p>Ability to: formulate and write clinic/facility objectives to address service delivery problems; supervise subordinate clerical/technical staff including planning, organizing, and evaluating work; assess staff training needs, and organize and conduct training for professionals, paraprofessional and clerical employees; work cooperatively as a member of a multi-disciplinary team; operate a personal computer to facilitate nutritional status assessment, develop and/or evaluate menus, and prepare other special reports; provide case management and coordination of services to assigned clients/patients; provide technical assistance to other agency and community programs; write concise, logical, and grammatically correct correspondence and reports; read, interpret and incorporate federal, State, and local regulations and requirements into agency/program policies and procedures; evaluate nutrition education programs and materials; develop and conduct training and orientation sessions in pediatric, adolescent and adult nutrition for other professionals, and technicians. Monitor and oversee food service contractors; spot check foods delivered or prepared by contractors and vendors to ensure consistent food preparation, proper food handling, sanitation and safety practices assess efficiency and accountability of food service contractors; provide instruction and orientation to new employees and food service staff; plan and/or approve institutional menu to ensure nutritional adequacy and client/patient satisfaction.