Food Program Manager

Pay: $52,000.00/Annually Reporting to the Chief Operating Officer, the Food Program Manager is responsible for the administration, management, and compliance of the Child and Adult Food Care Program (CACFP) in accordance with federal, state, and local regulations. The Food Program Manager will oversee program operations, manage budgets, submit reimbursement requests, handle administrative processes, and ensure that high-quality nutrition services are provided to club members. Pay: $52,000.00/Annually Reporting to the Chief Operating Officer, the Food Program Manager is responsible for the administration, management, and compliance of the Child and Adult Food Care Program (CACFP) in accordance with federal, state, and local regulations. The Food Program Manager will oversee program operations, manage budgets, submit reimbursement requests, handle administrative processes, and ensure that high-quality nutrition services are provided to club members. The essential job duties for this role include: Program Management Oversee the daily operations of the CACFP to ensure compliance with all federal, state, and local regulations. Develop, implement, and monitor program policies and procedures. Work collaboratively with food vendors to establish menus and ensure eligibility for reimbursement. Monitor food products to ensure compliance with Child Nutrition Standards (CNS). Conduct regular site and vendor visits to monitor compliance and provide technical assistance to staff and feedback to vendors. Supervise food program staff and/or organization staff involved in food program as appropriate for program compliance. Compliance and Reporting Accurately complete required documentation to keep organization current as CACFP sponsor. Ensure all sites and vendors adhere to CACFP guidelines and maintain accurate records. Ensure contract compliance with CACFP rules and regulations. Be knowledgeable and up to date on CACFP program requirements. Review changes and ensure organization follows best practices. Prepare and submit timely reports to appropriate regulatory agencies and designated organizational contacts. Conduct internal audits, monitoring visits to vendors, and prepare for external audits. Budget and Financial Management Develop and manage the program budget, ensuring efficient allocation of resources. Monitor financial reports and ensure all expenditures are within budget. Oversee the preparation, approval, and submission of claims for reimbursement. Training and Development Provide training and technical assistance to staff, site personnel, and vendors on CACFP regulations and best practices. Develop educational materials and conduct workshops on nutrition, menu planning, and food safety. Community Outreach and Partnership Development Establish and maintain relationships with community organizations, stakeholders, and regulatory bodies. Promote CACFP participation and advocate for program benefits within the community. Represent the organization at meetings, conferences, and other events. Other Duties May be required to assist with BGCSNV special events. May perform other duties as assigned. 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, skills, and/or abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. High School diploma or general equivalency required. Bachelor’s degree in a related field (Business Management, Public Health, Nutrition, Culinary, etc.) from an accredited college or university preferred. Three years of program management/CACFP program administration preferred. Ability to train others in policies and procedures related to food service, health, and safety; experience developing and implementing goals, objectives, policies, procedures and work standards. Southern Nevada Health District certifications as food safety manager and/or food handler. If not certified at time of offer, must be able to get food safety manager certification within 90 days. Strong communication skills, both oral and written, including outstanding interpersonal skills, presentation, and facilitation skills. Strong organizational, analytical, leadership, relationship, and project management skills. Ability to prioritize and manage time, multiple tasks, and projects effectively; to develop solutions to problems with limited supervision; and to complete tasks under pressure. Ability to establish and maintain effective and collaborative working relationships with Club staff, subordinates, Board members, community groups, and other related agencies. Ability to work occasional irregular or extended hours. Proficient with Microsoft Office Suite or related software. Valid Nevada driver’s license and a good driving record. Use of personal vehicle may be required with reimbursement for mileage at standard IRS rates. #J-18808-Ljbffr Boys & Girls Clubs of Southern Nevada