- Nutrition/Dietary Services Manager
- What will I be doing?
- Do I qualify?
- Can I be successful?
- How do I apply?
This is administrative and management work in the direction, planning, analysis, and coordination of nutrition and/or dietary services or programs.
(This classification is part of the broad-banded management service.)
Directs or assists in the overall planning, development, and administration of the assigned nutrition and/or dietary service or program in areas such as: institutional food services, public health nutrition, or specialized or therapeutic dietary services; assists in directing the development and implementation of departmental planning issues.
Directs or assists administrative personnel in general management aspects of policy development, program planning, and coordination as related to assigned responsibilities; assists in the evaluation of the effect of policy and/or organizational changes and new programs.
Reviews and/or revises programs in area of responsibility to ensure compliance of operations with laws, regulations, policies, plans, and procedures.
Directs or assists in the development and maintenance of master menus, as well as menus that address specialized and/or therapeutic dietary needs; conducts on-going nutrition needs assessment, evaluation of services, and customer satisfaction.
Provides technical assistance and/or consultative services.
Selects, trains, directs, and evaluates nutrition, dietary, and/or food service staff.
Participates in the development, implementation, or interpretation of new or revised program, departmental, or legislative initiatives.
Participates in the development of budget requests and monitoring of expenditures according to budget allocations/appropriations; recommends or initiates cost saving measures.
Conducts investigations, institutes special studies, and prepares and/or reviews reports and related information to evaluate existing organizations, policies, procedures, and practices.
Serves as a representative for assigned area; maintains contact, cooperates, and communicates with federal, state, local, and community organizations, and other interested groups.
Negotiates or administers contracts, grants, and cooperative agreements with federal, state, local, and community organizations.
Participates in conferences, training sessions, and meetings relating to areas of assigned responsibility.
Exercises significant independence and initiative in the performance of responsibilities; receives general administrative direction through conferences, reports, and evaluation of operational results.
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.) (More specific qualifications may be required for particular positions allocated to this class depending on the assigned duties and responsibilities. This may include specialized and/or additional education, experience, and/or licensure/certification not stated in the minimum qualifications.)
A Bachelor’s degree from an accredited college or university; and,
Four or more years of experience as a Licensed Dietitian, Registered Dietitian Nutritionist, or Registered Dietitian.
(24 earned graduate credit hours from an accredited college or university in Dietetics, Foods and Nutrition, Food Service Systems Management, Public Health, or closely related field may substitute for one year of the stated experience.)
(A Master’s degree from an accredited college or university in Dietetics, Foods and Nutrition, Food Service Systems Management, Public Health, or a closely related field, may substitute for two years of the stated 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 modern methods, materials, and equipment used in food storage, preparation, and service.
Comprehensive knowledge of food safety and sanitation, including national standards to prevent food borne illnesses.
Comprehensive knowledge of governmental budgeting and/or fiscal, grant, and contract management.
Comprehensive knowledge of current nutritional and dietary issues and theories.
Comprehensive knowledge of managerial techniques and administrative practices.
Ability to review, analyze, interpret, and/or prepare federal and state laws, rules, regulations, policies, and procedures as related to the assigned program.
Ability to plan and evaluate dietary standards and/or menus to meet assessed client and service needs.
Ability to develop, implement, and administer the assigned nutrition or dietary service or program.
Ability to establish and maintain effective working relationships with departmental officials, legislators, staff associates, the general public, and others.
Ability to analyze and evaluate policies and operations and formulate recommendations.
Ability to communicate effectively.
Ability to provide leadership and supervision to professional, technical, and related program staff.
Ability to manage change, provide program management, and achieve results.
Ability to develop short and long-range plans that meet established objectives and contribute to the overall goals and mission of the agency.
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