Food Program Manager

• 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.

• 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.

• 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.

• 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.

• 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.

• May be required to assist with BGCSNV special events.
• May perform other duties as assigned.

• 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.

Salary : $52,000