Employment Opportunities Thank you for visiting our website.  The Nutrition Department is currently hiring for a NUTRITION DIRECTOR position in Sioux Falls, SD.  Please see the description below and contact Donna Nugteren, Finance Manager at 336-6722 if you are interested in applying or stop by and fill out a job application. JOB TITLE: Nutrition Program Director GENERAL HOURS OF WORK: 7:30am to 4:30pm EXEMPT OR NON-EXEMPT: Exempt DEPARTMENT: Nutrition REPORTS TO: Chief Executive Officer SUPERVISES: Home-Delivered Meals Coordinator, Chef, Cooks, Food Service Employees, Restaurants REVISION DATE: 05.13.19 SUMMARY: The Nutrition Program Director will be responsible for the general supervision of all nutrition staff and nutrition volunteers, including orientation and performance evaluations. The Nutrition Program Director is responsible for ensuring quality service, maintenance and control of records and communication with employees, participants, family members, government agencies and all others involved with the Nutrition Program. REQUIRED EDUCATION AND/OR EXPERIENCE: Associates or Bachelors’ degree in dietetics, non-profit management, business, or social service, and/or comparable experience, institutional cooking experience a plus CERTIFICATION, LICENSURE AND/OR REGISTRATIONS: Certification in Dietary Management or Registered Dietician preferred with two or more years of experience in staff management responsibilities. Serve Safe certified or ability to become certified within one year of employment ESSENTIAL FUNCTIONS AND JOB DUTIES: Recruit, hire, train and supervise all nutrition staff including off site staff. Oversee work schedules and productivity for all nutrition staff. Ensure the nutrition program follows standards set forth by certifying agencies for safety and sanitation. Meet or exceed all Federal, State, City and organizational regulations and contractual requirements. Develop investigative protocol to ensure participant safety. Function as the main contact for the Nutrition program and communicate all relevant information related to the nutrition programs. Prepare and submit for approval an annual marketing plan to the CEO. Develop appropriate promotional materials. Creates cycle menus, oversees the creation and compliance of menu requirements for all sites. Publishes nutrition education to all participants. Attend, participate and/or present at professional conferences, seminars or workshops on the local, state and national levels. Maintain relationships with other agencies and membership in appropriate organizations. Establish and maintain the yearly budget. Complete United Way proposals. Oversee all expenditures for the nutrition department. Monitor the financial and productivity performance of the Nutrition program. Ensure the accuracy of statistical reports made to the State of South Dakota. Develop and maintain inventory produces and policy. Attend Active Generations staff meeting and participate in staff functions. Implement, revise and review nutrition program policies, safety policy and procedures as needed. Other duties as assigned by the CEO. ESSENTIAL QUALIFICATIONS: The individual must be able to work the hours specified above. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skills and/or abilities required to perform these essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions so long as the accommodations do not cause undue hardship to the employer. REQUIRED PHYSICAL ABILITIES: · While performing the duties of this job, the employee is regularly required to stand and sit; use hands to finger, handle or feel (keyboarding, peeling potatoes, cutting fruit); and talk or hear. · The employee is required to move about and frequently reach with hands and arms; stoop, kneel, crouch (stoop to pick up deliveries, reach for supplies on shelves, move food items in kitchen areas). · The employee is required to sit and occasionally climb or balance. (Climb on a ladder to reach supplies, climb a flight of 3 to 6 steps, balance while moving pans from one counter/shelf to the next. · The employee must be able to view computer screens for long periods of time. 50% or more of the time for this position is computer related. · The employee must regularly lift and/or move about up to 10 pounds and occasionally lift and/or move about up to 50 pounds. (Moving boxes of copy paper, removing pans of food from ovens and turning to place on shelves or counter. Moving supplies from floor to shelves. Assisting with MOW packing or loading of Hot Shot vehicles.) · Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. REQUIRED COMMUNICATION/MATHEMATICAL/REASONING SKILLS: · Must possess the required level of skills and ability to read, write, speak and apply mathematical concepts and sounds reasoning to successfully perform the essential duties and responsibilities of this job. · Must be able to perform advanced operations on a computer within the Windows operating system. · This position requires problems solving skills, critical thinking skills and the ability to multi-task. RESPONSIBILITIES, EXPECTATIONS & STANDARDS: · Maintains a Department of Health Kitchen inspection score of 95 or greater · Commitment to the daily application of Active Generations’ mission, A.C.T.I.V.E Standards of excellence, core values and social principles to serve our members, customers and community. · Promote the A.C.T.I.V.E. Standards with enthusiasm and sincerity. · Maintain confidentiality. · Work effectively in a team environment, coordinating work flow with other team members and ensure a productive and efficient environment. · Comply with safety principles, laws, regulations and standards of Active Generations and the state laws. · Maintain a positive attitude/outlook and a professional manner in all duties. WORK ENVIRONMENT: · Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate but may be loud in the kitchen environment. May be exposed to communicable diseases when working with the members, customers, participants and community.
