Interim Certified Dietary Manager (CDM) Supplied Talent Pueblo, CO Job Details Contract $40 - $50 an hour 7 hours ago Benefits Paid housing Qualifications Food service purchasing Food service health code compliance Budget control Safety regulations Employment law Regulatory compliance Experience working with individuals with specific dietary needs Healthcare purchasing Dietetics Budget management in healthcare Food ordering Cross-functional collaboration Healthcare compliance Cross-functional communication Full Job Description Skilled Nursing Facility — Ordway, Colorado 8-Week Contract Assignment | $40-$50/hour | Housing Available The Opportunity A skilled nursing and rehabilitation facility in Ordway, Colorado has an immediate need for an experienced Interim Dietary Manager to lead its food service program for an approximately 8-week assignment. This is a hands-on leadership role overseeing all dietary operations — staff supervision, therapeutic diet management, sanitation, purchasing, and regulatory compliance — with full support from facility administration.

Assignment Details Duration:

~8 weeks (interim coverage)

Compensation:

$40-$50/hour, based on experience

Housing:

Available — on-site housing at the facility or off-site housing in nearby

Las Animas Location:

Ordway, CO — within driving distance of

Pueblo, Colorado Springs, and Denver Start:

Immediate Required Qualifications (Firm) Candidates must hold one of the following: Certified Dietary Manager (CDM) credential — ServSafe or other food-safety certifications alone do NOT meet this requirement , or Associate degree (2-year) or higher in

Culinary Studies Additionally:

High school diploma or equivalent Minimum 1 year of successful dietary management experience in a healthcare facility (skilled nursing, long-term care, or hospital setting strongly preferred) Working knowledge of therapeutic/modified diets, food sanitation and safety regulations, food and labor law, and large-scale purchasing and budgeting Strong communication skills and the ability to collaborate across departments Ability to meet the physical demands of an active kitchen environment, including regularly lifting 35+ lbs and occasionally up to 80 lbs Key Responsibilities Food Service Leadership Direct all phases of dietary services, including preparation and service of a variety of therapeutic diets for residents with specific nutritional needs Supervise, schedule, train, and evaluate cooks and dietary aides; delegate workload based on staff competency and facility layout Step in as cook or aide when staffing shortages require Maintain high standards of sanitation, safety, and equipment operation and care Purchasing & Operations Purchase food and dietary supplies within budget; manage inventory and verify deliveries against specifications Maintain standardized recipes and supervise their use Post written, dated work assignments in the kitchen aligned to resident dietary needs Clinical & Compliance Develop, implement, and periodically review the nutritional care component of each resident's care plan; document within required time frames Attend care plan team meetings and quarterly resident interviews Ensure nutrition counseling is provided and documented for residents with prescribed dietary modifications Advise the attending physician or DON when nutritional requirements cannot be met through meals and supplements Maintain resident diet records and tray card updates Implement facility resident care and infection control policies related to dietary services Participate in quality assurance meetings, in-services, and required committees Work Environment Active kitchen and office environment requiring sustained standing, walking, bending, and lifting. Frequent interaction with residents and families, often during emotionally difficult circumstances — maturity, professionalism, and compassion are essential.