COOK INLET TRIBAL COUNCIL, INC.

JOB DESCRIPTION

 

 

Job Title:              Nutrition Coordinator, R&R 

Department:        Recovery & Reentry 

Reports To:          Operations/Sr Operations Manager

Supervises:           None 

FLSA Status:        Non-Exempt 

Pay Grade:            N4 

Job Type:              Full-Time, Regular  

AKBCU:                 Yes                     ICPA: No 

 

General Functions:

The Nutrition Coordinator plays a key role in supporting the dietary needs of participants at the Ernie Turner Center (ETC) and the Chanlyut residential treatment programs. This position is responsible for developing menus, providing instruction, selecting nourishing ingredients, and preparing meals. Primary duties include training and supervising participants in nutrition education, safe food handling, meal preparation, and general food service operations. The Nutrition Coordinator also oversees meal planning, ensuring that menus are well-balanced, appealing, and aligned with nutritional guidelines. Additionally, the role involves procuring meat, produce, and other food items in a cost-effective manner to support the planned menus.

 

Duties and Responsibilities:

Develop and implement food plans and nutrition programs that support participants on their path to wellness. Prepare meals in accordance with planned menus, accommodating special dietary needs, nutritional restrictions, and appropriate portion sizes.Ensure the consistent availability of healthy meals three times daily, seven days a week. Menus should be diverse, nutritionally balanced, and appealing, incorporating seasonal and sale items when possible, and reflecting Alaska Native traditional diets. Actively involve participants in the planning, preparation, and execution of meals to support engagement and skill development.Plan, prepare, and ensure the availability of healthy snacks to support the nutritional needs of participants throughout the day.Provide oversight of meal preparation and service at the residential facility, ensuring quality, consistency, and adherence to nutritional standards.Consult with participants to identify their individual nutritional goals and incorporate those goals into personalized and program-wide menu planning.Maintain cleanliness and functionality of kitchen facilities by routinely cleaning and inspecting galley equipment, kitchen appliances, and work areas. Ensure proper sanitation through regular washing of pots, pans, dishes, utensils, and other cooking equipment.Ensure adherence to high standards of sanitation, consistently meeting or exceeding all relevant health, safety, and regulatory requirements.Track and maintain accurate records of food usage and related expenditures, ensuring alignment with the program’s established budget.Maintain an up-to-date inventory of food supplies and kitchen equipment, using projected needs to guide ordering and ensure adequate stock levels.Document allergies, dietary requirements, and specialized training for Participants accurately in the Electronic Health Record (EHR) system.Monitor menus and expenditures to ensure meal preparation is cost-effective and stays within the allocated budget.Mentor participants in commercial kitchen standards, assist them in obtaining their Food Handler Card, and document in-house participant certifications.Shop for food items as needed.Maintain confidentiality according to regulations, policies, and procedures.Perform other duties as needed and assigned.

 

Job Responsibilities Related to Participant Privacy

Employee is expected to actively participate in CITC privacy training and to protect the privacy of participant information in accordance with CITC's privacy policies, procedures and practices, as required by federal and state law.   Failure to comply with CITC's policies and procedures on participant privacy may result in disciplinary action up to and including termination of employment.Employee may access protected health information and other participant information only to the extent necessary to complete job duties.   Employee may only share such information on a need to know basis with others who have job responsibilities related to treatment, payment, or other CITC operations.Employee is encouraged and expected to report, without the threat of retaliation, any concerns regarding CITC's policies and procedures on participant privacy and any observed practices in violation of the policy to the designated Privacy Officer. 

 

Job Specifications:

Excellent verbal and written communication skills.Ability to maintain respectful relationships with participants and CITC staff.Proven ability to work effectively both independently and collaboratively within a team environment.Flexible and adaptable to shifting priorities and needs.Strong time management skills with the ability to handle multiple deadlines and projects efficiently.Strong knowledge of basic nutrition principles and best practices in diet-related wellness.Ability to store, prepare, cook, and serve food in compliance with Municipal Codes and safe food-handling practices.Demonstrated ability to operate all kitchen equipment safely, adhering to the Municipal Code and OSHA standards.Demonstrated ability to follow written menus tailored to the nutritional needs of recovering patients and accurately estimate food quantities to meet those needs.Proficient with computers: word processing, email communication, internet resourcing, spreadsheets, and case management systems.

 

 

Minimum Core Competencies: CITC Values, Respectful Leadership, Professionalism, Emotional Intelligence, Problem Solving/Critical Thinking, Communication Skills. 

 

Minimum Qualifications:

High School Diploma or GED.Training or education in nutrition, food science or related field.Serv-Safe certified and have Alaska Food Managers Card, or able to obtain within 30 days of hire.One (1) year of experience in planning menus and cooking for 10-30 people.CPR certified or ability to be certified within 30 days of hire.Valid Alaska driver’s license and insurable under CITC’s automotive insurance, which requires a driver to be at least 21 years of age and have had a driver’s license for at least three years.Continued employment is contingent upon the completion of a satisfactory state and federal background check.

 

Preferred Qualifications:

Associate degree or higher in nutrition or related field.Experience working in a residential facility.

 

Physical Requirements:

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. 

Good manual dexterity and use of hands to control tools, and grasp, move or assemble small and/or sharp objects. The ability to wear the appropriate PPE. Frequent exposure to heat, cold, noise, strong smells, and cleaning supplies. Physical ability to stand for an entire shift.Must be able to lift up to 50 pounds frequently, by utilizing proper lifting techniques and working in a safe manner.Frequent bending, stooping, reaching, kneeling, and crouching.