Nutrition Specialist

POSITION SUMMARY

The Nutrition Specialist assists the Health & Nutrition Manager in providing high-quality nutrition services for the Head Start (HS) and Early Head Start (EHS) programs. This includes meeting the nutritional needs and accommodating the feeding requirements of all children, including those with special dietary needs and disabilities. The role ensures that services are delivered to children and families in compliance with the Child and Adult Care Food Program (CACFP) and the Head Start Performance Standards for Program Operations (§1302.40).

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Work with the Head Start Leadership Team in the implementation of nutritional components into the Head Start and Early Head Start programs.
• Consult with HS/EHS Operations staff and Center Administrators in the support of kitchen personnel, food transportation, and purchase of food equipment and consumable supplies.
• Ensure the program’s overall capacity to deliver high-quality services to vulnerable families with infants, toddlers, and young children.
• Review and update menus, including quantity, quality, and variety of food, with the Health & Nutrition Manager.
• Ensure compliance of the Child and Adult Care Food Program (CACFP) at all Head Start Centers.
• Develop nutrition activities based on age, developmental readiness, and feeding skills.
• Promote health awareness and education to strengthen company culture.
• Accommodate the feeding requirements of each child, including special dietary needs.
• Attend state trainings and conferences to ensure CACFP compliance.
• Connect families and children with nutritional concerns to The Special Nutrition Program for Women, Infants, and Children (WIC) and other qualifying programs.
• This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor.
• This job description may be revised upon the development of other duties and changes in responsibilities.
• Develop, plan, and approve menus, in conjunction with relevant staff and parents, to ensure compliance with CACFP guidelines.
• Provide consultation and training with parents of infants, toddlers, and preschoolers on being aware of their infant or toddler's individual developmental readiness and feeding skills.
• Modify menus for children with special dietary needs and work with HS/EHS Operations and center-based staff to accommodate special dietary requests.
• Interpret nutrition assessment data, provide nutrition counseling for families, and promote good nutrition habits among children and families.
• Provide oversight, guidance, and technical support over referrals for children needing specialized nutritional services to include Individualized Nutrition Plans.
• Consult with parents of children with special dietary needs, as identified by the child's medical provider, providing parents with information and technical assistance in meeting their child's specific nutrition and/or feeding challenges.
• Present nutritional educational activity/training to families as needed, aligning with our health practices.
• Document services and communications with families and staff.
• Complete a “Child Nutrition History” enrollment for all HS children and EHS children over one year of age and update annually and/or as needed.
• Conduct and assist with nutritional screening and coordinate nutritional assessments.
• Complete and analyze nutrition assessment to identify current feeding practices, cultural preferences, and those children at risk for nutrition problems.
• Review each child’s nutritional needs assessment (documentation and complete observation) within 90 days of the child’s entry date; recommend and refer for appropriate course of action.
• Educate parents and staff on the importance of good oral health by giving children a balanced diet, a variety of foods from each of the five major food groups, and limiting the number of snacks.
• Collaborate with Center Administrators, Content Area Managers, and administrative staff to ensure the effectiveness of program service delivery.
• Gather, maintain & analyze nutrition data for program planning, enter data for record keeping and reporting to meet federal guidelines. Ensure records are maintained properly.
• Produce necessary reports from the Agency’s electronic client database.
• Identify the nutritional status of children enrolled in both programs by program site.
• Ensure programs are in compliance with HS/EHS Performance Standards, licensing regulations, and contract requirements in nutrition, including regular review of children's records for evidence of compliance.
• Conduct and oversee nutritional education activities for staff, children, and families.
• Standardize the nutrition education curriculum in collaboration with Education Services and conduct periodic classroom observations.
• Develop and conduct nutrition training programs and activities, in conjunction with the Health and Nutrition Manager, for all staff to increase the quality and delivery of services.
• Train staff about children with feeding problems or special nutritional needs.
• Work with interdisciplinary team to ensure integration of all Head Start and Early Head Start services.
• Assess each pregnant woman enrolled in the EHS program and complete the “Pregnant Woman Health and Nutrition Assessment” form.
• Provide information on nutrition during pregnancy, infant feeding, and the benefits of breastfeeding
• Develop menu planning and menu cycles that include quantity, quality, and variety of food for program meals that are in compliance with CACFP guidelines.
• Monitor meal production records, provide resource materials for menus, recipes, and meal planning, and make meal modifications for special needs, infants, and toddlers according to their individual developmental readiness and feeding skills as recommended in USDA requirements.
• Responsible for recording and reporting all food substitutions to the Nutrition office.
• Maintain required Child Care Food Program paperwork that includes menu production records, monthly adjustment sheets, food transport records, inventories, cycle menus, attendance sheets, and food purchase receipts. Compiles monthly reports accurately. Submit monthly Child Care Food Program documentation timely.
• Maintain proper receiving and storage of foods, supplies, and equipment to assure quality and waste control.
• Complete accurate inventory in food inventory software.
• Complete required documents for CACFP Program.
• Review meal production records for accuracy.
• Ensure Civil Rights training requirements are met, and that appropriate documentation is in place, and train new program staff who perform key CACFP activities prior to beginning these key activities. Facilitate training annually to program staff who perform key CACFP activities.
• Evaluate procedures and practices; suggest and develop alternative methods for work improvement.

