JOB TITLE: DIRECTOR OF DIETETIC SERVICES

JOB CODE: 81420

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

An employee in this job is responsible for planning, organizing, and directing the overall operations of the food service department at a state-operated facility. Work involves administrative responsibility in menu planning, nutritional care, purchasing, human resources, finance, food preparation, food service, sanitation, safety, communication, quality assurance, and policies and procedures. Work includes maintaining compliance with approved standards for dietetic services as required by the Joint Commission on the Accreditation of Healthcare Organizations, Medical Assistance, Medicare, and other applicable 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.):

• Plans, organizes, directs, and supervises the overall operations of the food service department in a state-operated facility.

• 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.

• Administers 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 all 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 all policies and procedures related to the facility’s food service operations.

• Performs the full range of supervisory duties.

• Employees 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 services management and administration.

• Knowledge of 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.

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

• Ability to maintain effective working relationships.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES: (NOTE: These are expected of an employee performing the work of this job at the full performance level. These may not be evaluated by the State Civil Service Commission or used for Civil Service examination purposes and are not position-specific performance standards.):

• Knowledge of the procedures required in special diet tray assembling and distribution to ensure the accuracy and quality of menu items.

• Knowledge of the principles, practices, techniques, and methods of employee training.

• Ability to plan menus within facility and departmental objectives, food and budget allowances, and standards of nutrition, cost, variety, and quality.

• Ability to plan and modify standard and therapeutic diet menus in accordance with dietetic standards, special dietary needs, and physicians’ prescriptions.

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 which included 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 applicants to meet the definition of a Dietetic Service Supervisor in Title 28 Pennsylvania Code §201.3 as required by the Health Care Facilities Act.

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