National data — wages and growth are not published by state for this view.
Certification
Certified Dietary Manager (CDM)
Association of Nutrition & Foodservice Professionals
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A Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®) has the education and work experience to competently perform the responsibilities of a dietary manager and has proven this by passing the nationally-recognized CDM, CFPP Credentialing Exam and fulfilling the requirements needed to maintain certified status.
Gather and apply nutritional data to support client care in a foodservice settingManage written diet orders and diet plans according to client nutritional needsProvide nutrition education to clients based on written diet ordersDevelop standardized menus in compliance with regulatory and client dietary requirementsEnsure effectiveness of standardized recipes in a foodservice operationSpecify standards and procedures for food preparation and productionManage preparation, production, and distribution of food in a foodservice operationMonitor meal service to ensure quality, diet accuracy, and portion complianceEstablish continuous quality improvement procedures for a foodservice departmentDefine and develop personnel needs and job functions for a foodservice departmentInterview, select, and onboard employees in compliance with fair employment lawsProvide ongoing education and in-service training to foodservice personnelDevelop and maintain employee time schedules and work assignmentsManage goals and priorities for a foodservice departmentManage personnel performance through evaluations, disciplinary procedures, and recordsManage professional interactions and communications with interdisciplinary teams and regulatory agenciesImplement departmental changes to address identified problems and needsManage personnel compliance with safety and sanitation regulationsManage purchasing, receiving, storage, and distribution of food following sanitation and quality standardsProtect food in all phases of preparation and production using HACCP guidelinesManage physical facilities to ensure compliance with safety and sanitation guidelinesResearch, develop, and manage an operating budget for a foodservice departmentResearch, develop, and manage a capital budget for a foodservice departmentPlan and budget for improvements in department design and layoutManage the purchasing process for a foodservice departmentManage revenue generating services within a foodservice operationImplement cost effective policies and procedures in a foodservice department