A certified dietary manager plans meals that conform to the dietary and health needs of patients. This includes working with a kitchen staff to ensure proper healthy preparations. The certified dietary manager schedules meals based on factors such as calorie counts, fat content, carbohydrates, and sugars. They are often then in charge of purchasing and procurement. The institution often expects the manager to frequently review suppliers for quality and price and seek competitive bids and offers as available.
A certified dietary manager is typically employed by health care institutions such as hospitals, rehabilitation clinics, and elder care centers. They typically work with healthcare professionals at their facility to assess the dietary needs of patients and note special needs. The certified dietary manager also works with managers in the kitchen to ensure there is proper training on cooking that health standards followed at all times for food preparation. Additionally, the manager documents and organizes all purchasing and dietary services performed, as well as keeps such records for as long as facility procedures require.
A certified dietary manager must have up-to-date certification; certification generally requires vocational or other secondary school education in nutrition and dietary management. Many institutions prefer candidates with prior experience as a dietary manager or in a related position.
Certified Dietary Manager Tasks
- Supervise staff and give technical direction, delegate staff responsibilities.
- Oversee day-to-day department operational, purchasing and nutrition services.
- Conduct nutritional analysis and global menu planning.
- Manage the selection, training and development of staff.
- Ensure food service is in compliance with nutritional, safety, sanitation and quality standards, state and federal regulatory requirements.