Certified Dietary Manager/ Culinary Director

  • 2175 E Park Ave, Chippewa Falls, WI 54729, USA
  • Full-time

Company Description

Wisconsin Veterans Home at Chippewa Falls is always searching for talented and energetic employees who will make a difference in the lives of area seniors - it’s something we call Caring Above and Beyond. Come join us!

Job Description

This position is responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with current federal, state, and local regulations. This position exercises discretion and independent judgment in regards to matters of significance when ordering culinary department supplies and engaging in meal planning within the acceptable nutritional parameters of the member needs.

Meeting the Culinary and Nutritional Needs of Members

  • Ensure food is prepared in an attractive and appetizing manner with minimal redundancy in the variety of menu items offered. 
  • Ensure food, refreshments, and nourishment are prepared in keeping with member's tastes, diet requirements and in accordance with administration's specifications.
  • Coordinate effective cleanliness and sanitation throughout the culinary department.
  • Directs a consistent food service and delivery schedule to the members based on menus and standard recipes.
  • Coordinates the preparation of all community meals, with different texture levels and of different combinations of therapeutic diets served in the household dining rooms, with emphasis on geriatric nutritional requirements.
  • Ensure all members’ food and fluid intake is monitored/recorded and alert the dietitian, physician, and nurse to problems noted.
  • Ensure that meals are prepared in a sanitary environment with the consultant dietitian performing periodic inspections during scheduled visits.
  • Prepare 3 day emergency menu that must be written and kept readily available in the kitchen.
  • Supply of shelf stable food, beverages, and food service utensils must be kept on hand and separate from regular dry goods inventory.
  • Work with the registered dietitian to provide the kitchen with a written meal plan for every therapeutic diet ordered in the facility.

Leading and Developing the Culinary Team and Department

  • Complete requirements of employer policies and procedures including, for an example, timely completion of in service training, acceptable attendance, uniform and dress code.
  • Maintain compliance and training in regards to standards for meal service and food quality.
  • Perform and document daily audits for safety, sanitation, food quality, meal delivery, and quality standards to optimize operational performance.
  • Manage staff performance through regular reviews, timely feedback, and performance planning. 
  • Provide formal and informal coaching and feedback to dietary team members.
  • Oversee clinical aspects of nutritional documentation for residents.
  • Purchase food and supplies from authorized vendors to meet menu requirements.
  • Maintain weekly operating reports to analyze performance to budget and ensure financial goals are met.
  • Conducts and monitor member food preference surveys.
  • Perform tasks and provide input for weekly operating reports and other financial reports.
  • Establishes standards, department goals and procedures and follows departmental budget.
  • Meet department goals by delegating tasks and analyzing quality cost control.

Supporting the Care of Members

  • Attends and participates in care plan meetings, in-service training programs and other meeting as assigned.
  • Reports any changes in resident behavior, physical status, safety hazards and/or procedural difficulties to the appropriate team members.
  • Reports attendance and refusals to Leadership Team as required.
  • Attends member council meetings when invited and report any grievances to the leadership team.
  • Performs other duties as assigned.



  • Registered Dietitian Ideal
  • Certified Dietary Manager (CDM) credential required
  • Considerable knowledge of the principles and practices of modern nutrition and food preparation, quantity cooking, buying, menu planning and food costs.
  • Considerable knowledge of the applicable professional and governmental standards and regulations on institutional food service
  • On-call for the community.
  • Compliance with infectious disease policies and procedures.


Additional Information

All your information will be kept confidential according to EEO guidelines.