Nutrition Program Supervisor

JOB SUMMARY:

Supervises staff and manages all aspects of the Department of Human Services nutrition services program, including: managing kitchen operations and food production for congregate and home-delivered meal programs; ensuring compliance with Title III-C Older Americans Act requirements and Area Agency on Aging contract standards; supervising the home-delivered meal program, on-site meal programs, and meal reservation and ordering processes; recruiting, training, supervising, and maintaining records of nutrition program staff and volunteers; directly preparing meals as operational needs require; developing menus and special meals for programs outside contract scope; overseeing food safety compliance and temperature monitoring; managing fund donations; and maintaining various records and generating required reports for federal, state, and local funders.

ESSENTIAL JOB FUNCTIONS:

(All responsibilities may not be performed by all incumbents.)

Supervisory and Administrative Functions:

• Carries out supervisory and managerial responsibility in accordance with policies, procedures, and applicable laws including: interviewing, hiring, and training staff; training and supervising meal volunteers; planning, assigning, and directing work; establishing deadlines; appraising performance; rewarding and disciplining employees; preparing payroll data; and addressing complaints and resolving problems.
• Manages compliance with Title III-C Older Americans Act requirements, Nutrition Services Incentive Program (NSIP) guidelines, and Area Agency on Aging contractual obligations including participant eligibility verification, meal count documentation, nutritional standards compliance, and required reporting to the National Aging Program Information System (NAPIS).
• Prepares complex, routine, and non-routine reports utilizing a variety of software; receives, sorts, and summarizes material for the preparation of reports; prepares work reports; relays and interprets administrative decisions, policies, and instructions.
• Oversees accounting processes, including: receiving monetary donations; making deposits; verifying invoices; and tracking program expenditures against budget allocations and grant requirements.
• Serves as a liaison and/or member of various committees/teams and collaborates, persuades, presents reports to, and negotiates/networks with others outside own work area to coordinate efforts and maintain cooperative and efficient relations with the Area Agency on Aging, Ohio Department of Aging, and community partners.

Kitchen Operations and Food Production Functions:

• Manages daily kitchen operations including food storage, preparation, service, and delivery logistics for congregate and home-delivered meal programs; ensures meal production schedules meet service requirements and food safety standards.
• Directly prepares and cooks meals as operational needs require, including during staff absences, high-volume periods, or special events; demonstrates proficiency in commercial kitchen equipment operation and food preparation techniques appropriate for large-scale meal production.
• Develops menus and prepares special meals for programs outside the scope of contracted meal services, including holiday meals, cultural celebrations, educational events, and other programming as directed.
• Ensures all meals meet Dietary Reference Intake (DRI) requirements providing minimum one-third of daily nutritional needs and comply with current Dietary Guidelines for Americans; coordinates with registered dietitians for menu approval and nutritional analysis as required by contract.
• Maintains food safety compliance including temperature monitoring and documentation, proper cooling procedures, FIFO inventory rotation, and sanitation standards in accordance with Ohio Department of Health food service regulations and FDA Food Code requirements.
• Manages food ordering, inventory control, vendor relationships, and supply procurement; monitors food costs and portion control to maximize program efficiency while maintaining quality standards.
• Oversees maintenance and operation of commercial kitchen equipment including ovens, steamers, refrigerators, freezers, and hot/cold food holding equipment; coordinates equipment repairs and ensures inspection readiness at all times.

Program Coordination Functions:

• Oversees meal programs, including: coordinating meal reservations; developing forms/reports and ordering meals from contracted vendors; troubleshooting problems; checking clients who do not respond to meal deliveries; and directing volunteers.
• Provides nutrition education for nutrition staff, volunteers, and participants; ensures food safety training is completed by all staff and volunteers handling food.
• Oversees the monthly nutrition site council meetings as required by the meal program funder to relay information and to determine overall participant satisfaction.
• Coordinates home-delivered meal routes and volunteer driver schedules; ensures meals are delivered within required timeframes and proper temperatures are maintained during transport.
• Develops new programs; assures program compliance with regulations; maintains related records including consumer enrollment documentation, nutritional risk assessments, and service delivery logs.
• Troubleshoots division computer problems; trains staff and volunteers on the use of programs; designs flyers and news releases using computer software.
• Receives requests for assistance, complaints, suggestions, etc., and handles or refers requests to appropriate staff members.
• Ensures quality standards and compliance with regulations and policies are maintained.
• Maintains and upgrades professional knowledge, skills, and development by attending seminars and training programs and reading trade and professional journals and publications.
• Interacts with a variety of high-level individuals, both internally and within the community, to provide information, disseminate departmental information, and assist in resolving administrative issues.
• Follows up on inquiries from the public and various agencies, groups, media, etc., regarding department programs and services.
• Performs other related duties as assigned.

