Location: North Haven,CT, USA
Overview
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, programing and running of the teaching kitchen and provision of medical nutrition therapy and culinary medicine to participants.
EEO/AA/Disability/Veteran
Responsibilities
* 1. Provides age and culturally appropriate culinary medicine and medical nutrition therapy to clients using evidence-based practice guidelines and the Nutrition Care Process.
* 1.1 Demonstrates 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. Supervise others in the delivery of patient/client culinary lessons.
* 2. Demonstrates effective organizational skills and understanding of YNHH performance and management standards to ensure the smooth and timely delivery of culinary medicine and medical nutrition therapy.
* 2.1 Supervise the efficient operation of the teaching kitchen inclusive of staff training and oversight (sous chef, executive sous chef, guest chefs, physician partners, RDs, dietetic interns, volunteers).
* 3. Participate in professional development activities to maintain and advance knowledge base.
* 3.1 Maintain registration with the Commission on Dietetic Registration and other credentialing bodies, as appropriate. Maintain state certification as a dietitian-nutritionist. Maintain food safety certification. Maintain certification as Culinary Medicine Specialist or equivalent and is an active partner of Culinary Medicine Specialist Board or equivalent via regular meeting/conference attendance and special project participation.
* 4. Directly supervises day-to-day performance, mentors, and teaches dietetic intern on rotation. Identifies obstacles to individual learning; discusses solutions with supervisor and implements revised teaching strategies.
* 4.1 Develops/revises behavioral objectives, including age and/or population specific goals for intern assignments and formal evaluations following the Academy of Nutrition and Dietetics/Accreditation Council for Education in Nutrition and Dietetics Competency Statements as the foundation for learning experiences. Reviews educational objectives and formal evaluation tools annually with supervisor.
* 5. Supervises staff
* 5.1 Responsible for the daily coordination of clinical nutrition and culinary medicine patient/client care according to strict adherence to the section's established standards of care.
* 6. Effectively manages employee relations.
* 6.1 Role models and promotes YNHHS standards of professional behavior.
Qualifications
EDUCATION
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.
EXPERIENCE
Registered Dietitian required. Culinary experience required.
A minimum of three (3) years practical experience in either culinary nutrition role and/or clinical dietetics required. A combination of education and experience requirements will be considered. Ambulatory nutrition experience preferred. Teaching experience preferred.
LICENSURE
License / Certification / Registration Issuing Agency Registered Dietitian Nutritionist Commission on Dietetic Registration Dietitian-Nutritionist Certification CT State Department of Public Health Certified Culinary Medicine Specialist or equivalent Culinary Medicine Specialist Board or equivalent
SPECIAL SKILLS
Lead development of evidence-based culinary/nutrition curriculum for teaching kitchen with the goal of teaching culinary skills, lifestyle modification and nutrition. Must have knowledge of theories and principles of food preparation, recipe development, menu planning, and nutrient analysis to enable education of patients, families, groups, and other members of the healthcare team. Creative thinker who possesses knowledge of current food/wellness trends, food literacy, and sustainability. Must have working knowledge of evidenced-based principles of medical nutrition therapy. Must provide competent nutrition assessment, follow-up, and education to individuals, groups, and members of the healthcare team using sound scientific knowledge, section standards of practice, and the Nutrition Care Process. Must maintain applicable continuing education credits in area of expertise to maintain registration with the Commission on Dietetic Registration. Must be able to gather, review, and synthesize complex medical information to plan scientifically sound, realistic, and fiscally responsible patient care. Excellent oral presentation and written communications skills required. Ability to lead and work as part of a professional team and to collaborate effectively with internal and external stakeholders including community partners. Must be self-motivated, independent, dynamic, organized, flexible, with excellent time management skills. Must work well independently and as part of the healthcare team to prioritize patient care. Must demonstrate ability to competently teach and mentor dietetic interns in the teaching kitchen and practice of medical nutrition therapy. Must be able to use technology including but not limited to Microsoft Office, and nutrient analysis programs, electronic medical records systems, as well livestreaming sessions, video library creation and posting via various social media platforms.
PHYSICAL DEMAND
Must be able to sit and stand for significant lengths of time in completion of work tasks. Must be able to lift at least 25 pounds. Must be able to bend, twist, and retrieve supplies in process of cooking demonstrations. Must be able to safely operate all equipment in teaching kitchen.
YNHHS Requisition ID
134894