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Bilingual Nutrition Program Coordinator

The Bilingual Nutrition Program Coordinator supports the Food Bank of Central & Eastern North Carolina’s implementation of nutrition education, agency support, and learning about local communities to strengthen community food systems. Nutrition education includes, but is not limited to cooking demonstrations, garden to kitchen education, and tastings both on and off site within the western half of the service area. The position will serve as preceptor for interns and volunteers, serve as a liaison to community partners to leverage resources and opportunities for learning, and lead the efforts in food system development and community wellness.

Typical Work Schedule: 8:30am - 5:00pm | Monday - Friday

Job Responsibilities:

40% - Provide cooking demonstrations, food tastings, classes, and other educational opportunities to participants and partners (including but not limited to - the onsite teaching kitchen, partner agencies, and other community organizations) – including both English and Spanish speaking communities.
25% - Create, edit, and deliver virtual content for internal purposes and external partners virtual programming in collaboration with the communications team.
15% - Develop, build, and maintain existing partnerships with educational institutions and community organizations, including, but not limited to - Wellness Coalitions, Food Councils, and local food advocacy groups.
10% - Serve as preceptor for interns for projects and monitor product inventory, mobile kitchens, community partner/nutrition education produce distributions, and outreach materials.
10% - Complete accurate reports and record keeping requirements for outreach activities, materials, and grant reports for nutrition projects.
Maintain all Food Safety compliance standards as required by the State of North Carolina and local health departments.
Provide excellent customer service to all customers including clients, staff, donors, partner agencies, volunteers, and the public.

All other duties as assigned.

The above statements are intended to describe the general nature of the work being performed by people assigned this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Qualifications:

Education & Experience:

Bachelor’s degree in Health and Nutrition, Dietetics, Food Science, Public Health or related subject required.
Fluency in writing, reading, speaking, and listening in Spanish and English is required.
Certification as a Registered Dietitian, CHES or equivalent required.
Minimum of two years of experience working with diverse populations and demonstrated cultural competency, particularly in bilingual communities. Candidate may have an equivalent level of experience in education or work experience.
ServSafe Manager’s Certification required or ability to be completed within 90 days of employment.

Skills/Competencies:

Proficiency in Microsoft Office suite skills (Excel, Word, PowerPoint etc.)
Proficient in utilizing video recording and editing software (e.g. Adobe Premier Pro, YouTube, etc.)
Strong communication skills, including excellent writing, analysis, presentation, organization, and public speaking abilities, with a high attention to detail.
Judgement - must exhibit a high level of judgment and personal integrity.
Adaptability to changes and a dynamic work environment.
Effective planning and organization, with the ability to prioritize tasks and manage competing demands.
Teamwork - able to build internal and external relationships to work towards a common goal.
Ability to work with diverse groups and provide excellent customer service. 
Deep understanding of food insecurity and systemic food inequities, with a demonstrated commitment to food justice.
Valid NC driver’s license with good driving record.
Demonstrated commitment and proven dedication for mission-driven work.
Must believe in the mission of the organization.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job with or without accommodation.

While performing the essential functions of this position, the employee is regularly required to talk, hear, and interact without deliberate impediment (e.g., wearing or listening to headphones, etc.). The employee is often required to sit and use their hands and fingers to handle or feel. The employee is occasionally required to stand, walk, reach with arms and hands, climb, balance, lift and/or move up to 50 pounds, and to stoop, crouch, or crawl.

The vision abilities required by this job include close vision.

These physical demands are representative of the physical requirements necessary for an employee to perform the essential functions of the job successfully. Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions.

These physical demands are representative of the physical requirements necessary for an employee to successfully perform the essential functions of the job. Reasonable accommodations can be made to enable people with disabilities to perform the described essential functions.

Work Environment:

While performing the responsibilities of the job, these work environment characteristics are representative of the environment the job holder will encounter. Reasonable accommodations may be made to enable people with disabilities to perform the described essential functions.

• While performing the responsibilities of the job, the employee is required to work in an office setting, warehouse, and kitchen environment, where they must adhere to safety protocols, stand for extended periods, work in hot and noisy conditions, and maintain a clean and organized workspace.
• Frequently, the employee will be required to operate a Food Bank Motor Vehicle for site visits.
• The employee will be required to interact with Food Bank personnel in the warehouse(s). In doing so, the employee will occasionally be exposed to moving mechanical parts and temperatures ranging from -10 degrees Fahrenheit to 41 degrees Fahrenheit.
• The noise level in the work environment is usually quiet to moderate.

EQUAL OPPORTUNITY EMPLOYER

We are an equal opportunity employer. We do not regard race, color, religion, national origin, age, sex, pregnancy, marital status, disability, genetic information, veteran status, sexual orientation or any protected class characteristic when seeking to hire. This practice, in addition to hiring, applies to our recruiting, training, transfers, promotions, job benefits, pay, dismissal practices, social and recreational activities, and any other term or condition of employment.

We care about our employees, our candidates, and our community.

As such, please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.