(Hybrid) Nutrition Outreach Instructor - WVU Extension Service (Grant and Hardy Counties)

Description
The WVU Extension Service (WVUES) is seeking applications for a Nutrition Outreach Instructor.
About the Opportunity
As a Nutrition Outreach Instructor, you will work in a community-based position to lead the delivery of direct education and public health outreach for limited-resource, low-income adults, youth and families, including facilitation of skill development, knowledge gain and positive behavior change in the areas of home food preparation (cooking skills), nutrition, food safety, food resource management and physical activity as part of the state, grant-funded, WV Family Nutrition Program (FNP) within the WVU Extension Service (WVUES). This position is community-based and public-facing, serving adults, youth and families in Grant and Hardy Counties. Extensive daily travel throughout the service area will be required. A home-based office is used to accomplish administrative tasks associated with the role.
We strongly believe in work-life balance and keeping time for things we love outside our work. WVU offers generous benefits, including:

• 13 paid holidays (staff holiday calendar)
• 15 annual leave (vacation) days per year or more based on years of service (employee leave)
• 18 sick days per year (for when you're ill, for when you need time to care for sick family, for your own, or your family's, regularly scheduled medical appointments. Who is family for the purpose of this leave? A lot of people in your life including immediate relatives and in-laws as well as others considered to be members of your household living under the same roof)
• WVU offers a range of health insurance and other benefits
• 401(a) retirement savings with 6% employee contribution match, eligibility to continue health insurance, and other retiree perks. Looking for more retirement benefits information? Check out retirement health insurance benefits, retirement income, and FAQ's.
• Wellness programs

PAY GRADE: 15
What you'll do:

• Identify, recruit, enroll and graduate participants* from the Family Nutrition Program - a series of research-based nutrition education lessons designed to increase the knowledge and improve the behaviors of low-income families and youth. [*"Participants" refers to a minimum number of youth &/or adults each year as specified in their annual Action Plan (in consultation with the FNP Administrative Team)}. Recognized as a nutrition educator in the community and schools.
• Using only approved standardized curricula, apply effective teaching strategies according to the participants' needs that are identified through assessment tools (food recalls and behavior checklists), discussion, supervisor input, and WVU/USDA Civil Rights Policies.
• Implement public health programming initiatives in the local community. Delivery methods will include layering public health with nutrition education classes and as also as stand alone, individual programs.
• Teach subject matter using approved (by FNP Administrative Team) curricula, resources, recipes, and materials to groups and/or individuals through a variety of settings such as community centers, schools, senior centers, Head Start, faith-based organizations, after-school programs, health clinics, and summer camps. Includes hands-on activities.
• Prepare and submit records, reports, pre/post-tests, forms, surveys, and other methods of collecting program data as required by the FNP Administrative Team, WVUES and other stakeholders.
• Conduct pre and post evaluations to show changes in knowledge, behavior, and skill.
• Ensure program records and reports are submitted in an accurate, thorough, and timely manner to the FNP administrative team.
• Maintain accurate and updated databases using Web-NEERS and other FNP reporting tools needed to complete state and federal reports.
• Interface with a variety of technologies to ensure all activities and outcomes are reported accurately and within a timely manner.
• Seek opportunities (with supervisory guidance) to increase programming efforts in the area of public health, nutrition and lifestyle intervention, such as collaborating with community partners to assist with unique public health projects and outreach efforts.
• Collaborate with community partners to develop, plan, implement, and evaluate unique public health projects and outreach efforts. Will manage public health programs and ensure that efforts fall within Federal and State regulations for all outreach efforts, with low-medium supervisory oversight.

Qualifications

• Associate's degree plus two years of relevant experience.
• A high school diploma or GED plus four years of relevant experience may be accepted.
• A minimum of two (2) years of experience in the following:
  • Experience working with low-income and diverse audiences; working with volunteers; networking with community/local organizations; experiences in basic household management such as grocery shopping, from-scratch cooking, food preparation, budget management, maintaining accurate records and reports, etc.
• Knowledge of basic nutrition and food science.
• Knowledge of food safety and physical activity.
• Knowledge of food resource management.
• Knowledge of diverse culture and backgrounds.
• Knowledge of local resources and agencies.
• Skills to effectively teach nutrition education using a research-based curriculum.
• Skills to manage time and keep accurate records & reports, including travel & budget.
• Skills to develop positive participant relationships - congeniality, listening, and empathy.
• Skills to adapt to unusual teaching environments and situations.
• Skills to communicate (written and oral) with a diverse population.

Preferred Qualifications:

• Experience in basic principles of nutrition and food safety.

Certifications:

• The following must be obtained within 90 days of hire date: - American Red Cross - Basic First Aid Certification.
• If county requires, a County Health Department Food Handlers Card.
• If county requires, a health certificate (TB test) (County Health Department regulations will vary).

• Valid driver's license (must be able to travel independently daily throughout county and state).
• Lifting & carrying objects up to 30 lbs.
• Operation of large and small food preparation appliances.
• High level of manual dexterity and good eye-hand coordination to cut, chop, & prepare food.
• Prolonged sitting and/or standing.