SUMMARY:

This is a professional nutrition team position responsible for assisting in the development and implementation of a nutrition education and food service program for Goodwill of the Finger Lakes and its customers. The employee acts as liaison between site personnel and the program administrators and advises and recommends on such food service related areas, including cost control, menu development, production techniques, and purchasing. Duties include communicating to staff and the public orally and in writing. Performs related work as required.

This position is a contractual filled role and is a grant funded position.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Nutrition Education:

Articles

Creation and dissemination of articles to educate older adults and their caregivers about Nutrition - 12 articles per year for a monthly newsletter,

One article per year for Farmer's Market Coupons (disseminated in the Spring of each year),

Twelve additional articles per year for the Monroe County home delivered meals program - (two articles are provided to clients of the home delivered meal program per month, but one of the articles prepared for the monthly newsletter counts as one of the two pieces of education per month).

Presentations

Two presentations per year to each of the Senior Center Nutrition Program sites in Monroe County (18 sites)

One-to-One Dietary Consultations:

in the homes of older adults or

at congregate meal sites

Teaches nutrition education to customers as needed

Maintains records for nutrition education of customers.

Oversees the implementation of the contract with Monroe County Office for the Aging and other contracts.

May include communicating with key County personnel, conducting site inspections, monitoring purchasing arrangements, completing necessary paperwork, and participating in budgeting process.

Generates all menus needed according to CACFP or other standards per customer requirements

Participates in professional associations, community and/or organization committees, as necessary and/or assigned.

As a member of the Food Services team, responds to and assists with, meeting the daily demands of the department as needed:

Mandatory in-services are completed within established time frame

Know location of fire extinguishers; fire alarm pull boxes and proper evacuation of department

Ensure that meals are produced on a daily basis in accordance to HACCP, under a strong program of sanitation and facility/equipment maintenance to ensure compliance with all state and local sanitary codes.

Works closely with other staff to ensure the timely completion of department goals and objectives.

PROFESSIONAL DEVELOPMENT:

Maintains active membership in national, state, and local professional associations.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill and/or ability required.

EDUCATION and/or EXPERIENCE:

Graduation from a regionally accredited or New York State registered college or university with a Bachelor’s degree in Dietetics or Nutrition plus one (1) year paid full-time or its part-time equivalent experience in community health or nutrition with responsibility for program planning and development;

Or an equivalent combination of education and experience.

SPECIAL REQUIREMENTS:

Registration by the Academy of Nutrition and Dietetics as a Registered Dietitian. Possession of a valid certificate from the New York State Department of Education as a Certified Dietitian-Nutritionist (CDN).

If you are appointed, you will be required to possess a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the position.

COMPUTER SKILLS:

Ability to effectively use Nutri-Analysis and spreadsheet software required; word processing skills preferred.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Preferred to be bi-lingual in Spanish.

MATHEMATICAL SKILLS:

Able to apply financial and budgeting concepts. Able to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.

REASONING ABILITY:

Defines problems, collects data, establishes facts, and draws valid conclusions. Interprets an extensive variety of technical instructions in mathematical or diagram form and deals with several abstract and concrete variables simultaneously.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to communicate effectively. The employee is required to have reasonable mobility. The employee is occasionally required to use food preparation equipment, load or unload vehicles, stock shelves, and/or work in the kitchen or cafeteria. The employee is occasionally required to taste or smell the commodities, supplies and/or food products.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally works near moving mechanical parts (i.e., slicing machines) and is frequently exposed to wet and/or humid conditions.

The employee occasionally works in outside weather conditions (loading or unloading vehicles and delivering food) and is occasionally exposed to extreme cold and extreme heat (going into freezers or working near stoves and ovens). The noise level in the work environment is usually moderate to loud.