DIETITIAN I

8305R1

Pay Grade: 26

DEFINITION OF WORK

Summary

This is professional dietetic work in food planning, preparing, and serving involving the application of basic dietetic and nutritional principles.

Work includes operating a food service department requiring few individualized modified diets or performing professional dietetic work in a more complex dietary program requiring the preparation of a variety of individualized modified diets in support of medical needs.

Standard Classification Factors

Supervision Received - LEVEL B: "Under general supervision..." Employees working under general supervision usually receive some instructions with respect to the details of most assignments but are free to develop their own work sequences within established procedures, methods and policies. They are often physically removed from their supervisor and subject to only periodic checks.

Difficulty - LEVEL B: Average - Where the employee is confronted with a variety of duties susceptible to different methods of solution which, in turn, places a correspondingly higher demand upon resourcefulness and concentration. Positions which require the analysis and evaluation of raw data and the rendering of conclusions would, in many instances, fall into this category.

Complexity - LEVEL C: The purpose of the contact is to influence, motivate, conduct interviews, make formal presentations or counsel to achieve common understanding or solutions to problems when the information is sensitive in nature or the individuals or groups are skeptical or uncooperative. Communication techniques and well developed communication skills become an important requirement at this level.

Consequences of Actions and Decisions - LEVEL C: Consequences of actions or decisions at this level are limited in scope and effect as the work is reviewed occasionally. Errors may cause moderate inefficiency. Costs due to errors may be significant.

Contacts - LEVEL C: The purpose of the contact is to influence, motivate, conduct interviews, make formal presentations or counsel to achieve common understanding or solutions to problems when the information is sensitive in nature or the individuals or groups are skeptical or uncooperative. Communication techniques and well developed communication skills become an important requirement at this level.

Physical Demands - LEVEL B: The work requires light physical exertion. The employee may be required to perform handling activities with lightweight or easily moved items (e.g. books, file folders, boxes of office supplies, small machine parts, etc.); perform moving activities for brief periods; operate light equipment; perform repetitive motions for brief periods; confined to a work area.

Environmental Conditions - LEVEL B: The work environment involves moderate hazards, risks or discomforts. Exposure to minor deviations from pleasant environmental conditions is normal. Minor to serious injuries are possible.

Supervision/Leadership - LEVEL C: Typically involves limited supervisory responsibility which entails performing as a "first line supervisor" for a small number of employees. Supervision is not the primary responsibility of the job. Responsibility includes training, instructing, scheduling, and reviewing work and recommending hiring and disciplinary actions to a higher level of authority.

Differs from the Dietitian II class which is administrative and professional dietetic work  directing or assisting in directing a dietetic program.

Plans menus and recipes, and directs the preparation and serving of food; develops new, or modifies existing, recipes; writes basic modified diets such as diabetic, fat-free, salt-free, low-residue, and low caloric.

Estimates, requisitions, and issues food supplies; maintains inventory and production records; develops portion control procedures.

Computes per capita costs of meals and prepares or participates in the preparation of budgets.

Supervises, trains, and evaluates the work of non-professional staff and student or inmate workers; provides training and orientation to students, and non-dietary staff in the principles and practices of food planning and preparation.

Provides nutrition counseling to patients, residents, or client families.

Monitors food service lines to assure food is attractive and served at the correct temperature.

Monitors tray line to assure the accurate assembly and distribution of patient trays; monitors the sanitation and accuracy of food preparation, maintenance, and clean-up.

Performs routine nutritional assessments of residents, patients, or inmates; obtains and reviews diet histories; formulates basic, individual nutrition plans; evaluates and documents nutritional progress.

Develops and implements standards for service, food handling, and sanitation within local, state, and federal requirements.

Oversees food preparation safety and sanitation practices of production and serving areas including chilled and hot foods. Ensures the safe and appropriate operation and maintenance of equipment as well as working practices of employees.

Forecasts necessary quantities based on established menu and orders product as part of a unit purchasing program to be certain the unit has adequate supplies. Keeps purchases within established budget limits. Personally operates and directs and trains other staff in operation of a computerized menu-management system.

Completes requests for new hires within assigned areas and forwards request to unit manager for approval. Assists in staffing process and recommends staffing levels. Trains, supervises, evaluates, plans, and directs work of subordinates, often by working directly with staff, making suggestions for improvements in service, food appearance, facility appearance, etc.

Serves as first-line "customer service representative" and communicates effectively to enhance the image of the unit and promote a positive work environment. Remains visible and accessible during meal times. Works directly with customers and staff in hosting and providing service for special events and catering operations.

Assigned to help with goal setting. Receives training in planning, reviews industry trends, and participates on committees as assigned.

Provides staff training and development as assigned, mentors students. Participates in training programs as assigned.

Assists unit manager with maintenance of a fiscally sound operation.

*Knowledge of the principles of dietetics.

*Knowledge of large-scale food preparation and service, therapeutic dietetics, and the equipment, utensils, and implements required.

Knowledge of safety and sanitary standards.

*Ability to plan menus, recipes, and nutrition plans.

Ability to counsel patients, residents, or client families on nutrition.

*Necessary at Entry

Registered as a Dietitian by the American Dietetic Association and licensed in accordance with (KSA 65-5906) at time of hire.

NC:   06/93
REV: 12/95
REV: 10/98
REV: 02/00
REV: 09/03
REV: 08/05
REV: 06/08