Nutrition Education Supervisor at Houston Food Bank

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

68900.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Program Management, Nutrition Counseling, Medical Nutrition Therapy, Staff Supervision, Data Analysis, Case Management, Public Health, Community Engagement, Curriculum Development, Budget Management, Microsoft Excel, Microsoft SharePoint, Presentation Skills, Problem Solving, Customer Service, Grant Reporting

Industry

Non-profit Organization Management

Description

Description POSITION SUMMARY: The Nutrition Education Supervisor furthers the mission of the Houston Food Bank (HFB) through scalable nutrition education models with measurable outcomes in partnership with community and internal partners throughout the HFB service area. This role provides direction for partnerships, nutrition education opportunities, and policy changes related to the nutrition content of food distributed through HFB. This position oversees the development and evaluation of evidence-based nutrition education opportunities with a focus on scalability and impact. This role uses data to guide partner engagement, support continuous program improvement, and identify opportunities to strengthen education delivery through research, training, grants, and system-level enhancements. This position supports the successful implementation of food is medicine services, coordinates HFB’s wellness project for employees, and supervises and coordinates dietetic partnerships and activities. Adhere to PACT values. (Purpose: Using our strengths passionately to contribute to our mission. Accountability: Choosing to rise above one’s circumstances and demonstrating ownership to achieve results. See It. Own It. Solve It. Do It. Courage: Standing up for what’s right and acting. Transparency: Doing things openly and honestly). ESSENTIAL JOB FUNCTIONS: Reliable, consistent, attendance is requirement. This position requires punctuality and dependable attendance to meet the needs of the business, including attending and taking part in meetings and presentations. Supervises and provides support, direction, and resources for Nutrition Educators and the Health Promotion Specialist to attain established goals. Recruits, ensures job-specific training and professional development are offered, and conducts evaluations per HFB guidelines for staff, dietetic interns, and volunteers. Provides equitable nutrition opportunities and resources to the community and internal HFB programs and departments, throughout the HFB service area, while ensuring program sites meet requirements specified by HFB. Coordinates, supervises, and evaluates nutrition education opportunities to scale nutrition education models (i.e., Train the Trainer, social media efforts) with measurable outcomes in partnership with community and internal partners throughout the HFB service area. Oversees the development and evaluation of evidence-based nutrition education opportunities with a focus on scalability and impact, utilizing data to guide partner engagement, program improvement, and identify opportunities to strengthen education through research, training, grants, and system-level enhancements. Maintains relationships with dietetic internship directors, coordinates dietetic interns’ schedules, activities, and evaluations. Schedules team meetings on a rotating schedule with nutrition education team participation, for communication, evaluation, goal management, and support. Establishes team goals with input and guidance from the Senior Manager and keeps them well-informed of activities and progress toward goals. Ensures proper teaching supplies, incentives, and materials are available for Nutrition Educators and the Health Promotion Specialist, and conducts periodic compliance of proper usage of inventory. Collaborates with the Senior Manager and Registered Dietitian-Nutritionist on food is medicine initiatives, services, and operational support. (i.e., medically tailored groceries, medically tailored meals, produce prescription interventions, and other emerging models). Provides patients enrolled in food in medicine services with ongoing case management, nutrition assessments, nutrition counseling, nutrition education materials, and referrals to additional services. Maintains current knowledge of research and best practices in the areas of nutrition, health, and food is medicine initiatives, shares relevant updates with the Community Health team, and makes recommendations for actions. Attends conferences, meetings, and other opportunities for community involvement (i.e., research projects, committees, coalitions). Supports and provides direction as needed to the leader of the HFB Wellness Committee in collaboration with other nutrition team leaders. Supports the implementation of the nutrition policy and the nutrition policy committee, and assists in the annual review of the nutrition policy. Adapts to changing priorities, tasks, and working conditions to meet the team and organizational goals. Adheres to guidelines, budgets, workplans, reports, and data in collaboration with the Senior Manager. Complies with and provides written reports for each grantor/donor as requested by programs, grants, or development. 20. Documents and tracks all data related to the nutrition education program in collaboration with the Senior Manager and prepares an annual report for leadership. 21. Provides exceptional customer service both internally and externally and supports other HFB programming as needed. SUPERVISORY RESPONSIBILITIES: Manages two (2) or more direct reports by providing guidance and/or oversight to employees and/or contractors. Develops and maintains roles, responsibilities, and expectations. Practices performance management in support of employee development, and performs administrative duties associated with being a people manager. Responsibilities include interviewing, planning, assigning, directing work, and resolving problems. Responsibilities also include sponsoring and participating in and/or supporting project teams sponsored by other management team members. Requirements QUALIFICATIONS: Education/Experience: Bachelor's degree from an accredited college or university in Nutrition, Health Education, or a related field required. At least 1 year of experience in program management 2-3 years of experience working with diverse populations (i.e., age ranges) and group sizes preferred 2-3 years of experience working in the non-profit, public health, or community sector 1-2 years of management experience required At least 1 year of experience in medical nutrition therapy or nutrition counseling Certificates, Licenses, and Registrations: Must have reliable transportation, a valid driver’s license, and insurance. Registered Dietitian Nutritionist (RDN) must be willing to maintain licensure. Special Knowledge/Skills/Abilities: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the job holder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) Knowledge of current basic nutrition, physical activity, and health-related topics Ability to deliver nutrition information that supports a healthy relationship with food or is willing to learn Understanding of nutrition analysis databases Competency with basic cooking skills and techniques Proficiency in Excel, Word, Publisher, SharePoint, and Outlook Ability to work with a diverse population, including the public Strong customer service skills and willingness to assist others Able to communicate complex information clearly Attentive to detail Strong problem-solving abilities Flexibility and adaptability Able to coordinate well with other departments, personnel, class participants, dietetic interns, volunteers, and partners. COMPLIANCE: Carries out responsibilities in accordance with HFB policies. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the jobholder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) COMPETENCIES: Business Insight / Instills Trust / Drives Engagement / Optimizes Work Processes / Directs Work / Composure / Manages Ambiguity / Communicates Effectively / Organizational Savvy / Decision Quality / Manages Conflict / Presentation Skills PHYSICAL REQUIREMENTS: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is required daily to analyze and interpret data, communicate, and remain in a standing or stationary position for a significant amount of the workday; and often access, input, and retrieve information from the computer and other office productivity devices. The employee must regularly move about the office and around the facility, use hands, wrists, and fingers to grip, type, and write. The employee must frequently lift 25 pounds. The employee will need to have the average ability to hear horns, warnings, and alerts associated with a warehouse. The employee must occasionally travel to other sites for business. WORK ENVIRONMENT: The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. While the job is generally performed in an enclosed office environment, the employee is occasionally exposed to wet and/or humid conditions, strong food-related smells, and outside weather conditions. The noise level in the office environment is typically quiet, but the employee will be occasionally exposed to loud noise levels (e.g., horns, fans). TRAVEL REQUIRED: Travel is required for this position, including up to 50% of the time and on a domestic basis within our 18-county service area. This role supports hours of operations at the Houston Food Bank facilities, as necessary, and may require flexibility (e.g., times of disaster, community events, company events). *Is legally able to work in the United States.

Responsibilities

Oversees the development and scaling of evidence-based nutrition education models and manages dietetic partnerships to improve community health outcomes. Supervises a team of nutrition educators and coordinates 'food is medicine' initiatives and employee wellness projects.