State of Maryland

Registered Dietitian Dir Hlth Care, CI (#000343)

- Hourly / - BiWeekly /
- Monthly / $69,159.00-$116,011.00 Yearly

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GRADE

STD 0019

CLASS ATTRIBUTES

PROFESSIONAL SERVICE BARGAINING UNIT: M

NATURE OF WORK

A Registered Dietitian Director, Health Care, CI is a Dietetic Program Director in a court involved health care facility of the Maryland Department of Health. Employees in this classification manage a dietetic program in a health care facility such as hospitals and residential institutions and oversee a staff of lower-level Registered Dietitians and other professional food service and support staff.

Employees in this classification receive general supervision from the administrator of the facility, Chief of Dietetic Services; or other designated official. Employees in this classification may be required to work on weekends and holidays. Employees may be required to work during off hours in order to maintain program services.

Positions in this classification are evaluated by using the classification job evaluation methodology. This method compares the position’s assigned duties and responsibilities to the job criteria defined in the Nature of Work and Examples of Work sections of the class specification.

The Registered Dietitian Director, Health Cares is differentiated from the Registered Dietitian III in that the Registered Dietitian Director, Health Care has supervisory responsibility for Registered Dietitians III and function as Dietetic Program Director in a health care facility while the Registered Dietitian III has supervisory responsibility for lower-level Registered Dietitians.

EXAMPLES OF WORK

Plans, organizes, evaluates, and directs the activities of a health care facility dietetic program;

Communicates dietetic program objectives, accomplishments, and needs in relation to patient/client program philosophy for the administration;

Develops the dietetic program annual operating budget and ensures department fiscal accountability;

Formulates and implements dietetic program policies and develops, reviews, and revises departmental policy and procedure manuals;

Plans, manages, and evaluates the direction and administration of clinical patient/client nutritional care services;

Applies principles of food service technology and evaluates applicability to the facility;

Establishes and maintains quality standards in food procurement, production, service, sanitation and safety;

Develops procurement specifications for equipment and projects future equipment requirements of the dietetic program;

Participates in staff meetings, conferences, and standing committees as required for facility accreditation and licensure; Implements and maintains effective internal and external departmental communications;

Assigns responsibilities to managerial or supervisory staff of the dietetic program and evaluates performance;

Interviews and hires professional and non-professional dietetic program personnel;

Formulates and maintains an active staff development and in-service training program;

May be responsible for dietetic service to satellite facilities, community-based meal programs, specialized schools, skilled nursing facilities, intermediate care facilities or a combination of the above;

Performs other related duties.

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge and application of the principles and practices of dietetic program management;

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

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

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

Knowledge and application of the principles and practices of dietetic program management;

Skill in the use of food cost accounting methods, procurement specifications procedures, and budgetary processes;

Skill in planning, organizing, coordinating, and directing the work of clinical dietitians, managerial, supervisory, and support food service staff;

Skill in establishing and implementing cost control methods in menu planning, procurement, food production and distribution;

Skill in comprehending medical terminology and medical treatment philosophy as applied to clinical dietetics;

Skill in analyzing situations and initiating a course of corrective action;

Skill in interpreting and evaluating objectives, accomplishments, and needs of a dietetic program in a health care facility;

Skill in developing, revising, and implementing dietetic program policies and procedures;

Skill in planning, coordinating, implementing, and maintaining an in-service training and staff development program;

Ability to express ideas clearly and concisely;

Ability to establish and maintain cooperative working relations with internal and external staff and departments;

Ability to maintain accurate records and prepare reports.

MINIMUM QUALIFICATIONS

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

Experience: Five years of experience providing professional nutrition or dietetic services which includes three years in a residential or hospital setting and two years managing a clinical and administrative phase of a dietetic program.

Notes:

1. Candidates may substitute the possession of a Master’s degree from an accredited college or university in the field of dietetics, nutrition, institutional administration or other related field may be substituted for up to one year of the required experience.

2. Candidates may substitute U.S. Armed Forces military service experience at a rank of Corporal/Petty Officer or higher 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. Candidates 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 where 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 not assigned to a bargaining unit, as indicated by the designation of S (Supervisor), M (Manager), T (Agency Head), U (Board or Commission Member), W (Student), X (Used by Agency or Excluded by Executive Order), or Z Confidential). As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.

Date Established

July 1, 2021

Approved By

Director, Division of Classification and Salary

CLASS: 000343; EST: 7/1/2021;