Nutrition Services Specialist Job Seabrook New Hampshire USA,Healthcare

The Nutrition Services Specialist is responsible for the planning, development, oversight and monitoring of the nutrition and food service content areas within the child development program. The Nutrition Services Specialist is responsible for ensuring implementation of nutrition and food services systems, through planning, development, and monitoring of operations; tracking data on children; and creating and maintaining community linkages

Received:
Works under the direct supervision of the Early Childhood and Social Emotional Manager and general supervision of the Child Development and Nutrition Services Director

Exercised: S/he has direct supervision of the Multi-site Food Service Support position and oversight of the cooks, assistant cooks, dishwashers, and food transporters in conjunction with the assigned center director.

RATE: $27.72 - $32.91

JOB RESPONSIBILITIES:

1. Demonstrate the highest standards of personnel integrity, truthfulness, honesty, and fortitude in all our Community Action activities in order to inspire confidence and trust in the Community Action movement.

2. Support the mission and philosophy of the Head Start program. Work in partnership with families without judgment or bias, recognizing and respecting individual differences and backgrounds.

3. Provide leadership and direction in planning for the training, development, and mentorship of all staff in order to meet or exceed requirements, and as a means of ensuring quality experiences for infants/toddlers, preschoolers, and their families.

4. Possess good interpersonal and communication skills, including the ability to work as a part of a team, communicate effectively both orally and in writing, receive and provide feedback, and manage dynamic interchanges in meetings.

5. Establish and implement procedures for the ongoing monitoring of EHS/HS Nutrition content to ensure effective implementation of federal requirements.

6. Participate in ongoing strategic planning process incorporating program data (PIR, monitoring results, outcomes, self-assessment, and budget) to assess program goals and objectives, meet program requirements and promote continuous improvement.

7. Plan and provide opportunities for training and development of all staff to help them acquire or increase the knowledge and skills necessary to fulfill their job responsibilities and implement HS performance standards.

8. Responsible for the monitoring and follow-up of the food service program through regular site visits, and Child and Adult Care Food Program (CACFP) required monitoring to ensure compliance with CACFP regulations, food safety and sanitation regulations, related Head Start Performance Standards, child care licensing, and the program food budget.

9. Responsible for monitoring of the Food Transporting and Food Receiving Hazard Analysis and Critical Control Points (HACCP) procedures for kitchens.

10. Responsible for designing and implementing menus following USDA/CACFP requirements in coordination with a Registered Dietitian to ensure proper nutrition content, food safety and sanitation.

11. Relate professionally and tactfully with all families and staff.

12. Responsible for food service-related equipment maintenance, tracking, and purchasing.

13. Responsible for monitoring the ordering of food to maintain budgetary requirements and ensure menu requirements are fulfilled.

14. Responsible for supporting centers with the ordering of other supplies as needed.

15. Facilitate training for the food service staff in regard to food preparation, food safety and sanitation, basic nutrition, CACFP menu adherence and planning, menu adjustments when necessary, and CACFP requirements.

16. Responsible for the commodity food program, which includes monthly ordering, receiving at the delivery locations, and transporting received product out to appropriate kitchen sites with support from the multi-site cook.

17. Responsible for maintaining proper food service and mealtime equipment.

18. Responsible for ensuring support for Centers/sites with food service coverage when food service staffing is insufficient.

19. Promote and support cultural food practices through menu planning based on the program's demographics.

20. Promote and support family engagement in all aspects of the nutrition program, especially in menu planning.

21. Obtain feedback from clients twice per year through the Family Menu Survey and compile the data to be analyzed for program improvement.

22. Obtain and review regular menu feedback from staff.

23.…