General Nature of Work:
Plans and develops food service menus in accordance with established routine or standardized dietary practices; instructs and supervises food services personnel in preparing and serving meals and assists in developing and administering a food service menu
Guidelines for Class Use/Distinguishing Characteristics:
This is the entry level class for Dietitians.
Examples of Work:
(Note: The examples of work listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. The intent of the listed examples is to give a general indication of the levels of difficulty and responsibility common to all positions in this class.)
Plans and develops food service menus based on accepted dietary practices.
Develops and administers production and quality control methods and procedures for preparing and serving food service menus.
Supervises food service personnel in preparing, serving and catering meals.
Conducts food and recipe experiments in developing, planning and standardizing food service menus.
Instructs and advises food service personnel in methods and procedures of preparing and serving meals.
Prepares, analyzes and maintains costs, production and inventory records; estimates food requirements based upon menus; prepares food specifications as to quantity and quality and initiates purchase orders accordingly.
Inspects food service facilities to ensure sanitary conditions; directs personnel in caring for and cleaning food service equipment and facilities.
Knowledge, Skills and Abilities:
(Note: The knowledge, skills and abilities listed are not necessarily inclusive of the requirements for every position in the class.)
Knowledge of principles and practices of dietetics, nutrition and institutional diet management.
Knowledge of modern methods, materials and equipment used in food service preparation.
Ability to plan menus for a large scale food service.
Ability to supervise subordinate food service personnel.
State Minimum Training and Experience
State Necessary Special Requirements:
(Note: Additional requirements may be applicable for individual positions in the employing agency.)
A bachelor's degree in home economics, home economics education, human ecology, family and child development, dietetics, foods and nutrition or institutional management.