Per Diem - Culinary Dietitian

Position Summary This job involves developing and managing evidence-based culinary medicine and medical nutrition therapy programs, as well as supervising kitchen operations and staff, ensuring smooth delivery and high-quality care. It includes teaching, mentoring, program evaluation, compliance monitoring, and participation in professional development to improve and adapt practices based on current research and trends. Currently, classes are offered Monday through Friday but may look at add weekend classes in the future. Must be able to work 1-2 shifts per month. Classes usually start around 3pm but must be available to prepare prior to class and clean up after. Shift would be around 6-8 hours and must be available to start shift around 2-3 hours prior to class start time. Key Responsibilities Culinary Medicine and Nutrition Therapy Management: Develop, implement, and manage age and culturally appropriate culinary medicine and medical nutrition therapy using evidence-based practice guidelines. Teaching and Mentoring: Exhibit effective teaching skills within and outside the Teaching Kitchen, mentor and evaluate dietetic interns/students, and provide consultation and education to clinical staff and the community. Program and System Management: Demonstrate organizational skills to ensure smooth and efficient operations, including supervision of the teaching kitchen, staff training, and coordination of patient/client care. Quality and Compliance Monitoring: Establish and maintain systems for monitoring program quality and compliance with accreditation, regulatory, and credentialing standards. Develop compliance strategies and support implementation. Professional Development and Knowledge Application: Maintain and contribute knowledge of current trends in food and culinary nutrition, apply nutrition research to practice, and participate in professional development and educational forums. Minimum Requirements Education: Bachelor’s degree in Nutrition & Dietetics or closely related field required; Master’s degree preferred Experience: One year of progressive experience in culinary nutrition and/or clinical dietetics. Teaching experience, a plus. License/Certification: 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. #J-18808-Ljbffr Boston Children’s Hospital