To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

The Teaching Kitchen Chef RD provides leadership and class development for the YNHH Teaching Kitchen. The chef/RD will create and implement new curriculum for YNHH patients and their families, members of the community, as well as YNHH medical professionals and staff. The chef/RD will lead and coordinate scheduling, programming, and running of the teaching kitchen and provision of medical nutrition therapy and culinary medicine to participants.

Responsibilities include:

• Providing age and culturally appropriate culinary medicine and medical nutrition therapy to clients using evidence-based practice guidelines and the Nutrition Care Process.
• Demonstrating effective teaching skills within and outside of the Teaching Kitchen through patient/family education and presentations to the healthcare team and members of the community.
• Supervising the efficient operation of the teaching kitchen inclusive of staff training and oversight.
• Participating in professional development activities to maintain and advance knowledge base.
• Maintaining registration with the Commission on Dietetic Registration and other credentialing bodies.
• Directly supervising day-to-day performance, mentoring, and teaching dietetic interns.
• Managing employee relations and role modeling professional behavior.

Qualifications:

• B.S. degree from an accredited college or university with successful completion of an accredited/approved Accreditation Council for Education in Nutrition and Dietetics didactic program in dietetics required.
• Registered Dietitian required.
• CT certified dietitian nutritionist required within 6 months of hire.
• ServSafe certified required within 6 months of hire.
• Culinary experience required; culinary degree preferred.
• Certified Culinary Medicine Specialist or equivalent within 6 months of hire.
• Completion of Master's degree preferred.

Special Skills:

• Lead development of evidence-based culinary/nutrition curriculum for teaching kitchen.
• Knowledge of food preparation, recipe development, menu planning, and nutrient analysis.
• Creative thinker with knowledge of current food/wellness trends and sustainability.
• Ability to gather, review, and synthesize complex medical information.
• Excellent self-motivation, independence, and organizational skills.
• Ability to use technology including Microsoft Office and nutrient analysis programs.

Physical Demands:

• Must be able to sit and stand for significant lengths of time.
• Must be able to lift at least 25 pounds and operate all equipment in the teaching kitchen.

YNHHS Requisition ID: 134894

• Professional development activities to maintain and advance knowledge base.
• Support for maintaining registration with the Commission on Dietetic Registration.
• Encouragement for participation in regular meetings and special projects.

• B.S. degree from an accredited college or university.
• Registered Dietitian certification.
• CT certified dietitian nutritionist within 6 months of hire.
• ServSafe certification within 6 months of hire.
• A minimum of three years practical experience in culinary nutrition and/or clinical dietetics.
• Knowledge of theories and principles of food preparation, recipe development, and menu planning.
• Excellent oral presentation and written communication skills.
• Ability to lead and collaborate effectively with stakeholders.
• Competence in teaching and mentoring dietetic interns.
• Proficiency in Microsoft Office and nutrient analysis programs.