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Under direction, to assist in the general operation of the food service and dietary activities of a State institution other than a correctional facility; to have specific assigned responsibilities in the area of clinical or administrative dietetic practice; and to do other related work.
Clinical: Supervises and coordinates activities of clinical dietitians in provision of nutritional care of resident population; assists in the establishment and implementation of policies and procedures dealing with nutritional screening and assessment; provides for the nutritional education of the resident population and employees; serves as liaison between the medical staff, clinical director and program management in matters dealing with clinical dietetic practice; trains and evaluates performance of assigned staff; serves as relief for Director of Dietetics.
Administrative: Assists in the supervision of production and presentation functions of the Dietetic Service; responsible for the orientation and training of personnel; assists in the ordering of food and supplies; evaluates food acceptance and makes recommendations for menu changes; assists in budget planning for food, supplies, equipment and personnel; evaluates performance of employees; serves as relief for Director of Dietetics.
One year of experience performing the duties of a Clinical Dietitian in the California state service.
Experience: Two years of clinical or administrative experience in dietetic practice, 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 undergraduate dietetic program or a formalized post baccalaureate education program approved by the American Dietetic Association.
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; cost 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.