State of Maryland

Registered Dietitian II, CI (#000341)

- Hourly / - BiWeekly /
- Monthly / $53,627.00-$89,425.00 Yearly

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GRADE

STD 0015

CLASS ATTRIBUTES

PROFESSIONAL SERVICE BARGAINING UNIT: E NCP

NATURE OF WORK

A Registered Dietitian II, CI functions as a staff dietitian at the full performance level of work providing clinical nutritional care services generally to court involved patients and clients of a health care facility of the Maryland Department of Health. Employees in this classification generally work in hospitals, health care clinics, or health care residential institutions. Employees in this classification perform work that requires the application of nutrition principles in patient/client nutritional care and is performed in accordance with the individual treatment plans developed by health care professionals and under the standards and policies of the Dietetic program of the health care facility. Employees in this classification may involve the supervision of personnel engaged in food production and meal service.

Employees in this classification receive general supervision from a higher-level Registered Dietitian or the health care facility director. Employees may be assigned to shifts to include weekends and holidays. Employees may be subject to call-in and overtime based on staffing needs.

Positions in this classification are evaluated by using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification.

The Registered Dietitian I and the Registered Dietitian II are differentiated on the basis of degree of supervisory control over these employees. The Registered Dietitian I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed and the Registered Dietitian II performs the full range of duties and responsibilities under general supervision. The Registered Dietitian II differs from the Registered Dietitian III in that the Registered Dietitian III has supervisory responsibility for lower-level Registered Dietitians and is the assistant to a Registered Dietitian Director or the Chief Clinical Dietitian responsible for a major phase of a dietetic program in a health care facility.

EXAMPLES OF WORK

Plans and executes clinical nutritional care services, such as nutritional screening, nutritional history and assessment, and nutritional education and counseling for assigned patients/clients of a state health care facility;

Interprets Physicians' prescriptions for modified diets and monitors the preparation and service of such diets;

Ensures that nourishments and nutritional supplements are provided to patients/clients consistent with Physicians' prescriptions;

Consults with medical and other professionals concerning individual food habits and needs of assigned patients/clients;

Plans menus for modified diets based on indicated physiological and psychological needs of patients/clients;

Monitors meals served for conformance to diet prescriptions and acceptance by patients/clients;

Participates in medical staff conferences, rounds, and consultations;

Documents pertinent nutritional information on patient/client medical records;

Counsels patients/clients and others on the requirements and importance of prescribed modified diets and how to plan and prepare food;

Provides assistance with the evaluation of dietetic program operations using quality assurance criteria to assure compliance to the dietetic program standards for food purchasing, preparation, service, preservation, sanitation, and safety;

Conducts educational and in service training sessions on nutritional standards in food service and dietetic practice for professional, paraprofessional, and other support staff assigned to a dietetic department or involved in patient/client care;

Maintains records and prepares reports;

May supervise the work of personnel engaged in food production and meal service in a dietetic department;

May monitor cost control procedures in food purchasing, production, and service operations in a dietetic department;

May assist in the interviewing, selection, orientation and evaluation of dietetic department employees;

Performs other related duties.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of clinical nutritional care principles, standards, and methods;

Knowledge of the current theory of dietetic practice;

Knowledge of federal, state, and local regulations in health, sanitation, and licensure as they apply to dietetic services in a health care facility;

Knowledge of the Joint Commission of Accreditation of Healthcare Organizations’ regulations and standards applicable to hospital dietetic services;

Knowledge of food composition and nutritional values and their correlation to patient/client nutritional care and modified diet preparation and service;

Knowledge of medical terminology as it relates to dietetic service and patient/client nutritional care;

Knowledge and application of the principles and methods in quantity food service management including purchasing, menu planning, production, preservation, serving, and portion control;

Knowledge of food cost accounting methods, procurement specification procedures, and budget processes;

Knowledge of quantity food service appliances and equipment;

Knowledge of the principles of managing personnel;

Ability to conduct educational and in-service training sessions in dietetic services;

Ability to organize and supervise the work of others;

Ability to analyze situations and initiate a course of corrective action;

Ability to express ideas clearly and concisely.

MINIMUM QUALIFICATIONS

Education: Determined by the Maryland State Board of Dietetic Practice under the licensing requirements for Nutritionists and Dietitians.

Experience: One year of experience providing professional nutrition or dietetic services.

Note: Candidates may substitute U.S. Armed Forces military service experience as a commissioned officer in Dietitian and Nutritionist classifications or Dietitian and Nutritionist specialty codes in the Dietitian field of work on a year-for-year basis for the required experience.

LICENSES, REGISTRATIONS AND CERTIFICATIONS

1. Candidates for positions in this classification must possess a current license as a Dietitian/Nutritionist from the Maryland State Board of Dietetic Practice.

2. Candidates for positions in this classification must be registered by the Commission on Dietetic Registration (CDR) prior to completion of probationary period and must maintain a current registration during their time of employment. Applicants who are currently registered should submit proof of CDR registration with application.

SPECIAL REQUIREMENTS

Employees in this classification may be required to provide the facility with a telephone number at which they can be reached.

ACKNOWLEDGEMENTS

Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.

This is a Professional Service classification in the State Personnel Management System. All positions in this classification are Professional Service positions. Some positions in Professional Service classifications may be designated as Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.

This classification is assigned to Bargaining Unit E- Health Care Professionals classes. As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.

This classification is one level in a Non-Competitive Promotion (NCP) series. NCP promotions are promotions by which employees may advance in grade and class level from trainee to full performance level in a classification series. In order to be non-competitively promoted to the next level in a NCP series, an employee must: 1) perform the main purpose of the class, as defined by the Nature of Work section of the class specification; 2) receive the type of supervision defined in the class specification and 3) meet the minimum qualifications of the classification.

Date Established

July 1, 2021

Approved By

Director, Division of Classification and Salary

CLASS: 000341; EST: 7/1/2021;