Plans, directs and coordinates a major function of dietary service;
Reviews menus for accuracy, nutritional content and compliance with governmental regulations;
Supervises food service personnel in the preparation, distribution and serving of meals and specialized diets or acts as a resource person for vendor personnel concerning questions of safe food handling and sanitation; develops and implements dietary and meal service procedures;
Recommends, purchases and maintains inventory control of dietary supplies;
Trains dietary personnel and subcontracting agencies’ staff in dietetics, nutrition or food production;
Leads quality assurance programs to improve safety, sanitation and food preparation;
Acts as the division manager in his/her absence;
May manage warehouse function for department.
Requirements :
Possession of a Bachelor’s Degree from an accredited university in Dietetics and Nutrition, Food Science or a Related Science. Possession of a Registered Dietitian (RD) certification issued by the Commission of Dietetic Registration(CDR), the credentialing agency for the American Dietetic Association. The RD certificate includes completion of the appropriate internship as mandated by State of California regulations.
-AND-
Two years of experience as a dietitian, nutritionist, or food service manager, having responsibility for the technical direction or supervision for a group of dietary employees. A Master's Degree in Dietetics or Nutrition may be substituted for one year of experience