Community Nutrition Manager

Summary: The Community Nutrition Manager is a dual-scope role responsible for overseeing nutrition education, menu development, and the daily operations of the FBLC Nutritious Kitchen. This position manages kitchen operations to ensure the safe, efficient, and high-quality preparation of meals that support the Food Bank’s nutrition programs. Responsibilities include supervising kitchen staff and volunteers, maintaining food safety standards, coordinating menu execution, and ensuring production schedules are met for children, seniors, and community programs. In this dynamic role, the Community Nutrition Manager also leads engaging nutrition education classes, develops senior-focused menus using Food Processor® software that bring healthy meals to life. The role involves collaborating with community partners, mentoring interns, and contributing to county-wide efforts to improve food access and wellness.

ESSENTIAL FUNCTIONS
This job description is not intended to be an exhaustive list of all duties or responsibilities associated with the job. Other job-related duties may be assigned.
KITCHEN OPERATIONS & DIRECT MANAGEMENT (30%)

Maintain direct oversight of all Nutritious Kitchen production activities across SFSP, CACFP, VOA Senior Nutrition, and Catering programs, ensuring meals are prepared, portioned, packaged, and delivered on time and in full compliance with federal program standards.

Manage and assign daily tasks between two Kitchen Coordinators (Production, Inventory & Compliance), Kitchen Driver, and FBLC kitchen volunteers, adjusting assignments in real time based on attendance, volume, and program needs.

Lead ServSafe Manager-level food safety protocols; conduct regular walkthroughs and audits of kitchen operations to ensure food safety standards, sanitation protocols, and program segregation requirements are consistently followed.

Oversee all communications with Kids Café sites regarding meal orders, volume adjustments, waste reporting, and delivery schedules.

Oversee food procurement processes in coordination with the Inventory & Compliance Coordinator, ensuring adequate supply for all programs without excess waste.

Document and maintain standard operating procedures (SOPs) for all kitchen processes; ensure systems function independently of any one person’s institutional knowledge.
MENU DEVELOPMENT & NUTRITIONAL COMPLIANCE (15%)

Lead all menu development cycles for senior and youth meal programs, including recipe standardization, nutritional analysis, and menu cycle management (minimum 4-week rotating cycles) using Food Processor® software in collaboration with kitchen production staff.

Develop, review, and approve all menus for CACFP and SFSP in compliance with USDA meal pattern requirements; serve as the primary RD credential holder for CACFP children’s menu approval and maintain documentation required for program audits.

Develop menus and meal plans for the VOA Senior Nutrition (OAA-funded) program, ensuring alignment with Older Americans Act nutritional standards and client preferences.

Incorporate client feedback, satisfaction survey results, and supply chain realities into ongoing menu adjustments.

Ensure all menus meet program-specific nutrition standards while aligning with budget, available supply, and the cultural preferences of the populations served.
NUTRITION EDUCATION - NUTRITION MATTERS (30%)

Lead virtual and in-person Nutrition Matters classes for FBLC clients, including lesson planning, food procurement for class demonstrations, logistical coordination, participant recruitment, and complete timely and accurate reporting and evaluation of class outcomes.

Build and maintain community partnerships to increase class participation, reach underserved populations, and expand program access across Larimer County.

Manage ongoing relationships with SNP (Senior Nutrition Program) partner sites, including survey administration, site check-ins, and program reporting.
FOOD IS MEDICINE (10%)

Collaborate on the design, implementation, and evaluation of Food is Medicine programming with the Chief Community Impact Officer.

Contribute nutrition-specific content to grant applications, including program design rationale, evidence-based references, and outcome measurement frameworks.
PROGRAM SUPPORT & COLLABORATION (10%)

Precept dietetic interns, contribute to strategic program initiatives, and help implement Healthy Eating Research (HER) Guidelines across nutrition education programming; participate in HER committee oversight and organization-wide HER integration efforts.

Partner with internal teams and community agencies to expand program reach and provide staff education on nutrition and health trends.
GENERAL (5%)

Maintain adherence to FBLC safety, OSHA, and food safety standards, prioritizing safety for oneself and others, including when operating company equipment or vehicles.

When representing the organization in local, state, and regional collaborations, take care to embody organizational values.

Demonstrate sensitivity to various viewpoints, including those shaped by different generations and cultures, while delivering exceptional customer service through kindness and engagement in all stakeholder interactions.

QUALIFICATIONS, EXPERIENCE, AND SKILLS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
COMPETENCIES:
Strong professionalism and customer service; collaborative and team-oriented with leadership and problem-solving abilities. Skilled in organization, time management, and both virtual and in-person group facilitation. Able to make sound decisions under pressure and apply basic math skills. Culinary knowledge, food safety, and health equity experience required. Must demonstrate cultural and generational awareness, strong interpersonal skills, and sensitivity to diverse perspectives.
EDUCATION & EXPERIENCE:

Registered Dietitian (RD) credential with active CDR status. - Required

Bachelor’s degree in nutrition, dietetics, food science, or related field. - Required

Experience in community nutrition or human services, especially in diverse or low-income populations. - Required

ServSafe Manager Certification (or ability to obtain within 90 days of hire). - Required

Experience managing or supervising others in a food service, clinical, or program environment. - Required

Background in nonprofit or government settings and leading programs. - Preferred
PRE-EMPLOYMENT SCREENING REQUIREMENTS:

Successful completion of all pre-screening requirements.

Passing of the WorkSTEPS job-specific test.

21+ years of age and possession of a valid U.S. Driver’s License with a good driving record, as confirmed through an MVR check.
LANGUAGE SKILLS & ABILITY: Proficiency in English required, bilingual in Spanish highly preferred.
COMPUTER SKILLS:

Proficiency in Microsoft Office Suite and online technologies is essential.

Familiarity with Food Processor® Nutrition Analysis software, SalesForce, Zoom, and Volgistics preferred.
SUPERVISORY RESPONSIBILITIES: This position has direct reports: Kitchen Production Coordinator, Kitchen Inventory & Compliance Coordinator, and Kitchen Driver. The position is also responsible for the supervision and coordination of onsite kitchen volunteers.
WORK ENVIRONMENT: Primarily based in an office within a warehouse setting, with occasional work in kitchen areas and visits to partner or community sites. May experience intermittent exposure to outdoor elements such as heat, cold, or rain.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear with or without aid, walk for short or extended periods of time, stand for short or extended periods of time, sit for short and extended periods of time, kneel, crouch, crawl, stoop, bend repeatedly, pull, reach above the shoulder with hands and arms, regularly use hands to finger, grasp, handle, feel, pull, climb stairs or ladders, step up and down at least 29 inches, balance, write, count, read, analyze, alphabetize, and frequently lift and/or move objects up to 25 lbs., occasionally lift and/or move objects up to 55 lbs., frequently push or pull objects up to 75 lbs. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, color vision, distance vision, and ability to adjust focus.
TRAVEL: Local travel between the 3 organizational sites is the primary expectation during business hours, with occasional visits to partner sites (Greeley, Red Feather Lakes, Estes, etc.). Mileage reimbursement is provided for work-related travel.
Note: In instances of a federal, state, or locally declared emergency, Food Bank for Larimer County is typically considered an essential service and emergency responder; all employees may be called in to perform regular or emergent duties.