JOB TITLE: DIRECTOR OF DIETETIC SERVICES

JOB CODE: 81420

DEFINITION: This is professional and administrative work directing a food service operation in a Commonwealth facility.

An employee in this job plans, organizes, and directs the overall operations of the food service department at a Commonwealth facility. Work involves directing and coordinating menu planning, nutritional care, purchasing, staffing, food preparation, food service, sanitation, safety, and quality assurance. Work includes developing and implementing policies and procedures and maintaining compliance with approved standards and regulatory requirements for dietetic services as required by a variety of accrediting organizations and regulatory agencies. Supervision is exercised over supervisory or managerial and other dietary staff. Work is reviewed by an administrator through conferences, reports, and evaluation of overall effectiveness.

EXAMPLES OF WORK: (NOTE: The examples of work are representative of the work, but every position classified to this job may not perform all examples of work listed. Conversely, this is not an all-inclusive list of work examples.)

• Directs and oversees the dietary department at a Commonwealth facility including administrative operations, menu planning, food preparation and service, regulatory compliance, and the provision of nutritional care.

• Approves all regular and modified menus within the parameters of nutritional adequacy, facility and departmental goals and objectives, physiological needs, food preferences, cost, variety, and quality.

• Oversees the complete program of patient nutritional care, which includes components such as nutritional assessments and discharge summaries, diet counseling, chart entries, treatment team participation, and a nutrition education program.

• Directs the ordering, receiving, reporting, storage, and distribution of food, supplies, and equipment.

• Prepares an annual dietetic and food service budget and maintains a constant check on departmental allocations and usage.

• Approves new menu items, recipes, and food preparation techniques.

• Inspects all kitchen, serving, and dining room areas to ensure that the correct procedures for service, sanitation, and safety are being utilized.

• Approves specifications for food, equipment, and supplies.

• Reviews maintenance work orders and monitors the preventive maintenance program in dietary areas.

• Conducts regular meetings with dietetic and food service staff.

• Administers the dietetic component of the facility’s quality assurance program.

• Directs the review and revision of the facility’s diet manual.

• Maintains compliance with approved standards for dietetic services as required by regulatory, certifying, and accrediting bodies.

• Develops and documents policies and procedures related to the facility’s food service operations.

• Performs the full range of supervisory duties.

• An employee in this job may participate in the performance of subordinates’ work consistent with operational or organizational requirements.

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of the principles, practices, and techniques of facility food service management and administration.

• Knowledge of the principles, practices, and techniques of facility dietetics management and administration.

• Knowledge of the methods, materials, and equipment used in facility food service operations.

• Knowledge of the procedures involved in preparing dietetic and food service budgets and maintaining cost control and expenditure records.

• Knowledge of the methods, materials, practices, and procedures used in a therapeutic diet program.

• Knowledge of facility food service safety and sanitation standards.

• Knowledge of the proper care and use of food service equipment.

• Knowledge of the principles and practices of employee supervision.

• Knowledge of the use and functionality of Microsoft Office Suite software.

• Ability to interpret policies and procedures related to the overall operation of a facility food service system.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

• Ability to establish and maintain effective working relationships.

MINIMUM EXPERIENCE AND TRAINING: (NOTE: Based on the Entry Level Knowledges, Skills, and Abilities)

• Three years of experience in the supervision of food preparation activities in an institutional food service or institutional food production operation, and a bachelor’s degree in food science, nutrition, dietetics, food service, culinary arts, or a related field;

or

• An equivalent combination of experience and training that includes three years of experience in the supervision of food preparation activities in an institutional food service or institutional food production operation.

SPECIAL REQUIREMENTS:

• Certain positions require active certification as a Registered Dietitian (RD) or a Registered Dietitian Nutritionist (RDN) as issued by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics, or proof of eligibility for such certification.