Class Code:NA127


General Description

The purpose of this class within the organization is to plan and provide clinical nutrition services and supervise food service operations.

This class works under general supervision, independently developing work methods and sequences.

Duties and Responsibilities

The functions listed below are those that represent the majority of the time spent working in this class. Management may assign additional functions related to the type of work of the job as necessary.

Provides medical nutrition consultation, therapy, and education to clients; prepares treatment plans and therapeutic rehabilitative diets to assist clients in their recovery and in overcoming social, psychological, or emotional problems.

Plans, supervises and coordinates the work of subordinate food service staff to provide quality food and need specific services to clients; plans and conducts training for staff and conducts performance reviews; participates in division in-service education and/or staff development activities for clinical and non-clinical staff; performs staff hiring, food bid reviews, special project assistance, policy and procedure review.

Applies thorough knowledge of administrative principles and techniques in planning and managing food service operations; applies thorough knowledge of nutrition principles and/or dietary treatment in maximizing therapeutic impacts on substance abuse treatment and recovery; develops policies and procedures to improve quality of service for client nutrition and food services.

Plans menus; orders foods and supplies; maintains food and kitchen supply inventories and implements loss controls; analyzes nutritional and food service procedures and techniques to improve treatment; reviews accuracy and applicability of unit menus and specialized diets.

Develops and conducts medical nutrition consultations; develops and implements programs to involve clients in planning and assuming responsibility for their nutritional rehabilitation.

Consults with physicians, nurses, and staff relative to client issues and other functions to improve quality of service or to assist in developing training activities in support of such issues; relates goals and methods of treatment to community groups and agencies.

Attends staff conferences, meetings and seminars related to nutrition and substance abuse or employee development training to contribute to the professional growth of program personnel.

Supervises and monitors food service area safety and sanitation practices; conducts sanitation and safety walk-throughs on a regular basis and maintains records of observations and discrepancies and remedies.

Coordinates record keeping systems for effective program evaluation, and consults with unit supervisors to evaluate the food and nutritional services; receives reports and maintain records of the activities of food service units as required, and compiles narrative and statistical information.

Understands and adheres to the Division’s confidentiality policies and procedures and agency, County, and professional codes of ethics.

Performs related work as assigned.

Physical Demands

Physical demands refer to the requirements for physical exertion and coordination of limb and body movement.

Performs sedentary work that involves walking or standing some of the time and involves exerting up to 10 pounds of force on a regular and recurring basis or sustained keyboard operations.

Unavoidable Hazards (Work Environment)

Unavoidable hazards refer to the job conditions that may lead to injury or health hazards even though precautions have been taken.

Involves routine and frequent exposure to extreme heat and/or cold; wet or humid conditions.

Minimum Education and Experience Requirements

Requires a Bachelor's degree from an accredited college or university with major coursework in nutrition or closely related field.

Requires six (6) years in medical nutritional therapy and food services management and two (2) years supervisory experience or closely related experience. 

Special Certifications and Licenses

Must have and maintain ServSafe Food Protection Manager Certification.

Licensed as a dietician in the State of Florida.

Americans with Disabilities Act (ADA) Compliance

Broward County is an Equal Opportunity Employer.  ADA requires Broward County to provide reasonable accommodations to qualified persons with disabilities. Prospective and current employees are encouraged to discuss ADA accommodations with management.

Emergency Management Responsibilities

Note: During emergency conditions, all County employees are automatically considered emergency service workers. County employees are subject to being called to work in the event of a disaster, such as a hurricane, or other emergency situation and are expected to perform emergency service duties, as assigned.

County-wide Employee Responsibilities

All Broward County employees must serve the public and fellow employees with honesty and integrity in full accord with the letter and spirit of Broward County’s Ethics and Conflict of Interest policies. 

All Broward County employees must establish and maintain effective working relationships with the general public, co-workers, elected and appointed officials and members of diverse cultural and linguistic backgrounds, regardless of race, color, religion, gender, national origin, age, marital status, political affiliation, familial status, disability, sexual orientation, pregnancy, or gender identity and expression.