Community Dietitian

Primary Purpose of Job 

The health and wellness of the food insecure populations Food Bank serves is an important aspect of work we do, and nutrition is a key component of our strategies to support healthy individuals, households and communities. The Community Dietitian plays a lead role in the development and implementation of nutritional and programmatic standards and best practices at Food Bank’s own Community Kitchen and Food Pantry, and Senior Center, in Harlem. The Community Dietitian oversees onsite nutrition education activities and standards and provides education to member agencies within Food Bank’s city-wide Network of food distribution agencies. The position also leads the implementation of nutrition strategies and activities associated with Food Bank’s participation in Medicaid-focused Social Care Networks, crafting and delivering a regular series of nutrition education sessions. 

Principal Duties and Responsibilities 

• Co-develop and partner with meal preparation team to implement nutritional best practices at Food Bank’s Community Kitchen and Food Pantry in West Harlem and apply these practices across the Food Bank’s network, Partner with the Community Kitchen Chef and kitchen team on menu planning via development of nutrient-dense, culturally appropriate meals and menu cycles for Community Kitchen and member network Manage and support on-going evaluation of  kitchen nutritional guidelines and best practices; 
• Collaborate with Kitchen Team to ensure menus and inventory at Community Kitchen and Food Pantry meet adequate nutrition and cultural appropriateness, including meeting nutrition compliance requirements for grants (e.g., DFTA);  
• Lead all nutrition and programmatic coordination and activity for the Department for the Aging (DFTA)-sponsored senior program at the Community Kitchen, in-partnership with on-site program leads and leveraging dietetic interns, as appropriate;  
• Provide individual and group nutrition counseling to clients of the Community Kitchen and Food Pantry, who may have a variety of nutrition/diet-related disease concerns (i.e., diabetes, hypertension, heart disease, etc.) and cultural food nutritional needs; 
• Manage client referrals from Social Care Networks by providing appropriate nutrition education interventions – i.e., delivering a regular cadence of nutrition education sessions (primarily virtual) to groups of eligible Medicaid members – and documenting appropriately;  
• Provide on-site food demonstrations and sampling of food pantry products at the Community Kitchen and Pantry to help clients taste and explore new foods and recipes through Food Bank’s “Tasting Tuesdays”; 
• Lead food safety and sanitation training for Food Bank staff and regular reviews at the Community Kitchen and Pantry, and coordinate with on-site leaders on best practice implementation; Provide procurement support of appropriate nutritious foods for Community Kitchen and Pantry; 
• Represent Food Bank as the leader in Community Kitchens in the network, including periodic site visits to member soup kitchens in our network to learn and share best practices;  
• Develop and provide nutrition education and food safety tools and activities for Food Bank Network; such as nutrition materials, food safety materials, training curricula for dissemination to emergency food providers; 
• Actively participate in nutrition-focused program interventions for the network, such as Food Bank’s Nutrition Masterclass training series and Cultural Food Proficiency strategies; 
• Lead the coordination of health and wellness supportive services for our Community Kitchen clientele, such as mobile health services, mental health services, or other health or other wellness-related services; Manage and maintain various health and wellness partnerships  
• Collaborate with other internal partners such as the Community Nutrition Team (other nutritionists and nutrition educators) and the Member Services Team who liaise with our 800 member agencies to implement best practices in nutrition across the Food Bank member network; 
• Act as Dietetic Intern Preceptor, managing interns and ensuring services provided support Food Bank’s goals, managing partnerships with current and new universities; 
• Manage special projects/events and perform additional duties as assigned 

Qualifications 

• Bachelor’s Degree in Nutrition or Dietetics required; Master's Degree preferred; 
• RD required; 
• 2 years direct social service client experience required; 
• Three to five years' experience in nutrition; working knowledge of the emergency food community preferred; 
• Bilingual English/Spanish highly preferred; 
• Exhibits leadership and the ability to manage in diverse and changing environments; 
• Ability to work autonomously on projects or within a team dynamic; 
• Demonstrated knowledge of cooking and food budgeting; 
• Effective at conducting trainings and making group presentations; 
• Excellent organizational and collaborative skills; 
• Comfortable working in various urban settings and with diverse populations; 
• Ability to project a professional attitude and manner at all times; 
• Excellent written and verbal communication skills; 
• Demonstrated proficiency with MS Office Applications including PowerPoint, Publisher, Excel and Access; 
• ServSafe Manager a plus 

Compensation for this role is $70k

Featured Benefits  

• Competitive Health Benefit Package (Medical, Dental & Vision) 
• 403(b) Retirement Plan with company match 
• Generous paid time off (PTO, Holidays, Volunteer Time, 4-day work weeks during the Summer & More!)  
• Flexible Spending Accounts (FSA), Dependent Care Accounts (DCA) & Commuter Reimbursement Accounts (CRA) 
• Learning & Development Opportunities (Robust E-Learnings library, Lunch & Learn Sessions & More) 
• EAP, wellness and mental health resources 

Salary : $70,000