NJ Civil Service Navigator

SUPERVISING DIETITIAN

Code: 07603 Local Competitive

New Jersey treats Supervising Dietitian as a competitive-class job, so the gate is an examination and the ranked list it produces rather than a direct offer.

The minimum is a bachelor's degree and 3 years of relevant experience.

How to apply

This title is filled by competitive examination.

See every real route in, and where to apply. We don't track live vacancies.

See where to apply for this title →

Where this title is used

Supervising Dietitian is a local service title. It is filled by the counties, municipalities, authorities and other employers that have adopted civil service under Title 11A, not by State departments. Those employers set pay by ordinance or contract rather than from a State salary schedule, which is why most local titles carry no salary range here.

Check whether an employer is a civil service jurisdiction · How local civil service works

Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

Definition

Under direction, supervises the activities of a group of employees engaged in the planning of diets, and may supervise the preparation, ordering, and serving of food; does related work as required.

Examples of work

  • Participates in selecting for employment, assigning duties, supervising, and evaluating dietary personnel.
  • Participates in the development of training, staff orientation, and staff education programs for the facility.
  • Assesses upon admission, the dietary needs of the patient, preparing the dietary portion of the patient treatment plan, and reassessing the patient's response to dietary services in accordance with a schedule which the Dietitian documents in the patient's medical record.
  • Supervises the provision of dietary services to the patient as specified in the patient treatment plan.
  • Provides dietary counseling and nutrition guidance to the patient, his/her family, and staff.
  • Participates in developing, implementing, reviewing, and revising the dietary portions of the patient treatment plan and discharge plan.
  • Reviews and approves normal and special diet menus.
  • Assists in developing specifications for the procurement of food, equipment, and supplies, and establishes and maintains standards for sanitation, safety, and security.
  • Prepares daily menus and food portion specification orders for guidance of the staff.
  • Provides technical guidance and supervision over diet planning, menu formulation and preparation, and serving of regular and therapeutic diets.
  • Establishes and maintains standards of practice for clerical care that are appropriate for the facility's needs.
  • Plans basic menus considering such factors as variety, season of the year, availability of foods, known food preferences of the groups, nutrition and caloric content, and food costs.
  • Inspects food preparation and serving areas, equipment, and storage facilities; observes the appearance and personal habits of the staff in order to detect deviations and violations of current health regulations, and orders corrective measures as necessary.
  • Ensures that quality assurance standards are maintained.
  • Develops menu patterns and evaluates client acceptance.
  • Prepares daily work schedules and assigns duties and responsibilities to dietetic staff.
  • Recommends and/or approves personnel actions in accordance with established policies and procedures.
  • Gives suitable assignments and instructions to assigned personnel.
  • Reviews technical publications, studies journals, and confers with food industry representatives regarding new developments in food packing and processing, new and modified equipment, and new nutrition concepts.
  • May directly supervise, not only the planning of meals and menus involving the application of the principles of dietetics and nutrition, but also food preparation personnel, engaged in cooking, serving, and cleaning tasks.
  • Will be required to learn to utilize various types of electronic and/or manual recording and computerized information systems used by the agency, office, or related units.

Education

Graduation from an accredited college with a Bachelor's degree with a major concentration in Dietetics, Nutrition, Food, Food Science, or Food Service Management.

Experience

Completion of a dietetic internship and professional experience in nutrition which when combined totals three (3) years of professional experience in nutrition, or three (3) years of full-time professional experience in nutrition.

License

Appointees will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform essential duties of the position.

Knowledge, skills and abilities

  • Knowledge of the principles, practices, and procedures of the science of dietetics.
  • Knowledge of the supervision of large-scale dietary services.
  • Knowledge of budgeting for and purchasing of food, equipment, and supplies.
  • Knowledge of methods and procedures to use in correcting conditions that fail to meet standards set for the performance of dietary work.
  • Knowledge of procedures necessary to maintain records and compile reports.
  • Ability to supervise dietetic service.
  • Ability to coordinate the institution feeding program with professionals and nonprofessionals in the dietetic service, and with other institution activities.
  • Ability to develop normal and therapeutic diets.
  • Ability to develop food standards and assure quality control.
  • Ability to evaluate and interpret research findings in the professional sciences.
  • Ability to analyze, comprehend, and interpret dietary problems.
  • Ability to use effective oral communication techniques in persuading and informing individuals and groups.
  • Ability to organize dietary and supervisory work and develop effective work methods.
  • Ability to give suitable assignments and instructions to staff.
  • Ability to work harmoniously with associates.
  • Ability to develop suitable work schedules for assigned employees.
  • Ability to organize, write, and maintain technical reports, procedures, pamphlets, and similar documents.
  • Ability to prepare requisitions for needed supplies and equipment.
  • Ability to apply basic mathematics, including equations, metric system variables, matrices, and similar techniques.
  • Ability to apply instruction theory, teaching materials, and other resources in order to provide nutrition and dietary information to individuals and groups.
  • Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.
  • Ability to read, write, speak, understand, or communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication.
  • Persons with mental or physical disabilities are eligible as long as they can perform the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.

Note

The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed.

Certification as a Registered Dietitian by the Commission of Dietetics Registration of the American Dietetic Association may be substituted for the education and one (1) year of experience.

A Master's degree in Dietetics, Nutrition, Food, Food Science, or Food Service Management may be substituted for one (1) year of experience.