Classification KB40 (Band )

State Specifications:

General Nature of Work:

Provides education and counseling in the areas of family and child development, parenting, household budgeting and/or nutrition; or plans and develops food service menus.

Guidelines for Class Use/Distinguishing Characteristics:

Positions in this class include home economist positions and the second level of the dietitian profession in state government.

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.)

Provides services according to quality standards and/or internal standards of care.
Provides counseling to individuals and families.
Provides group education to clients according to agency policy.
Consults with members of the health care team.
Develops and administers production and quality control methods and procedures for preparing and serving food menus.
Supervises food service personnel in preparing, serving and catering meals.
Inspects food service facilities to ensure sanitary conditions.
Instructs patients concerning their modified diet regimens.
Conducts food and recipe experiments in developing, planning and standardizing food service menus.

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 the principles and practices of household budgeting, home economics, family life and child development.
Knowledge of principles of education and group processes.
Knowledge of principles and practices of dietetics, nutrition and institutional diet management.
Knowledge of modern methods, materials and equipment used in food service operations.
Ability to plan menus for special diets and for large-scale food service operations.
Ability to work well with people of varying economic and educational levels.
Ability to establish and maintain effective working relationships with the health care team.

State Minimum Training and Experience

State Necessary Special Requirements:

Minimum 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, or foods and nutrition or institutional management.

MUSC Minimum Training and Experience Requirements:

A bachelor's degree in home economics, home economics education, human ecology, family and child development, dietetics, foods and nutrition or institutional management and six months of related experience .

MUSC Physical Requirements:

(Note: The following descriptions are applicable to this section: Continuous - 6-8 hours per shift; Frequent - 2-6 hours per shift; Infrequent - 0-2 hours per shift)

Ability to perform job functions in an upright position. (Continuous)
Ability to perform job functions in a seated position. (Frequent)
Ability to perform job functions while walking/mobile. (Infrequent)
Ability to climb ladders, carrying up to 10 lbs.. (Infrequent)
Ability to work indoors. (Continuous)
Ability to work outdoors in all weather and temperature extremes. (Infrequent)
Ability to work in extreme heat and humidity. (Continuous)
Ability to work from elevated areas. (Infrequent)
Ability to work in confined/cramped spaces. (Frequent)
Ability to perform job functions from kneeling positions. (Infrequent)
Ability to bend at the waist. (Frequent)
Ability to twist at the waist. (Infrequent)
Ability to squat and perform job functions. (Infrequent)
Ability to perform 'pinching' operations. (Infrequent)
Ability to fully use both hands/arms. (Continuous)
Ability to perform repetitive motions with hands/wrists/elbows and shoulders. (Continuous to Frequent)
Ability to reach in all directions. (Continuous)
Possess good finger dexterity. (Continuous)
Ability to maintain tactile sensory functions. (Continuous)
Ability to maintain good olfactory sensory function. (Continuous)
Ability to lift and carry objects 15 lbs. unassisted. (Frequent)
Ability to lift and carry objects from 16 lbs. to 30 lbs., unassisted. (Infrequent)
Ability to lift and carry objects from 31 lbs. to 50 lbs., unassisted. (Infrequent)
Ability to push/pull objects, up to 30 lbs., unassisted. (Frequent)
Ability to push/pull objects, up to 50 lbs., unassisted. (Infrequent)
Ability to maintain 20/40 vision, corrected. (Continuous)
Ability to see and recognize objects close at hand. (Continuous)
Ability to see and recognize objects at a distance. (Continuous)
Ability to match or discriminate between colors. (Continuous)
Ability to determine distance/relationship between objects; depth perception. (Continuous)
Good peripheral vision capabilities. (Continuous)
Ability to maintain hearing acuity, with correction. (Continuous)
Ability to perform gross motor functions with frequent fine motor movements. (Continuous)
Ability to work in dusty areas. (Infrequent)
May be required to climb 10 flights of stairs in emergencies. (Infrequent)

Additional New Requirements:
Ability to work rotating shifts as required.
Ability to work overtime as required.
Ability to learn and use new processes, tools and equipment as required.
Ability to operate kitchen equipment, slickers, grease filters, etc.