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

Nutrition Program Coordinator/Lead Cook All applicants must have a smartphone or tablet with internet access and location capabilities. Job Summary This position works directly under the supervision of the Day Service Program Coordinator and is responsible for managing the kitchen, ensuring compliance with USDA special nutrition program regulations, and overseeing the preparation of wholesome meals for participants in the day habilitation program. Job Duties and Responsibilities General Duties and Guiding Principles Focus on the person being served, exercising flexibility, creativity, and commitment. Respect the values of the people supported and facilitate their expression of choices. Provide advocacy when preferences or needs are neglected. Encourage growth while ensuring safety and reducing risk. Maintain professional boundaries and mutual trust. Address challenging behaviors proactively and respectfully. Assist individuals in understanding their rights and responsibilities. Support lifelong learning and growth for all individuals served. Help individuals understand options and consequences related to health and well‑being. Remain aware of personal values and their influence on decisions. Continuously develop professional competency through learning and participation in staff meetings and trainings. Take responsibility and accountability for actions and decisions. Model valued behaviors to co‑workers and the community. Practice responsible work habits. Coordination Duties Plan nutritious meals in compliance with the National Food Nutrition Program. Supervise portion sizes as per program standards. Order all food items by menu. Order all paper goods required for food preparation and serving. Inventory and account for all food and paper goods, ensuring proper storage in compliance with health regulations. Prepare monthly nutrition reports according to guidelines. Create alternate menus for prescribed diets. Monitor allergies and modify menus accordingly. Control food costs to remain within budget. Follow all nutrition reimbursement standards. Supervise all kitchen workers, including consumers. Cook Duties Assist and guide the preparation of daily meals and snacks according to the posted menu. Clean, cut, peel, weigh, measure, and mix ingredients as directed by recipes. Prepare special/modified diets as prescribed by a physician. Serve food from the serving line or prepare and transport food. Operate food preparation equipment such as blenders, choppers, mixers, ovens, stoves, deep fryers, grills, slicers, and food graters. Clean and store utensils used in food preparation. Apply universal precautions in cleaning, disposing of waste, and maintaining sanitary surfaces. Ensure a sanitary environment within the food preparation area. Maintain staff compliance with safety rules and regulations. Assist with cleaning the eating area after meals by sweeping and mopping floors. May be required to drive agency vehicle to pick up supplies or transport meals. Attend all mandatory training hours to maintain certification and meet licensing standards. Train subordinates in new dietary standards. Perform self‑monitoring of health department regulations regarding cross‑contamination and food storage. Train staff as needed. Knowledge, Skills, and Abilities Knowledge of food preparation, cooking, service, and storage. Knowledge of sanitation and safety requirements for a food service facility. Ability to operate food preparation equipment and utensils. Proficiency with industrial food preparation equipment. Knowledge of federal and state regulations regarding universal precautions. Knowledge of food temperature and storage standards. Knowledge of nutrition program guidelines for reimbursement. Knowledge of meal planning. Knowledge of conversion methods for mass‑quantity food preparation. Qualifications Ability to perform each essential duty satisfactorily. Ability to operate a vehicle and possess a valid AR driver’s license in good standing. Proof of vehicle liability insurance. Ability to follow written, oral, diagrammatic, or schedule instructions. Ability to solve practical problems with limited standardization. Education and Experience High School Diploma or GED. Minimum two years of experience as a cook for large groups. Language Skills Read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Write reports, business correspondence, and procedure manuals. Present information effectively and respond to questions from managers, clients, customers, and the general public. Mathematical Skills Apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability Interpret a variety of instructions in written, oral, diagrammatic, or schedule form and solve practical problems in contexts with limited standardization. Physical Demands Regularly stand, walk, and sit; occasionally use hands to find, handle, or feel objects; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; lift up to 75 pounds; and maintain vision abilities including close, distance, color, peripheral, depth perception, and focus adjustment. Work Environment Work involves exposure to moving mechanical parts, outdoor weather conditions, wet or humid environments, and moderate noise levels. 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. #J-18808-Ljbffr