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Under the supervision of the Nutrition Education Specialist Coordinator, serve as the Cooking Matters Coordinator. Provide technical assistance to SNAP-Ed staff and community partners on conducting Cooking Matters programs. Deliver Cooking Matters courses and other SNAP-Ed initiatives in SNAP-Ed priority counties.
Conduct Cooking Matters Classes in SNAP-Ed priority counties. Follow ServSafe® guidelines when purchasing, preparing, serving, and storing food for demonstrations and cooking classes. Conduct Tiny Taste See How We Grow, Taking Charge in Meadowland and Farmers Market demonstrations in SNAP-Ed priority counties.
Serve as Cooking Matters Coordinator. Provide technical assistance to SNAP-Ed staff teaching Cooking Matters courses, and coordinate Cooking Matters courses with community partners and SNAP-Ed staff. Identify and promote partnerships with community- based organizations to identify new sites for Cooking Matters courses. Complete required information for SNAP-Ed Program requirements.
Build and maintain relationships with community partners to advocate for policy, systems and environmental approaches to guide behavior changes related to obesity prevention for the target population. Other duties as assigned, including disaster preparedness and response as required
MINIMUM AND ADDITIONAL REQUIREMENTS:
State Minimum Requirements: Some positions require registration or eligibility for registration by the American Dietetics Association. A bachelor’s degree in nutrition, dietetics or community nutrition and experience in a clinical, public health or institutional setting; or a bachelor’s degree in any field and registration by the American Dietetics Association and experience in a clinical, public health or institutional setting. Some positions require registration with the American Dietetics Association and a valid license from the South Carolina Panel for Dietetics.
Institutions of Higher Learning must be recognized by the Council for Higher Education Accreditation.
Agency Additional Requirements: A Bachelor’s degree in home economics, home economics education, human ecology, family and child development, dietetics, family and consumer sciences, foods and nutrition or institutional management, public health, health education, health promotion, or health science.
Basic level of knowledge of foods, nutrition and the ability to provide health promotion and disease prevention nutrition and physical activity information to healthy children and adults. Basic level of skill in meal planning, food purchasing, food preparation, and budgeting to use in providing nutrition information to clients. Good written and oral communication skills. Ability to effectively deliver nutrition and lifestyle information in a group setting. Must have the ability to communicate and work with clients from diverse cultures and socioeconomic backgrounds.
Applicants indicating college credit or degree(s) on the application may upload an unofficial copy of the transcript as an attachment to the application. Please note that the agency will require an official, certified copy of the transcript or diploma prior to hiring.
Supervisory experience and experience in a community-based nutrition area.