State of Maryland

A Registered Dietitian III is the supervisory level of work functioning an assistant to a Dietetic Program Director or the Chief Clinical Dietitian responsible for a major phase of a dietetic program in 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 supervise lower-level Registered Dietitians who provide patient/client clinical nutritional care services or direct administrative food service activities of a dietetic program.

Employees in this classification receive general supervision from the Dietetic Program 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 III is differentiated from the Registered Dietitian II in that the Registered Dietitian III has supervisory responsibility for lower-level Registered Dietitians and functions as an assistant to a Dietetic Program Director or the Chief Clinical Dietitian while the Registered Dietitian performs the full range of duties and responsibilities under general supervision.  The Registered Dietitian III is differentiated from the Registered Dietitian Director, Health Care in that the Registered Dietitian Director, Health Care has supervisory responsibility for Registered Dietitians III and functions as Dietetic Program Director in a health care facility. 

Provides assistance to the Dietetic Program Director by supervising a major phase of a dietetic program in a health care facility;

Supervises the activities of staff Registered Dietitians, in clinical nutritional care services, who perform patient/client nutritional screening, develop diet histories and prepare nutritional assessments, provide nutrition counseling and education, prepare medical record documentation, and participate in medical team conferences, rounds, and consultations;

Directs the activities, in food service management, of food purchasing, food production, menu planning, meal preparation and service, food preservation and storage, sanitation and safety;

Assigns work to lower-level personnel of the dietetic department and evaluates the results;

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

Provides assistance to the Dietetic Program Director in the formulation and implementation of dietetic program policies, standards, and procedures;

Provides assistance in the development of procurement specifications for the present and future needs of the dietetic department;

Participates in staff-level conferences and medical team patient/client conferences, rounds, and consultations;

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

Consults with medical and other professional staff regarding patient/client food habits and needs;

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

Plans, coordinates, and may conduct sessions for in‑service training and educational programs in dietetic services;

Establishes and maintains effective interdepartmental communication patterns;

Monitors dietetic program cost control procedures;

Provides assistance with interviewing, selection, orientation, and evaluation of dietetic department employees;

May assume responsibility for the dietetic program in the absence of the Director;

Performs other related duties.

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

Knowledge of the current theory of dietetic practices;

Knowledge of local, State and federal 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 services and patient/client nutritional care;

Knowledge and application of the principles and methods of 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;

Skill in the use of quantity food service appliances and equipment;

Skill in planning, organizing, and directing the work of others;

Skill in planning, coordinating, and conducting in-service training and educational programs in dietetic services;

Skill in interpreting, implementing, and recommending new or revised dietetic program policies, standards, and procedures;

Ability to establish and maintain a professional rapport with other department personnel;

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

Ability to express ideas clearly and concisely.

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

Experience: Three years of experience providing professional nutrition or dietetic services, one year must involve experience in a residential or hospital setting.

Notes:

1. Candidates may substitute the possession of a Master’s degree 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 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 the 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 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.