CERTIFIED DIETARY MANAGER JOB DESCRIPTION

A Certified Dietary Manager oversees all nutrition and foodservice operations within a residential care facility. The role holds direct accountability for therapeutic diet compliance, care plan implementation, and maintaining Health Department scores at or above 95%. That is a narrow, measurable standard. CDM holders work under CMS certification requirements and coordinate daily with Registered Dietitians, nursing leadership, and social workers to ensure each resident's nutritional needs are met safely and accurately.

As the Certified Dietary Manager, you ensure that every resident receives nutritionally adequate, regulation-compliant meals by managing foodservice staff, diet orders, MDS assessments, and sanitation standards across the facility. You report through facility administration and coordinate directly with clinical and dietary teams to keep care plans current and food safety practices inspection-ready.

Career Impact: CDM certification under CMS standards is a recognized clinical-adjacent credential that distinguishes you from general foodservice supervisors and opens advancement into Dietary Director and Food Services Director roles.

Business Impact: Residents in long-term care depend on accurate therapeutic diets and timely MDS documentation, and a skilled Certified Dietary Manager directly determines the accuracy of those records and the safety of every meal served.

Growth Opportunity: Managing clinical coordination, labor budgets, and regulatory inspections at this level builds the operational depth needed to move into multi-site dietary leadership or consulting dietitian support roles.

• Manage daily foodservice operations to meet food quality, portion control, and therapeutic diet standards across the facility.
• Coordinate with the Registered Dietitian and nursing leadership to implement diet orders, care plans, and resident nutrition assessments.
• Complete MDS assessments and quarterly nutrition summaries within required documentation timelines.
• Train, supervise, and evaluate dietary staff including performance coaching, scheduling, and coverage during call-outs.
• Oversee food procurement and inventory to maintain par levels and meet compliance requirements.
• Inspect meal trays and monitor food delivery for accuracy, temperature, and correct therapeutic presentation.
• Enforce sanitation and infection control procedures to maintain a Health Department grade of 95% or higher.
• Participate in care conferences, regulatory inspections, and interdisciplinary team reviews as the dietary services representative.

• Associate's degree in food service management, dietetics, or a related field, or equivalent work experience.
• Certified Dietary Manager designation required in accordance with CMS and applicable state or county law, or enrollment in an approved CDM course within 90 days of hire.
• 2 or more years of foodservice supervision experience, with demonstrated experience in a healthcare or residential care facility.
• Current ServSafe certification as required by applicable state or county law.
• Knowledge of therapeutic diet requirements, MDS documentation processes, and federal and state foodservice regulations.
• Ability to manage labor budgets, purchasing cycles, and inventory compliance within a facility-based operation.
• Effective written and oral communication skills with the ability to work across clinical, nursing, and administrative teams.

• Three or more years of dietary management experience in a skilled nursing facility or long-term care environment.
• Familiarity with care planning processes and interdisciplinary team coordination in a residential healthcare setting.
• Knowledge of dietary needs and nutritional restrictions specific to geriatric or convalescent populations.
• Proficiency in electronic health record systems used for patient dietary documentation and HRIS task management.

• Health Department inspection score, targeting 95% or higher on each review cycle.
• MDS assessment completion rate, measured against required documentation deadlines per resident.
• Diet order accuracy rate, reflecting correct therapeutic tray delivery across the resident population.
• Staff coverage rate, tracking scheduled versus actual shift fulfillment including call-out management.
• Inventory variance, measuring procurement spend against the approved labor and food budget.

• Base Salary Range: $45,000 to $62,000 per year depending on facility size and location.
• Bonus: Annual performance bonus of 3% to 6% tied to inspection scores and operational metrics.
• Equity: Not typical for this role in long-term care settings.
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by facility.
• PTO: 10 to 15 days per year, plus paid holidays.
• Common Perks: Discounted or complimentary facility meals, tuition assistance for CDM coursework, and employee assistance programs.

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Reasonable accommodations are available to applicants and employees with disabilities throughout the hiring process and employment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected under applicable federal, state, or local law. Employment in this role is contingent on successful completion of a background check and, where required by facility policy or state law, a drug screening. Candidates must be authorized to work in the United States.

