STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: DIETITIAN II
Class Code: 3193-19
Date Established: 11-04-55
Occupational Code: 7-4-5
Date of Last Revision: 12-28-01
BASIC PURPOSE: To plan, develop and supervise
nutritional care work methods and procedures according to established
technical, professional and administrative standards.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES:
·
Develops and
implements nutritional care plans to meet nutritional needs of residents.
·
Analyzes and
researches nutritional needs of residents, including menu preparation for
special dietary needs.
·
Verbally reports on
dietary operations relating to preparing menus, special diets or safety and
sanitation procedures.
·
Oversees food
requisition and equipment orders for kitchen and food preparation areas to
ensure conformance to established dietary needs.
·
Inspects food service
work operations and/or cafeteria areas by visiting all kitchens and other food
preparation areas on a regular basis.
·
Discusses menus and
kitchen management with food preparation staff to assist in their use of food,
its preparation, the control of food and supply waste, and the efficient use of
equipment.
·
Assists in
maintaining health, sanitary and safety conditions in kitchens and dining
rooms.
-------------------------------------------------------------------------------------------------------------------------------------------
DISTINGUISHING FACTORS:
Skill: Requires skill in developing formats
and procedures for special applications OR in investigating and reviewing the
use of equipment and data for a specialized function.
Knowledge: Requires logical or scientific
understanding to analyze problems of a specialized or professional nature in a
particular field.
Impact: Requires responsibility for
contributing to immediate, ongoing agency objectives by facilitating the direct
provision of services to the public or other state agencies. Errors at this level result in
inaccurate reports or invalid test results and require significant investment
of time and resources to detect.
Supervision: Requires direct supervision of other
employees doing related or similar work, including scheduling work,
recommending leave, reviewing work for accuracy, performance appraisal, or
interviewing applicants for position vacancies.
Working Conditions: Requires performing regular job
functions in a controlled environment with minimal exposure to disagreeable job
elements and little risk of hazard to physical or mental health.
Physical Demands: Requires light work, including
continuous walking or operating simple equipment for extended periods of time
as well as occasional strenuous activities such as reaching or bending.
Communication: Requires explaining facts, interpreting
situations, or advising individuals of alternative or appropriate courses of
action. This level also requires
interviewing or eliciting information from state employees or members of the
general public.
Complexity: Requires a combination of job functions
to establish facts, to draw daily operational conclusions, or to solve
practical problems. This level
also requires providing a variety of alternative solutions where only limited
standardization exists.
Independent Action: Requires objective assessment in
analyzing and developing new work methods and procedures subject to periodic
review and in making decisions according to established technical, professional
or administrative standards.
MINIMUM QUALIFICATIONS:
Education: Bachelor's degree from a recognized
college or university with course work which meets the academic requirements
for a dietitian as specified by the American Dietetic Association. Each additional year of approved formal
education may be substituted for one year of required work experience.
Experience: Two years' experience as a registered
dietitian in a hospital or other accredited health care facility.
License/Certification: Must be a Registered Dietitian approved
by the American Dietetic Association.
RECOMMENDED WORK TRAITS: Thorough knowledge of the principles
and practices of dietetics and nutrition and of institutional diet management
including food values, costs and account.
Thorough knowledge of modern methods, materials and appliances used in
large scale food preparation and service.
Ability to plan menus for a large institution. Ability to judge food materials and determine their
conformity to requirements.
Ability to teach, keep records and make reports. Ability to judge quantity of foods and
to estimate meal costs and needs for foodstuffs. Ability to establish and maintain good working relationships
with residents, other employees, and officials of other departments and
institutions. Must be willing to
maintain appearance appropriate to assigned duties and responsibilities as
determined by the agency appointing authority.
DISCLAIMER STATEMENT: This class specification is descriptive
of general duties and is not intended to list every specific function of this
class title.
Back to Human Resources Home Page
Back
to State Opportunities Listing Page
Back to Class Specification List
Last Updated 08/12/02
URL: http://www.nh.gov/hr/classspec_d/3193.htm