Nutrition Program Director
Posted
Description
NUTRITION PROGRAM DIRECTOR
SUMMARY DESCRIPTION
The primary focus is to plan, direct, administer, and evaluate all aspects of the Nutrition Program in order to meet client needs and exercises considerable independent judgment to adapt and apply the guidelines to specific situations.
ESSENTIAL DUTIES & RESPONSIBILITIES
This listing is representative of the duties and responsibilities of the position, but is not to be construed as all inclusive:
The primary focus is to plan, direct, administer, and evaluate all aspects of the Nutrition Program in order to meet client needs and exercises considerable independent judgment to adapt and apply the guidelines to specific situations.
ESSENTIAL DUTIES & RESPONSIBILITIES
This listing is representative of the duties and responsibilities of the position, but is not to be construed as all inclusive:
- Supervise and provide leadership for the effective operation of the Nutrition Program.
- Ensure that all resources allocated to the Nutrition Program are utilized properly and that operational and regulatory policies and procedures are followed.
- Responsibilities include interviewing and making hiring recommendations; training employees; planning, assigning, and directing work; setting priorities; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Responsible for all aspects of the Nutrition Program, which includes congregate and homebound meals and senior center activities.
- Quality and quantity control of the food service function for conformance with instructions and standards.
a. Supervise Central Kitchen Food Service Manager,
b. Control order and inventory of all food service products, chemical products, and equipment in a cost-effective manner.
c. Oversee the preparation of all food served to participants.
d. Responsible for Food Van Drivers and oversee the food van routes to ensure timely and sanitary delivery of congregate and homebound meals.
e. Ensure the safety and sanitation of the entire center(s), including food handling and proper clean-up procedures.
f. Ensure current records are kept for menu formats and nutritive menu analysis.
g. Prepare menus to be analyzed by a Registered Dietitian to meet requirements.
h. Inspect food preparation and food service for conformance and standards of sanitation, palatability, appearance, and nutritional quality.
i. Plans and implements quality assurance program activities for the dietetic service; monitors dietary/nutrition programs to ensure compliance with federal and state standards and regulations. - Supervise Congregate Manager to ensure all functions of the CHEER centers meet client needs.
- Supervise Homebound Manager who oversees Outreach Workers and ensure that homebound clients are properly (re)assessed for eligibility for services and make referrals to other agencies as needed.
- Supervise Nutrition Administrative Assistant.
- Supervise Volunteer Manager to ensure all volunteers and their duties are fulfilled and meet CHEER needs,
- Develop and maintain policies and procedures manual for the Nutrition Program, a food service manual, and a nutrition education manual,
- Participate in and be responsible for ensuring all meetings are conducted with each Site Manager, Outreach Workers, Central Kitchen, Food Van Drivers, Kitchen Managers, and others as needed.
- Attend national, state, and local trainings applicable to the position in relation to Nutrition services as requested,
- Identify staff development and training needs and ensure that training is obtained,
- In conjunction with the Registered Dietician, select topics on nutrition education, and ensure counseling is provided to those needing nutrition intervention, to program participants by R.D. as required.
- Develop, coordinate, and participate in various events/fundraisers for the Nutrition Program and/or Agency.
- Use management information systems to improve the effectiveness and efficiency of the Nutrition Program,
- Report on all aspects of the Nutrition Program as required; preparation of budgets and budget analysis as it relates to the Nutrition Program,
- Coordinate repairs or report unsafe conditions,
- May occasionally perform any task assigned to subordinate staff, consistent with any licensing or certification requirements,
- Contribute to team effort by performing all other related duties as assigned.
CONTACTS:
Primary contacts include:
Chief Executive Officer / Chief Operating Officer / Nutrition program staff / Agency Program Directors / State, national and regional nutrition program representatives / Regulatory agencies / General public/ Community agencies / Local educational establishments / Vendors and suppliers.
KNOWLEDGE, SKILLS & ABILITIES:
- Knowledge of the safe operation of kitchen equipment such as knives, ovens, mixers, slicers, and dishwashers.
