MGR DIETARY FOOD SVCS Salary in Colorado Springs, CO

Dietary Food Service Worker - Average Salary $33,567

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Dietary Director - Average Salary $107,700

The Dietary Director oversees institution of basic nutrition plans including individualized menu plans and monitors intake and acceptance of meals, snacks, and supplements. Directs and oversees all aspects of an organization's or institution's nutrition guidelines and initiatives. Being a Dietary Director may oversee menu planning or food service operations. Monitors and ensures proper nutrition education is provided. In addition, Dietary Director requires a bachelor's degree. Typically reports to top management. May require ADA/CDA registration. The Dietary Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. Working as a Dietary Director typically requires 5+ years of managerial experience.

Dietary Clerk II - Average Salary $45,280

The Dietary Clerk II screens and identifies patients with nutritional risk using scoring guidelines, and initiates referrals for dietetic assessment. Provides assistance in all food service functions to ensure compliance with patients' prescribed nutrition plans. Being a Dietary Clerk II accurately edits patients' menu selections according to nutrition standards to ensure patients receive food that is compliant with diet orders. Institutes basic nutrition plans including individualized menu plans. In addition, Dietary Clerk II monitors intake and acceptance of required meals and supplements. Tracks patients' food intake and calorie count results. Requires an associate degree. Typically requires Dietetic Technician - Registered (DTR). Typically reports to a dietitian. Being a Dietary Clerk II works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. Working as a Dietary Clerk II typically requires 1-3 years of related experience.

Dietary Clerk I - Average Salary $34,300

The Dietary Clerk I assists the dietitian with patient data collection, nutrition screening, and modified menu planning. Provides assistance in all food service functions to ensure compliance with patients' prescribed nutrition plans. Being a Dietary Clerk I assists in food preparation and serving. Accurately edits patients' menu selections according to nutrition standards to ensure patients receive food that is compliant with diet orders. In addition, Dietary Clerk I monitors intake and acceptance of required meals and supplements. Tracks patients' food intake and calorie count results. Requires a high school diploma. Typically reports to a dietitian. Being a Dietary Clerk I works under the close direction of senior personnel in the functional area. Possesses a moderate understanding of general aspects of the job. May require 0-1 year of general work experience.

Dietary Services Supervisor - Average Salary $61,650

The Dietary Services Supervisor consults and coordinates with dietitians to ensure all menus comply with general dietetic standards and accurately fulfill prescribed nutrition plans. Supervises the staff that plans, prepares, and delivers meals to patients. Being a Dietary Services Supervisor monitors and ensures proper nutrition education is provided. Monitors intake and acceptance of meals, snacks, and supplements. In addition, Dietary Services Supervisor supervises all food service operations. May require a bachelor's degree. Typically reports to a manager. The Dietary Services Supervisor supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Working as a Dietary Services Supervisor typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.