Certified Dietary Manager (CDM) – Senior Living Position Available In Pitt, North Carolina

Job Description:

At The Gables we are proud to be recognized as a Great Place toWork®, and we believe that our success begins with one simpleprinciple: People First. We are a luxury senior living company thatis driven by compassion, respect, and the dedication to makingevery interaction meaningful. Our culture fosters growth, teamwork,and a genuine commitment to enriching the lives of our residentsand team members. If you’re passionate about providing exceptionalcare in an environment where you’re valued and supported, we inviteyou to be part of a company that truly puts people at the heart ofeverything we do. Now accepting applications for a CertifiedDietary Manager to administer and ensure that the dining experienceis nutritionally sound, safe, healthy, and fulfilling for allResidents.

POSITION SUMMARY

Certified Dietary Manager (CDM)administers and ensures that the dining experience, at the highestlevel, in Senior Living Facilities is nutritionally sound, safe,healthy, and fulfilling for all Resident’s. The CDM makes certainthat the nutritional screening, food preferences, and foodacceptance are accurately obtained, monitored, and recorded in themedical record in accordance with state/federal regulations andfacility guidelines. Collaborates with Registered Dietitian (RD) ona continuing basis to ensure all residents are receiving optimalcare as it relates to food and nutrition. The CDM will also ensurethat any food and/or fluid related interventions are added to plansof care. The position is hard work. It entails doing what isdirected of you to do by your supervisor at the time, manner,method, and location directed.

ESSENTIAL FUNCTIONS

• Representsthe campus in a positive manner while creating an environment thatfosters respect and courtesy for residents and employees alike.

Works within the campus programs to promote safety and thewell-being of all residents and employees.

• Upholds the Company’sMission Statement.
• Maintains HIPAA standards and regards allmedical or healthcare information pertaining to residents andemployees as confidential.
• Communicates with the RegisteredDietitian and Executive Chef regarding meal planning for the CareServices Center.
• Coordinates with the Registered Dietitian forcertification of the menus/menu extensions and sees to thepublishing and posting of Certified Menus.
• Assist the DDS or DRMwith overseeing dining areas within the Care Services System,ensuring a Fine Dining approach for all Assisted Living Residentsand a Family style/ direct dining approach for all Memory Care andSkilled Nursing residents.
• Assist the DDS with the resident snackprogram ensuring that appropriate par levels are set.
• Assist theDDS and /or DRM with sanitation programs/schedules including daily,weekly and monthly cleaning schedules and sanitation inspections,according to our policies.
• Coordinate with the Director ofNursing, RD and other care plan team member in managing the medicalneeds of the resident such as weight loss management, MedicallyManaged dietary therapy etc…
• Must participate and manage theweight report for the Quality Assurance Meetings (with assistancefrom Registered Dietitian)
• Report to the Care ServicesAdministrator (CSA) and DON any significant concerns related toclinical dietary issues that are occurring consistently for followup
• Responsible for completion of Section K (Nutritional section)of the MDS
• Conducts required resident nutritional screening whichincludes obtaining food/fluid intake information, food preferences,food allergies and intolerances.
• Assists Registered Dietitianwhen needed when calculating nutritional intake for each skillednursing admission / resident.
• Identifies nutrition problems,needs of individual residents and alerts Registered Dietitian asneeded. Assists Registered Dietitian in care-planning to correctdeficiency.
• Implements diet plans per physician’s diet ordersusing appropriate modifications.
• Utilizes standard nutrition careprocedures in accordance to CDM scope of practice.
• Documentsnutritional assessment data in the medical record as required perPolicy and State/Federal guidelines.
• Reviews intake records, doesvisual meal rounds Participates in Resident Care Conferences.
• Counsels admissions on basic diet restrictions and provides basicdiet information
• Specifies standards and procedures for foodpreparation as per policy
• Provides direction or input as neededfor preparation and serving of therapeutic diets and supplementalfeedings
• Protects food in all phases of preparation including butnot limited to holding, serving, cooling, and duringtransportation.
• Monitors pantries and kitchens to ensurecompliance with established policies and procedures of thegoverning body in compliance with federal, state and localregulations.
• Monitors food to ensure temperature is holding at135 degrees or higher and liquids at 40 degrees or below.

