Nutrition Manager

July 26th, 2019

New St. Paul Head Start Agency, Inc.
Published
July 26, 2019
Location
Detroit
Category
Job Type
How to apply?
Attention: Human Resource Manager FAX 1-313-835-0401

Description

Qualifications:  Minimum requirement is a bachelor’s degree in a health or nutrition field or other closely related field.  Registered dietitian or nutritionist required. Obtain and maintain certification as a ServSafe Food Protection Manager.  Experience working in nutrition and or food service arena and working with low-income clients preferred.  Experience and knowledge of family-strengths/family-centered practice preferred.

 

Duties Statement: Nutrition Services are an integral part of the larger system of services provided by Head Start/Early Head Start. It plays an important part in supporting the goals of the program.  This position is responsible for the facilitation of nutrition and food services content areas of the Head Start/Early Head Start program. The position is responsible for collaborating on the development and implementation of the program, tracking and recordkeeping, community relations and outreach.  The position could involve provision of direct services in the nutrition area only if the individual is a registered dietitian.  This position provides content area training and technical supervision to other agency staff and ensures nutrition services are supported by staff or consultants who are registered dietitians or nutritionists.

 

Required Tasks

1)   Responsible for the following:

  1. Writes, reviews and revises Nutrition and Food Services Work Plan annually. Develops a system for administering and monitoring the work plan. Monitors compliance with the Child and Adult Care Food Program (CACFP) requirements and the Head Start Performance Standards in the applicable content areas and sub-areas.
  2. Establishes policies and procedures for the nutrition portion of the program with parents and staff that support the effective implementation of nutrition services.
  3. Plans daily menus for breakfast, lunch, and snacks that will provide 1/3 to 2/3 of the recommended daily allowances for children. Ensures menus are low in fat, salt, and sugar, high in Calcium, Iron, Vitamin A, and Vitamin C.
  4. Preparing menus and/or menu changes for children with special dietary needs such as food allergies or dietary restrictions.
  5. CACFP: Completes the yearly application for sponsorship in the USDA CACFP program. Prepares and maintains proper documentation for submission of the monthly CACFP reimbursement claims.  Prepares and maintains records, invoices, purchase orders, and purchase requisitions.  Works cooperatively with staff person responsible for fiscal operations in administering the fiscal area of the CACFP program
  • Develops a list of local nutrition and related resources and defines procedures for effective use of these resources. Initiates and establishes working relationships with local providers through contractual agreements as appropriate.
  • Establishes a system for providing nutrition education to families through workshops, parent meetings, handouts, etc.
  • Develops and implements a plan and system of continuous monitoring and evaluation of activities within the program. Keeps complete records and documentation of all contacts.
  • Develops and implements a plan and system of monitoring and evaluating to ensure that the CACFP program is operating in accordance with the USDA CACFP federal guidelines and regulations.
  • Develops system for maintenance of nutrition records on children. Ensures nutrition records are reviewed, evaluated and interpreted to identify nutritional needs of the children served.
  • Establishes, negotiates and monitors contracts with nutrition service providers: Establishes contracts with nutrition professionals to provide services to the Head Start/Early Head Start program.  Contracts may include consultant and/or volunteer services.
  • Responsible for developing a developmentally appropriate nutrition education curriculum in conjunction with the staff person responsible for early childhood education services for children and parents that can be integrated into program activities
  • Works cooperatively with the staff person responsible for the overall health content area in planning, convening and implementation of policies and procedures of the semi-annual Health Services Advisory Committee.
  • Maintains up-to-date knowledge of Performance Standards including specific knowledge of Child Nutrition portion of the Standards.
  • Attends IEP/IFSP meetings as requested.
  • Serves as a nutrition resource or arranges for nutrition resource specialist for teachers, home visitors and family services staff.
  • Provides resource information to staff and families on an as-needed basis. Assists in providing current information for the Community Resource Guide to the staff person responsible for the family and community partnerships content area.
  • Follows the state and federal regulations pertaining to child abuse and neglect, and maintains strict confidentiality of all information. Coordinates with family community partnership staff in this area.
  • Works closely with disabilities services staff to assure that the special needs of each child with disabilities are met in the nutrition and food services areas.
  • Arranges for nutrition services to Head Start/Early Head Start families in cooperation with other agencies/providers. Oversees referral of parents and children to other agencies/providers as needed.
  • Develops community resources for provision of services to children with nutrition concerns.
  • Collaborates with early childhood education staff to facilitate the integration of nutrition inclusion activities in the classroom curriculum.
  • Works with staff to assist teachers to identify children who show signs of problems such as weight issues, eating disorders, allergies, etc.
  • Ensures classrooms are monitored monthly during mealtime to ensure family style meals service is being implemented according to NSPHS procedures, and to assess food acceptance, portion sizes, and appeal. Provides feedback to kitchen staff and site supervisors based on observations
  • Ensures kitchens are monitored monthly and in compliance with local, state, and federal sanitation and food handling laws.

 

Skills Required:  Skill in the operation and maintenance of basic instruments and equipment used in patient care (e.g. items commonly found in a first aid kit). Must be computer literate with skills in the use of basic office software (Microsoft Word and Excel).  Ability to recognize problems in the area of mental health, health, nutrition and/or child safety.  Ability to relate well and maintain effective working relationships with staff, children, parents and other agencies.  Ability to exercise professional judgment in evaluating before making decisions and maintain all information in strict confidence.  Able to work effectively in a team environment.

 

Physical Requirements: Acceptable tuberculosis screening results, a clear criminal records check (including sex offender registry check and State or FBI fingerprint checks), child abuse registry check and an initial health exam are required post job offer and prior to employment, as well as annual clearances.

 

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