• Participates in the department budget development.

• Communicates with and makes recommendations to the Administrator with regard to Resident food and nutrition services, personnel, and budget issues.

• Interprets Company policy and makes decisions based on the application of those policies where applicable.

• Exercise unimpaired judgment in the interest of the Company.

• Performs other duties as assigned.

LANGUAGE SKILLS

Must be able to speak and write in the English language in an understandable manner. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write business correspondence. Ability to effectively present information and respond quickly to questions from groups of managers, clients, customers, and the general public.

REASONING ABILITY

Ability to define and solve problems, collect data, establish facts, and draw valid conclusions. Ability to understand a variety of technical instructions in statistical or diagram form and deal with abstract and concrete variables. Ability to identify processes for improvement in daily work; educate new staff in team process.

LEADERSHIP

Demonstrates willingness to try new tasks, generates new ideas for change; evaluates and recognizes priorities, selects effective team members, challenges others to learn, keeps current, and integrates new information, communicates and models organization values, fosters high performance, recognizes need for and provides adequate resources.

INTERPERSONAL SKILLS

Demonstrates active listening techniques; gains support through effective relationships; treats others with dignity and respect; seeks feedback; sets clear standards for performance; evaluates job performance and provides effective feedback; establishes systems to measure effectiveness, efficiency, and service; creates and maintains reporting mechanisms.

CONTINUING EDUCATION

Attends in-service and education programs and attends continuing education required for maintenance of professional certification or licensure.

RESIDENT RIGHTS

Promotes and protects residents' rights; assists residents to make informed decisions; treats residents with dignity and respect; protects residents' personal belongings; reports suspected abuse or neglect; avoids the need for physical restraints in accordance with current professional standards; supports independent expression, choice, and decision-making consistent with applicable law and regulation.

INFECTION CONTROL
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