Phone: 8173360912
Position Offered: The VP Nutrition & Health Programs is responsible to plan, direct, administer and evaluate all aspects of the Nutrition department in order to meet requirements of funding resources and state agencies. This position will assure program compliance with relevant federal, state and local policies, regulations and procedures. This position is responsible for overall operation of the nutrition department including but not limited to menu planning, meal production and distribution, as well as development and oversight of health programs. This position acts as the liaison between Meals On Wheels, Inc. of Tarrant County and the contracted food service operations.
Paid As: Salary, Exempt Full-Time Employee
Hours of Operation: 8:00 AM – 4:30 PM Monday – Thursday, 8:00 AM – 3:30 PM Friday
Reports To: CEO & President
Supervisory:Nutrition department staff, seasonal interns and volunteers Other Relationships:This position is part of the Administrative Leadership, working with all agency departments, clients, kitchen vendor, volunteers, board members, vendors, donors, community partners and public in general
AGENCY EXPECTATION OF EMPLOYEE
Maintain confidentiality of client, donor, volunteer, staff and board information
Support the mission, vision and goals of Meals On Wheels, Inc. of Tarrant County
Represent Meals On Wheels in a professional manner at all times
Must have dependable transportation, valid driver license and personal vehicle insurance as required by the State of Texas
Required to pass criminal background check and have a free and clear MVR
Assist with meal delivery when volunteer callouts make it necessary for staff to deliver
Contribute to other projects when necessary
ESSENTIAL JOB TASKS
Develop 6 weeks cycle menu to provide foods with a variety of flavor, texture, taste and temperature
Ensure that all meals comply with the Texas Department of Aging and Disability Services (DADS) guidelines for contracting to provide home delivered meals
Maintain documentation of nutritional analysis for all menus served
Confirm that all meal components are prepared and served according to standardized recipes, product specifications and quality standards
Maintain regular communication regarding daily menu and meal distribution with other agency departments
Assess customer preferences, industry trends and current research to assure development of cost-effective menus that maintain nutritional integrity and meet all program guidelines
Develop list of allowable substitutions as meeting 1/3 the recommended daily recommended intakes (DRI’s)
Prepare guidelines for providing services in response to disaster or emergency situations
Evaluate customer preferences, industry trends and current research to assure development of cost-effective menus that maintain nutritional integrity and meet all program guidelines
Execute annual client satisfaction surveys to improve quality, efficiency and customer service throughout the Agency
Coordinate with contracted food service vendor to ensure timely production and delivery of fresh and frozen meals
Implement a cost-effective kitchen equipment procurement and inventory control system
Work effectively with Board of Directors’ Nutrition Committee
Advance the annual nutrition education plan and manage health programs and supporting grants that fund agency initiatives
Collaborate with dietetic programs to support student intern supervised practice rotations
Performs other duties as assigned
Passion for the mission of Meals On Wheels, Inc. of Tarrant County
QUALIFICATIONS
Bachelor’s degree in dietetics, nutrition or related field
Registered Dietitian with current registration from Commission on Dietetic Registration
Licensed to practice as a Registered Dietitian in Texas
Must hold and maintain a valid Food Manager Certification (ServSafe Manager Certification) accredited through American National Standards Institute – Conference for Food Protection (ANSI-CFP)
REQUIREMENTS
Excellent time management, organizational and problem-solving skills
Independent judgment and the ability to work with little supervision
Must be able to work after hours when required, sit, stand, and lift for extended periods of time
Able to communicate effectively with a variety of audiences
Assess program needs, develop long range goals and annual objectives
Apply principles of financial management in the development and monitoring of annual program budget
Utilize technology to improve program quality, service, and efficiency
Establish menu planning guidelines which meet nutritional requirements, customer satisfaction and budget parameters
Develop effective interpersonal relationships
Problem solving and conflict resolution techniques to successfully manage organizational change
EXPERIENCE
Minimum 2 years’ experience in institutional food service, menu development, nutrition education, and nutrition counseling
Management experience of at least 5 years
Experience with grant management
Knowledge of Senior Nutrition Program and food safety regulations
Familiarity of personnel management and labor relations
Comprehension and ability to support nutrition education and wellness initiatives Knowledge of food service equipment and the principles of kitchen layout and design