Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is seeking a Certified Dietary Manager (CDM) to join our organization as we expand our portfolio of senior living facilities in the New Orleans metro area. We are looking for a manager with a strong food/culinary background, a current CDM credential and ServSafe certification. If you’re a Food Service professional 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.

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

Summary/Objective:

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

This position provides overall planning for, direction to, and control of menus and recipes to achieve operating and financial goals, and enhanced food quality and presentation.

The manager will act as the expert for all culinary services and make recommendations for our culinary strategy. Additionally, he/she will monitor, research, and report on all competitors' activities, and be responsible for providing leadership in the strategic planning, development, and execution of food marketing plans, 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 and the Supply Chain department.

This person will be charged with developing excellent working relationships with clients 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 accommodation may be made to enable individuals with disabilities to perform essential functions.

• Assists in implementing company retail programs in existing and new retail service locations across all lines of business
• Directs culinary development and training
• Participates in new business sales surveys, proforma development, and presentations
• Development and implementation of menus and merchandising standards
• Train, monitor, evaluate, and act on unit performance in all culinary areas
• Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups
• 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 recipes and menu prototype development
• Monitors market trends and identify appropriate target markets
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the signature recipes

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.

Qualifications:

• Certified Dietary Manager (CDM) w/current registration
• ServSafe certification
• Culinary experience
• Senior Living or related healthcare experience as a Director or Manager
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