SUPERVISING CLINICAL NUTRITIONIST
Supervising Clinical Nutritionist sits in the competitive class of New Jersey's state or local civil service, so reaching it runs through testing and an eligible list instead of a straight hire.
The requirements come down to a master's degree and 3 years of relevant experience. Pay on the FY 2027 schedule runs $79,844 to $117,228.
How to apply
This title is filled by competitive examination.
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See where to apply for this title →Where this title is used
Supervising Clinical Nutritionist is a common title, so it is used in both State and local service. The local side is filled by the counties, municipalities, authorities and other employers that have adopted civil service under Title 11A, which set their own pay by ordinance or contract rather than from a State salary schedule.
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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 the medical director or other professional care program administrator, plans and supervises the institution care program and the professional Nutritionists assigned to the nutrition care program, in compliance with federal, state and department program standards. Supervises staff and work activities. Prepares and signs official performance evaluations for subordinate staff; does related work as required.
Examples of work
In cooperation with the medical staff or other professional care program administrator, assesses the nutrition needs of groups and of individuals; develops and implements nutrition care plans; evaluates and reports results. Applies professional judgment or techniques assuring that the color, texture, taste and nutritional value of meals are maintained. Ensures that federal, state and department standards and requirements are met in planning and supervising the nutrition care program. Supervises the work operations and/or functional programs and has responsibility for effectively recommending the hiring, firing, promoting, demoting and/or disciplining of employees. Serves as a member of the institution health care team and coordinates nutrition care with other health care plans. Counsels groups, individuals and their families regarding nutrition and dietary plans and follows progress of patients. Consults with physicians and nurses regarding patients' dietary needs; supervises and participates in recording nutrition progress notes on patients' charts. Evaluates effects of intervention on individual client/patient nutrition status. Selects, trains and supervises staff Nutritionists. Plans, reviews and provides consultation for the implementation of nutrition care on the system level. Acts as consultant to the Food Service Supervisor regarding the food and nutrition needs and regarding the maintenance of quality standards in the feeding program. Will be required to learn to utilize various types of electronic and/or manual recording and computerized information system used by the agency, office or related units.
Experience
Three (3) years of experience in hospital dietetics or community nutrition, with an emphasis in clinical and/or therapeutic nutrition or in diet counseling services.
License
Applicants 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 the essential duties of the position.
Knowledge, skills and abilities
Knowledge of the federal, state and department policies, procedures, standards, rules and regulations relating to the nutrition care of patients in institution programs and to ensure that standards and rules are met after a period of training. Knowledge of both normal and therapeutic nutrition and the specialized food requirements for institutionalized clients. Knowledge of approved practices and procedures for making notes on patients' charts and of legal implications relating to them. Knowledge of the chemical and physical factors involved in cookery and their effects on the nutrient content of food. Knowledge of the principles of bacteriology as they apply to safe handling practices and the quality of food. Ability to supervise assigned staff and plan, organize and implement projects within the unit. Ability to plan and analyze menus and their nutrition content in order to meet the nutrition requirements of patients and to see that the recommendations of the medical staff are carried out. Ability to apply professional judgment or techniques to ensure that the color, texture, taste and nutritional value of meals are maintained. Ability to give appropriate assignments and instructions to professional Nutritionists and to supervise the performance of their work. Ability to work effectively with all professional and administrative staff, order employees and with patients. Ability to plan, implement and control training and instruction programs for professionals, for patients and for employees involved in patient care. Ability to participate in staff meetings and conferences. Ability to prepare clear, sound, accurate and informative reports containing findings, conclusions and recommendations. Ability to supervise the establishment and maintenance of essential records and files. Ability to develop long and short range plans for delivering quality nutrition care services. Ability to acquire current knowledge through ongoing learning of the science and art of clinical dietetics. Ability to learn and 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 and 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 essential functions of the job with or without reasonable accommodation. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
Note
The definition and 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. Applicants must possess a current and valid Certification as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) issued by the Academy of Nutrition and Dietetics. A Master's degree in Food and Nutrition or Clinical Dietetics may be substituted for one (1) year of experience.