Nutrition Educator

Department:	Partner Relations
Supervisor:	Manager of Partner Relations
Hourly/Salary:	Salary

General Description:

DC Central Kitchen provides meals to youth and adult clients at about 100 social-service agencies. The nutrition educator will promote healthy eating by teaching classes and providing other resources to DCCK cooks, clients and staff members at partner agencies, and students in the Kitchen’s Culinary Job Training class.

The nutrition educator will work closely with other DCCK staff members to develop and implement recommendations to improve the nutritional value of the 4,500 meals that the Kitchen distributes each day to clients in the DC Metro Area. She also will serve as a resource to staff members in other departments by working on select projects throughout the year that are aimed at increasing the nutritional quality of food and educating staff, clients and community partners on the critical importance of a nutritious diet.

DC Central Kitchen makes nutrition a high priority, and is prepared to strengthen its commitment even more so. In recent years, the Kitchen has made big steps to cook with more nutritious ingredients (for instance, we are an industry leader in sourcing and serving fresh and local produce) and to provide its clients with more resources to make healthy choices (we have a library of nutrition lessons on file and teach more than 100 lessons each year). The nutrition educator will play a key role in strengthening and expanding already-existing programs and developing new ones.

Specific Responsibilities:

Assist DCCK to continually improve the nutritional quality of meals

• Provide ongoing training to DCCK staff on nutrition principles and specific ways to improve nutritional quality of meals prepared.
• Provide suggestions for improvement to Kitchen and Procurement Departments, and conduct periodic audits of DCCK menus.
• Work with Procurement Department to research new ingredients and do cost-benefit analyses with the goal of providing more varied and nutritious meals and snacks for our clients.
• Help staff members navigate requirements of government reimbursement programs through which DCCK gets funding for the meals it provides to after-school programs, and brainstorm cost-effective and creative ways to adhere to these guidelines.
• Assist DCCK’s Fresh Start Catering and contract-meal divisions in making menu choices that are nutritious, promote health and are cost-effective.
• Assist Fresh Start Catering in submitting RFPs for new meal contracts by providing information on nutritional content of proposed menu items related to dietary guidelines.

Provide nutrition education and resources to DCCK staff and CJT students

• Design and implement ways to educate and inform DCCK staff about nutritional news and information (e.g. staff workshops; posters; etc.).
• Teach weekly nutrition classes to DCCK’s Culinary Job Training students.
• Hold weekly “office hours” to provide nutritional guidance to interested CJT students and staff.

Provide nutrition education and resources to clients and staff at DCCK partner agencies

• Teach 3-4 classes per week on nutrition, cooking and shopping on a budget for youth and adult clients at DCCK meal-partner agencies.
• Improve DCCK’s nutrition curriculum by developing new lessons and strengthening current ones.
• Keep up-to-date on nutrition news, and develop new hand-outs and educational resources for clients and staff.
• Host twice-yearly “train the trainer” workshops where agency staff members learn best approaches for teaching clients important principles of nutrition.
• Hold one-on-one training sessions for staff members at meal-partner agencies.
• Work with Agency Relations Coordinator to provide information and resources regarding the nutritional quality of DCCK meals to staff and clients at partner agencies.
• Strengthen and teach DCCK’s “Crock-Pot Workshops,” where clients learn how to shop on a budget and develop recipes for slow-cookers.
• Record data on number of classes and students taught, conduct client evaluations and complete reports on these statistics.
• Work with agency coordinators to schedule lessons.

Additional duties

• Work on projects to provide periodic nutrition-related assistance to other DCCK departments as directed by Partner Relations Manager.
• Attend Partner Relations Department meetings.
• Supervise one to two interns periodically throughout the year.

Qualifications Needed:

• Bachelor’s or master’s degree in nutrition, nutrition education or related field required. Certification as registered dietician strongly preferred.
• Experience teaching classes and leading workshops.
• Ability to communicate and clearly articulate nutrition principles to a broad spectrum of age groups, educational levels, economic backgrounds and cultures.
• Strong listening skills and ability to incorporate needs and questions raised into teaching curriculum.
• Flexibility, team-work skills and the ability to keep a positive attitude while working in a fast-paced environment.
• Ability to do high quality work and meet deadlines while juggling multiple assignments.
• Desire to work with low-income populations.
• Strong research and writing skills.
• Project management skills.
• Proficiency in Microsoft Office applications.
• Desire to be part of a large non-profit organization that “combats hunger and creates opportunity.”

To Apply:

Please email resume, cover letter, and salary requirements to hr@dccentralkitchen.org.

