Managing Dietitian

County of Santa Clara
Full Time $106,346 - $129,309 Per year CA PeopleReady, 3020 Kenneth St, Santa Clara, CA 95054, United States Apply before 5/24/2024 11:59
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Overview

Under direction, to plan, direct and coordinate food service and dietary activities of the food production or therapeutic functions of a dietary service of a County institution, or to manage the County’s Senior Nutrition Program.    

This position requires possession of a Registered Dietitian (RD) certification issued by the Commission of Dietetic Registration (CDR), the credentialing agency for the Academy of Nutrition and Dietetics.


Typical Tasks

  • 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.
When assigned to a production area  
  • Plans menus according to a prescribed menu/pattern;
             
  • Makes recipe formulas, adjusting them according to the institution's population census;
             
  • Inspects the food service area for compliance with sanitation and safety standards; reports finding to site commander and food services managers and if required coordinates corrective action;
             
  • Inspects the conditions under which food is kept and stored;
             
  • Analyzes food waste, portion control, and menu item acceptability, to maintain quality and cost control;
             
  • Compiles statistical data;
             
  • Assists with the dietetic training of food preparation staff and prepares reports;  
             
  • Selects food substitution products in keeping within government regulations;
             
  • Performs other related work as required.
When assigned to a therapeutic area 
  • Evaluates nutritional needs of and develops treatment plans for clients based on medical conditions and in consultation with attending physicians;
             
  • Plans menus for modified diets according to client and physician feedback on prescribed menu pattern;
             
  • Supervises other professional dietary personnel and nontechnical food service employees in the preparation, serving and dispensing of modified diets;
             
  • Compiles statistics;
             
  • Assists with the dietetic training program of the staff;
             
  • Performs other related work as required.
When assigned to the Senior Nutrition Program  
  • Insures programs meet the requirements and enforces federal, State and County regulations;
             
  • Provides contract planning, compliance and monitoring for vendors who provide direct services to senior citizens in the community;
             
  • Conducts inspections and evaluates vendors such as kitchens or restaurants for safe food handling and sanitary food storage;
             
  • Provides nutrition education to senior citizens congregate sites and other community organizations;
             
  • Reviews menus to ensure nutritional values;
             
  • Acts as a resource person for vendor site personnel;
             
  • Performs other related work as required.

Employment Standards

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.


Required Licenses/Certifications

Managing Dietitians are required to maintain Registered Dietitian (RD) certification through continuing education requirements of the CDR.



When assigned to the Senior Nutrition Program, possession of a valid California Motor Vehicle Operator’s License prior to appointment and ability to qualify for a County Driver’s Permit.



Knowledge of:
  • Principles, methods and techniques of dietetics and nutrition, including diet planning and preparation, institutional kitchen practices, procedures and equipment, food handling, sanitation and measures used in the operation, cleaning and care of utensils, equipment and work areas;
             
  • Medical terminology and current research methods on Medical Nutritional Therapy, and its application;
             
  • Principles and practices of quality food preparation, specifications, receiving, storage and distribution including criteria for cost control, nutrition, quality (e.g. appearance, taste, temperature, texture, odor), safety, sanitation, security and timeliness;
             
  • Principles and techniques of supervision including training, supervision, evaluation and discipline;
             
  • Common office software including word processing, spreadsheets and databases.

Ability to:
  • Provide in-service trainings and lectures on nutrition/food services/sanitation topics;
             
  • Plan and calculate the preparation of food on a volume basis or in the preparation of special diets;
             
  • Judge food quality;
             
  • Interpret California laws and public health standards governing food service operations in correctional institutions, or, Federal and State regulations governing Senior Nutrition Programs;
             
  • Effectively manage, delegate duties, simplify work procedures, coordinate work schedules, and demonstrate leadership in all phases of a quantity food service operation;
             
  • Prepare records and reports;
             
  • Develop and maintain effective working relationships with those contacted during the course of work;
             
  • Communicate effectively, both orally and in writing.
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