DIETITIAN
Professional work in dietetics. An employee in this class either assists a higher level dietitian in organizing and directing the dietary department in a large general hospital or is required to assume full responsibility for a dietary department in a moderate-sized hospital. In either case, the employee exercises comparable responsibility in applying knowledge about menu planning, food preparation service, and guidance in all aspects of dietetics. Supervision is exercised over personnel engaged in food preparation and service. At a large hospital, work is performed under close supervision of a higher level Dietitian, but at moderate size hospitals, the employee is required to exercise independent judgment in the field of responsibility. Work is subject to review for adherence to instructions and departmental rules and instructions through inspections, reports, and general observations.