Cover letter must address the following questions: why are you interested in this position at DC Central Kitchen, and how do you think your experience will be beneficial to our organization and mission? Applicants who do not send all of the requirements will not be considered.

Fresh Start Culinary Director

Uniform:	Fresh Start Standard Culinary Uniform
Supervisor:	Director of Revenue Generating Programs
Hours:	Flexible, 40 hours

General Description:

Fresh Start Catering was the first social enterprise venture of DC Central Kitchen. Recently, that business has developed and expanded to include contract food service for schools and day care centers. Production of processed produce and bulk sauces for wholesale alongside a retail line is anticipated in the near future. The FS Culinary Director will work in a leadership role, driving culinary development and standard operating procedures. Our goal is to ensure a consistent, quality product line while delivering unprecedented customer service across the entire Fresh Start line of business.

The FS Culinary Director will work in a mentorship and training role with the Revenue Generating Chefs, while having direct over-sight of the overall Fresh Start umbrella. In addition, the FS Culinary Director will work with our Local Procurement Coordinator and Material Control Receiver (MCR). This position will maintain and continue to develop the relationships we currently have with the local farms, while establishing a more robust network with growers and end users.

DCCK continues to be a leader with local foods and sustainability programs while committing to environmental and nutrition education. The FS Culinary Director interfaces with various departments to include: Kitchen Operations, Culinary Job Training, Partner Relations, Transportation, Human Resources and Finance. This position requires a high level of professional integrity with a strong ability to influence others while fundamentally “leading by example.”

Specific Responsibilities:

• Works closely with the Director of Revenue Generating Programs (DRGP) to establish Fresh Start Catering’s culinary goals based on DCCK initiatives as well as client objectives.
• Responsible for optimizing and maintaining food and labor costs and net profit margin, based on forecasted targets.
• Responsible for implementation of training programs that enhance Fresh Start’s culinary abilities, catering menu knowledge and customer relationship skills.
• Works closely with the DRGP to strengthen agency and school partnerships while maximizing food quality and customer service.
• Works directly with the Catering Executive Chef and the Event and Catering Sales Team on seasonal, local and sustainable menu enhancements.
• Takes the lead with HACCP development and Safe Food Handling Training.
• Establishes open lines of communication between all departments and is organizationally a team player. Cross utilizes DCCK and FS culinary staff when needed to maximize training and exposure while minimizing cost.
• Works with Culinary Operations and Procurement on cross-utilization of common products (specifically local produce) to streamline cost.
• Seeks new and innovative food presentations. Work closely with the Catering Chef and the Event and Catering Sales Team on buffet design and equipment layout for off-site catering and drop-offs.
• Works with the CEO and DRGP to develop new programs, businesses and social enterprise ventures.
• Conducts cost-evaluations of vendor, auction and other local sourcing opportunities while minimizing food cost expenditures.
• Manage a satellite commissary space currently in development.
• Attend monthly Department Head meetings and provide information and updates at these meetings on programs and new developments.
• Responsible for “Volume-Oriented” recipe development to be incorporated into cross-utilization of Revenue-Generating Programs.
• Assist the Sales and Marketing Team and the DRGP in strategic planning to retain and enhance existing contract accounts while assisting with new business development.

Qualifications:

• Culinary Supervisory Experience, (minimum of 5 years)
• Computer Knowledge to include Microsoft Office, Excel and Outlook. On-line Procurement ordering will also be necessary. Five years of Solid Catering background preferred with 8-10 years in the Culinary Industry is required.
• Ability to work evenings and weekends when applicable and deemed necessary by the DRGP.
• Expresses Culinary Passion through flavor profiles and presentations. Must be inspired to teach, mentor and develop young culinary graduates just entering the hospitality industry.
• Must demonstrate high volume recipe development while adhering to product consistency.
• Displays consistent professional and interpersonal leadership skills. Must have the ability to work well under pressure and lead by example.
• Continues to look for areas of improvement and is self motivated.
• Knowledgeable of local and sustainable initiatives and develops menus accordingly. Presentation is of utmost importance. Looks for new and innovative ways of styling food.
• Communicates effectively with all department heads and other related individuals.
• Ability to stay flexible and keep a sense of humor while working well in a fast-paced environment.
• Must be an organized individual that follows systematic methods of performing tasks.
• Ability to make critical decisions at times while adhering to company goals.
• Experience with public speaking engagements.

To Apply:

Interested applicants please send your salary requirement, resume and a cover letter explaining why you feel your particular skills and experience fit the mission of DC Central Kitchen and enhance the organization to hr@dccentralkitchen.org.