Job Description

Forefront Healthcare is seeking a passionate and dedicated Certified Dietary Manager (CDM) to join our food and nutrition services team at a senior living facility in Bad Axe, MI.

This is a unique and rewarding opportunity for a hands-on manager with experience in skilled nursing to make a real impact. The role is evenly split between food service operations and clinical nutrition support , offering a dynamic blend of kitchen oversight and direct resident care.

If you’re a Certified Dietary Manager who thrives in a collaborative environment, values excellence in both service and compliance, and enjoys being part of a compassionate, mission-driven team—this could be the perfect fit for you.

WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website: https://oneforefront.com/

Summary/Objective

The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines.

The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation.

Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.

Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department.

This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions

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

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Qualifications

Essential Functions

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

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Supervisory Responsibility

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Must have the ability to coach others without formal authority.
• Proven ability to coach and teach within the kitchen

Required Education and Experience

• Ability to read, write and speak English.
• Must have a minimum two-year culinary certificate from an accredited school or have related experience.
• Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role.
• Experience within a high-volume environment
• Prior experience developing and leading sustainable and healthy dining programs.

Additional Eligibility Qualifications

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

Additional Information

Salary: 60,000-$65,000 Year