04/15/1992 21280

FOOD AND NUTRITION PROGRAM MANAGER

DEFINITION: This is advanced professional and managerial work in directing the statewide child nutrition education and subsidy programs.

The employee in this class is responsible for directing and coordinating the planning, development, expansion, and evaluation of the child and adult nutrition programs within the Commonwealth. Work involves directing the administration and management of the School Breakfast, National School Lunch, Child and Adult Care Food, Special Milk, Summer Food Service, Nutrition Education and Training, and related nutrition programs on a statewide basis. The employee develops program objectives, standards, and policies for the operation and evaluation of food and nutrition programs consistent with relevant state and federal statutes and regulations. Work involves directing the identification of nutritional needs of children, the design and development of new program initiatives to meet current and projected needs, and coordination and direction of efforts to establish and expand food and nutrition programs. Duties include responsibility for directing the review and revision of programs for effectiveness in meeting state and federal requirements and for recommending and coordinating revisions in goals, objectives, and program operations to meet new state or federal priorities or initiatives. The employee oversees coordination of activities with other state and federal agencies and represents the Department regarding food and nutrition programs and issues with other agencies, professional groups, and organizations and others concerned with child and adult nutrition programs and issues. Supervision is exercised over a staff of professional and clerical employees. Work is performed with considerable independence subject to review through conferences, written reports, and evaluation of program results.

EXAMPLES OF WORK: Plans, directs, and coordinates the operation and administration of the statewide School Breakfast, National School Lunch, Child and Adult Food, Special Milk, Summer Food Service, and Nutrition Education and Training Programs and other related nutrition programs.

Directs and coordinates the development, implementation, and evaluation of short and long range plans to establish, improve and expand state and federal food and nutrition programs in schools, local government agencies and camps, and other public or non-profit agencies or organizations across the State.

Coordinates and participates in developing, revising, and interpreting policies, goals, standards, and objectives for the administration and management of state and federal food and nutrition programs. Directs and coordinates the disbursement and monitoring of state and federal food and nutrition programs funds to ensure compliance with applicable laws, rules, and regulations.

Coordinates and directs the review and evaluation of applications from schools, government agencies, non-profit organizations and other potential program sponsors for approval.

Directs the efforts of staff in monitoring and reviewing the operation of approved food and nutrition programs for compliance with administrative, programmatic, and fiscal rules and regulations.

Coordinates and directs the investigation and resolution of complaints and allegations against program operators and Auditor General findings, coordinates establishment of procedures for appeals of findings, and makes determinations on corrective action necessary to resolve findings or on appropriateness of any penalties which should be imposed.

Directs and coordinates the collection, review, and analysis of data and the preparation and submission of reports regarding the operation of food and nutrition programs to the U.S. Department of Agriculture, U.S. Department of Education, other state agencies, the legislature, and others concerned with child and adult nutrition issues.

Coordinates and directs the development and implementation of program expansions and the conduct of outreach efforts to encourage new programs and expand existing programs.

Organizes, coordinates, directs, and conducts workshops, seminars, and in-service programs and meetings regarding current and new programs, special projects, changes in state and federal legislation and funding levels, and other issues concerning food and nutrition programs.

Represents the Department at local, state, and national conferences and meetings concerned with food and nutrition programs and issues; serves as the spokesperson for the Department on boards and organizations involved with child and adult nutrition programs and issues.

Coordinates program management and administration with other divisions and bureaus within the Department and with other state and federal agencies such as the state Departments of Agriculture, Health, and Welfare and the U.S. Department of Agriculture.

Directs and supervises the work of professional, technical, and clerical personnel, evaluates employee performance, assigns and reviews work, and assesses and recommends training and employee growth and development opportunities for staff.

Performs related work as required.

REQUIRED KNOWLEDGES, SKILLS, AND ABILITIES: Knowledge of the principles and practices of nutrition and large scale food preparation and services.

Knowledge of school breakfast, national school lunch, child and adult care food, special milk, summer food service and nutrition education and training programs and operations.

Knowledge of state and federal laws, rules, and regulations governing the operation, management, and administration of school breakfast, national school lunch, child and adult care food, special milk, summer food service, and nutrition education and training programs.

Knowledge of educational system structure, organization, and administration on a public and private, local and regional basis within the Commonwealth in relation to the operation and delivery of food and nutrition programs and services.

Knowledge of local government organization and administration.

Knowledge of management and administrative principles and practices and skill in applying these principles and practices.

Knowledge of motivational techniques and interpersonal relationships as they apply to directing the work of a staff of professional educational administrators and specialists, para-professionals, and clerical employees.

Knowledge of electronic data processing methodology, software, and equipment and of their uses in the collection, organization, and presentation of data.

Skill in the use and operation of personal computers and data management software.

Ability to plan, direct, and coordinate complex and large scale state and federally funded food and nutrition programs on a statewide basis.

Ability to plan, direct, manage and evaluate the work of a moderate size professional, technical, and clerical staff.

Ability to exercise judgement and discretion in explaining and interpreting state and federal policies, rules, and regulations concerning food and nutrition program approval, funding, and operation.

Ability to plan and develop short, mid-range, and long-term program goals and objectives for administration, management, and funding of food and nutrition programs statewide.

Ability to develop and present recommendations for new or revised programs to address identified or emerging needs and services.

Ability to plan, direct, and conduct the review and evaluation of food and nutrition programs and services for effectiveness, merit, and consistency with requirements and regulations.

Ability to plan, direct, and coordinate he development and implementation of outreach and program expansion efforts.

Ability to plan, direct, and coordinate program monitoring and reviews to identify and resolve problems and to ensure food and nutrition programs and services are operated with efficiency and effectiveness statewide.

Ability to communicate effectively, orally and in writing, with school officials, business managers, dietitians, and food service personnel, business and community representatives, state and federal officials, and others interested in food and nutrition programs and services.

Ability to establish and maintain effective working relationships with staff, other state and federal agencies, local education and community agencies, and the general public.

MINIMUM EXPERIENCE AND TRAINING: Five years of professional experience in program development and management including three years in the planning, implementation, and supervision of food and nutrition programs.

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Any equivalent combination of experience and training.