COMMODITY FOODS PROGRAM NUTRITION EDUCATOR

Job Role Summary

This is a grant-funded position through the Indiana State Department of Health. The commodity foods program nutrition educator is responsible for providing nutrition education for the USDA supplemental commodity food programs: The Emergency Food Assistance Program (TEFAP) and Commodity Supplemental Food Program (CSFP). Nutrition education is a required component of the commodity foods program. The primary objective of this role is to help low-income participants of this program understand and use the provided foods to meet their nutrition and health needs. This position will provide clients with basic cooking education to prepare and store the commodity foods they receive. Continued employment is contingent upon receipt of the grant.

Essential Duties

• Coordinate monthly nutrition education plan for statewide CSFP sites and TEFAP food pantries. 
• Plan and execute yearly work plan to be approved by state commodity program.
• Create educational nutrition content to be distributed to CSFP and TEFAP site managers. Present nutrition presentations as requested by site managers.
• Design and test recipes which demonstrate how to prepare commodity food items in a health-promoting way. Develop 12 commodity foods-based recipes to be featured each month as part of nutrition education.
• In coordination with the Nutrition Media Specialist, film a cooking demonstration of the 12 selected commodity recipes that will be made available to all commodity foods participants electronically.
• Write and distribute a monthly electronic newsletter which includes nutrition education and other helpful information about preparing and storing commodity foods.
• Develop and conduct program participant satisfaction survey. Write a summary report on results each year which will be reported to IDOH.
• Present an education session at the yearly TEFAP/ CSFP state training with topics chosen by the state TEFAP coordinator.
• Connect commodity foods participants with other helpful food and nutrition resources.
• Complete quarterly grant report summarizing each month’s activities.

Associated Job Duties

• Maintain cooking kits and supplies such as crockpots, electric skillet, and/or other small appliance inventory.
• Assist other Nutrition Services staff with other nutrition programming and outreach as needed.
• Attend relevant community foods policy meetings.
• Assist Nutrition Services Administrator with student and volunteer mentoring as needed.
• Participate in cleaning required to maintain Nutrition Services kitchen sanitation standards.
• Participate in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
• Participate in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.

Qualifications

• Required: Bachelor’s degree in Nutrition, Health and Education, Wellness and Fitness, or Public Health

Licenses/Certifications Required

• Required: Indiana Driver’s License
• Required to obtain: within 6 months of hire: ServSafe Food Manager Certification
• Preferred: CHES certified

Knowledge, Skills & Abilities

• Must be capable of presenting to a variety of populations in a wide array of locations such as schools, daycares, businesses, senior centers, and other community settings where a community nutrition program might be requested
• Foundational knowledge of cooking skills and ability to answer participants' questions about different food preparation techniques and skills
• Excellent verbal and written skills
• Excellent organizational skills
• Knowledge of Microsoft Office, Word, Excel, PowerPoint, Access, Internet Explorer, and office equipment such as a fax machine, copier, and telephone
• Must be able to work both independently and as part of a team
• Must be able to take initiative and prioritize workload
• Knowledge of safe food handling and sanitation
• Cultural competence and ability to work alongside a translator or translation service for non-English speaking audiences
• Flexibility to adapt to changing program/department needs and activities
• Must be able to lift up to 45 lbs
• Must be able to transport educational materials, demo foods, and equipment or AV equipment necessary for programs

Working Environment

☒     Bloodborne Pathogens: exposure to blood or other potentially infectious material

☒     Confined Space Entry: entering spaces with limited entry/exit, not meant for continuous occupancy

☒     Extreme Weather: exposure to extreme temperatures or outdoor elements

☐     Fall Protection: exposure to heights of six feet or more

☒     Hazardous Material Handling, Storage, and Disposal: chemical, biohazard, pharmaceutical, etc…

☐     Hearing Conservation: exposure to more than 80 decibels over an 8-hour time-weighted average

☐     Ionizing Radiation

☐     Ladder Safety: utilizing a ladder to access items on elevated surfaces

☐     Powered Industrial Truck: operating forklifts, order pickers, electric pallet jacks, etc.

☐     Respiratory protection: exposure to inhalation hazards requiring the use of a respirator