Per Diem Culinary Medicine Lead Nutritionist

Per Diem Lead Clinical Nutritionist (FGP) – Manhattan Position Summary In this role, the successful candidate operates at the intersection of clinical care, education, and innovation, advancing culinary medicine within an academic health system. This role advances evidence‑based nutrition with practical culinary strategies, translates dietary recommendations into culturally relevant care, and collaborates with interdisciplinary teams to deliver education and patient‑centered interventions that support overall health and disease prevention. Culinary Medicine Programming Translate evolving evidence‑based nutrition recommendations (e.g., for cardiometabolic health, GI conditions, oncology, pregnancy, menopause, and weight management) into practical recipes, meal plans, and cooking strategies. Apply culinary principles (flavor, texture, timing, cost, accessibility) to enhance adherence to therapeutic nutrition recommendations. Design and test recipes that meet nutritional criteria, are culturally inclusive, and are feasible for patients to prepare at home; adapt recipes to various dietary patterns and restrictions (e.g., vegetarian, gluten‑free, low‑sodium). Develop and deliver interactive cooking classes, demonstrations, and workshops (in‑person and virtual) that engage participants to prepare health‑supportive meals aligned with clinical nutrition guidelines and individual needs. Demonstrate advanced culinary technique and kitchen pedagogy, with the ability to teach practical, efficient, and scalable cooking skills. Ensure all food procurement, storage, preparation, and service adhere to NYU Langone Health safety, infection control, and regulatory requirements, including appropriate allergen management and sanitation practices. Clinical Nutrition & Integrative Care Provide individual and group nutrition education, with a strong emphasis on culinary application, behavior change, and practical implementation of dietary recommendations. Collaborate with physicians, advanced practice providers, and dietitians to integrate culinary medicine into care pathways (e.g., cardiometabolic clinics, PCOS, pregnancy wellness, survivorship programs, GI and metabolic health programs). Identify gaps in current care models and develop novel culinary medicine interventions that address unmet patient needs. Pilot and refine new culinary medicine program formats (e.g., condition‑specific tracks, digital offerings, hybrid care models). Translate evolving clinical evidence into scalable, food‑based interventions that integrate into real‑world patient care. Reinforce that culinary medicine programs are adjunctive and aligned with the patient’s medical management, and not a replacement for prescribed clinical care. Develop generalized patient education materials, including written handouts, recipe packets, digital content, and video demonstrations that support long‑term dietary change. Educate and train clinicians, trainees (medical students, residents, dietetic interns), and staff on the role of food and culinary strategies in patient care. Contribute to curriculum development and experiential learning opportunities within the institution. Program Development & Content Strategy Participate in the design, expansion, and refinement of culinary medicine initiatives within the Vitality Center, informed by best practices at peer academic integrative centers. Content development & education strategy of high‑quality, evidence‑based content across platforms (recipes, toolkits, video, digital education, newsletters). Ensure all content reflects a consistent, clinically accurate, and accessible voice aligned with institutional standards. Program Evaluation & Outcomes Define and implement meaningful clinical and behavioral outcomes tied to culinary medicine interventions (e.g., dietary adherence, biomarkers, patient activation). Collaborate with clinical and research teams to evaluate program effectiveness and contribute to evidence generation. Use data to refine programming and demonstrate value within a healthcare delivery model. Track class participation, patient feedback, and outcome measures (e.g., self‑reported behavior change, patient‑reported outcomes) to support program evaluation and continuous quality improvement. Maintain accurate documentation of patient encounters, classes, and program activities in the EHR and other designated systems, in accordance with institutional policies. Create and implement structure for program tracking and data reporting to ensure effectiveness of demonstrable outcome measurements. Program Growth & Strategic Development Position the program as a leading model within academic and healthcare settings. Contribute to teaching, outreach, and, as appropriate, research or evaluation efforts related to culinary medicine and integrative nutrition. Collaborate with marketing and communications teams to translate clinical nutrition into compelling public‑facing content. Assist in building out website resources/recipe library/social media. Oversee & participate in grants, fundraising and the development of new partnerships. Build new relationships and partnerships with interested collaborators, divisions, trainees (residents, students), and community organizations. Interface with and participate in national teaching kitchen collaborative to establish best practices and research. Thought Leadership, Advocacy & External Engagement Represent the Vitality Center and NYU Langone Health at conferences, panels, media engagements, and professional forums as a subject matter expert in culinary medicine and nutrition. Stay current with emerging research, clinical guidelines, dietary trends, and therapeutic approaches; translate insights into program innovation and clinical practice. Contribute to publications, presentations, and thought leadership pieces that advance the field of culinary medicine and food‑as‑medicine. Serve as a visible ambassador for the program across institutional, academic, and public‑facing platforms. Minimum Qualifications Bachelor’s Degree from an accredited college or university with successful completion of an ACEND‑accredited didactic program in dietetics, required. Registered Dietitian Nutritionist (RDN/RD) credential and current state licensure (if applicable). Minimum of 35 years of experience in clinical or outpatient nutrition, with demonstrated experience in culinary education, culinary medicine, or teaching cooking skills. Strong knowledge of evidence‑based nutrition related to women’s health, including cardiometabolic risk, pregnancy, menopause, weight management, and GI health. Experience delivering group education, workshops, or classes in healthcare, academic, or community settings. Excellent communication, teaching, and counseling skills; ability to translate complex nutrition science into practical, patient‑centered language. Preferred Qualifications Masters degree in nutrition, public health, or related field. Certified Culinary Medicine Specialist or equivalent credential (or obtained within 612 months of hire). Experience in ambulatory nutrition, teaching kitchens, or integrative medicine programs. Prior experience supervising staff or dietetic interns. Working knowledge of Microsoft Office suite including Word, Excel, and Outlook required. Familiarity with EPIC or other HERS preferred. Familiarity with website development, social media, newsletter development, impact report development preferred. Qualified candidates must be able to effectively communicate with all levels of the organization. NYU Grossman School of Medicine is an equal opportunity employer and committed to inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration. View Know Your Rights: Workplace discrimination is illegal. NYU Langone Health provides a salary range to comply with the New York state Law on Salary Transparency in Job Advertisements. The salary range for the role is $46.47 - $80.16 hourly. Actual salaries depend on experience, education, and hospital need. #J-18808-Ljbffr NYU Langone Health