• Certified Dietary Manger (Cfpp)

    Continental Springs (South Sioux City, NE)


    Position Overview:

    The Certified Dietary Manager (CDM) is responsible for overseeing the daily operations of food service within healthcare, long-term care, or institutional settings. This role ensures that nutritional standards are met, maintains compliance with health and safety regulations, and manages dietary staff to deliver high-quality meal services.

    Key Responsibilities:

    Plan, organize, and supervise food service operations to meet the nutritional needs of residents or patients.

     

    Develop and implement menus based on nutritional guidelines, dietary restrictions, and individual preferences.

     

    Ensure compliance with federal, state, and local food safety regulations and sanitation standards.

     

    Manage dietary staff, including hiring, training, scheduling, and performance evaluations.

     

    Collaborate with healthcare professionals to develop and adjust nutrition care plans.

     

    Monitor food preparation, portion control, and presentation to maintain quality standards.

     

    Oversee inventory management, including ordering supplies and controlling costs.

     

    Conduct regular inspections of kitchen and dining areas to ensure cleanliness and safety.

    Qualifications:

    Certification as a Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) required!

     

    Associate degree in nutrition, dietetics, food service management, or a related field preferred.

     

    Experience in food service management, preferably in a healthcare or institutional setting.

     

    Strong knowledge of dietary regulations, nutrition principles, and sanitation standards.

     

    Excellent leadership, communication, and organizational skills.

     

    Proficiency in managing budgets, inventory, and staff schedules.

     

    Management experience preferred

    Working Conditions:

    Fast-paced environment within healthcare or food service facilities.

     

    Standing, walking, and occasional lifting of supplies or equipment.

     

    Flexible schedule, including potential weekends or holidays depending on facility needs.

    Benefits:

    Paid time off/ Vacation pay

     

    Sick pay

     

    Holiday pay

     

    Competitive wage rates