Under the direction of the Food Service Director, the Supervisor - Child Nutrition Programs is responsible for the administration and supervision of the Child and Adult Care Food Program (CACFP) in Family Day Care Homes and the Fresh Fruits and Vegetable Program (FFVP). This includes administering, planning, analyzing, directing, assessing, promoting and evaluating operations in order to meet operational, accountability and financial goals for the programs. The ability to work independently and with minimal supervision and work well with others is essential.
Supervises Child and Adult Care Nutrition Assistants;
Assists in the planning of work schedules, setting priorities and implementing changes as required;
Participates in the evaluation of performance of technical personnel within the department;
Interprets and facilitates the enactment of policies and regulations which govern the programs;
Develops management systems to meet Federal and State Guidelines;
Develops, organizes and conducts staff in-services;
Prepares reports and coordinates the processing of claims ensuring accuracy and compliance with program requirements and federal and state regulations;
Assists the Director in budget preparation, annual reports and financial analyses of the programs;
Maintain liaison with Child Care Agencies, Local Coalitions, Department Leaders and State Agencies;
Develop and implement training sessions for all CACFP providers;
Promotes the CACFP by attending outreach workshops for Child Care providers;
Conducts information programs in Nutrition Education and responds to inquiries from community, staff and Child Care Providers;
Develops and conducts nutrition education activities for students in FFVP schools;
Promotes the Fresh Fruit and Vegetable Program to parents;
Visits child care providers’ homes to ensure compliance with federal and state regulations;
Attends state meetings and workshops; and
Other duties as assigned.
>Thorough knowledge of program administration, procedures and previous supervisory experience;
Thorough knowledge of the Child Nutrition Program regulations and policies;
Possess effective, professional oral and written communication and human relations skills;
Ability to implement fiscal and managerial controls;
Knowledge of basic accounting; and
Ability to work effectively with providers and the general public under stressful conditions.
Bachelor’s degree from an accredited college or university in Nutrition or Food Services Management required. Master’s degree in administration, Food Service Management or related field preferred. Registered dietician with the Academy of Nutrition and Dietetics preferred. A minimum of three (3) years of administrative or supervisory experience in food services, accounting, budget and management, required.
ServSafe
certification is required within sixty days of employment. Candidate must
possess an appropriate Driver’s License, insurance, and a reliable vehicle.
Certification as a School Food and Nutrition Specialist (SFNS) is preferred or
certification level one through three, School Nutrition Association, is
preferred. Registered
dietician with the Academy of Nutrition and Dietetics preferred.
Supervises the CACFP Nutrition Assistants and assigned Clerical Staff.
The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
None.