FLSA Classification: Non-exempt; hourly

Pay Range: $23.00-25.00 per hour plus competitive benefits

Spanish Bilingual differential: $0.75 per hour (as eligible)

Position Type: Full-time / 40 hours per week

Expected Hours per Week: Mon-Fri; 8:00a-4:30p with the ability to flex hours to accommodate evening and/or weekend needs to support program business needs.

Location: Main Administration- 5706 Wright Dr. Loveland, CO 80538 and various partner locations around Larimer County.

Remote Eligibility: Level 2- This position is expected to work onsite but may be allowed to work from home intermittently in some cases.

Summary:

Do you want to take your nutrition education to the next level? Is helping people understand healthy cooking, nutrition, and food budgeting, especially when living on low income something you can see yourself doing? And does putting together menus to fit senior or kiddos nutrition requirements (slightly different requirements, right?) sound exciting? Then, the Nutrition Manager position at FBLC is for you!

The Nutrition Manager position is responsible for executing the Cooking Matters nutrition education program, identifying nutritional meals for FBLC’s partnership with Volunteers of America’s Smiling Spoons Senior congregate luncheon program, and representing RDN philosophies at FBLC. Cooking Matters is a project of Food Bank for Larimer County (FBLC) in partnership with Share Our Strength (SOS), a national anti-hunger organization.

If you are excited about the following, then we want you!

• Empowering community members to make the best food choices for themselves and their families in a way that respects their lived experience.
• Identifying, partnering, and collaborating with community organizations to offer Cooking Matters classes.
• Developing nutritious and delicious menus for older adults.
• Helping future dietitians learn approaches to food and nutrition when working with folks with limited incomes.
• Working with a dynamic, fun, forward-thinking team working to end hunger in Larimer County.

What you will get from this position:

• The opportunity to flex both your creative and analytical muscles
• Experience growing and maintaining a SNAP-Ed-funded program
• Experience using Food Processor® Nutrition Analysis software to run nutrition analyses
• Assistance in maintaining your RDN credentials
• Training on leadership tools, federal programs, and more, including access to numerous trainings from Feeding America

ESSENTIAL FUNCTIONS

This job description is not intended to be an exhaustive list of all duties or responsibilities associated with the job. Other job-related duties may be assigned.

• Cooking Matters Nutrition and Food Skills Education (50%)
  • Education and Outreach
    • Recruit, or support recruitment of, participants for classes.
    • Establish partnerships with community agencies, especially those serving Cooking Matters’ priority audience of parents and caregivers of children 5 and under and collaborate with them to determine the optimal class option(s) for those they serve.
    • Teach virtual and in-person Cooking Matters classes using provided curriculum, and/or recruit and train volunteers to teach/assist with classes.
  • Leadership
    • Manage and collaborate with Nutrition Coordinator
      • Facilitate Cooking Matters and FBLC training, as needed.
      • Provide feedback on teaching and nutrition education.
      • Manage hours not to exceed grant funding.
      • Create a supportive and growth-minded environment.
    • Participate in monthly Cooking Matters State and National meetings.
  • Administration and Logistics
    • Manage class logistics, including food procurement, materials and equipment, paperwork, and schedule.
    • Complete program administration, including evaluation and financial reporting, in a timely and accurate manner.
    • Track partnerships and participation for monthly reports and to ensure meeting goals.
• Volunteers of America Menu Development for Seniors (25%)
  • Menu Development
    • Work with Kitchen Manager to ensure menus are feasible considering factors such as supply chain, budget, and production.
    • Create recipes and menus using Food Processor® Nutrition Analysis software for VOA’s congregate meal sites that meet the nutrition requirements set forth by VOA.
  • Continuous Improvement and Cost-Efficient Facilitation
    • Collaborate with Kitchen Manager and VOA staff to address client feedback and improve meal program satisfaction and participation.
    • Participate in quarterly business reviews to celebrate the wins and identify opportunities for improvement.
• Projects and Other Collaborations (25%)
  • Collaboration
    • Provide perspective and education to FBLC team members on trends in nutrition, health, and dietary research.
    • Engage with FBLC’s Programs Team on coordinated efforts to increase programmatic reach within Larimer County, including strategic partnership development with healthcare and community organizations.
  • Precepting
    • Precept dietetic interns including developing schedules and projects that will meet required competencies and provide valuable content for FBLC.
    • Collaborate with Human Resources to ensure all contracts and paperwork are completed for internship programs and interns.

QUALIFICATIONS, EXPERIENCE, AND SKILLS

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.

Competencies: Ability to conduct yourself amongst community members in a professional manner, exceptional customer service, collaboration skills, team-oriented, leadership skills, proactive and independent problem-solving skills, organizational skills, virtual and in-person presentation and group facilitation skills, ability to work independently and manage time well, reasoning ability with ability to make sound decisions under pressure, mathematical skills (add, subtract, multiply, & divide in all units of measure using common fractions and decimals), food skills (food safety, culinary skills), skill in applying diversity, equity, inclusion, and health equity into programming and outreach, interpersonal skills such as motivation and influence, as well as sensitivity to the point of view of others, including generational and cultural competency and awareness are requisites to success in this position.

Education and Experience:

• Bachelor’s degree required.
• Registered Dietitian with active status through the Commission on Dietetic Registration required.
• Experience with communities with limited incomes and/or knowledge of food insecurity within culturally and economically diverse communities preferred.
• Demonstrated experience in Community Nutrition, Human Service, Social Service, Client Outreach, or Customer Service in a diverse environment with experience successfully leading projects or programs required, nonprofit or government experience preferred.
• Experience facilitating group dialogue preferred.
• Experience using collaborative tools for file storage and sharing, meeting scheduling, and virtual collaboration preferred.

Pre-employment screening requirements: Ability to pass all pre-screening requirements and possess a valid U.S. Driver's License with a good driving record as verified with an MVR check.

Language Skills and Ability: Ability to read, write, speak, and understand the English language with preference of bi-lingual in Spanish.

Computer Skills: Knowledge and ability to learn Microsoft Office applications, specifically Word, PowerPoint, Excel, and Outlook. Experience with Food Processor® Nutrition Analysis software, SalesForce, and virtual meeting platforms such as Zoom preferred.

Supervisory Responsibilities: This position has one direct report, is responsible for the supervision of volunteers, and collaborates effectively across locations with various department staff members.

Work Environment: This position works primarily in an office setting within a warehouse with some time spent at partner locations, grocery stores, and outdoor settings.

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. While performing the duties of this job, the employee is regularly required to talk, hear with or without aid, walk for short or extended periods of time, stand for short or extended periods of time, sit for short and extended periods of time, kneel, crouch, crawl, stoop, bend repeatedly, pull, reach above the shoulder with hands and arms, regularly use hands to finger, grasp, handle, feel, pull, climb stairs, balance, write, count, read, analyze, alphabetize, and frequently lift and/or move objects up to 25 lbs. and occasionally lift and/or move objects up to 55 lbs. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, color vision, distance vision, and ability to adjust focus.

Travel: Travel is primarily local during the business day, although some out-of-the-area and overnight travel may be expected.

Note: In instances of a federal, state, or locally declared emergency, Food Bank for Larimer County is typically considered an essential service and emergency responder; all employees may be called in to perform regular or emergent duties.