Food and Nutritional Services Manager

About the role

The Food and Nutritional Services Manager is responsible for the overall coordination of the administrative and operational services/systems of the Food and Nutritional Services program. The Food and Nutritional Services Manager reports to the Program Director for supervision.

Responsibilities

• Act in accordance with Victory Programs’ Standards of Excellence at all times, including maintaining professional ethics, boundaries and client confidentiality.
• Develop all menus for the BLC meals program.
• Purchase all food and supplies for the Food and Nutrition Services Program.
• Provide individual nutrition counseling sessions.
• Work with members to develop individualized nutrition plans managing illness, medication side effects and promoting wellness.
• Cooking classes, nutrition workshops/classes and individual sessions.
• Oversee the general operation of the BLC daily meals program.
• Provide operational oversight to the BLC food pantry.
• Hire, train, evaluate and supervise all (3) full-time food and nutritional services program staff (i.e. Chef, Sous Chef, and Nutritionist) and student interns.
• Supervise food and nutritional services volunteers in conjunction with the VPI Volunteer Coordinator and BLC Nutritionist.
• Ensure that the Food and Nutritional Services program is in compliance with all statutory and contractual requirements and that policies are being observed and administered by the staff in order to provide proper delivery of services of the highest quality.
• Oversee the yearly budget for meals program.
• Oversee regular inventory of supplies.
• Aid the Program Director to facilitate all reports and contractual requirements from funders regarding food and nutritional services programming.
• Attend weekly supervision.
• Maintain open communication, both written and verbal with the BLC program director and other managers.
• Collaborate with other community based and health care organizations as needed to advance the mission.
• Attend staff meetings, training, seminars, workshops and rallies as requested by the supervisor.
• Represent the program(s) in the community and to designated funders, as requested by the supervisor.
• Identify resources supportive of the program mission.
• Perform any other duty or task that may be requested from time to time by your supervisor.

Qualifications

• Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) required.
• Previous experience providing nutritional services to people living with chronic health conditions is preferred.
• 2 years food service experience working in a commercial food environment preferred.
• Minimum 2 years managerial experience is preferred.
• Knowledge of menu planning, implementation, and design.
• Demonstrated ability to work with and engage successfully in multicultural settings with a diverse client and volunteer population.
• Demonstrated competence in service coordination and networking with other human service and healthcare providers.
• Experience in nutritional counseling preferred.
• Experience coordinating and evaluating programs.
• Ability to work cooperatively and supportively with other staff as a member of a management team.
• Strong organizational, writing and communication skills.
• Proven ability to work with a diverse population.
• Knowledge and understanding of social determinants of health and the Principles of Harm Reduction.
• Must obtain and maintain valid ServSafe Manager certification.
• Must be able to lift 35 pounds.
• Ability to work and relate to residents in a helpful, directive, and compassionate manner.
• Must be CPR certified (may be obtained upon hire).
• Completed TB screening (may be obtained upon hire).
• Three work related professional references; at least 2 from manager or supervisor.

Pay

$72,420.40 Annually

Schedule

Monday - Friday. On site. Rate: $72,420.40 Annually