This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is entry-level professional dietetic work in a state facility.
Applicants must meet one of the following eligibility requirements:
(The following minimum qualifications will determine merit system eligibility and may be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)
Possession of a current license to practice as a Dietitian in the State of Missouri.
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Completes nutritional assessments of clients/patients; obtains and reviews diet histories; develops individual nutrition plans; and evaluates and documents diet changes and nutritional progress.
Plans menus for standard and modified diets, and assists in directing the preparation and service of food.
Assists the cooking staff in developing or modifying general or therapeutic recipes.
Maintains sanitation and safety standards in the preparation, service, and storage of foods.
Monitors portion control standards and distribution of food from central preparation areas to outlying serving areas to assure proper assembly and distribution of meals.
Requisitions food supplies from the facility's central warehouse.
Supervises, evaluates, and/or trains staff responsible for food preparation and service.
Observes clients/patients during meal service, and checks on food waste and leftovers, to identify whether modifications need to be made to individual diets, menus, and/or portion control techniques.
Participates in the quality improvement program in dietetic services.
Participates in interdisciplinary team meetings to discuss individual plans of care.
Provides nutritional instruction to clients/patients and staff.
Maintains records and prepares reports.
Receives supervision from a designated supervisor who reviews work through conferences, reports, and general observation of work accomplishments.
Performs other related work as assigned.
Introductory knowledge of the principles and practices of nutrition and dietetics, and of food systems management.
Introductory knowledge of modern methods, materials, and equipment used in food preparation and service.
Introductory knowledge of food safety and sanitation principles.
Ability to complete nutritional assessments, and to develop nutritional approaches to meet the needs of clients/patients.
Ability to develop recipes and plan menus, and to effectively supervise their preparation and service.
Ability to assist in estimating the food requirements for the facility.
Ability to plan, assign, and supervise the work of food preparation and food service personnel.
Ability to plan modified diets under professional supervision.
Ability to teach individuals and groups the appropriate methods and principles of nutritional care.
Ability to communicate effectively with staff and clients/patients.