MATERIAL AND EQUIPMENT USED:

General Office Equipment; Computer and related software; Commercial kitchen equipment including ovens, ranges, steamers, grills, refrigerators, freezers, food warmers, cold holding units, dishwashers, and food processors; Food thermometers and temperature monitoring devices; Delivery vehicles; Telephone systems.

MINIMUM QUALIFICATIONS REQUIRED:

Education and Experience:

Bachelor's degree from an accredited four-year college or university in nutrition, dietetics, food service management, culinary arts, hospitality management, gerontology, public health, or a closely related field; and,

Three to five years of progressively responsible experience in food service operations, including at least two years in a supervisory capacity and demonstrated experience in commercial kitchen operations and meal preparation; or,

Associate's degree in culinary arts, food service management, or related field with five or more years of progressively responsible experience in food service operations, including at least three years in a supervisory capacity and demonstrated proficiency in commercial kitchen operations; or,

Any combination of education, training, and experience which provides the required knowledge, skills, and abilities to perform the essential functions of the job, with preference given to candidates with direct experience in senior nutrition programs or Title III-funded services.

Licenses and Certifications:

Valid driver's license with less than 8 points with current insurance.

ServSafe Food Protection Manager Certification (or ability to obtain within 90 days of hire).

Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential preferred.

Current CPR and First Aid certification (or ability to obtain within 90 days of hire).

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of:

Title III-C Older Americans Act nutrition program requirements and Area Agency on Aging contract administration.

Commercial kitchen operations, food production planning, and large-scale meal preparation techniques.

Menu development principles including Dietary Reference Intakes (DRI) and Dietary Guidelines for Americans.

Food safety principles including HACCP, temperature control, proper cooling procedures, and sanitation standards.

FDA Food Code and Ohio Department of Health food service regulations.

Operation and maintenance of commercial kitchen equipment.

Food cost management, inventory control, and procurement procedures.

Supervision of staff and activities, either directly or through subordinate supervision.

Volunteer recruitment, training, and coordination for meal delivery programs.

Human development/behavior and the aging process.

Geriatrics and entitlements for the elderly.

Applicable state, federal, and local ordinances, codes, laws, rules, and regulations.

Basic accounting principles and grant reporting requirements.

Community agencies, organizations, and resources.

Program development, implementation, and evaluation.

All computer applications and hardware related to performance of the essential functions of the job.

Internal departmental policies and procedures.

City government organization and operations.

Skill in:

Commercial food preparation and cooking techniques for large-scale meal production.

Operating commercial kitchen equipment safely and efficiently.

Menu planning and recipe modification to meet nutritional and dietary requirements.

Supervising, planning, organizing, assigning, directing, reviewing, and evaluating the work of staff and volunteers.

Selecting and motivating staff and providing for their training and professional development.

Interpreting and applying federal, state, and local regulations related to nutrition programs.

Using tact, discretion, initiative, and independent judgment within established guidelines.

Analyzing and resolving operational and administrative problems.

Researching, compiling, and summarizing a variety of informational and statistical data and materials.

Organizing work, setting priorities, meeting critical deadlines, and following up on assignments with a minimum of direction.

Applying logical thinking to solve problems or accomplish tasks; to understand, interpret, and communicate complicated policies, procedures, and protocols.

Communicating orally with internal staff, citizens, and other departmental staff in order to give and receive information in a courteous manner.

Operating and routine maintenance of general office machines and commercial kitchen equipment.

Mental and Physical Abilities:

Ability to read and interpret documents such as operation and maintenance instructions, procedure manuals, recipes, and regulatory guidelines.

Ability to delegate authority to staff.

Ability to establish and maintain effective working relationships with others.

Ability to add, subtract, multiply, and divide whole numbers, common fractions, and decimals; ability to calculate food quantities, portion sizes, and recipe conversions.

Ability to analyze and resolve problems involving several variables.

While performing the essential functions of this job, the incumbent is regularly required to stand for extended periods; walk; use hands to finger, handle, or feel objects and kitchen utensils; reach with hands and arms; bend body downward and forward by bending legs and spine; use color, taste, texture, and odor perception and discrimination; speak and hear; and frequently push, pull, and/or lift up to 50 pounds.

Working Conditions:

Work is performed in a commercial kitchen environment within a public facility and in a normal office environment. The incumbent is regularly exposed to hot surfaces, steam, and commercial cooking equipment. Work includes sustained periods of exposure to non-weather-related hot and/or humid conditions typical of commercial kitchen operations. The incumbent may also work in the field, potentially exposing them to biohazardous materials, unsanitary conditions in residential settings, and contagious diseases during home visits or delivery assistance. The incumbent's working conditions are typically moderately loud.

This class specification should not be interpreted as all inclusive. It is intended to identify the essential functions and requirements of this job. Incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this specification. Any essential function or requirement of this class will be evaluated as necessary should an incumbent/applicant be unable to perform the function or requirement due to a disability as defined by the Americans with Disabilities Act (ADA). Reasonable accommodation for the specific disability will be made for the incumbent/applicant when possible.