Jobs in this family plan and conduct food service or nutritional programs to assist in the promotion of health and disease control.

Typical functions

The functions within this job family will vary by level, but may include the following:

  • Complete nutritional assessments of clients.
  • Plan menus for standard and modified diets.
  • Consult with doctors and clients in the management of special diets.
  • Monitor portion control standards and distribution of food.

 The work assigned to positions in this series ranges from professional dietetic work to administrative/managerial work over a statewide nutrition program.


This is licensed professional work providing medical nutrition therapy.  Acts with independence and is accountable for the assessment and analysis of dietary needs.  Creates nutrition and diet plans based on the assessed health needs of the clients as directed by doctors.  Provides consultation to clients on how to lead healthier lifestyles and prevent/manage health issues related to diet.  Participates in health improvement clinics.

Knowledge, skills & abilities

Knowledge of the principles and practices of dietetics and nutrition, and of food service systems management.  Ability to complete nutritional assessments; develop recipes and plan menus; and interpret and follow doctors’ orders in the preparation of special diets.

Typical qualifications

Licensure as a Dietitian.

Pay grade

Dietitian Supervisor

This is a supervisory position accountable for the delivery of a dietetic/nutrition program.  Plans, directs, and evaluates the food service program within a facility, or assists in such activities.  Serves as the director of dietetics in a facility with few specialized dietetic problems; serves as the principal assistant to the director of dietetics administering a complex dietary program; or serves as a dietetic coordinator for the food service operations at a facility serving multiple sites.

Knowledge, skills & abilities

In addition to those identified in the previous level:  Knowledge of general principals of organization, supervision, and training.  Ability to direct and supervise the activities of employees.

Typical qualifications

Licensure and 3-5 years of experience as a Dietitian.

Pay grade

Dietitian Manager

This is a managerial position accountable for planning, directing, and reviewing the delivery of dietetic/nutrition programs in a designated facility or may be responsible for a statewide program.  Supervises lower-level dietitian and/or nutritionist positions.  May oversee the development of nutrition improvement clinics and may participate as required.  Prepares grant applications and manages designated grants.  Plans and manages financial and other resources in the region.  Identifies and manages office locations for the region.

Knowledge, skills & abilities

In addition to those identified in the previous levels: Ability to develop a budget for dietetic services.

Typical qualifications

Licensure and 5 or more years of experience as a Dietitian.

Pay grade

Dietetic Coordinator

This is a managerial position accountable on a statewide basis for the planning, direction, and review of a dietetic/nutrition program or programs.  Plans and allocates all program resources.  Manages program financials.  Oversees the development of program education and communication processes and materials, program compliance, and grant application and administration.  Ensures programs are administered in accordance with federal rules, policies, and protocols.  Supervises professional-level dietitian and nutritionist positions.

Knowledge, skills & abilities

In addition to those identified in the previous levels:  Knowledge of fiscal management, grant administration, and applicable state and federal regulations and program standards. Ability to formulate general plans, policies, and standards as a basis for a uniform system of food service management.

Typical qualifications

Licensure and 6 or more years of experience as a Dietitian.

Pay grade