SENIOR CENTER SERVICES DIRECTOR 2                            L0802

Definition:

This is supervisory and administrative work directing medium-sized center services and nutrition programs to include congregate meals, home-delivered meals, nutritional education and socialization/recreation programs for senior centers in an Area Agency on Aging. Work is distinguished from small or large programs by factors such as the number of centers in operation, number of meals served, comparative size of the operating budget and other related concerns.

An employee in this class is responsible for planning, organizing and implementing an integrated center's program designed to meet the local needs of the area's senior citizens. Work includes assessing local nutrition needs through or with the assistance of advisory councils, mobilizing volunteers to assist in nutrition services and/or educational programs, and to attend public meetings for the purpose of explaining the goals and objectives of the senior center's program. The employee might also assist senior center managers in arranging for community-based programs such as life skills, health screening and consumer education. In a direct-service senior center program the employee would exercise administrative control over menu planning, purchase of food supplies, food preparation, finance and supervision of food service and senior center personnel. In a situation where nutrition and/or center services are provided under contract, the employee would monitor the subcontract(s) to insure compliance, assess the quality of senior centers and nutrition service operations and services and resolve problems with the subcontractor(s). Work is performed with initiative and independent judgment and is reviewed by an administrative supervisor for compliance with standards, regulations and achievement of programs goals.

Examples of Work:

Develops and recommends policies and procedures for the overall operation of the Area Agency's Senior Centers Program.

Assists senior center managers in making arrangements for community-based programs.

In a direct-service program, supervises the planning, purchasing, preparation and serving of nutritious meals for the aging.

Monitors and assesses contractor performance for compliance with the prevailing contract.

Supervises and/or monitors centers to insure the development of socialization programs to complement the nutrition program.

Assesses the quality of nutrition and social programs through meetings with advisory groups, surveying consumers and through on-site evaluations.

Arranges for or provide nutritional counseling to the aging regarding therapeutic diet meals, economic= food selections and basic nutritional needs.

Develops or effectively recommends the development of special diets or menus designed to meet the special needs of the aging.

Prepares monthly program and budgetary reports required by State/Federal regulations.

Coordinates the Area Agency's nutrition and center programs with other public and private programs to provide continuity and consistency to the community's goals.

Performs related work as required.

Required Knowledges, Skills and Abilities:

Knowledge of the needs and problems of the aging.

Knowledge of the organizational structure of local governments, community groups and community supportive service organizations.

Knowledge of the principles and practices of supervision and administration.

Ability to establish working relationships with staff personnel, Advisory Councils, local government personnel, community groups, aging program clients and the public in order to most effectively meet the needs and desires of the aging.

Ability to communicate effectively, orally and in writing.

Ability to develop and implement administrative policies and cost-effective procedures for meeting the nutritional, recreational and instructional needs and desires of the aging.

Ability to verify that nutritional programs for the aging meet state health and food-handling regulations and accepted food service and sanitation practices.

Ability to evaluate the quality, effectiveness and efficiency of programs for the aging in the areas of nutrition, recreation, instruction and transportation.

Ability to prepare and maintain written records, such as inventories of food and supplies, aging program reports, attendance data and program client data.

Ability to assign and review the work of subordinates.

Ability to prepare performance evaluations of subordinates.

Ability to recommend disciplinary actions concerning subordinates when required.

Ability to train Senior Center Managers and/or other staff in on-the-job settings.

Minimum Experience and Training:

Four (4) years of experience in a food service, social service or recreation program, including one (1) year in an administrative, supervisory or consultative capacity or two (2) years as a Senior Center Manager. College or business school may be substituted on a year-for-year basis to a maximum of two (2) years for the general experience;

or

Any equivalent combination of experience and training.

Commonwealth Equivalent PSG ST06