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NUTRITION SERVICES COORDINATOR
71130
(Competitive)


DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for activities related to a countywide nutrition program for the elderly that may include the planning, preparation and delivery of nutritious meals and supportive services. This is a professional position responsible for monitoring and evaluating the performance of all contractors providing food services for the aging. The work involves assuring subcontractors satisfactory performance and requires and insures that food service meets established standards as well as health and sanitary regulations. The work is performed under the general supervision of the Project Director (Senior Nutrition Program), with considerable latitude permitted for the exercise of independent judgment. Certain assignments made to employees in this class will
require reasonable access to transportation to meet fieldwork requirements made
in the ordinary course of business in timely and efficient manner. Does related
work as required.

TYPICAL WORK ACTIVITIES

Plans, develops, implements, and evaluates a countywide Supplemental Nutrition Assistance Program.
Supervises nutrition screening of clients, nutrition assessment, nutrition care plans, and follow-up for elderly clients with complex medical conditions.
Conducts individualized nutrition counseling to participants at Senior Centers and dining sites.
Develops the annual Nutrition Education and Nutrition Counseling Plan for the Senior Nutrition Services program.
Supervises the development of monthly nutrition education materials for elderly clients.
Certifies that subcontractors’ monthly menus including special diets, meet detailed nutrient requirements and meet all program regulations.
Evaluates the appropriateness of diet orders for meals on wheels clients and determines the type of diets required.
Monitors preparation of meals to comply with all regulations including New York State Sanitary Code.
Provides technical assistance and training to subcontractors to improve efficiency, service, and food safety.
Conducts public information and education efforts including preparation of news releases and articles, establishing contacts with the media, media interviews, attending meetings, speaking to groups, and generally interpreting the role of the nutrition services component to the public.
Participates in program audits and performs assessments of nutrition program subcontractors.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of quantity food preparation, and service techniques
particularly as they relate to food service for elderly persons.
Good knowledge of eating habits, nutritional needs and food interests of the elderly.
Working knowledge of community agencies, facilities and services that may be utilized to help the elderly.
Working knowledge of public relations techniques.
Ability to plan and supervise the work of others.
Ability to communicate clearly and effectively both orally and in writing.
Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS

Graduation from a regionally accredited or New York State registered college or university with a baccalaureate degree in foods and nutrition, food service, nutritional management, or closely related field, and four (4) years work experience, or its part time equivalent, in administration of a nutrition program or quantity food service in an institutional setting (creditable experience shall have been obtained only by employment in a hospital, senior citizens center, school lunch program, day care center, or extended care facility).


Special Necessary Requirement

At time of appointment, candidates must be certified as a Dietitian-Nutritionist by the New York State Education Department.

11/07 Revised