Nutrition Program Manager

SUMMARY: Our Nutrition Program Manager is a self-motivated highly energetic organizational leader and credentialled Nutritionist/Dietitian

Florida provider who understands the nutritional needs for a wide range of people from clients who have chronic illness including HIV to those

who are working on weight management and general healthful eating. This position establishes replicable individual level dietary and program

level standards for our clients and provides one-on-one and group consultations case conferencing social media content creation and

nutrition/cooking class facilitation.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Core duties and responsibilities include the following. Other duties may be assigned.

Provides medical nutrition therapy and develops diets for clients who request services with chronic conditions including HIV Diabetes

Chronic Kidney Disease Heart Disease etc.

Performs individualized nutrition assessments on all clients and provides nutrition education in both one-on-one settings and in group settings

Approves annual food pantry inventory standards and implements changes to medically tailored meal plans as appropriate.

Works with Food Pantry manager and purchasing to bring food items of high nutritional value and variety to the pantry.

Facilitates cooking classes ingredient tastings groups on healthy lifestyle nutrition or wellness topics.

Manages the nutrition consultation calendar and appointments.

Assist with the agency newsletter for nutrition-related content.

Publish blog post monthly on nutrition habits and best practices on social media: our website eat right Facebook LinkedIn and other

platforms.

Participates in Food is Medicine and Quality Management Committees.

Ensures all provided services are documented in Athena Health EMR and Provide Enterprise.

SUPERVISORY RESPONSIBILITIES: This job is responsible for the supervisory role when utilizing volunteers for the purposes of the

Dietitian/Nutritionist cooking class and any assigned students.

COMPETENCIES: To perform the job successfully an individual should demonstrate the following competencies:

Customer Service - Manages difficult or emotional customer situations; understands motivational interviewing and ways to work through

resistance responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments.

Interpersonal Skills - Focuses on solving conflict not blaming; Empathetically Listens to others without interrupting; Keeps emotions under

control; Remains open to others ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to

questions. Bilingual English/Spanish/Haitian Creole/French preferred.

Written Communication - Writes clearly and informatively; Able to read and interpret written information.

Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment.

Ethics - Treats people with respect; Keeps commitments.

Motivation - Sets and achieves challenging goals Measures self against standard of excellence.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources.

Professional Standards meets or exceeds all professional standards best practices and state/federal guidelines for work in the

dietitian/nutritionist field.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure.

Quality - Demonstrates accuracy and thoroughness; Monitors own work to ensure quality.

Quantity - Completes work in timely manner Works quickly.

Doc ID: 82c8d57922b4feddec7c22086c06ecb2

Safety and Security - Observes safety and security procedures; Follows all agency rules regulations and laws; Acts upon and Reports potentially

unsafe conditions; Uses equipment and materials properly.

Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation;

Able to deal with frequent change delays or unexpected events.

Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and

appointments on time.

Dependability - Follows instructions responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes

tasks on time or notifies appropriate person with an alternate plan.

Quality Improvement Drives the organization forward through performance and quality improvement initiatives.

QUALIFICATIONS: To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements

listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals

with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

Bachelors Degree in Nutrition or Dietetics required.

3 years experience as a professional dietitian/nutritionist.

Must be a registered dietitian (RD) and licensed in the state of Florida.

Advanced knowledge of the way nutrition and exercise complement one another in the pursuit of positive health outcomes.

In-depth knowledge of the nutrition care process and appropriate nutritional models for counseling.

Understanding of HIV Diabetes CKD CAD nutrition and experience counseling these populations

Familiarity with food inventory development and nutrition software/Applications such as: Athena Health Nutritional Analysis Software

Nutrition Care Manual Provide Enterprise etc.

Excellent verbal and presentation skills.

Online education facilitation and demonstration skills.

Social Media experience.

Willingness to travel to partner agencies when needed.

LANGUAGE SKILLS: Ability to read and comprehend complex professional nutritional materials author detailed correspondence and memos.

Ability to write effective correspondence. Ability to effectively present information in one-on-one and small group situations to customers clients

and other employees of the organization.

MATHEMATICAL SKILLS: Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s. Ability to perform

these operations using units of American distance volume money and weight measurement.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with

problems involving a few concrete variables in complex situations.

COMPUTER SKILLS: To perform this job successfully an individual should have knowledge of nutrition software and web content Internet

software; Online HR and payroll access Spreadsheet software and Word Processing software.

PHYSICAL DEMANDS: The physical demands described here 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 occasionally required to stand; walk; sit; use hands to finger handle or feel; reach with

hands and arms; climb or balance; stoop kneel crouch or crawl and talk or hear.

The employee must regularly lift and /or move up to 10 pounds frequently lift and/or move up to 25 pounds and occasionally lift and/or move up

to 50 pounds.

Doc ID: 82c8d57922b4feddec7c22086c06ecb2

Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to

adjust focus.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while

performing 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 regularly exposed to fumes or airborne particles toxic or caustic chemicals and risk of

electrical shock. The employee is frequently exposed to risk of radiation and vibration. The employee is occasionally exposed to wet and/or humid

conditions (non-weather); working near moving mechanical parts; outdoor weather conditions; extreme cold (non-weather) and extreme heat (nonweather).

The noise level in the work environment is usually moderate.