Part Time Nutrition Site Manager

Description

General Description of Duties

Performs housekeeping and food servicing work for senior citizens participating in the congregate nutrition program at an assigned site and food preparation. An employee in this class organizes and coordinates the daily operation of a Nutrition Site for older adults. Work includes preparing for serving meals by setting up warming trays and preparing utensils; packing meals for home delivery; providing a daily program of activities or on nutrition or health for participants; cleaning facilities; serving meals to those attending congregate meals; ordering supplies for the site; maintaining records of participants; and assuring proper delivery of funds collected for meals. Considerable public contact is involved in working with the senior citizens. Work is performed independently under the general supervised by the Nutrition Program Supervisor, and is evaluated through conferences, review of reports, and feedback from citizens served.

Essential Duties and Responsibilities

Opens and prepares site daily; organizes supplies for congregate meals. Checks inventory and orders supplies.

Checks food as delivered; monitors and accepts food delivery based on amount, quantity, and quality based on health and sanitation standards for serving hot and cold foods; discusses concerns and problems with the nutrition supervisor. Provides program on nutrition and health periodically or leads exercise activities. Serves food in proper portions and in a clean and sanitary manner. Assures all health and food regulations and standards are met at the site and maintains these standards while meals are served (e.g. use of aprons, hairnets, and gloves), and in the cleaning of utensils, pans, etc.

Collects contributions and checks attendance of participants. Cleans up or assures site is clean at the end of the day; sweeps, mops, wipes tables, cleans utensils, pans, etc. that were used as well as the facility. Sets up chairs and tables for meals after use of the facility by other users. Completes applications for congregate meal participation; maintains accurate records and reports of program activities and attendance. Decorates site for holidays. Conducts fire drill periodically. Performs related duties as required.
Knowledge, Skills and Abilities
Working knowledge of federal and state requirements for aging nutrition program food storage and serving. General knowledge of cleaning methods, materials, and equipment. General knowledge of routine maintenance requirements of buildings, and equipment used. Ability to maintain high standards of personal cleanliness and food sanitation. Ability to present or lead programs on health, nutrition, exercise or other topics related to seniors. Ability to identify cleaning needs and resolve with appropriate methods and supplies. Ability to perform manual moderate labor requiring physical effort. Ability to understand and follow instructions. Ability to establish and maintain proper working relationships with volunteers, senior citizens, supervisors, and other employees. Ability to relate to older adults and demonstrated special interest in the needs and desires of senior citizens. Ability to complete reports and records accurately. Ability to work independently without close supervision.

Requirements

Minimum Training and Experience:

Graduation from high school and some related food preparation and coordination experience preferable with older adults; or an equivalent combination of education and experience.

Physical Requirements Must be able to perform basic life functions including climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing, and repetitive motions. Must be able to perform light to medium work exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must possess visual acuity for using measuring devices, reading menus and contents of food packaging, and reading gauges.