Certified Dietary Manager at Hot Springs County Memorial Hospital – Thermopolis, Wyoming

Hot Springs Health

CERTIFIED DIETARY MANAGER

Job Description

DEPARTMENT: NUTRITION AND ROOM SERVICE

SUPERVISOR: Director, Nutrition and Room Service

STATUS: Non-Exempt

EMPLOYEE NAME:

APPROVED BY: Chief Financial Officer DATE: February 2026

GENERAL:

In accordance with the Hot Springs Health Personnel Policy and Procedure Manual and the requirements of our accrediting bodies, the employee will: support the mission of “Partnering with our community for quality health and healing”, our five core values “Ownership, Always better than yesterday, Service first, Integrity, and Stewardship of our resources (OASIS). Our behavior creates our OASIS – a place where we can find safety, sustenance, and a pleasant change from the usual and the vision “to be the provider and employer of choice in our region, providing quality care and excelling as a teaching hospital in Wyoming.”

The established priorities of Quality, Service, Finance, People, and Growth, will be utilized in decision making. Furthermore, the employee will demonstrate the ability to manage time, maintain a safe and clean environment; practice confidentiality; treat all persons with respect and professional courtesy; accept change; accept and provide constructive feedback; work as a team player and adhere to the infection control, fire and safety, disaster and hazardous waste policies. The employee must also demonstrate the competencies for their position, and adhere to policies and procedures of their department. The employee will participate in quality improvement activities.

BEHAVIORAL REQUIREMENTS:

The following is a list of minimally required behaviors to assist the employee in partnering with our community:

Ownership

Accepts responsibility for actions, attitudes and health. Doing things right the first time, every time for excellent results. Accepts ownership of mistakes and takes constructive action to avoid repeating mistakes. Works with empowerment to the highest potential both as an individual and as part of the team. Unsatisfied with the status quo or just being “good.”

Always Better Today Than Yesterday

Performs at the highest level, always learning and looking for ways to improve, with an unwavering focus on safety. Celebrates and encourages the contributions of one another.

Constructively challenges the status quo by being flexible, adaptable and embracing change as a key element of our future success. Contributes to an environment that encourages creative thinking. Shares ideas and opinions, and supports opportunities to learn and grow.

Service First

Doing our best every day to anticipate and exceed the expectations of patients, providers and co-workers. Understands excellence is the result of a team effort. Creates legendary experiences.

Integrity

Does the right things. Consistently open, honest, trustworthy, and ethical. Demonstrates respect for patients, their families, staff, providers, and the community.

Stewardship of Our Resources

Strives to care wisely for our human, financial, and natural resources. Strengthens HSH as a partner in the community.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Plan, develop, and implement menus that meet nutrition standards and patient needs.
2. Oversee food preparation, service, sanitation, and storage in accordance with food safety regulations.
3. Coordinate meal service for inpatient, swing bed, outpatient, emergency department, and staff meals as applicable.
4. Monitor food quality, presentation and patient satisfaction.
5. Ensure all diets are provided as ordered by licensed practitioners and consistent with recognized dietary practices.
6. Collaborate with registered dietitian to support nutritional screening, assessments, and high-risk nutrition interventions.
7. Ensure diet orders, allergies, and food intolerances are communicated and followed.
8. Assure the safe receiving, storage, preparation, and service of food. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
9. Protect food in all preparation phases, holding, service, cooking, and transportation, using HACCP Guidelines.
10. Prepare cleaning schedules and maintain equipment to ensure food safety.
11. Ensure staff's proper sanitation and safety practices.
12. Monitor compliance with health and fire regulations regarding food preparation and serving.
13. Review, research, and update policies and procedures for Room Service areas.
14. Maintain documentation required for compliance, including menus, temperature logs, sanitation records, and correction action plans.
15. Prepare and participate in regulatory surveys, audits, and inspections.
16. Ensure the completion, maintenance, and submission of all required reports and records to regulatory bodies.
17. Supervise dietary staff, including scheduling, orientation, and ongoing competency assessments.
18. Provide education and training on food safety, sanitation, infection control, and patient service.
19. Ensure staff compliance with HSH policies and regulatory requirements.
20. Assist with budgeting, inventory control, purchasing, and cost-containment efforts.
21. Monitor food and supply costs and minimize waste.
22. Balance café charges, prepare cash deposits, and reconciliation.
23. Other duties as assigned.

The above duties are intended to describe the key aspects of the work performed by the individuals assigned to this position. They are not to be construed as an exhaustive listing of requirements relative to the position. Therefore, the employee may be required to perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES: Directly supervises one to eight employees. Carries out supervisory responsibilities by the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION and EXPERIENCE

The Certified Dietary Manager shall have:

1. Certified Dietary Manager (CDM) Credential through the Association of Nutrition & Foodservice Professionals (ANFP), within 12 months of hire.
2. Must be able to interact and communicate with all staff, clients, patients, and families effectively, exhibiting tact, enthusiasm, and patience.
3. Must be able to be sensitive to cultural and language differences.
4. Ability to work individually and in a team setting.
5. Able to respect the confidentiality of patient information being received and reviewed.
6. Demonstrate good organizational abilities.
7. Training in food service, with experience preferred.
8. Minimum 1-2 years of supervisory experience preferred.
9. Intermediate computer skills.

LANGUAGE SKILLS:

Ability to read and interpret appropriate job-related documents. Ability to respond to common inquiries or complaints from customers.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide for food production needs.

REASONING ABILITY:

• Ability to solve practical problems and a variety of situations where only limited information exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to modify care based on the developmental, functional, age and physical ability of the patient.
• Ability to apply cultural, ethnic, and diet needs requested by our patients, clients, and staff.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Certified Dietary Manager, within 12 months of hire.
• Food Handler Certificate, within three months of hire.

OTHER SKILLS AND ABILITIES:

• Ability to act as a patient advocate.
• Ability to interact with patients, families, visitors, staff, and clients.
• Ability to interact effectively in a conflict resolution setting.
• Ability to demonstrate a professional, open-minded approach in identifying problems and resolving problems/conflicts.

Age-Specific:

This position does not require hands-on delivery of patient care. It may include assisting a patient to open food containers and set the tray within their reach.

Must demonstrate an understanding of how a patient’s condition may influence their need for feeding adaptations and understand how/why to assist the patient.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

This position requires:

• Ability to regularly lift and or move >10 pounds and occasionally lift and move up to 30 pounds.
• Specific vision abilities required by this position include close vision, distance, vision, color vision, peripheral vision, and depth perception.
• Walking or standing up to 80% of duty.
• Able to operate food service equipment following safety guidelines.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

The employee is subject to a work environment of temperatures below freezing and above 100⁰ F. The employee is also subject to the following safety practices: moving mechanical parts, electrical equipment, risk for burns, toxic chemicals, and biological agents.