TITLE: Certified Dietary Manager

CLASSIFICATION: Non-Exempt

REPORTS TO: Executive Chef

Summary

Our Certified Dietary Manager is responsible for the daily operations of our kitchen and dining area that serves Cedar Sinai Park rehabilitation center and the Harold Schnitzer Center for Living homes. The CDM provides leadership with the skills, training and ability to independently and collectively manage food service operations. This position is a hands-on supervisory role that directly supports the Executive Chef. The CDM is responsible for ensuring resources are in place to prepare high quality meals in a safe and sanitary environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Manages day to day functions of the kitchen, food service and staff including Cooks, Dietary Aides and Dishwashers. Responsible for scheduling, payroll, hiring, employee relations, training and performance management of the department’s employees.
• Makes sure that residents receive the highest level of food and service. Tastes food as appropriate and adjusts recipes as needed. Makes changes on-the-spot to ensure sanitation and safety measures are being followed. Offers suggestions and training tips to cooks during production that ultimately lead to high quality and consistent meal production.
• Manages the process of delivering beverages and food to residents including responding to resident requests.
• Responsible for nutrition consulting, meal planning, inventory control, budgeting and purchasing of food and non-food supplies by working with the Executive Chef & approved vendors. Ensures high quality products are delivered and properly stored.

Required Skills/Abilities

Consistent execution of quality customer service. Maintains and demonstrates ethical conduct. Able to effectively communicate with geriatric and/or confused residents and a variety of other people such as family members, visitors, vendors, and staff. Positive and constructive attitude. Comprehension of basic medical terminology, keyboard/computer skills, basic working knowledge of office equipment such as copier, printer. Proficiency in Microsoft Outlook, Word and Excel preferred.

Supervisory Responsibilities

This position supervises kitchen and dietary staff related to the food service function for the assigned department.

Working Environment & Physical Demands

This position is required to regularly work on campus.

Works in a well-lit and well-ventilated facility. May be exposed to confused, belligerent or physically aggressive residents, may be exposed to contagious diseases and mental stress. Subject to frequent interruptions. Manual dexterity, good vision and hearing is required. Must be able to read products labels and distinguish colors.

TASK WEIGHT DISTANCE FREQUENCY

Heavy Lifting 40-50# 0-5 x day

Moderate Lifting 15-40# 0-15 x day

Moderate Carrying 15-40# 1-20 ft 0-20 x day

Repeated Bending/Squatting 0-3 hours x day

Twisting, Bending, Turning Repeatedly

Reaching 0-40 x day

Walking 15-80% of shift

Standing 15-90% of shift

Sitting 10-70% of shift

Required Education, Experience, Licenses, and Certifications

• Degree from an accredited institution of higher learning in Food Service Administration or related field of study, or a combination of education and experience.
• 1 – 3 years’ similar experience required.
• Current Certified Dietary Manager certification from an accredited school.