- Knowledge of principles of human nutrition.
- Knowledge of diet therapy principles and practices.
- Knowledge of menu planning principles and practices.
- Inspect and evaluate food preparation and service for conformance with standards.
- Knowledge of budgeting and grant writing. Fundraising experience helpful.
- Read, analyze and interpret general business periodicals, professional journals, technical procedures and/or governmental regulations.
- Write reports, business correspondence, and procedure manuals
- Effectively present information and respond to questions from groups of managers, clients, other employees and the general public.
- Conduct interviews and evaluations of a sensitive nature and maintain confidentiality.
- Knowledge of training and supervisory techniques.
- Ability to develop effective interpersonal relationships.
- Instruct, direct, and evaluate employees.
- Set measurable annual goals & objectives for the Nutrition Program.
- Ability to apply a variety of problem-solving and conflict resolution techniques to successfully manage organizational/program change.
- Develop and implement training curricula for participants in the Nutrition Program, including health & nutrition workshops.
- Must possess strong computer skills.
- Must be willing and able to travel to various locations.
- Must have a reliable vehicle, valid driver’s license, and proof of auto insurance.
- Must maintain Defensive Driving Certification in order to operate Agency vehicle.
- Must be willing to work an occasional flexible work schedule for evening and/or weekend work.
EDUCATION:
Degree in Foods and Nutrition, Food Service, Dietary Sciences, or Hotel & Restaurant Management and a SERV Safe Certification or a minimum of five years of commercial food service experience and two years of purchasing and order experience is required, with at least two years at a supervisory level.
PHYSICAL REQUIREMENTS:
Ability to sit at a desk for extended periods of time.
Ability to stand for extended amounts of time.
Manual dexterity to use a telephone and computer.
Ability to hear and understand speech at normal room levels, and to hear and understand speech on the telephone.
Ability to speak in audible tones so that others may understand clearly in normal conversations and over the telephone.
Physical agility to lift and carry up to 20 or more pounds and to bend, stoop, walk and reach overhead.
Physical agility to push/pull, squat, twist and turn.
Mental acuity to perform the essential functions of this position in an accurate and timely fashion; to make sound judgements and decisions and to evaluate the results of decisions and judgements.
Degree in Foods and Nutrition, Food Service, Dietary Sciences, or Hotel & Restaurant Management and a SERV Safe Certification or a minimum of five years of commercial food service experience and two years of purchasing and order experience is required, with at least two years at a supervisory level.
PHYSICAL REQUIREMENTS:
Ability to sit at a desk for extended periods of time.
Ability to stand for extended amounts of time.
Manual dexterity to use a telephone and computer.
Ability to hear and understand speech at normal room levels, and to hear and understand speech on the telephone.
Ability to speak in audible tones so that others may understand clearly in normal conversations and over the telephone.
Physical agility to lift and carry up to 20 or more pounds and to bend, stoop, walk and reach overhead.
Physical agility to push/pull, squat, twist and turn.
Mental acuity to perform the essential functions of this position in an accurate and timely fashion; to make sound judgements and decisions and to evaluate the results of decisions and judgements.
REPORTING: Chief Operating Officer
PRIMARY WORK LOCATION: Most duties and functions will be performed in an office environment, although local travel to other CHEER locations is required to support programs and services as required in those locations.
WORK HOURS: 8:00 a.m. – 4:30 p.m. with a 30-minute mid-day break. Extended work hours are periodically required to support programs and activities. Must be able to work occasional evening and weekend hours.
EMPLOYMENT STATUS: Full Time, Exempt ( 40 Hrs./week).
BENEFIT ELIGIBILITY: Regular full-time eligibility includes subsidized employee health insurance and a free primary healthcare program. 403(b) Retirement Plan with company match. Paid time off (PTO), based on hours worked and years of service. 11 paid holidays. Optional coverage available: dental, vision, AFLAC insurance, short-term disability insurance, and legal shield insurance at cost.
TO APPLY, please go to: https://www.cheerde.com/employment/
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