Nutrition Program Coordinator (Human Services SLAAA)

Salary\: $47,424.00 - $71,110.00

Position Grade\: 208G

Department\: Human Services

Job Type\: Full-Time (Permanent)

Examination Number\: EX1760

Location\: Downtown - St. Louis, MO

The Nutrition Program Coordinator will be located in the St. Louis Area Agency on Aging (SLAAA), a division of the Department of Human Services.

Incumbents in this position are responsible for coordinating nutrition programs for City of St. Louis elderly citizens and monitoring service providers.

Essential Functions and Responsibilities\:

● Leads and monitors nutrition programs as funded by SLAAA.

● Serves as the point of contact for coordinating and executing the quality assurance program for SLAAA nutrition programs.

● Assists in designing menus for SLAAA-funded providers, and ensuring compliances to relevant state nutrition regulation.

● Engages in training activities for SLAAA-funded partners on all matters related to nutrition, briefs Director of SLAAA and Director of the Department of Human Services.

● Troubleshoots issues with SLAAA-funded partners on operational matters related to nutrition.

● Performs other duties as assigned.

Knowledge, Skills, and Abilities

● Data Utilization\: Requires the ability to perform mid-level data analysis including the ability to audit, deduce, assess, conclude and appraise. Requires discretion in determining and referencing such to established criteria to define consequences and develop alternatives.

● Human Interaction\: Requires the ability to persuade, convince, influence, train and monitor the work of volunteers, caterers, service providers in favor of a desired outcome. Requires the ability to act as a lead person.

● Equipment, Machinery, Tools and Materials Use\: Requires the ability to operate, maneuver and/or provide simple but continuous adjustment on equipment, machinery and tools such as motor vehicle, computer terminal, calculator, fax machine, telephone, photocopier and/or materials used in performing essential functions.

● Verbal Aptitude\: Requires the ability to utilize a variety of advisory data and information such as menus, food production reports, nutrition regulations, forms, program participation statistics, performance appraisals, monitoring reports, computer software operating manuals, nutrition textbooks, ordinances, statutes, procedures, guidelines and non-routine correspondence.

● Mathematical Aptitude\: Requires the ability to perform addition, subtraction, multiplication and division; calculate percentage and decimals; interpret and develop descriptive statistical reports.

● Functional Reasoning\: Requires the ability to apply principles of influence systems such as leading, teaching, directing, planning and coordinating. Ability to exercise independent judgment to apply facts and principles for developing approaches and techniques to problem resolution.

● Situational Reasoning\: Requires the ability to exercise the judgment, decisiveness and creativity required in situations involving the direction, control and planning of an entire program or multiple programs.

● Environmental Factors\: Ability to work under conditions that require exposure to environmental factors such as traffic hazards, irate individuals or disease. This exposure may cause some discomfort and presents a risk of injury.

● Physical Requirements\: Requires the lifting of newsletters and brochures weighing up to twenty pounds.

● Sensory Requirements\: Requires the ability to recognize and identify similarities or differences between characteristics of colors, tastes, odors and textures to analyze meals and menus.