This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
- Dietitian III
- What will I be doing?
- Do I qualify?
- Can I be successful?
- Benefits
- How do I apply?
This is senior-level supervisory or administrative professional dietetic work in a state facility.
Serves as the director of dietetics in a facility with few specialized dietetic problems; serves as the principal assistant to the director of dietetics administering a complex dietary program; or serves as a dietetic coordinator for the food service operations at a facility serving multiple sites.
Plans, directs, and evaluates the food service program within a facility, or assists in such activities.
Develops and/or revises written policies and procedures for food preparation, service, storage, sanitation, and safety.
Monitors operations to ensure compliance with food service policies, rules, and regulations.
Manages and controls fiscal resources and makes corresponding budgetary recommendations to the facility administration.
Maintains sanitation and safety standards in the preparation, service, and storage of foods.
Supervises or participates in the implementation of the quality improvement program for dietetic services.
Determines equipment requirements for the dietary department and makes budgetary requests.
Develops and reviews requisitions for the procurement of food and supplies with specifications as to quality, quantity, and cost.
Supervises and evaluates staff engaged in professional dietetics and/or food preparation and service.
Directs client/patient training programs which develop appropriate eating skills and utilize adaptive equipment where applicable.
Presents orientation and in-service training programs to employees involved in food service activities.
Coordinates and/or participates in clinical aspects of dietetics to ensure quality nutritional care.
Maintains records and prepares reports.
Exercises a high degree of independence in the performance of duties; receives supervision from the director of dietetics or other designated supervisor who reviews work for adherence to facility policy and efficiency of operations.
Performs other related work as assigned.
(The following minimum qualifications will determine merit system eligibility. Allowable experience and education substitutions are provided in italics below the corresponding minimum qualification statement; no other substitutions will be permitted. These minimum qualifications may also 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; and,
Two or more years as a Dietitian II with the Missouri Uniform Classification and Pay System.
OR
Possession of a current license to practice as a Dietitian in the State of Missouri; and,
Three or more years of professional dietitian experience obtained after receipt of licensure as a Dietitian in Missouri or registration as a Dietitian by the Commission on Dietetic Registration including one or more years in a supervisory or management capacity.
(A Master's degree in Dietetics, Nutrition, or Food Management which was obtained subsequent to meeting all requirements for registration as a Dietitian by the Commission on Dietetic Registration can substitute for one year of the required general experience.)
Please note that documentation that supports your eligibility (i.e. transcripts, employment records, etc.) may be required at any time during the application and hiring process. If you do not possess the minimum qualifications, please consider one of many other employment opportunities with the State of Missouri.
Do you possess the key skills which are considered essential for successful employment in this classification?
Comprehensive knowledge of the principles and practices of nutrition and dietetics, and of food systems management, including food values and cost.
Comprehensive knowledge of modern methods, materials, and appliances used in food preparation and service.
Comprehensive knowledge of food safety and sanitation principles.
Intermediate knowledge of the general principles of organization, management, supervision, and training as they apply to the operation of a dietary department.
Ability to plan menus for facility food service, and direct quantity cooking, with economy and efficiency.
Ability to estimate the food requirements of the facility.
Ability to interpret and follow doctors' orders in the preparation of special diets, and instruct clients/patients in following the diet prescribed.
Ability to keep accurate records of food used, and to prepare reports of such use.
Ability to organize and direct the activities of employees to effectively accomplish the objectives of the department.
Ability to communicate effectively with staff and clients/patients, and teach nutritional requirements to individuals and groups.
The following link will provide you with general information about State of Missouri employee benefits.
View benefits