The Program Director reports directly to the executive committee of the Board of Directors and is responsible for the overall administration of the Copper Country Senior Meals organization including financial planning, strategic planning, program execution and compliance, compliance with all local, state, and federal laws and accreditation or program standards. The Director will develop the organization’s work culture and manage a team of support staff in the provision of meals and nutrition education to an elderly and underserved population of Houghton and Keweenaw Counties. The Director also provides or facilitates nutrition counseling, education and consulting services to older residents and performs related work as assigned.
PRINCIPAL DUTIES AND RESPONSIBILITIES
The Senior Meals Director will:
1. Administer and supervise the senior meal programs including the nutritional quality, hygienic food handling techniques and sanitary practices for the senior meal program.
2. Provide and/or facilitates nutrition care and counseling, coordination of educational nutrition programs and demonstrations of food preparation for senior citizens.
3. Provide leadership in nutrition program planning, development, implementation and evaluation.
4. Supervise and develop nutrition staff that provides meals for seniors in a variety of locations within Houghton and Keweenaw Counties.
5. Ensure proper recruitment of appropriate staff: hiring, training and retaining.
6. Interface with contractors and funders while ensuring that all standards & guidelines are followed appropriately.
7. Prepare and administer nutrition program budgets and monitor supply purchases and inventory.
8. Select, plan, organize, assign, direct, review and evaluate the work of assigned staff.
9. Monitor and evaluate food services, including food provided by outside vendors; meal preparation and enforcement of compliance with food safety organizations.
10. Maintain and ensure compliance with established standards for nutrition programs and insurance of conformance with appropriate policy and procedural guidelines.
KNOWLEDGE, SKILLS AND ABILITIES REQUIRED
• Job requires bending, stooping and lifting of 10 to 50 pounds.
• Operation of food service equipment.
• Knowledge of safe food handling.
• Sanitation procedures.
• Job requires a vehicle in good running condition.
• Possesses general knowledge of office procedures.
• Knowledge of record keeping, filing, telephone skills, basic computer knowledge, typewriters and calculators.
• Knowledge of Windows, Publisher, Works, DOS, database, spreadsheets, word processor, printer, copier and phone system.
• Job requires individual to have good communication and people skills to be dependable, efficient and able to perform assigned tasks within a specified time period.
EDUCATION, TRAINING AND EXPERIENCE
• Bachelor’s degree in Management, Administration, Public Administration or related field of study and years (2) years senior management experience.
• A demonstrated level of skills and experience that include food services, dining services, culinary arts, progressive leadership experience and supervision combined with:
o Excellent interpersonal oral/written communications skills
o Proven leadership ability and collaborative management skills
o Demonstrated fiscal responsibility and the ability to manage budgets
o Demonstrated success in building partnerships within the community
o Certified Food Service Sanitation (Michigan Health Department).
Generally, Monday through Friday, 8:00 a.m. – 4:30 p.m. and as needed
Note: The Director must be able and willing to work flexible hours depending on work load and job demands.)
STANDARDS OF PERFROMANCE
The performance of the Executive Director will be rated on:
• Vision, Mission and Strategic Ability
• People Management
• Effectiveness in Fund Raising
• Operations Management
• External Liason/Public Image
• Achievement of organizational outcomes
• Program Management
• Fiscal Management
• Board/Staff Relationships
• Strengths and Contributions to CCSM