The Consultant Dietitian of the Rockland County Office for the Aging (RCOFA) will be responsible for assurance that all subcontracted nutrition service providers comply with all federal, state, and local laws, program instructions, regulations and standards funded through the Older Americans Act and New York State Office for the Aging (NYSOFA). The contractor, to the maximum extent feasible, will provide services to low-income minority individuals, older individuals with limited English proficiency in accordance with the need for services. The Consultant Dietician must commit to 35 hours per week at the RCOFA location.
The Consultant must provide administrative and technical assistance with regard to RCOFA standards and procedures for the Nutrition Program under Official Compilation of Codes, Rules and Regulations of the State of New York Title 9.Executive Department Subtitle Y. New York State Office for the Aging Chapter II. Older Americans, Community Services, and Expanded In-Home Services for the Elderly Programs Part 6654. Services and specifically Sections 6654.10 OAA, WIN, CSI and CSE-funded nutrition services; Older American Act Nutrition Program requirements; NYSOFA regulations governing the Nutrition Services and Programs, specifically 19-PI-26.
The Consultant must provide monitoring of nutrition services provided by the County’s food service contractors, according to nutrition program standards and procedures outlined in New York state Office for the Aging Program Instruction 19-PI-26 https://aging.ny.gov/issuances-0?keyword=&created_date=&created_date_1=&page=11. The monitoring of subcontractors on a biannual basis is to assure that all providers have written policies and procedures covering all aspects of the program, as required by RCOFA as outlined in the monitoring schedule provided by the RCOFA.
Work cooperatively with subcontractors and staff to develop proper procedures that may be lacking to implement adherence to RCOFA policies, and for program improvement.
Work cooperatively with staff at contracted food preparation sites to ensure menus meet State standards, participant needs, preferences are considered, and proper food handling is maintained.
Act as liaison between participants, program staff and RCOFA, acting to promote good communication and good relationships between all parties.
