The Director, Dietetic Services is accountable for managing the activities of the Dietetic Services which includes providing limited nutritional care to patients and food service for patients, employees and visitors.

Supervises dietetic personnel in preparing and serving of food, and maintaining of department.

        Develops and implements work standards, sanitation procedures according to food handling principles and personal hygiene requirements that are consistent with hospital rules and governmental regulations.

        Determines quantity of food to be prepared and assures that prepared foods adhere to corporate standards of quality for appearance, temperature, and palpability.

        Inspects food preparation, serving areas, equipment and storage facilities; observes the appearance and personal habits of the staff to detect deviation and violation of current health regulations - orders corrective measures as necessary.

        Ensures that the proper amount of food and supplies are available as needed.

        Supervises the preparation and maintenance of records and reports concerning technical and administrative operations and confers with other departments on aspects of dietetic service.

        Reviews and revises procedures for more efficient operation of department.

        Implements nutritional care plans for patients.

        Translates therapeutic diets into foods on hospital menus.

        Plans and conducts in-service education for staff.

        Recommend personnel actions.

        Prepare and submit departmental budgets.

            Performs other related duties as assigned

Registered Dietitian and licensed where required by State Legislature and minimum of five years experience as a registered dietitian in a health related facility.