CHEF Nutrition Curriculum Developer & Registered Dietician Job at SAN ANTONIO FOOD BANK INC, San Antonio, TX

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  • SAN ANTONIO FOOD BANK INC
  • San Antonio, TX

Job Description

Job Details

Job Location
San Antonio Food Bank - Culinary Building - San Antonio, TX

Position Type
Services - Nutrition

Education Level
Bachelors Degree

Salary Range
$75,000.00 - $85,000.00

Travel Percentage
Negligible

Job Category
Nonprofit - Social Services

Description

General Description:

The CHEF Curriculum & Nutrition Manager is responsible for the writing, development, and oversight of CHEF© TEKS-aligned nutrition education curricula for youth in grades Pre-K through high school, as well as oversight and refinement of the CHEF adult line of curriculum, Recipe For Life. As needed, the CHEF Curriculum & Nutrition Manager lends expertise to overall CHEF© programming as it relates to content and implementation. This position will also be required to be well-versed in all CHEF© curricula to serve as a "trainer-of-trainers" and instructor of CHEF's Recipe For Life clinical modules of curricula. Additionally, the position will serve as back-up support to Children's Meals Programs, to ensure meal production is within compliance of all applicable federal, state and contract regulations and identify opportunities to integrate CHEF-approved recipes into meal production for childcare sites.

Reporting to the Nutrition, Health & Wellness Education Manager (NHWEM), this position requires a high level of attention to detail, familiarity with the TEKS and curriculum design, expertise in nutrition programs and evidence-based, health and nutrition curriculum, particularly relevant to underserved populations. This position works closely with the CHEF Culinary Nutrition Manager of Schools & Community Engagement (CNMSCE) to ensure all entities offering CHEF© curricula maintain fidelity to programming as intended. This position serves as a preceptor for dietetic interns and volunteers.

Essential Functions:
  • Develop CHEF© youth curricula and content for assigned grade levels and subjects, adhering to state (TEKS) and national standards.
  • Expand and refine content of CHEF's new adult curricula line, Recipe For Life, to include supplemental materials such as activities and class preparation order guides.
  • Confer with subject-matter experts in the field of health and nutrition for topic guidance and vetting of final curriculum content.
  • Oversee and coordinate with SAFB Marketing & Communications, new or revised content for updates and design. Manage all curricula files and master progress logs to track new work and work in progress.
  • Coordinate Spanish and other in-demand language translation needs of any pertinent CHEF© curricula materials.
  • Regularly review all lines of CHEF© curricula for brand consistency.
  • Assist CHEF CNMSCE with annual observations of CHEF programming at school or community-based partner sites to evaluate for key indicators of implementation and program fidelity.
  • Use available participant survey data to inform curricula content, programming, training.
  • Work in tandem with the NHWEM as it pertains to information required to meet CHEF grant metrics and reporting.
  • Become CHEF© certified and offer CHEF© train-the-trainer trainings. Serve as a CHEF instructor for the Recipe For Life clinical modules.
  • Maintain a current and solid understanding of federal, state, and local laws, regulations, policies, and best practices in the areas of food service management, menu planning, food purchasing, and preparation of foods in a food service environment.
  • Assist in recipe standardization, development and testing of quality food products.
  • Help plan and create nutritious menus that align with CHEF© curricula and are within federal and state regulations for the NSLP, CACFP, SFSP, and vended contract regulations.
  • Work with SAFB Children's Meals Programs to test, evaluate and establish a master recipe file of approved, standardized CHEF© recipes.
  • Assist in development of special diet programs to include food allergies and other special diet menus.

Qualifications

Qualifications:
  • Bachelor's degree from an accredited college or university.
  • Certified Registered Licensed Dietitian.
  • Have a current Texas Food Handler's Permit or qualify for one within 30 days of hire.
  • A minimum of 3 years work experience in school-based nutrition programs or a related field.
  • Excellent communication skills, both written and verbal, including the ability for effective public speaking.
  • Curriculum design and/or writing experience, preferably for K-12 and adult learners.
  • Bilingual preferred.
  • Understand and value equity as an organizational operating principle and is committed to continued learning on issues related to diversity, equity, and inclusion.
  • Knowledge of racial justice, social equity, and systemic racism; sensitivity to issues and concerns of communities of color and other diverse groups.
  • Experience working with volunteers and families of varying socio-economic backgrounds.
  • Excellent analytical, interpersonal, and organizational skills.
  • Ability to organize and manage multiple projects with attention to detail and accuracy while adhering to deadlines in a fast-paced environment.
  • Ability to manage time efficiently and to work independently with minimum supervision.
  • Proficient using Microsoft Office products including Outlook, Word, PowerPoint, Excel and others such as Google Suite, InDesign
  • Flexibility in schedule required to work early mornings, weekends, and late evenings.
  • Valid Government Issued Driver's License and proof of insurance.

The Food Bank is committed to providing an inclusive and welcoming experience for all community members who want to be involved with our hunger-fighting mission. People who have experienced food insecurity or economic hardship and those from backgrounds underrepresented in nonprofit management are strongly encouraged to apply.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. The employee is occasionally required to walk, utilize gross manipulation, push, pull, reach, and stoop. The employee must occasionally lift, and/or move up to 25 pounds.

Work Environment

This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.

Job Tags

Contract work, Work experience placement, Local area, Outdoor, Weekend work, Afternoon shift, Early shift,

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