A professional who directs activities of institution department providing quantity food service and nutritional care. Responsibilities include:

• 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.