Recordstemperatures in appropriate logs. 16. Monitors refrigerator andcooler temperatures to ensure they meet regulation and record inappropriate log. Notify maintenance immediately if temperatures arenot in compliance

OTHER DUTIES AND RESPONSIBILITIES

• Periodictravel may be required for training sessions, continuing educationopportunities, emergency situations, and other company functions.
• Responsible for knowledge of fire and safety procedures includingthose involving blood-borne pathogens.
• Remains in proper attireat all times and maintains a high standard of appearance.
• Participates in professional improvement workshops, seminars andmeetings which allow continued education food service.
• Performsother duties as assigned by the Care Services Administrator.

COMPETENCIES

To perform the job successfully, an individual shoulddemonstrate the following competencies:

• Technical Skills
• Individual must demonstrate current and ongoing competence in tasksassigned which indicates a specialized skill in this area above andbeyond the average.
• Communication
• Demonstrates an ability toeffectively and regularly transfer information to necessary partiesto improve the quality of work and to provide the supervisor withactionable, accurate data.
• Initiative
• Is self-motivated andpersonally competitive. Wants to achieve for the good of theCompany and the team. Seeks additional work when they havecapacity. Demonstrates an ability and desire to bring new ideas andsolutions to the supervisor on an ongoing basis.
• Flexibility
• The ability to quickly adapt to changing conditions. The ability tonavigate obstacles with ease and professionalism.
• InterpersonalSkills
• Focuses on solving conflict, not blaming; listens toothers without interrupting; keeps emotions under control; remainsopen to ideas and tries new things
• Teamwork
• Balances team andindividual responsibilities; encourages others and asks for helpwhen needed. Exhibits patience and compassion.
• Professionalism
• Ensures service is delivered on time and is of the highest quality.

Assumes responsibility for mistakes. Presents themselves in amanner which enhances the brand image. Understands that noinformation is truly private and conducts online or socialnetworking activities accordingly.

• Ethics
• Treats people withrespect; keeps commitments; inspires the trust of others; worksethically and with integrity; upholds the

Company’s GuidingPrinciples:

o People First, Always o We Exist to Serve our Memberso We Have a Responsibility to be

Full Physical Demands, WorkEnvironment, and Expected Hours of Work:

The physical demandsdescribed here are representative of those that must be met by anemployee to successfully perform the essential functions of thisjob.

• This position is very active and requires frequent standing,walking, bending, kneeling, stooping and climbing.
• This positionwill be required to lift or carry weight up to 50 lbs. and abilityto push up to 250 pounds independently.
• The individual must useproper body mechanics to assist residents in their daily living.
• This position regularly requires long hours and frequent night andweekend work.

TRAVEL:

No travel is expected although occasionaltravel may be required for training sessions, continuing educationopportunities, emergency situations, and other company functions.

EDUCATION AND EXPERIENCE REQUIREMENTS

• Certified Dietary ManagerDesignation by state accepted / recognized institution orequivalent
• Two years’ experience in a similar position desired.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED

• Ability to read,write, speak and understand English fluently.
• Ability to meet orexceed the company’s attendance and punctuality standards.
• Ability to use Electronic Records and miscellaneous software andoffice equipment.
• Ability to understand and follow directions asgiven.
• Ability to work with minimal supervision.
• Must conductall business with a professional manner and with a high level ofconfidentiality.
• Work indoors for the majority of the work day(fluorescent lights, HVAC system, solid surface flooring, normalheat and cold conditions associated with a kitchen facility, normalkitchen noise levels).
• Lift objects of 35 pounds or less over thehead.
• Move objects of 50 pounds or less.
• Standing for extendedperiods.
• Assist with resident evacuations.