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Under the direction of the Saint Barnabas Hospital Center for Culinary Medicine and Teaching Kitchen's Director, the Culinary Medicine Educator will work closely with the Director to ensure the mission and goals of the Teaching Kitchen are achieved. The individual will be responsible for implementing culturally relevant cooking classes in both English and Spanish, with a focus on nutrition and healthy eating. The Culinary Medicine Educator will work with the Director to develop culinary nutrition programming for a wide variety of audiences, including patients, community members, staff members and medical students.

The Culinary Nutrition Educator will support the Director in achieving the Teaching Kitchen's strategic goals and responsibilities, including daily operational tasks, supervision of volunteers and interns, as well as the execution of collaborative projects with partner organizations.

NOTE: this position will eventually be responsible for running community classes on weekends.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

1. Promote a safe, cooperative and professional health care environment to ensure optimum patient care (as per HR Policy 113c).
2. Adheres to all hospital policies, procedures, rules and regulations, including but not limited to, absenteeism, ETIME, cellular telephone usage, dress code and rules of conduct.
3. Makes Customer Service a priority, treating customers (patients, visitors, and co-workers) in a professional manner exercising courtesy and tact. Effectively communicates with patients and others about SBH services in their area(s) of expertise or responsibility and ensures that concerns, questions or issues reach the right person(s) in SBH in a timely fashion.
4. Demonstrates the standards of performance and behaviors consistent with the DRIVE to Patient-Centered Excellence.
5. Function: Implementation of Culinary Nutrition & Culinary Medicine Curriculums
1. Develop and test recipes for use in cooking classes, demonstrations, and other events
2. Lead cooking classes for the Bronx community to teach evidence-based nutrition curriculums in culinary skills, lifestyle modification, and nutrition
3. Lead culinary medicine classes for continuing education for healthcare professionals, including SBH medical residents
4. Lead cooking classes and demonstrations in a variety of settings, including virtually (live and recorded), in the Teaching Kitchen, and off-premises.
5. Oversee the setup and breakdown of classes.
6. Function: Curriculum Support
1. Monitor the quality of the curriculum content during classes. Make note of and fix any typos, grammatical errors, or recipe adjustments that need to be made.
2. Create and maintain curriculum materials, such as recipes, handouts, and nutrition lessons, in both English and Spanish.
3. Assist in the translation of existing materials
7. Function: Manage Interns and Volunteers
1. Oversee interns and volunteers during the cooking classes, including set up and breakdown.
2. Designate tasks to the interns/volunteers and ensure proper protocols are being followed.
8. Function: Class recruitment and retention
1. Assist in scheduling participants for cooking classes
2. Engage with participants before each class, send reminder calls and emails
3. Respond to inquiries from the public about Teaching Kitchen programming
9. Function: Purchasing, Receiving, Inventory
1. Maintain a sanitary work environment regarding proper storage, portioning, and handling of produce/goods according to HACCP
2. Ensure all unused foods are properly put away at the end of each class
3. Receive and properly put away deliveries
4. Monitor inventory use during class, inform the director of any inventory use outside of the amounts allotted for class (such as items breaking or burning and grabbing replacements during class)
10. Function: Sanitation Standards
1. Oversee and contribute to daily operational tasks of opening and closing, as well as tasks related to the cleanliness of the Wellness Center. Inspect kitchen cleanliness and preparedness before, during, and after classes and other events.
2. Delegate and perform monthly and weekly cleaning tasks (such as ensuring floors are scrubbed Fridays after class, or that old food is cleared from the fridge every Friday).

1. Enforce kitchen and space sanitation and cleanliness policies in compliance with state inspection regulations

QUALIFICATIONS:

1. Education Required

Bachelors degree OR Associates degree with 2 years of direct related work experience in culinary arts, nutrition, public health, or a related field

1. License/Certification/Registration(s) Recommended

NYC Food Protection Certificate

1. Experience/Skills Required

Oral and written fluency in Spanish

Excellent presentation, interpersonal, and communications skills

One year or more of experience in culinary arts

One year or more of experience or education in nutrition, public health, or a related field