NUTRITION SERVICES COORDINATOR 71130

(Competitive)

 

DISTINGUISHING FEATURES OF THE CLASS

 

The work involves responsibility for activities related to a countywide nutrition program for the elderly that may include the planning, preparation and delivery of nutritious meals and supportive services. This is a professional position responsible for monitoring and evaluating the performance of all contractors providing food services for the aging. The work involves assuring subcontractors satisfactory performance and requires and insures that food service meets established standards as well as health and sanitary regulations. The work is performed under the general supervision of the Project Director (Senior Nutrition Program), with considerable latitude permitted for the exercise of independent judgment. Certain assignments made to employees in this class will

require reasonable access to transportation to meet fieldwork requirements made

in the ordinary course of business in timely and efficient manner. Does related

work as required.

 

TYPICAL WORK ACTIVITIES

 

Plans, develops, implements, and evaluates a countywide Supplemental Nutrition Assistance Program.

Supervises nutrition screening of clients, nutrition assessment, nutrition care plans, and follow-up for elderly clients with complex medical conditions.

Conducts individualized nutrition counseling to participants at Senior Centers and dining sites.

Develops the annual Nutrition Education and Nutrition Counseling Plan for the Senior Nutrition Services program.

Supervises the development of monthly nutrition education materials for elderly clients.

Certifies that subcontractors’ monthly menus including special diets, meet detailed nutrient requirements and meet all program regulations.

Evaluates the appropriateness of diet orders for meals on wheels clients and determines the type of diets required.

Monitors preparation of meals to comply with all regulations including New York State Sanitary Code.

Provides technical assistance and training to subcontractors to improve efficiency, service, and food safety.

Conducts public information and education efforts including preparation of news releases and articles, establishing contacts with the media, media interviews, attending meetings, speaking to groups, and generally interpreting the role of the nutrition services component to the public.

Participates in program audits and performs assessments of nutrition program subcontractors.

 

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

 

Thorough knowledge of quantity food preparation, and service techniques

particularly as they relate to food service for elderly persons.

Good knowledge of eating habits, nutritional needs and food interests of the elderly.

Working knowledge of community agencies, facilities and services that may be utilized to help the elderly.

Working knowledge of public relations techniques.

        Ability to plan and supervise the work of others.

Ability to communicate clearly and effectively both orally and in writing.

 

MINIMUM QUALIFICATIONS

 

     Graduation from a regionally accredited college or university with a Bachelor’s degree or higher in foods and nutrition, food service, nutritional management, or closely related field.     

 

2/2026 Revised