Job Description
With an overarching mission to eliminate ageism and ensure the dignity and quality of life of approximately 1.8 million older New Yorkers, the New York City Department for the Aging (NYC Aging) is deeply committed to helping older adults age in their homes and creating a community-care approach that reflects a model age-inclusive city.
NYC Aging’s Nutrition Management Unit ensures that older adults receive nutritious meals that meet all city, state and federal sanitation and dietary guidelines. This unit provides extensive technical assistance on meal planning, recipe development and food safety. The unit also serves as nutrition experts for NYC Aging’s community partners and older adults living in the community who attend older adult center meal programs or receive home-delivered meals.
The Bureau of Community Services seeks a highly motivated individual to serve as an Nutrition Advisor in NYC Aging’s Nutrition Management Department. under supervision of the Nutrition Management Supervisor, with latitude for independent work, the selected candidate will perform extensive duties pertaining to monitoring and assessing assigned meal programs for contract compliance with nutrition service standards and sanitary codes. The duties of the Nutrition Advisor will include but not be limited to:
- Provide technical assistance and training to program personnel, sponsors and caterers in all aspects of food service management and nutritional standards including menu planning, food purchasing, preparation and storage; assess proposed new sites and caterers; make recommendations to achieve compliance with all standards.
- Review and approve menus; complete the nutrient analysis for recipes and menus.
- Create nutrition education materials and provide nutrition education for assigned programs; participate in community health fairs.
- Establish a professional relationship with educational, government, and community agencies and health care professionals; work with the Department of Health and Mental Hygiene to ensure annual inspection of meal sites and caterers; interpret mandated nutrition standards and guidelines for meal preparation.
- Prepare reports and corrective action plans when required.
- Participates in the reading and evaluations of the Agency’s Request for Proposals (RFP).
- Participate in NYC Aging special projects and initiatives as needed.
- This position requires extensive field work.
Qualifications
1. A baccalaureate degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and four years of
full-time satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the four years of experience must have been acquired within the last five years. In addition, at least two years of experience must have been in monitoring and assessing or managing all phases of a meal program in an institutional, residential, hospital, or community-based program; or
2. A master’s degree from an accredited college or university, accredited by regional, national, professional or specialized agencies recognized as accrediting bodies by the U.S. Secretary of Education and by the Council for Higher Education Accreditation (CHEA) with a major in foods and nutrition, food service management, food science, or home economics and three years of fulltime
satisfactory experience in an institutional, residential, hospital, or community-based program: a) monitoring and assessing or managing all phases of a meal program, or b) providing nutrition counseling or nutrition education. At least two of the three years of experience must have been acquired within the last five years. In addition, at least two years of experience must have been in monitoring and assessing or managing all phases of a meal program in an institutional, residential, hospital, or community-based program.
