Job Posting Title

Agency

Supervisory Organization

Job Posting End Date

Refer to the date listed at the top of this posting, if available. Continuous if date is blank.

Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.

Estimated Appointment End Date (Continuous if Blank)

Full/Part-Time

Job Type

Compensation

Why you’ll love it here!

RESPECT. COLLABORATION. SERVICE. The Oklahoma State Department of Health (OSDH) is committed to leading Oklahoma to prosperity through health. Our mission is to protect and promote health, prevent disease and injury, and cultivate conditions by which Oklahomans can thrive. Check out why we are passionate about public health and believe it is the career for you!!!

Job Description

Salary:

Level II: up to $29.47 hourly, based on education and experience

Level III: up to $32.42 hourly, based on education and experience

Full Time /Part Time: Temporary

Work Schedule: Monday – Friday

Primary Hours: Between 8-5 - up to 20 hours a week.

Position Summary

Positions in this job family are involved in providing dietary and nutrition counseling, education programs and nutrition assessments at facilities, hospitals, schools, or community agencies. This includes designing and planning special menus and diets, development of nutrition education material, planning for community nutrition programs, and coordination of dietary needs between units.

Level II

This is the career level of the job family, where employees are assigned a variety of tasks associated with the planning and promotion of nutrition education, and performs administrative dietary work in an institution, hospital, school or community agency. This includes conducting surveys and studies to assess nutrition problems and to evaluate changes in nutritional status of individuals or groups and coordinating dietary services in regard to total patient care. Administrative duties include participating in the planning for specific programs and health problems in conjunction with other program areas, signing requests for and ordering dietary supplies, and meeting with other departments to prepare budgets and assess future needs. Some positions may occasionally provide technical guidance to lower level nutrition staff, and may plan and assign work of technicians and clerical staff.

Level III

This is the specialist level of the job family, where employees are assigned independent responsibility for planning and directing specialized nutrition programs. This will include conducting studies and surveys to assess nutritional status, planning and participating in public information and educational activities on nutrition, coordinating with other dietitians, nutrition therapists, and health professionals on requirements for preparation and dissemination of educational material, and providing nutrition consultation to programs and groups. These positions will serve as a dietary consultant on administrative and technical problems relating to nutrition, and will occasionally provide technical supervision to lower level dietitians, nutrition therapists, or food service specialists.

Position Responsibilities /Essential Functions   

• Evaluates nutrition and dietary needs of patients and clients.
• Initiates and conducts surveys as a basis for program development.
• Coordinates with other agencies or departments to provide educational materials, assess nutritional status of patients, clients, or the community and develop special menus.
• Provides nutrition in-service training to staff.
• Prepares consultation reports, survey results, quality improvement statistics, and other necessary documentation.
• Determines type of food preparation equipment needed for specific dietary requirements.
• Serves as a member of an interdisciplinary team reviewing treatment plans, or on a survey team, inspecting and assessing health, domiciliary or other facilities.
• Plans basic menus and food specifications and procures goods for the facility.
• Being present at the office is an essential function of the job.
• Other duties as assigned.

Other Duties

• Demonstrates knowledge of and supports mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality standards, and the code of ethical behavior.
• Works effectively in team environment, participating and assisting their peers.
• This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Education and Experience

Level II

Education and Experience requirements at this level consist of Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics, and Licensure with the Oklahoma State Board of Medical Licensure and Supervision.

Level III

Education and Experience requirements at this level consist of Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics, and Licensure with the Oklahoma State Board of Medical Licensure and Supervision and two years of experience as a registered dietitian in a food service operation or in a public or community health program or facility. A master’s degree in public health with a major in nutrition or a master’s degree in foods and nutrition with an emphasis on nutrition may substitute for one year of experience.

Note: Written verification that all course work and clinical experience has been completed should be furnished by the program director from the college or university at the time of application.

Valued Knowledge, Skills, and Abilities

Knowledge, Skills and Abilities required at this level include knowledge of current dietetics and institutional diet management; of nutrition and its relationship to health; of nutritional values, costs and accounting; of available community resources; of health requirements and personal hygiene; of administrative principles and practices; of modern methods, materials and equipment used in food preparation and service; of conducting and interpreting nutrition surveys; of economic and social trends in nutrition; and of program planning and nutrition education techniques.

Ability is required to plan menus for general and special therapeutic diets; to keep necessary records; to establish effective working relationships with others; to present and prepare educational materials; to develop curricula for nutrition education program; to communicate effectively both orally and in writing; to evaluate and judge the quality of food materials and develop menus; and to plan and deliver effective education programs and to evaluate results of programs.

Physical Demands and Work Environment

Work is typically performed in an office setting with climate-controlled settings and exposure to moderate noise levels. While performing the duties of the job, employees are required to talk, stand, walk, and reach with hands and arms.  This position requires long periods of sitting and daily use of computers and phones. Employees must be willing to complete all job-related travel associated with this position. Being present at the office is an essential function of the job.

Equal Opportunity Employment

The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.

Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.

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