$46.00-$55.89 Hourly / $7,973.00-$9,687.00 Monthly / $95,680.00-$116,246.00 Yearly
According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.
1. Exercises general supervision over the dietary kitchen and auxiliary personnel in assembling and serving food and in maintaining working areas in clean and sanitary condition; oversees dietary kitchens and food services.
2. Plans and develops weekly menus for patients and others; requisitions daily requirements for food products for all units.
3. Studies and plans work schedules for all professional and auxiliary dietary personnel; consults with administrator concerning dietary department policies in the interests of promoting better food practices and nutrition for improved patient care and health; consults with other dietitians and makes decisions concerning specific problems.
Knowledge of: Dietetics and nutrition.
Ability and Skill to: Organize work and develop nutritional programs; evaluate nutritional services.
These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement.
Education:
Experience:
Requires three (3) years of dietetic experience in a large hospital or similar institution, within the last five (5) years.
License and Certification:
Requires possession of a current valid registration as a Registered Dietitian with the Commission on Dietetic Registration (the credentialing agency for the Academy of Nutrition and Dietetics).
Substitution:
PROMOTIVE LINES
From: 2624 Dietitian