NUTRITION COORDINATOR

TRI-COUNTY COMMUNITY ACTION AGENCY•Bridgeton, NJ

1d•$45,500 - $57,200

About The Position

The Nutrition Coordinator coordinates training and reporting for the Head Start program’s Nutrition component in accordance with Head Start Performance Standards and other licensing standards. The role works with the Nutrition Manager, site directors, health management staff, program teams, and community partners to support food service operations, CACFP compliance, nutrition education, and safe, developmentally appropriate meals for children. The coordinator supports vendor and commodities programs, monitors nutrition services and documentation, develops menus, and visits cooking centers to help ensure compliance with health department codes, state licensing requirements, and Head Start regulations. The position also supports nutrition referrals, family education, staff training, infant and toddler menu needs, food allergy and preference communications, and food inventory. The role is based at the R E Campus S07 in Bridgeton, New Jersey, with travel of up to 25%.

Requirements

High school education level.
Some supervisory experience.
Must have a car available on a daily basis.
Must have a valid New Jersey driver’s license and liability insurance.

Nice To Haves

Registered Dietician or Dietary Technician credential, or equivalent education in health and nutrition.

Responsibilities

Coordinate training and reporting requirements for the Head Start Nutrition component in accordance with Head Start Performance Standards and other licensing standards.
Work with the Nutrition Manager to prepare and submit CACFP sponsor management plans.
Work with Child/Family Site Directors to supervise food service staff, including training, monitoring, hiring, discipline, and termination.
Assist with recruiting and managing food vendors in accordance with CACFP regulations.
Assist with applying for and coordinating the commodities program, submitting required documents, and coordinating commodity storage and delivery with the Purchasing Associate.
Respond to nutrition referrals at the request of the Health Manager and take appropriate action; connect health management staff with a registered dietician or dietary technician for referrals as needed.
Monitor the CACFP program with the Nutrition Manager, including site visits, meal counts, and required documents.
Work with site directors and program leadership to ensure compliance with CACFP.
Ensure implementation of family-style meal service.
Train staff on nutritionally and developmentally appropriate approaches to working with young children.
Provide nutrition resources directly and indirectly through parent-teacher conferences and home visits as needed.
Help centers arrange visits from WIC, SNAP, and other nutrition programs in cooperation with the Health Manager.
Develop, conduct, or facilitate staff nutrition training as appropriate.
Coordinate parent education activities and training with Child/Family Site Directors and the Community Resources Manager.
Review and coordinate meal requests for field trips.
Submit monthly nutrition reports as required.
Regularly visit every cooking center to ensure compliance with health department codes, state licensing, and Head Start regulations.
Ensure menus are developed in accordance with Head Start Performance Standards and CACFP guidelines, using commodities and vendors.
Work with infant-toddler classrooms to ensure appropriate infant menus, including formula selection and introduction of solid foods.
Ensure staff communicate about allergies and food preferences in accordance with Head Start and CACFP regulations.
Ensure menus are distributed to all centers before implementation.
Work with the Child Care Partnership Coordinator and Director of Program Options to ensure child care menus are appropriate and family-style service is implemented.
Support child safety by participating in center monitoring and child safety procedures; report accidents, suspected child abuse or neglect, and child health or safety concerns; and follow Standards of Conduct.
Maintain an inventory of kitchen and cold-storage orders and food needed for menus.
Perform other duties as assigned.