Director of Dietetics
California State Personnel Board Specification
Definition
Under general direction, to plan, organize, and direct the food service and dietary activities of a State facility, other than a correctional facility; to provide full nutritional services to facility residents; and to do other related work.
Typical Tasks
Plans, organizes, and directs all food services and dietary activities in a State facility; establishes and maintains facility policies and procedures that meet legal and accreditation criteria regarding food services department production, sanitation, security, and safety; estimates food and supply needs on a timely basis; determines equipment needs; prepares budget requests; audits and reviews the food service cost accounting system to ensure economical expenditures and proper controls, requisitions food from contract vendors or by direct purchase when necessary; plans delivery schedule for foods and supplies; evaluates new products; supervises the receiving, inspecting, storing, and inventory of food and other supplies; evaluates vendor performance; maintains and analyzes food cost control records to determine improved methods for purchasing and utilizing food, supplies and equipment; develops and reviews menu patterns and evaluates acceptance by residents; consults with and advises clinical managers and facility administration on matters relating to dietetics and food service; selects and trains staff, evaluates their performance, and takes or recommends appropriate action; plans and conducts in-service training programs for food service staff; dictates correspondence, and prepares reports.
Minimum Qualifications
Either I
In the California state service, either one year of experience performing the duties of an Assistant Director of Dietetics; or two years of experience performing the duties of a Clinical Dietitian.
Or II
Experience: Three years of experience in food service administration at least two years of which must have been as a supervisor in the food service department of a hospital, school or similar facility serving a minimum of 300 persons per meal. (A Master's Degree in Dietetics or Food Service Administration may be substituted for the one year of experience, and registration with the Commission on Dietetic Registration of the American Dietetic Association.) (Applicants who are eligible to apply for registration will be admitted to the examination but must become registered to be eligible for appointment.) and
Education: Equivalent to graduation from college with a major in Dietetics or Institutional Management from a coordinated under graduate dietetic program or a formalized postbaccalaureate education program approved by the American Dietetic Association.
Knowledge and Abilities
Knowledge of: Principles of nutrition and dietetic practice; sanitation and safety measures used in the operation, cleaning and care of utensils, equipment and work areas; laws, rules, regulations, and accreditation standards regarding food preparation and service; costs control records for foods; personnel management practices and techniques; department's affirmative action program objectives; a manager's role in the affirmative action program and the processes available to meet affirmative action objectives.
Ability to: Apply the principles and practices of nutrition and dietetics; plan, organize, and direct the work of others; requisition supplies and equipment; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports; effectively contribute to the department's affirmative action objectives.
