Job Role Summary

This position is responsible for providing outreach and nutrition education as a member of the nutrition services team for supplemental commodity food program clients. The primary objective is to provide cooking demonstrations and nutrition education and help increase program case load through outreach efforts. There will be frequent travelling in Marion County in order to visit the 9 SCFP sites and 35 TEFAP community sites.

Associated Job Duties

• Provide education to clients to help improve their overall nutrition, make use of commodity foods, reduce obesity, and reduce the incidence of chronic disease among senior populations. Education activities and intervention responsibilities include: 
• SCFP site visitation - allows opportunity to provide information each month about commodity food items participants receive in their monthly food box.
• Food prep and cooking education using SCFP products through demonstrations and food tasting
• Food/paper purchases from assigned Kroger store Process receipts within 48 hours of purchase
• Collaboration with the 9 existing SCFP sites to provide nutrition education/games or activities each month for the targeted senior audience
• Completion of a monthly food safety checklist for each SCFP site and assigned TEFAP sites
• Maintaining inventory of handouts and educational games and submission of request for additional resources as needed
• Maintain cooking kits/crockpots, electric skillet or other small appliance inventory and provide monthly report of stock levels
• Maintain inventory of CSFP foods and provide monthly report of stock levels

Outreach - Identify and contact seniors at below 130% of poverty level. This is accomplished by: 

• Making face to face contact with clients participating in the CSFP or TEFAP sites
• Distributing fliers/posters within the community
• Contacting and providing program information to neighborhood agencies
• Asking clients to refer program to family and friends
• Seeking added resources for follow-up on needs of clients

Record services rendered in network software demonstrated competencies: 

• Update spreadsheet with monthly contacts
• Data entry is up to date and accurate 
• Paperwork is kept safe and filed appropriately
• Reports are completed as requested

Essential Duties

Cross training in other areas, including: 
Trained to perform duties at the District Health Offices 
Trained to assist in other areas such as food prep food safety  
Trained to organize nutrition resource room and make suggestions for print orders and purchase of nutrition education materials

Meetings: 
Participate in periodic staff meetings, team meetings and committee meetings  
Attend in services/seminars to increase job knowledge
Attend “serve safe” training prior to any food demonstrations
Complete MCPHD mandated training, HIPAA, BBP, Emergency Preparedness, etc.

Other Duties:
Trained at the appropriate National Incident Management System (NIMS) and 
Incident Command System (ICS) level
Participate in public health emergency preparedness trainings
Participate in a minimum of two H.O.P.E events totaling a minimum of eight (8) hours annually
Other duties assigned.

Qualifications

• High School Diploma or GED
• 3 years of previous work experience, preferred experience in health-related field or community-based education
• Computer skills and keyboard use including typing a minimum of 30 words/minute

Licenses/Certifications Required

• Valid Indiana Driver's license
• Access to own car and current automobile insurance

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
• Excellent verbal and written skills; excellent organizational skills
• Knowledge of Microsoft Office, Word, Excel, PowerPoint, Access, Internet Explorer, and office equipment such as 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
• 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.
•  Potential exposure to communicable illness and disease resulting from frequent public contact and travel throughout the community
• Some exposure to cold/warm temperatures in pantry settings that lack climate controls.