The ADRC of St. Croix County is seeking a Nutrition Program Manager for the Baldwin Senior Nutrition Site. The weekly work schedule is Monday through Thursday from 9 a.m. – 1 p.m. for a total of 16 hours per week. The starting wage is $15.05/hr. The Nutrition Program Manager oversees the Nutrition Program including the congregate dining and home-delivered meal participants. Coordinates volunteer recruitment, orientation, and supervision. Arrang es for community presentations, field trips, community activities, crafts, and various group activities.
This position performs difficult skilled human support work overseeing the preparation and distribution of nutrition and preventative related materials; maintaining records, assisting in planning activities, and related work as apparent or assigned. Work is performed under the general direction of the Aging and Disability Resource Center Administrator. Continuous supervision is exercised over Nutrition Program Cook, Nutrition Program Coordinator and Nutrition Program Aide.
Examples of Duties:
Performs recruiting and selection activities; interviews, selects, orients, trains, supervises and evaluates staff and volunteers; verifies staff and volunteer work.
Prepares monthly menus for the cooking kitchens; prepares agendas for various meetings.
Identifies funding sources and prepares grant applications.
Compiles and presents reports and materials for various councils.
Prepares monthly nutrition and preventative articles for local publications; distributes nutrition program information.
Conducts formal speaking presentations to promote awareness and an understanding of nutrition.
Coordinates and directs the planning, implementation and evaluation of the preventative and nutrition programs.
Attends regular committee meetings and trainings.
Purchases and maintains adequate nutrition site equipment and food.
Negotiates and implements contracts with sub contracted providers.
Assists senior centers with special project needs.
Raises funds through local civic group involvement and special grants.
Bachelor's degree in nutrition, or related field and moderate experience, or equivalent combination of education and experience. Thorough knowledge of department operational manuals, policies and procedures; thorough knowledge of food safety, food code policy manual and the ServeSafe manual; thorough knowledge of the Trac's food ordering guide; thorough skill when preparing performance evaluations, contracts, letters, agendas, food temperature logs, and distribution forms; thorough skill operating standard office equipment; ability to compute rates, ratios and percentages; ability to communicate ideas effectively both orally and in writing; ability to think and work independently and take initiative to follow through on projects; ability to establish and maintain effective working relationships with associates, volunteers, clients and the general public.
This work requires the occasional exertion of up to 10 pounds of force; work regularly requires standing and speaking or hearing, frequently requires walking, using hands to finger, handle or feel and repetitive motions and occasionally requires sitting and reaching with hands and arms; work has standard vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has no exposure to environmental conditions; work is generally in a moderately noisy location (e.g. business office, light traffic).