The Certified Dietary Manager owns the foodservice program across food quality, safety, and regulatory compliance, training staff through hands-on kitchen oversight and QCI documentation. Working within a facility-based dining operation and reporting to facility management, the role ensures consistent delivery of safe, sanitary, and high-quality dining services aligned with federal, state, and local standards.

Key Responsibilities

• Manage the foodservice program to meet food quality and safety standards in accordance with federal, state, and local regulations.
• Maintain records of income, expenditures, food, supplies, personnel, and equipment in report format for delivery to management.
• Train, quality control, and in-service staff to meet established standards, including touring the kitchen several times per day using QCIs for documentation.
• Perform essential job functions of dietary aide, cook, and dishwasher positions to train and assist during call-outs.
• Communicate all directives from client managers, building occupants, and administrators to staff effectively.
• Utilize protective gear and ensure safe mixing and use of cleaning solutions while adhering to all safety precautions.
• Follow infection control and universal precautions policies to maintain a sanitary environment at all times.
• Represent the organization positively by being courteous and cooperative with supervisors, co-workers, and client staff.
• Maintain consistent attendance, punctual arrival, and timely completion of assigned tasks according to schedule.

Required Qualifications

• Associate's degree or higher in food service management, hospitality, or a related field from an accredited institution preferred.
• Certified Dietary Manager or Certified Food Service Manager designation required in accordance with CMS and state or county law.
• Current ServSafe certification required as mandated by state or county law.
• Two years of experience in quantity food production, dining, nutrition, and personnel supervision desired.
• Knowledge of food safety regulations and infection control procedures.
• Basic computer skills with the ability to maintain records and complete web-based reports.
• Ability to follow oral and written instructions and perform routine, repetitive tasks daily.

Embedded within a health services dining operation, the Certified Dietary Manager oversees staffing schedules, food procurement, and MDS assessments while maintaining a Health Department grade of 95% or higher. Working closely with Consulting Dietitians, Social Workers, and Nursing Directors, the role ensures resident dietary needs are met through compliant care plans, effective team leadership, and rigorous sanitation standards.

Core Functions

• Oversee and complete employee work schedules while adhering to the labor budget.
• Ensure sufficient staffing levels and adjust based on census requirements.
• Communicate resident and guest concerns, comments, suggestions, and food portions to production personnel.
• Coordinate with the Consulting Dietitian regarding resident concerns, diet orders, and food preferences.
• Maintain close communication with Health Services Social Workers, Nursing Directors, and front-line team members regarding resident needs.
• Oversee food procurement and work with relevant team members to manage and meet inventory compliance.
• Participate in applicant interviewing, new team member training, and completion of introductory and annual evaluations.
• Ensure department sanitation and food safety requirements are followed to maintain a Health Department grade of 95% or higher.
• Complete MDS assessments and ensure all care plans are implemented and current.
• Provide direction, leadership, and coaching to all team leaders and front-line personnel.

Qualifications and Experience

• High School Diploma or GED equivalent required.
• Certified Dietary Manager certification required or to be achieved within the first 12 months of employment.
• Minimum two years of foodservice supervision experience, including experience within a health care facility.
• Knowledge of healthy food trends, dietary requirements, and restrictions for older adults.
• Knowledge of budget management, purchasing, payroll control, and menu planning.
• Proficient in Microsoft Office Suite and company electronic systems for patient dietary information.
• Superior oral and written communication, planning, and organizational skills.
• Ability to multi-task, prioritize, and adapt with minimal supervision.

Reporting to facility leadership, the Certified Dietary Manager coordinates menu planning, inventory tracking, and therapeutic diet processing to meet the nutritional needs of the community. Partnering with Registered Dietitians and an interdisciplinary team, the role advances resident care outcomes by developing dietary plans, revising care plans, and maintaining rigorous sanitation and food safety standards.