KEY KNOWLEDGE, SKILLS AND COMPETENCIES NEEDED:

• Have exceptional people skills and customer service. Must have the ability to read and comprehend intermediate to complex instructions. Excellent oral and written communication skills are necessary to interact with all levels of management, colleagues, and staff to ensure consistency and proper procedure implementation.
• Have advanced technological skills and knowledge of Microsoft Office 365 Application Suite, and client-tracking software.
• Have effective leadership and organizational skills.
• Problem-solve effectively and make data-driven decisions.
• Have familiarity with the Head Start/Early Head Start Act, Head Start Performance Standards, and Texas Department of Family and Protective Services Childcare Licensing Standards.
• Promote a harassment-free environment.
• Be able to work independently or on teams in a challenging work atmosphere.
• Be able to prioritize and balance multiple projects and deadlines in a fast-paced, deadline-driven environment.
• Plan and complete tasks and assignments on schedule with minimal supervision using appropriate judgment.
• Exercise appropriate judgment, discretion, and maintain the confidentiality of all GCCSA’s stakeholders.
• Avoid any interest or activity that conflicts with GCCSA’s Standards of Conduct.
• Be experienced in conflict resolution; and
• Work with intentionality and integrity to ethically uphold GCCSA’s mission, values, and goals.

DESCRIPTION OF WORK ENVIRONMENT

GCCSA’s work locations vary based on the duties and responsibilities of the GCCSA team members (e.g., office, workstation, classroom, food pantry, warehouse, training, and/or counseling rooms). In general, the noise level is usually quiet to moderately noisy.

VITAL TRAITS

 People-person

 Adaptable

 Self-starter

 Energetic

 Results-oriented

 Respectful

QUALIFICATIONS AND REQUIREMENTS

The following educational/experiential, licensing/certifications, communication, and physical demands outlined below must be evident and met satisfactorily:

1. Education/Experience

Bachelor’s Degree in one of the following disciplines preferred:

• Foods and Nutrition
• Dietetics
• Home Economics
• Food Service Management
• Other related field

Licensed or Registered Dietitian preferred

Minimum of 3–5 years of nutrition-related experience

Experience in providing training is desired

2. Communication

Communicates and comprehends information and ideas in English.

3. Physical Demands

 move about various locations to access office equipment.

 observe details at close range.

 move items weighing up to 30 pounds.

 travel to and from assigned work locations.

 lift items from the floor up to 30 pounds.

 reach overhead and to the floor; and

 wear personal protective equipment, when necessary.

 Critical-Thinker  Decisive  Trustworthy  Inclusive  Servant-Leader

4. Travel Requirements

 Attend job-related activities such as meetings, training, workshops, etc., both in and out of the service areas;

 Have reliable transportation.

EQUAL OPPORTUNITY EMPLOYER STATEMENT

GCCSA is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. GCCSA makes hiring decisions based solely on qualifications, merit, and business needs at the time.

In addition, GCCSA retains the right to change or assign other duties to this position, as needed.

AMERICANS WITH DISABILITIES ACT STATEMENT

If requested, GCCSA will attempt to provide reasonable accommodations to enable employees with disabilities to perform the essential functions of their job, absent undue hardship.