Provides nutritional care and/or directs food service system in a specialty area such as food marketing, burns and/or oncology.

Under general supervision, serves as a specialist in nutritional assessment, management and education of the patient and/or in directing a food service system. Supervises assigned personnel. Shares specialty expertise with peers.

Performs dietitian duties in a sub-specialty area such as food marketing, sensory evaluation, work productivity measurement, renal, burns, geriatrics, oncology, metabolic support; 

Conducts research in the field of nutrition, dietetics, and Food Service Systems; 

Assists in development of budgetary data, such as FTE requirements, equipment needs, revenue forecasting; 

Interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action; 

Instructs dietitians and other personnel in area of specialty; 

Develops and utilizes data base systems and trains other staff in their use to evaluate nutrition care and food control processes; 

Assists in developing education objectives and implementing programs of study for dietetic and post-masters students;

Trains community dietitians in current research and its application to nutrition and food service systems in sub-specialty areas; 

Trains other health care professionals in clinical applications of nutrition principles; 

Performs the duties of Dietitian 1; 

Performs other duties as required.

Knowledge of:  technical principles, theory, and practice of nutrition including design of therapeutic menus and medical nutrition therapy; therapeutic diet planning; preparation and serving of special diets; sanitary methods of food handling; standards for low-cost institutional feeding; methods of food cost control.   

Ability to:  supervise and instruct others in dietetic food preparation; organize and schedule work; establish and maintain cooperative working relationships with others; prepare and maintain dietetic charts and nutritional histories.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Equivalent education/experience will substitute for all qualifications except when there are legal requirements, such as a license/certification/registration.