DISTINGUISHING FEATURES OF THE CLASS: Directs all activities related to a nutrition program for the elderly which may include the planning, preparation and delivery of nutritious meals and supportive services. This is a professional position of contractors providing food services for the aging. It may involve supervision of direct foods preparation for service. The work involves assuring subcontractors satisfactory performance and requires and insures that food services meets established standards as well as health and sanitary regulations. The work is performed under the general supervision of the Director, with considerable latitude permitted for the exercise of independent judgment. Supervision is exercised over the work of assigned subordinate personnel, which may include Program Assistants. Does related work, as required.
TYPICAL WORK ACTIVITIES:
Supervises planning, preparation, and service of nutritious and palatable meals for older persons;
Manages the day-to-day operation and carries out the administrative functions of the nutrition services component of the Office for the Aging;
Functions as the liaison between the New York State Office for the Aging and the individual nutrition services sites;
Supervises all office and meals site personnel including maintenance of time and attendance records;
Establishes effective budgetary management and food cost controls;
Assesses the adequacy of existing facilities for food preparation and services for the elderly;
Maintains and analyzes detailed records and reports as guides in purchasing and is responsible for the purchasing of food, equipment and supplies;
Supervises the receipt, checking, and storage of food and other supplies;
Determines the need for nutrition programs and other supportive services including outreach, transportation, information and referral, nutrition education and shopping assistance as necessary;
Ensures appropriate care planning for home delivered meal clients;
Trains all nutrition services personnel including volunteers;
Assists in public information and education efforts including preparation of news releases, establishing contacts with media, attending meeting, speaking to groups, and generally interpreting the role of the nutrition services component to the public;
Prepares quarterly programs and budgetary reports and other reports as requested by the Director and required by New York State Office for the Aging;
Develops menus which meet nutritional standards as established by the National Nutritional Program for the Elderly;
May oversee recreation program activities.
The above examples of duties are intended only as illustrations of the various types of work performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND/OR PERSONAL CHARACTERISTICS: Thorough knowledge of quantity food preparation and services techniques particularly as they relate to food services for elderly persons; good knowledge of eating habits, nutritional needs and foods 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; ability to organize and direct personnel; initiative; resourcefulness; tact; courtesy; integrity.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to sit, use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee is required to walk, talk and hear.
The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.
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.
The noise level in the work environment is usually quiet.
MINIMUM QUALIFICATIONS: Graduation from high school or possession of an appropriate equivalency diploma recognized by the NYS Department of Education, AND EITHER:
- Graduation from a regionally accredited or New York State registered four year college or university with a bachelor's degree in foods and nutrition, food service, nutritional management, gerontology, institution management, or community organization and two years of full-time, paid experience in administration of a nutrition program or quantity food service;
OR: - Graduation from a regionally accredited or New York State registered two year college or university with an associate’s degree in food service or nutritional technology and four years of full-time, paid experience in administration of a nutrition program or quantity food service;
OR: - An equivalent combination of training and experience as defined by the limits of (A) and (B).
PART-TIME OR VOLUNTEER WORK MAY BE PRO-RATED AS APPROPRIATE.
SPECIAL REQUIREMENT FOR APPOINTMENT AND CONTINUED EMPLOYMENT:
Possession of valid Registered Dietitian Certification.