State of Maryland

A Registered Dietitian Director, Central Office is an assistant to the Chief of Dietetic Services in the Central Office of the Maryland Department of Health.  Employees in this classification are involved in coordinating activities in the overall management of dietetic programs in health care facilities, which entails providing technical advice and guidance to dietetic professionals, support staff, and facility administrators.  Employees in this classification do not supervise other positions.

Employees in this classification receive general supervision from the Central Office, Chief of Dietetic Services or other designated official.  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, Central Office is differentiated from the Registered Dietitian III in that the Registered Dietitian Director, Central Office functions as an assistant to the Chief of Dietetic Services in the Central Office and has no supervisory responsibilities while the Registered Dietitian III has supervisory responsibility for lower-level Registered Dietitians.

Assists the Chief of Dietetic Services in the operational and procedural management and coordination of dietetic programs in state health care facilities;

Consults with and advises the Chief of Dietetic Services on issues related to food service programs in state health care facilities;

Provides consultation, coordination, and direction related to all aspects of food service and clinical dietetics in health care facilities;

Develops and implements food service systems and methodologies for new and existing facility dietetic programs;

Develops standards of sanitation, safety and quality related to the selection and purchase of food, supplies, and equipment;

Reviews and coordinates clinical dietetic practice as related to the provisions of nutritional care and recommends new or revised procedures;

Conducts periodic reviews of facility dietetic programs to evaluate operational procedures and assure compliance with governing standards, to evaluate the physical layout and coordination of equipment, employee utilization and work procedures, and the coordination of dietetic services with those of other departments to increase the effectiveness of the dietetic program;

Initiates and directs committees to define and evaluate clinical procedures including diet manual review, quality assurance methodologies, risk management factors, and nutritional care protocols;

Prepares annual menu cost analysis for each facility administration as a basis for dietetic program budget requests;

Reviews and recommends annual adjustments related to menu formulation standards and quality standards;

Monitors and evaluates menu development, including modified diet menus in state health care facilities;

Reviews and approves annual menus developed by state health care facilities related to established nutritional standards, quality standards and special nutritional requirements of patients/clients;

Advises facilities on food quantities, selection, purchasing, and storage, and accounting for food, equipment, and related supplies;

Provides professional guidance and advice to Registered Dietitians, Food Service Managers and Administrators at State health care facilities;

Performs other related duties.

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

Knowledge of the current theory of dietetic practice;

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 nutritional requirements for individuals of various age groups and activity levels;

Knowledge of the accepted principles and methods utilized in quantity food production, distribution, and service;

Knowledge of the standards and procedures of quantity food selection, quality control, market trends, methods of food preservation and storage, large scale food production, utensils, materials, and equipment;

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

Skill in quantity menu planning including modified diets; Skill in the application of educational methods and in-service training techniques;

Skill in evaluating and monitoring procedural and quality standard operations of facility dietetic programs and compliance requirements;

Skill in establishing, revising, monitoring, and assessing dietetic clinical practice standards and protocols;

Skill in evaluating and estimating the requirements for food, supplies, and equipment for facility dietetic program operations;

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.

Ability to provide advice and guidance to facility administrators, clinical dietitians, and dietary support staff.

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 for up to one year of the required non-managerial experience.

2. 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.

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.

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.