DISTINGUISHING FEATURES OF THE CLASS:  This is a professional position involving responsibility for assisting in developing and improving the nutritional aspects of the Office for Senior Resources food service program. Duties include providing professional advice to the Nutrition Service Coordinator as necessary to improve the nutritional aspects of the food service program.  While duties are primarily to serve as a professional nutritional consultant, participation in such management functions as budgeting, cost control programs, organization and personnel is required when such functions relate to the nutritional aspects of the food service program. The work is performed under the general supervision of the Director of the Office for Senior Resources. Supervision is exercised over subordinate nutrition service employees.  Performs related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative only)

• Ensures nutritional quality of Title VII meal is met;
• Develops menus which meet nutritional standards as established by the National Nutritional Program for the Elderly;
• Evaluates the nutritional content of all regular and therapeutic diets;
• Develops and oversees cost control system;
• Develops nutrition education programs to be presented to program personnel and participants in the program;
• Reviews meal service and feedback from the participants;
• Plans and supervises in‑service training for all food service personnel;
• Clarifies the roles of the food service provider and the nutrition program for the elderly;
• Acts as liaison between participants, meal sites and Nutrition Services Coordinator;
• Assists in promoting good communication among all concerned with food service, dietitians, food operators and participants and their families;
• Counsels clients and their families on the necessity for a regular or therapeutic diet;
• Assembles data for Nutritional Care Plan by reviewing records, completed charts, etc.;
• Observes each meal served at each site at least once a month;
• Submits written report of observations and recommendations after each visit;
• Supervises and plans the work of nutrition service and meal site personnel;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:  Thorough knowledge of the consultative process and the principles and practices of dietetics and diet therapy; thorough knowledge of food values and costs; thorough knowledge of modern methods, materials and appliances used in large scale food preparation and service; thorough knowledge of the sanitary aspects of food preparation and service; skill in geriatric menu planning and food preparation; ability to train cooks and other employees assigned to food service work; ability to influence the quality of food service; ability to judge foods and to determine their conformity to standard requirements; ability to keep accurate records and to prepare analytical reports in connection with the work; ability to follow oral and written directions; ability to get along well with others; resourcefulness.

MINIMUM QUALIFICATIONS:  Either

1. Master's degree in dietetics, nutrition, or a closely related field; or
2. Bachelor's degree in dietetics, nutrition, or a closely related and completion of an approved dietetic internship or its equivalent as determined by the New York State Office for the Aging; or
3. An equivalent combination of training and experience as indicated in a) and b) above.

PLEASE NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education.

SPECIAL REQUIREMENT:

Access to transportation is required to perform field work responsibilities in a timely and efficient manner.

SPECIAL REQUIREMENT:

Current registration and certification issued by the Academy of Nutrition & Dietetics Commission on Dietetic Registration as a Nutrition and Dietetics Technician or Dietetic Technician, or current registration and certification issued by the Office of Professions, New York State Education Department, to practice as a Certified Dietitian-Nutritionist, may be required within a reasonable time period after appointment, depending upon assignment.

8/81; 9/97; 3/09; 7/23

Competitive Class

Non-Competitive PT [County OSR]