DISTINGUISHING FEATURES OF THE CLASS:  This is a professional position responsible for the supervision of food provision services for the aging. Responsibilities include ensuring that food quality and nutrition sites are in accordance with all applicable nutritional standards, health and sanitary rules and regulations. The work may involve supervision of direct food preparation for service. The work is performed under the general supervision of the Director of the Office for Senior Resources, with considerable latitude permitted for the exercise of independent judgment.  Supervision is exercised over the work of assigned subordinate personnel.  Performs related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative only)

• Supervises planning, preparation, and service of nutritious and palatable meals for older persons;
• Manages the day‑to‑day operation and carries out the administrative functions of the nutrition services component of the Office for Senior Resources, including the coordination of the transport of food and meals;
• Supervises and plans the work of nutrition program personnel;
• Maintains time and attendance records;
• Oversees the work of the Transportation Coordinator;
• Participates in the selection, training, and development of subordinate staff;
• Establishes effective budgetary management and oversees cost control systems;
• Assesses the adequacy of existing facilities for food cost controls and services for the elderly;
• Maintains and analyzes detailed records and reports as guides in purchasing and is responsible for the purchasing of food, equipment and supplies;
• Supervises the receipt, checking, and storage of food and other supplies;
• Determines the need for supportive services including transportation, information and referral, nutrition education and shopping assistance as necessary;
• Trains all nutrition services personnel including volunteers;
• Assists in public information and education efforts including preparation of news releases, establishing contacts with media, attending meetings, speaking to groups, and generally interpreting the role of the nutrition services program to the public;
• Prepares quarterly program and budgetary reports and other reports as requested by the Director and required by New York State Office for the Aging;
• Works with Dietician in the development of menus which meet nutritional standards as established by the National Nutritional Program for the Elderly;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

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 for the elderly; good knowledge of sanitary techniques and procedures used in handling of food; good knowledge of finance principles, procedures and practices; working knowledge of community agencies, facilities and services, that may be utilized to help the elderly; working knowledge of public relations techniques; ability to develop and implement systems and procedures for accurate and comprehensive record maintenance of food, supplies, equipment and money; ability to plan and supervise the work of others; ability to communicate clearly and effectively both orally and in writing; ability to establish and maintain effective and cooperative working relationships; initiative, resourcefulness; tact; courtesy; integrity.

MINIMUM QUALIFICATIONS:  Either

1. Masters degree in foods and nutrition, food service, or nutritional management and two (2) years of full‑time paid experience in a position involving provision and/or administration of social services programs, senior citizens programs, nutrition programs, or recreation programs; or
2. Current registration as a Dietician and two (2) years of full‑time paid experience in a position involving provision and/or administration of social services programs, senior citizens programs, nutrition programs, or recreation programs; or
3. Bachelors degree in foods and nutrition, food service, or nutritional management and four (4) years of full‑time paid experience in a position involving provision and/or administration of social services programs, senior citizens programs, nutrition programs, or recreation programs; or
4. Bachelors degree and five (5) years of full‑time paid experience in a position involving provision and/or administration of social services programs, senior citizens programs, nutrition programs, or recreation programs; or
5. An equivalent combination of training and experience as indicated in a) and b).

PLEASE NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education.

SPECIAL REQUIREMENT:

Possession of a valid, unrestricted, appropriate level driver’s license, and acceptable driving record are required at time of appointment and must be maintained throughout employment.

PROMOTION ELIGIBILITY REQUIREMENTS:

Four (4) years permanent, competitive class status in the title of Senior Center Manager, or in the title of Nutrition Site Manager, in the Putnam County Office for Senior Resources.

9/23; 10/24

Competitive Class