Nutrition 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 Full Time 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.

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:                                                    

• Bachelor’s 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 10's and 100's. 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. 

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 (non-weather).

The noise level in the work environment is usually moderate.

Salary : $62,000 - $72,000