Do hands-on work to carry out the menu plans of Dietitians.
Directs activities of institution department providing quantity food service and nutritional care: Administers, plans, and directs activities of department providing quantity food service. Establishes policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. Selects professional dietetic staff, and directs departmental educational programs. Coordinates interdepartmental professional activities, and serves as consultant to management on matters pertaining to dietetics.