Director of Nutrition

Director of Nutrition

ESSENTIAL JOB FUNCTION

This position is accountable for managing all aspects of nutrition programs including personnel management, food production, service delivery, continuity, efficiency, accuracy, compliance, and quality assurance. Monday-Friday. Day shift, but hours may vary.

RESPONSIBILITIES AND DUTIES

• Supervision and Training:.

• Ensures orientation and training for newly hired personnel adheres to federal, state and local rules, contract compliance, and internal standards.

• Guides and assists managers and supervisors in the creation and update of job descriptions and

• training policies and procedures to ensure adequate ongoing training, reference materials, job duties and expected performance.

• Anticipates absences and ensures direct report positions are covered daily by reassigning available staff or personally assuming responsibilities.

• Support and Guidance:

• Coordinates all aspects of nutrition operations including the production, assembly, delivery and quality of meals and services in accordance with federal, state and local laws, funder requirements and internal standards.

• Guides management staff on emerging concerns and strategic issues to ensure alignment with organizational goals.

• Supports department leadership by evaluating the efficiency and effectiveness of service delivery, identifying issues, raising concerns, and recommending appropriate courses of action.

• Plans, facilitates and actively participates in staff meetings to ensure coordinated and integrated program operations.

• Records and Reporting:

• Assists with compilation and maintenance of various demographic and financial statistics used for planning the annual budget.

• Assists in preparation and submission of monthly, quarterly, and annual reports in compliance with funding contracts and requirements.

• Prepares specialized reports and maintains records to ensure timely information on nutrition initiatives, while overseeing budget management.

• Provides updates to funders on program operations and engages in collaborative communications to ensure transparency and alignment.

• Quality Assurance, Auditing and Accreditation:

• Cultivates strong relationships with funders, vendors, and employees to promote transparency and shared success.

• Coordinates and actively participates in internal and external audits and reviews to ensure compliance and accountability.

• Directs and oversees the compilation of all requested documentation for audit, certification, licensure, and accreditation applications and renewals, ensuring the process is completed accurately and on time.

• Monitors daily, weekly, and monthly processes and assists program managers and supervisors with development of policies and procedures to ensure overall effective and efficient operations.

• Collaborates with vendors to ensure all supplies and equipment align with organizational quality expectations and meet established requirements.

• Collaborates with maintenance personnel to ensure buildings, equipment, and grounds are regularly maintained and meet or exceed program needs.

• Planning and Development.

• Leads the implementation and management of new service delivery initiatives to enhance organizational outcomes.

• Conducts research and prepares statements and reports to address organizational needs and ensure efficiency, accuracy and relevance.

• Acts as a liaison in community initiatives to foster partnerships, promote collaboration, secure funding, and advance organizational objectives.

• Develops and refines program prototypes, incorporating service design, funding opportunities, target consumers, and marketing approaches.

• Direct reports include Meals on Wheels Supervisors, Food Production Supervisor, Meals on Wheels Coordinators, Congregate Supervisor, Administration Manager, and Maintenance staff.

• Performs any other assigned duties as needed for the effective operations of the department and the agency or assigned by agency president.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

KNOWLEDGE OF: Food service principals, practices, and standards; food handling, transportation, and consumer service related federal, state and local rules and regulations; personnel management; software applications; Hazard Analysis Critical Control Point (HACCP) system and application of food safety protocols; quality assurance strategies.

ABILITY TO: Communicate effectively in both oral and written form; plan, assign and monitor the work of others; operate personal computer equipment and utilize database, billing and other software applications; develop and maintain effective working relationships with funders, community partners, subordinates, management, clients, vendors and other stakeholders.

SKILL IN: Public speaking; budgeting; Grantsmanship and proposal writing; computer hardware and software applications; TQM applications.

QUALIFICATIONS

BA/BS Degree in Food/Nutrition Management, Business Administration, Dietetics or other related field. Minimum of three (3) to five (5) years management/supervisory experience. Previous experience working in food production and distribution or nutrition management field. In lieu of education, progressively responsible experience that provides the required knowledge, skills and abilities will be considered with a minimum of five (5) years management experience in food production and distribution.

BENEFITS

Medical (HSA), Dental, Vision, Vacation, Sick, Paid Holidays