NUTRITION COORDINATOR- Profiles: Mon-Fri 7:30am-3:30pm

Independent Living Services • Conway, AR

2d • Onsite

About The Position

This position will work directly under the supervision of the Day Service Program Coordinator. The coordinator position has responsibility for: (1) Management of the kitchen (2) Keeping program in compliance with all regulations of the USDA special nutrition program (3) Overseeing preparation of well-planned, wholesome meals for those served in the day habilitation program. The role requires flexibility, creativity, and commitment, with a focus on the person being served. It involves providing advocacy, encouraging growth and autonomy, and developing respectful, trusting professional relationships. Addressing challenging behaviors proactively and respectfully, and helping individuals understand their rights and responsibilities are key. Recognizing the potential for lifelong learning and growth in individuals, assisting them in understanding options and consequences related to their health and well-being, and being conscious of one's own values are also important. Maintaining competency through continued learning, staff meetings, and trainings, and assuming responsibility and accountability for actions and decisions are expected. Modeling valued behaviors and practicing responsible work habits are also essential.

Requirements

• All applicants must have a smart phone or tablet with internet access and location capabilities.
• Knowledge of the ILS Policy and Personnel Manuals is required.
• Ability to operate a vehicle and possess a valid AR driver's license in good standing
• Proof of vehicle liability insurance
• High School Diploma or GED.
• Experience as a cook for large groups for 2 or more years.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Knowledge of food preparation, cooking, service and storage
• Knowledge of sanitation and safety requirements of a food service facility
• Ability to operate food preparation equipment, utensils, carving knives, etc.
• Must have skills required to operate industrial food preparation equipment
• Knowledge of Federal/State Requirements pertaining to the use of "universal precautions"
• Knowledge of food temperature and storage standards
• Knowledge of Nutrition Program and guidelines for reimbursement
• Knowledge in meal planning
• Knowledge in conversion methods used to prepare mass quantities of food

Responsibilities

• Plans nutritious meals in compliance with the National Food Nutrition Program
• Supervises portion sizes in accordance with National Food Nutrition Program
• Orders all food items by menu
• Orders all paper goods needed in the preparation/serving of food
• Inventories and accounts for all food and paper goods, and assures all storage is in accordance with department of health regulations.
• Prepares monthly nutrition reports according to guidelines
• Prepares an alternate menu for prescribed diets
• Monitors allergies and alters menus accordingly
• Monitors food costs to remain within budget
• Follows all nutrition standards as required for reimbursement
• Supervises all kitchen workers, including consumers.
• Assist and guide the preparation of daily meals and snacks according to the posted menu
• Supervises and participates in the preparation of daily food items for cooking and/or serving by cleaning, cutting or peeling vegetables and fruits
• Gathers, weighs, measures and mixes ingredients according to recipe directions
• Prepares special/modified diets as prescribed by a physician
• Serves food from serving line or prepares and/or transports food
• Operates food preparation equipment such as blender, chopper, mixer, oven, stove, deep fryer, grill, slicer and food grater
• Supervises and participates in the cleaning and/or storage of utensils used in food preparation
• Monitors use of universal precautions in the cleaning and/or disposing of waste and all food surfaces
• Insure sanitary environment within the food preparation area
• Insures that staff follow safety rules and regulations for food preparation
• Supervises and/or participates in cleaning of eating area after meals/snacks by sweeping, and/or mopping floors.
• May be required to drive agency vehicle to pick up supplies and/or transport meals
• Must attend all mandatory training hours required to keep certificate and to meet licensing standards
• Must train subordinates in new dietary standards
• Completes self-monitoring of Health Department Regulations regarding cross-contamination, food storage, etc.
• Trains staff

Benefits

• See Employee Handbook - Section 201 - 201A.
• Benefits eligibility is based on category classification and hours worked per week.
• Part-time employees working less than 30 hours weekly do not qualify for benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED