Nutrition Advisor

About the role

The NYC Department for the Aging seeks a Nutrition Advisor to ensure older adults receive nutritious meals that meet all city, state and federal sanitation and dietary guidelines. This position requires extensive field work and involves monitoring and assessing assigned meal programs.

Responsibilities

• Provide technical assistance and training to program personnel, sponsors and caterers in all aspects of food service management and nutritional standards including menu planning, food purchasing, preparation and storage
• Assess proposed new sites and caterers; make recommendations to achieve compliance with all standards
• Review and approve menus; complete the nutrient analysis for recipes and menus
• Create nutrition education materials and provide nutrition education for assigned programs; participate in community health fairs
• Establish a professional relationship with educational, government, and community agencies and health care professionals
• Work with the Department of Health and Mental Hygiene to ensure annual inspection of meal sites and caterers
• Interpret mandated nutrition standards and guidelines for meal preparation
• Prepare reports and corrective action plans when required
• Participates in the reading and evaluations of the Agency's Request for Proposals (RFP)
• Participate in NYC Aging special projects and initiatives as needed

Requirements

• A baccalaureate degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and four years of full-time satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the four years of experience must have been acquired within the last five years.
• A master’s degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and three years of fulltime satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the three years of experience must have been acquired within the last five years.

Qualifications

• A baccalaureate degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and four years of full-time satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the four years of experience must have been acquired within the last five years.
• A master’s degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and three years of fulltime satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the three years of experience must have been acquired within the last five years.

Skills

• Registered Dietitian
• Serve Safe certified or New York City certificate in food protection
• Familiarity with the food safety and sanitation standards required by the Department of Health and Mental Hygiene
• Familiarity with the different nutrition analysis software
• Ability to work with diverse populations and communicate with stakeholders of other community-based organizations
• Strong organizational skills and the ability to multitask and prioritize workload
• Bilingual (Spanish) preferred

Pay

$72,038.00 – $82,844.00