Primary Duties

• Work cooperatively with co-workers, vendors, and consultants to meet the nutritional needs of the community.
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
• Inspect meals and ensure standards for appearance, palatability, temperature, and serving times are met.
• Track inventory of all food items and supplies and place orders to maintain par levels.
• Assist in the management and preparation of special nourishment and supplemental feedings.
• Ensure proper sanitation and safety practices for team members.
• Process new diet orders and diet changes, and complete the assigned MDS section according to required timelines.
• Determine resident needs and develop appropriate dietary plans in cooperation with the Registered Dietitian.
• Review and revise resident nutrition assessments and care plans in collaboration with the interdisciplinary team.

Skills and Qualifications

• Successfully completed Certified Dietary Manager exam.
• Graduated from Dietary Manager's Course.
• Two years of experience in food service management, preferably in a health care setting.
• Knowledge of current state and federal foodservice regulations and professional standards.
• Knowledge of budget management and cost-effective program planning.
• Intermediate computer skills.
• Ability to motivate, coach, and supervise food service teams.
• Effective written and oral communication skills with strong organizational abilities.

Sitting at the intersection of clinical compliance and operational food service, the Certified Dietary Manager plans and oversees therapeutic diet menus, inspects special diet trays, and supervises dietary personnel across a regulated medical facility setting. Operating across patient care, staff management, and regulatory reporting functions, the role enables safe, compliant, and high-quality nutritional service delivery as directed by the Administrator, Dietitian, and Food Services Director.

Duties

• Work with the facility dietitian to implement recommended changes and assist in planning regular and special diet menus as prescribed by attending physicians.
• Order, prepare, and serve palatable meals in accordance with portion control procedures and therapeutic diet schedules.
• Inspect special diet trays for accuracy, portion control, and appealing layout, and evaluate the kitchen for upkeep, cleanliness, and safety.
• Recognize and respond to dietary emergencies and document observations, interventions, and outcomes.
• Interpret department policies and procedures for employees, patients, families, visitors, and governmental agencies.
• Assist in orientation, training, and scheduling of employees as directed.
• Complete production sheets, forms, reports, and evaluations to ensure control of equipment and supplies.
• Maintain privacy and confidentiality of all patient information and facility business.
• Supervise dietary personnel and monitor productivity while providing constructive feedback and coaching.

Education and Experience

• High school diploma or equivalent required; associate's or higher degree in food service management or hospitality preferred.
• Dietary Manager Certification recommended; if not certified, enrollment in an approved course required within 90 days.
• Minimum one year of dietary experience in a supervisory capacity, preferably in a hospital or skilled nursing care facility.
• Three years of experience in a hospital, nursing care facility, or related medical facility preferred.
• Knowledge of safety, sanitation procedures, and universal precautions.
• Ability to handle multiple priorities effectively and exercise independent discretion and decision-making.

A key member of the dietary services team, the Certified Dietary Manager coordinates daily clinical and dietetic functions to ensure all guests receive nourishing, well-balanced meals that meet individual nutritional and therapeutic needs. Collaborating across care teams and reporting to facility administration, the role builds consistent compliance with regulatory standards through staff direction, guest assessments, and quality assurance monitoring.

Accountabilities

• Coordinate all clinical and dietetic services under the limited direction of the Registered Dietitian.
• Monitor and direct in-service dietary staff to ensure compliance with regulatory standards.
• Perform and chart initial guest assessments and quarterly summaries.
• Attend and participate in guest care conferences.
• Ensure nutritionally adequate diets are served and obtain and update guest food preferences.
• Monitor food delivery for correct temperatures, diet accuracy, and proper presentation of regular and therapeutic trays.
• Assist the Chef with implementing and monitoring the quality assurance program.

Background and Experience

• Associate's degree in Dietetics or equivalent; Certified Dietary Manager or Registered Dietitian credential accepted.
• Knowledge of regulatory standards applicable to dietary services in care settings.
• Ability to maintain a pleasant, professional demeanor and work with convalescent, geriatric, or light psychiatric residents.
• Strong personal qualities including trustworthiness, loyalty, fairness, honesty, and reliability.
• English proficiency in speaking, reading, and writing required.