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Nutrition Services Supervisor

Salary: $30.00-$36.62 hourly / $5,217-$6,369 monthly / Range: 6152

DEFINITION: Under general direction, supervises Countywide clinic operations and activities of the Nutrition Services staff; or plans, develops, and implements staff training/development, and program educational classes; and performs related duties as required.

DISTINGUISHING CHARACTERISTICS: This is the second-line supervisory class in the Nutrition Services subdivision responsible for supervising Countywide nutrition services, including the Women, Infants, and Children (WIC) Nutrition program and Project LEAN. Incumbents in this class are responsible for supervising the Nutrition Site Supervisors or for developing, implementing, and maintaining the staff development and training efforts for the WIC program. This class is further distinguished from the Nutrition Site Supervisors by its role in assisting the Public Health Program Manager in planning, developing, implementing, and evaluating nutrition programs and services.

EXAMPLES OF DUTIES:

1. Plans, organizes, monitors, and evaluates program operations and staff in all WIC locations; ensures staff in the various clinics are providing appropriate levels of direct client services, such as eligibility determination, issuance of food vouchers, standard nutrition education and counseling, and referral of high-risk clients; coordinates nutrition activities and service delivery to participants of other health programs such as Maternal and Child Health, Project LEAN, obstetrics, and primary care clinics; through the automated system, monitors and audits reporting systems, records, and controls to ensure conformance with state and federal program guidelines; monitors and evaluates clinic performance and staffing needs to assure operational efficiency and service effectiveness; assists the Public Health Program Manager in planning and developing policies and goals; implements program services, protocols, and automated systems; coordinates staff training and client education; keeps abreast of current trends, issues, and practices regarding food, nutrition, diet, and public health; participates in the preparation of the program budget, grant proposals, and applications for special funding; prepares reports on monthly caseload, staff productivity, and biannual progress and correspondence relating to training coordination, memoranda of understanding, etc.
2. Supervises professional staff; interviews and selects staff; assigns work through subordinate staff; conducts staff meetings; resolves operational or difficult personnel problems referred by subordinate supervisors; establishes standards, evaluates performance, and recommends and implements disciplinary action.
3. Represents Nutrition Services and the Public Health Program Manager at internal agency meetings, or in contacts with outside agencies, committees, and boards; interprets and explains county and state policy and procedure for staff, program participants, and community agencies and groups; participates in outreach efforts to encourage target populations to participate in nutrition programs; monitors grant work plans, reports, and budgets, as assigned.
4. Develops and implements the Nutrition Services Plan required by the state; identifies, develops, and implements training programs for all program staff to ensure that the program is meeting its goals and objectives as outlined in the plan; conducts training for new and existing staff on nutrition, health, WIC policies, procedures, and guidelines, and the automated system; assists staff in identifying personal training needs and developing individual goals and objectives; implements educational classes to meet the needs of program participants; develops or modifies training materials and class outlines; acts as a liaison between the county and the state WIC training unit.
5. Coordinates public health nutrition rotation for dietetic interns; supervises intern projects and evaluates performance to ensure conformance with standards of the American Dietetic Association.
6. May provide direct participant services in support of staff for WIC and other Public Health programs including: assessing participant's nutritional and health care status and needs, evaluating dietary recalls and reviewing medical information for nutritional risk, developing nutritional plans for medically high-risk participants, and performing dietary/nutritional counseling; refers participants to appropriate agencies or medical providers.

EMPLOYMENT STANDARDS: Possession of a bachelor's or master's degree from an accredited college or university with major course work in dietetics and nutrition and possession of a dietitian registration with the American Dietetic Association, and:

1. three years of professional nutritionist experience in a Women, Infants, and Children (WIC) Nutrition Program, and one year of supervisory experience in any field; or,
2. one year of experience performing duties equivalent to a WIC Site Supervisor with Santa Barbara County; or,
3. a combination of training, education, and experience that is equivalent to one of the employment standards listed above and that provides the required knowledge and abilities.

NOTE: If the one year of supervisory experience was obtained as part of the three years of professional nutritionist experience, no additional experience is required.

Additional Qualifications: Incumbents may be required to travel to various clinic sites. Possession of a valid California Class C Driver's License.

Knowledge of: federal and state WIC program rules and regulations; nutrition principles and practices during infancy, childhood, pregnancy, and breast-feeding; current trends and issues in public health nutrition; methods of nutrition and dietary assessments and development of care plans; comparative costs of foods in relation to their nutritional value; the nutritional habits or cultural needs of program participants; community resources and services; counseling techniques; educational methods appropriate for adults and adolescents; standard office software; principles and practices of supervision; standard English usage and grammar.

Ability to: interpret and apply program rules and regulations; plan, organize, prioritize, and delegate work; train staff; evaluate the performance of staff; analyze program and service data, draw conclusions, and make recommendations; present nutritional information before groups and individuals; prepare a variety of written documents including budgets, grant applications, and training material; represent the department with tact and diplomacy; establish and maintain working relationships with subordinate staff, co-workers, and the general public; work independently; learn and apply the principles of budget administration and performance measurement.
 



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