Senior Service Coordinator Shakopee/Chaska Sites1.0 FTE (40 hours/week)
SUMMARY:
The Senior Service Coordinator responds to the needs of clients who seek or utilize Senior Nutrition services. Clients are assessed for eligibility of specific services and programs and offered various resources. Coordinate's food service for congregate and home delivered meals for assigned area. Works closely with community organizations to ensure adequate volunteers to manage program caseload. Conducts outreach in the community to increase caseload, form partnerships and enhance services provided.
ESSENTIAL FUNCTIONS:
Manage caseload of clients and at a minimum, complete a 6-month check-in with client, either in their home or over the phone, to discuss needs and connect with resources within CAP and the community. Coordinates the total food service for congregate dining and home delivered meals, including working with meal provider on daily meal orders and changes. Supervise, train and recruit volunteers for congregate dining and home delivered meals. Work with local community and faith-based organizations to recruit and schedule volunteers. Responsible for ensuring 1 volunteer is covering each site daily for congregate meals and 2-3 volunteers daily for home delivered meal routes. Records daily meals served to each participant and enters daily meal counts in client tracking system. Conducts a home assessment for new home delivered meal participants and annual renewal, completing intake information per the National Aging Program Information System (NAPIS) in client tracking system and record services provided. Completes intake information per the National Aging Program Information System (NAPIS) in client tracking system and record services provided for all congregate dining participants, new and annual renewal. Assist clients with completing SNAP, EAP, Food Shelf and other applications. Continually undertakes outreach efforts at the site and in the community. Coordinates presentations from the local community to talk about needs of seniors, at least 2 times annually. May need to deliver home delivered meals due to weather and/or volunteer unavailability. Tracking of all volunteer hours and mileage to be entered into the agency volunteer database. Collects, records, and deposits all donations received per policy. Maintains good communication and effective working relationships with participants, volunteers, vendors, and building management staff. Attends staff meetings, agency meetings/trainings and other meetings as directed by Program Management to meet a minimum of 4 trainings per year. Other duties as assigned by Senior Nutrition Manager or Director of Nutrition & Community Services.
MINIMUM QUALIFICATIONS: Education, Training and Experience Guidelines
Two-year degree in social work, nutrition, or related field plus one year of related experience or equivalent combination of education and experience. Previous experience working with social service programs related to the elderly and coordinating food service preferred. Serv Safe certification preferred. Knowledge of: Federal, state, and local codes and regulations governing food handling and public nutrition services. Federal, state, and local regulations applicable to Nutrition Programs. Safe and appropriate use of kitchen equipment and safe food handling practices. Personal sanitation and hygiene regulations. Principles and practices of conflict resolution, customer service and outreach. Specialized CAP and state agency software applications and procedures. Local community resources and regional community services programs. Principles of record keeping and records management. Personal computers utilizing standard and specialized software. Skill in: Supervises food service operations and distribution to participants. Reviewing operations, identifying potential food safety hazards, and verifying compliance with State and Federal regulations. Must have excellent planning and organization skills and be able to work with minimal supervision. Analyzing problems and developing effective solutions. Working effectively with persons of diverse racial and socioeconomic backgrounds. Assessing and prioritizing multiple tasks, projects and demands. Perceiving the needs and concerns of others, interacting in a tactful manner, resolving conflict, and building personal skills. Engaging community groups in meaningful dialogue. Maintaining composure, ability to de-escalate, and working effectively under stressful conditions. Collaborating as a team member, with colleagues, staff, and community representatives. Establishing and maintaining cooperative working relationships with co-workers, clients, and community agencies. Respect and respond competently to the culture, traditions, lifestyle, language, and values of each client and community. Effective verbal and written communication.
LICENSE AND CERTIFICATION:
REQUIREMENTSA valid Minnesota State Driver's License, proof of insurance and review of Motor Vehicle Record (MVR) report is required. PHYSICAL DEMANDS AND WORKING ENVIRONMENTWork is performed in a standard commercial kitchen setting and/or office environment which requires the ability to lift or move objects up to 25 pounds. A job in this category may require walking or standing to a significant degree or may involve sitting most of the time with long periods of computer work and heavy phone usage. The employee can be required to balance, stoop, crouch or kneel. Mobility to drive a motor vehicle to attend meetings.
