- Dietitian IV
- What will I be doing?
- Do I qualify?
- Can I be successful?
- How do I apply?
This is administrative and professional dietetic work as the director of a complex dietary department in a state facility, or comparable dietetic work on a statewide basis.
An employee in this class may function as the chief dietitian in a psychiatric hospital, habilitation center or mental health center with complex dietetic and food preparation problems relating to size, client turnover rate, client/resident needs, physical layout and other unique circumstances. The work involves responsibility for the administration and direction of all food preparation and service activities, education, clinical and nutritional care programs in a state facility. An employee in this class may also serve as the assistant to the agency's Dietary Services Coordinator, or perform comparable dietetic work on a statewide basis. Supervision may be exercised over subordinate dietitians and food preparation and service personnel. Work is performed with considerable professional and administrative independence, but is reviewed by a designated superior for conformance with facility policy and for efficiency of operation.
Plans, develops, controls and evaluates the food service system in a complex dietetic department.
Develops written policies and procedures for all food activities; food purchasing, handling and storage; food preparation and service; sanitation and safety.
Manages and controls fiscal resources and makes corresponding budgetary recommendations to the facility administration.
Coordinates clinical and administrative aspects of dietetics to insure quality nutritional care.
Supervises the development and review of all menus and the evaluation of client acceptance.
Supervises the implementation of the Quality and Appropriateness Program.
Determines equipment requirements for a dietary department and makes budgetary requests.
Develops and reviews requisitions for the procurement of food and supplies with specifications as to quality, quantity and estimated cost.
Supervises the keeping of accurate records including inventories, food and supply requisitions, employee records, etc., to be used in preparation of departmental reports.
Assists the Dietary Services Coordinator in developing administrative policies and monitoring standards of dietary departments in meeting accreditation, state licensing requirements, and standards of performance required by various federal programs.
Supervises educational programs in state facilities for dietetic students from colleges and universities where applicable.
Directs patient training programs which develop appropriate eating skills and habits and utilizes adaptive equipment where applicable.
Trains subordinate supervisors and evaluates their work.
Directs food service activities for satellite dietary facilities where applicable.
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.)
Five years of experience as a professional dietitian, including two years as a Registered Dietitian in a supervisory or administrative capacity. (A master's degree in dietetics, nutrition or food management which was obtained subsequent to meeting all requirements for registration as a Registered Dietitian may be substituted for a maximum of one year of general experience.)
Registration as a Registered Dietitian by the Commission on Dietetic Registration.
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?
Thorough knowledge of the principles and practices of dietetics and of food systems management, including food values and costs.
Thorough knowledge of modern methods, materials and appliances used in food preparation and service.
Thorough knowledge of the general principles of organization, management, supervision and training as they apply to the operation of a large or complex dietary department.
Ability to plan menus for facility food service and to direct quantity cooking with economy and efficiency.
Ability to estimate the food requirements for the facility.
Ability to develop a budget for dietetic services based on facility procedures.
Ability to keep accurate records of food and labor costs to be used for control mechanisms.
Ability to interpret and follow doctors' orders in the preparation of special diets and in instructing 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 a large number of employees to effectively accomplish the objectives of the department and to maintain high levels of productivity.
Ability to teach nutritional education to groups or individuals.
Ability to communicate effectively with others.
The following link will provide you with general information about State of Missouri employee benefits.View benefits