A professional who provides services in assigned areas of food service management, teaches principles of food and nutrition, and provides dietary consultation, under direction of dietitian, clinical . Responsibilities include:

• Plans menus based on established guidelines.
• Standardizes recipes and tests new products for use in facility.
• Supervises food production and service.
• Obtains and evaluates dietary histories of individuals to plan nutritional programs.
• Guides individuals and families in food selection, preparation, and menu planning, based upon nutritional needs.
• Assists in referrals for continuity of patient care.
• May select, schedule, and conduct orientation and in-service education programs.
• May develop job specifications, job descriptions, and work schedules.
• May assist in implementing established cost control procedures.