Under general supervision, plans and directs the operation of a major division of a dietary service. In addition to performing the duties of Assignment Level I at a more difficult and responsible level, performs the following:
1. Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings.
2. Participates in menus planning. Evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets. Consults with medical staff concerning food service and nutritional needs of clients.
3. Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies’ policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies.
4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications.
5. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures. 6. Develops educational and training program for professional and auxiliary staff.
7. Maintains records and writes reports.
8. Provides nutritional counseling for outpatients. Title Code(s) Level I Level II Level III Level IV 503100 503350 962310 962320 Effective 7/23/99 Reissued Revision 3/15/18
9. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department.
10. Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work.