Dietitian Supervisor supervises staff that plans, prepares, and delivers meals to patients. Consults and coordinates with nutritionists to ensure all menus comply with general dietetic standards and fulfill prescribed patients nutritional and therapeutic requirements. Being a Dietitian Supervisor oversees all food service operations. May require a bachelor's degree. Additionally, Dietitian Supervisor typically reports to a manager. Requires Certified Dietary Manager(CDM). The Dietitian Supervisor supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. To be a Dietitian Supervisor typically requires 3 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Duties include but not limited to menu development, nutritional analysis, nutrition education, marketing, special diets, procurement, Special Programs (Fresh Fruit & Vegetable, Supper Program, Summer School, Afterschool Snack) and supervision of school cafeterias.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
Menu Planning
a) Maintain current nutrition and allergy information on all food items.
b) Develop and maintain a master food and recipe files item.
c) Develop menus for all grade levels according to USDA regulations and utilizing available commodities.
d) Complete nutrition analyses on all menus and make recommendations for improvement.
Purchasing
Nutrition Education
Marketing
Supervision
a) Observe kitchen operations and identify strengths and areas needed for improvement and give feedback and assistance to the manager and staff.
b) Provide technical assistance to managers in all areas of operation including but not limited to: production, service, work scheduling, employee discipline and recognition, food safety, employee safety, merchandizing, and customer service according to district standard operating procedures.
c) Review and approve weekly food and supply order.
d) Evaluate your assigned kitchens bi-annually (food safety, cleanliness, food quality/quantity, marketing and merchandising, record keeping, and fiscal performance) using the FNS elementary and secondary school checklists.
e) Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutritional standards, and sanitation and safety.
f) Conduct manager or employee informal or formal disciplinary action, as needed.
g) Manage payroll system for assigned group.
h) Conduct annual evaluations of managers and ensure managers properly complete employee evaluations.
i) Establish and maintain effective working relationships with building principals, staff and administration.
SUPERVISORY RESPONSIBILITIES: Supervises Secondary and Elementary Food Service Managers
REQUIRED QUALIFICATIONS:
PREFERRED QUALIFICATIONS:
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job requires that the employee be able to: sit, stand, walk, speak, hear, use hands, fingers, reach with hands and fingers; bend, stoop, lift objects of at least forty pounds.