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