Dietary Supervisor

REQUIREMENTS:

1. Must be a graduate of:
   • Dietetic technician training program approved by the American Dietetic Association, accredited by the Commission on Accreditation for Dietetic Education or currently registered by the Commission on Dietetic Registration, or
   • B.S. Degree in Foods and Nutrition, dietetics, or food management and 1 year of experience in the dietetic service of a licensed health facility, or
   • Dietetic Assistant training program approved by the American Dietetic Association, or
   • Dietetic services training program approved by the Dietary Managers Association, maintains this certification, and has received at least six hours of in service training on the specific California dietary service requirements contained in Title 22, or
   • College degree program with major studies in food and nutrition, dietetics, food management, culinary arts, or hotel and restaurant management; and, is a certified dietary manager, maintains this certification, and has received at least six hours of in service training on the specific California dietary service requirements contained in Title 22, or
   • State approved program that provides 90 or more hours of classroom instruction in dietetic services supervision, or 90 hours or more combined classroom instruction and instructor led interactive Web based instruction in dietetic service supervision.
2. Must comply with state requirements as outlined in Title 22.
3. Must possess the ability to manage the overall organization and operation of the food service program, within established federal, state and local guidelines.
4. Good physical and mental health.

REPORTING

The Dietary Services Supervisor reports to the Administrator.

JOB DUTIES:

1. Maintains appropriate inventory levels to meet routine and emergency needs of all residents.
2. Purchase, rotate and stock all food items and department supplies.
3. Utilize or dispose of all food items prior to the expiration date.
4. Hire, supervise, counsel and terminate employees as necessary.
5. Educate employees in the preparation of medically prescribed diets as defined by physician orders, recipes and meal production sheets.