Remote Traveling Certified Dietary Manager en DiningRD

Nationwide Traveling Certified Dietary Manager (Saint Louis, MO is our corporate location)

As a consultant for DiningRD, you are entrusted with the responsibility of carrying out your daily tasks and assigned duties while demonstrating DiningRD’s Core Values of Customer Centric, Adaptive to Change, Passionate, Understanding of Others. You are expected to provide innovative, responsible results with the creation and implementation of new ideas and concepts that continually improve systems and processes to achieve superior results. The primary purpose of your job position is to plan, organize, develop, and direct the nutritional care of residents in multiple facilities following current federal, state, and local standards, guidelines, and regulations that govern long term care and assisted living facilities, to provide support and resources to contract or facility dietitians in the region, and to act as a resource to the Directors of Dining Services in the region so that the food services department is maintained in a safe and sanitary manner.

POSITION SUMMARY

The Foodservice Manager plans and oversees the activities and personnel of the foodservice operations. Primary responsibilities include supervising food production and service; ensuring that food served is nutritious and attractive; managing staff; reviewing and updating policies and procedures; implementing and maintaining quality and cost-control procedures; and maintaining professional competency and skills required for professional practice. 

PRIMARY DUTIES AND RESPONSIBILITIES

Food Services

· Facilitates and directs operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner.

· Establishes and maintains standards of food purchasing, preparation, service, storage, sanitation, safety, and security.

· Supervises standardization of recipes, portion, and cost control.

· Develops and maintains inventory-control policies and procedures.

· Oversees maintenance of kitchen equipment, and requisitions capital expenditures as needed.

· Develops nutritious, attractive menus that meet U.S. Department of Agriculture (USDA) guidelines and preferences of the residents; works with registered dietitian to plan menus for residents with special dietary needs.

· Demonstrates accountability for the proper use of residents’ protected health information.

· Any additional services requested by client. 

Personnel Management

· Interviews and hires new employees; supervises orientation and training.

· Prepares work schedules for foodservice staff and assigns tasks.

· Reviews and approves job descriptions, and evaluates foodservice staff based on the duties and standards of the job description. 

· Provides opportunities for staff development.

· Encourages teamwork by creating an environment of empowerment and accountability. 

· Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments.

· Any additional services requested by client. 

Quality and Cost Control

· Evaluates cost reports to maintain costs within the budget.

· Identifies and implements cost-reduction and productivity measures as needed.

· Supports and implements a performance improvement program.

· Implements and ensures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies.

· Identifies opportunities to improve efficiency and effectiveness of foodservice operations. 

· Reviews and revises policies and procedures.

· Participates as member of committees or task forces related to maintaining and improving food and nutrition services.

Professional Development

· Maintains CDM, CFPP certification and continuing education requirements.

· Develops and implements an individualized portfolio plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs.

KNOWLEDGE AND SKILLS REQUIREMENTS

Minimum of completion of all course work to qualify for testing for the Certified Dietary Manager’s certification from the Association of Food and Nutrition Professionals; an Associate’s degree granted by a U.S. regionally accredited university or college and completion of a dietetic technician program approved by the Commission on Accreditation for Dietetics Education (CADE) of the Association of Nutrition and Dietetics; completion of Bachelor’s Degree in relevant field, such as nutrition, dietetics, food science, or food service and hospitality, granted by a US regionally accredited college or university Minimum of 2 years of supervisory experience in food services required.

Certification/License: Certified Dietary Manger certificate from the Association of Nutrition and Food Professionals; Dietetic Technician, Registered (NDTR) with active registration by the Commission on Dietetic Registration of the Association of Nutrition and Dietetics.

Key Competencies:

Communication

· Ability to communicate effectively in both written and verbal form.

· Ability to motivate staff and promote teamwork.

Organization/Efficiency

· Ability to plan, organize, and prioritize work under pressure to meet deadlines.

· Ability to work on multiple tasks simultaneously.

Initiative

· Ability to monitor and maintain budget goals.

· Ability to develop and evaluate policies and procedures.

· Knowledge of quantity food preparation and foodservice management.

· Knowledge of rules and regulations related to food sanitation and safety. 

· Knowledge of basic principles of nutrition as it relates to menu planning.

· Knowledge of advanced food safety and sanitation practices.

Professionalism

· Knowledge of word processing software and ability to learn new programs.

· Provides ethical and informed services while planning and executing duties within the food and nutrition department.