Nutrition Education Supervisor

About the role

The Nutrition Education Supervisor furthers the mission of the Houston Food Bank (HFB) through scalable nutrition education models with measurable outcomes in partnership with community and internal partners throughout the HFB service area. This role provides direction for partnerships, nutrition education opportunities, and policy changes related to the nutrition content of food distributed through HFB. This position oversees the development and evaluation of evidence-based nutrition education opportunities with a focus on scalability and impact. This role uses data to guide partner engagement, support continuous program improvement, and identify opportunities to strengthen education delivery through research, training, grants, and system-level enhancements. This position supports the successful implementation of food is medicine services, coordinates HFB’s wellness project for employees, and supervises and coordinates dietetic partnerships and activities.

Responsibilities

• Reliable, consistent, attendance is requirement. This position requires punctuality and dependable attendance to meet the needs of the business, including attending and taking part in meetings and presentations.
• Supervises and provides support, direction, and resources for Nutrition Educators and the Health Promotion Specialist to attain established goals.
• Recruits, ensures job-specific training and professional development are offered, and conducts evaluations per HFB guidelines for staff, dietetic interns, and volunteers.
• Provides equitable nutrition opportunities and resources to the community and internal HFB programs and departments, throughout the HFB service area, while ensuring program sites meet requirements specified by HFB.
• Coordinates, supervises, and evaluates nutrition education opportunities to scale nutrition education models (i.e., Train the Trainer, social media efforts) with measurable outcomes in partnership with community and internal partners throughout the HFB service area.
• Oversees the development and evaluation of evidence-based nutrition education opportunities with a focus on scalability and impact, utilizing data to guide partner engagement, program improvement, and identify opportunities to strengthen education through research, training, grants, and system-level enhancements.
• Maintains relationships with dietetic internship directors, coordinates dietetic interns’ schedules, activities, and evaluations.
• Schedules team meetings on a rotating schedule with nutrition education team participation, for communication, evaluation, goal management, and support.
• Establishes team goals with input and guidance from the Senior Manager and keeps them well-informed of activities and progress toward goals.
• Ensures proper teaching supplies, incentives, and materials are available for Nutrition Educators and the Health Promotion Specialist, and conducts periodic compliance of proper usage of inventory.
• Collaborates with the Senior Manager and Registered Dietitian-Nutritionist on food is medicine initiatives, services, and operational support. (i.e., medically tailored groceries, medically tailored meals, produce prescription interventions, and other emerging models).
• Provides patients enrolled in food in medicine services with ongoing case management, nutrition assessments, nutrition counseling, nutrition education materials, and referrals to additional services.
• Maintains current knowledge of research and best practices in the areas of nutrition, health, and food is medicine initiatives, shares relevant updates with the Community Health team, and makes recommendations for actions.
• Attends conferences, meetings, and other opportunities for community involvement (i.e., research projects, committees, coalitions).
• Supports and provides direction as needed to the leader of the HFB Wellness Committee in collaboration with other nutrition team leaders.
• Supports the implementation of the nutrition policy and the nutrition policy committee, and assists in the annual review of the nutrition policy.
• Adapts to changing priorities, tasks, and working conditions to meet the team and organizational goals.
• Adheres to guidelines, budgets, workplans, reports, and data in collaboration with the Senior Manager.
• Complies with and provides written reports for each grantor/donor as requested by programs, grants, or development.
• Documents and tracks all data related to the nutrition education program in collaboration with the Senior Manager and prepares an annual report for leadership.
• Provides exceptional customer service both internally and externally and supports other HFB programming as needed.

Qualifications

• Education/Experience: Bachelor's degree from an accredited college or university in Nutrition, Health Education, or a related field required. At least 1 year of experience in program management. 2-3 years of experience working with diverse populations (i.e., age ranges) and group sizes preferred. 2-3 years of experience working in the non-profit, public health, or community sector. 1-2 years of management experience required. At least 1 year of experience in medical nutrition therapy or nutrition counseling.
• Certificates, Licenses, and Registrations: Must have reliable transportation, a valid driver’s license, and insurance. Registered Dietitian Nutritionist (RDN) must be willing to maintain licensure.
• Special Knowledge/Skills/Abilities: Knowledge of current basic nutrition, physical activity, and health-related topics. Ability to deliver nutrition information that supports a healthy relationship with food or is willing to learn. Understanding of nutrition analysis databases. Competency with basic cooking skills and techniques. Proficiency in Excel, Word, Publisher, SharePoint, and Outlook. Ability to work with a diverse population, including the public. Strong customer service skills and willingness to assist others. Able to communicate complex information clearly. Attentive to detail. Strong problem-solving abilities. Flexibility and adaptability. Able to coordinate well with other departments, personnel, class participants, dietetic interns, volunteers, and partners.