Culinary Nutrition Manager

This Culinary Nutrition Manager will be responsible for:

• Develops, implements, and manages age and culturally appropriate culinary medicine and medical nutrition therapy to patients and clients using evidence-based practice guidelines and the Nutrition Care Process. Supervises others in the delivery of patient/client culinary lessons.
• Demonstrates effective organizational skills and understanding of performance and management standards to ensure the effective, smooth and timely delivery of culinary medicine and medical nutrition therapy. Supervise the efficient operations of the teaching kitchen including staff training (sous chef, guest chefs, physician partners, RDs, dietetic interns, volunteers)
• Responsible for daily coordination of clinical and culinary medicine patient/client care according to strict adherence to the established standards of care
• Establishes and maintains systems and criteria to monitor and evaluate culinary program quality and effectiveness. Establishes and maintains working relationships with hospital departments and affiliated groups in order to identify and address interdepartmental and interdisciplinary problems and issues. Obtains and coordinates resources, and plans and facilitates implementation of programs. Serves on interdisciplinary and departmental committees and task forces when appropriate.
• Manages, motivates and develops staff. Develops and maintains staff and student schedules. Conducts performance reviews and disciplinary action
• Prepares, monitors, and maintains annual operations and capital budgets. Evaluates budget performance and adjusts service/operations as necessary
• Maintains knowledge of current trends in food, culinary nutrition, and health care and assists others to integrate this knowledge into practice. Volunteers for speaking and writing opportunities. Coordinates and participates in department journal review and other educational forums. Serves as an expert resource in the revision of departmental handbooks, resources, diet manual and databases. Applies culinary medicine and nutrition research to improve practice and patient care. Regularly develops new recipes which are feasible for the target demographic to prepare within time and financial constraints, access to ingredients and equipment, appropriate levels of preparation skills, which possess appropriate sensory attributes and are desirable to be eaten, and of appropriate nutritional content.
• Monitors and maintains compliance with departmental quality improvement initiatives, governmental and accreditation requirements, professional credentialing and state licensure requirements. Applies regulatory knowledge of regulatory agencies including Joint Commission, DPH, FDA and CMS.
• Develops and maintains professional skills and knowledge through attendance at relevant culinary and academic/research conferences, seminars and other educational programs. Plays a leadership role in professional organizations, and for authorship of written publications.

To qualify, you must have…

• Minimum of a Bachelor’s degree in Nutrition & Dietetics or closely related field; Master’s degree, preferred
• Four years of progressive dietetic experience in culinary and/or clinical dietetics, including demonstrated project management and leadership experience. Teaching experience, a plus.
• Registration by Commission on Dietetic Registration, the Credentialing agency of the Academy of Nutrition and Dietetics, as a Registered Dietitian.
• Licensure by the Commonwealth of Massachusetts as a licensed Dietitian.