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You are here: The Job Explorer > Job Description > Food Services > Dietary Specialist Responsibilities

Dietary Specialist Duties

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This is responsible administrative and professional work in the area of food costs and dietary planning.

An employee allocated to this class of work is responsible for insuring that nutritionally balanced meals can be offered through the campus food service system in the most economical manner. Work involves coordinating food quality standards for all food service units, maintaining uniform and consistent menu planning and food production methods, and assisting in the development of procedures to deal with food production, ordering, and inventory and cost control via a computerized food cost system. Work is performed under general supervision from an administrative superior and is reviewed through conferences and by observation of results.


Consults with department head, food buyer, and dining hall managers concerning the analysis of computer data output and its impact on recipes and menu development, food production, and food costs.

Trains dining hall managers in food production, ordering, cost control, and inventory control as related to computerized food cost system.

Analyzes computer data output and recommends food operational changes to the department head.

Trains food service personnel in concert with the dining hall managers in methods of food production, sanitation, customer relations, cost control, ordering and inventory controls.

Collects and distributes computerized data.

Determines food need and acceptability of foods served.
Conducts food tests for quality, taste, condition, and presence of foreign matter.

Standardizes recipes and insures adherence to standards by frequent inspections.

Develops and prepares menus according to sound dietary principles.

Cycles menu planning and insures adherence to standards by frequent inspection.

Insures adherence to food preservation requirements related to freezer, refrigerator, and dry storage.

Performs related work as required.


Graduation from an accredited college or university with major course work in institutional or commercial food management or dietetics and considerable experience in a high volume food service unit; some experience with computerized food cost systems preferred; or any equivalent combination of training and experience.

Thorough knowledge of institutional and commercial food service procedures and practices.

Considerable knowledge of food values, nutrition, and menu planning.

Considerable knowledge of methods of food product testing and safe food preservation requirements.

Some knowledge of sanitation standards and methods.

Some knowledge of the use of data processing equipment.

Ability to translate information and ideas into effective written programs.

Ability to maintain a variety of records and reports.

Ability to analyze computer produced data to make recommendations which will improve production and costs.

Ability to establish and maintain effective working relationships with management, staff, and service personnel.



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