Redleaf Teaching Kitchen Coord - casual

Hennepin Healthcare; Minneapolis (MN); On-site; USD 34,000 - 55,000; Part time

Job summary

Hennepin Healthcare's Redleaf Center is seeking a casual, part-time manager to oversee the teaching kitchen. You will plan and manage daily kitchen operations, teach culinary classes, and develop curricula that reflect evidence-based nutrition and community needs.

You will oversee scheduling, policy alignment, and regulatory compliance while guiding staff, volunteers, and students. You will also monitor budgets, pursue donations and grants, and support strategic goals through data analysis and

Qualifications

• Culinary degree required.
• 4 years in food/nutrition science or equivalent.
• Registered/Licensed Dietitian preferred.
• Masters degree or credentialed training preferred.

Responsibilities

• Plans, implements, and manages the daily operations of the teaching kitchen.
• Teaches culinary classes.
• Develops curriculum using evidence-based nutrition interventions.
• Maintains schedule of classes and coordinates kitchen use.
• Ensures compliance with MN Dept of Health, City of Minneapolis, Joint Commission.
• Manages budget for the teaching kitchen, including donations and grants.
• Recruits, orients, and trains staff, volunteers, and students.
• Conducts safety audits and monitors operations.

Skills

Budget

Teaching

Quality assurance

Food safety

Business management

Community engagement

Education

Culinary degree

4 years in food/nutrition science

Registered Dietitian preferred

Masters degree preferred

Job description

JOB DETAILS Department: Redleaf Center Family Healing FTE: casual Workdays: flexible Shift(s): Days Shift Length: 8 hours Purpose of this Position: In collaboration with the Program Manager of the Redleaf Center, develops, implements, and evaluates plans for quality indicators, outcomes, and scope of services for areas of operation. Demonstrates systems-thinking by prioritizing consensus-building and conflict resolution in all interactions while also managing projects and operations according to plans and regulations. Under the guidance of the Manager of the Redleaf Center, develops, implements, and evaluates operations for the teaching kitchen.

RESPONSIBILITIES

• Plans, implements, and manages the daily operations of the teaching kitchen. Includes determining appropriate requests for use in the kitchen and incorporating broad audiences
• Teaches culinary classes
• Develops curriculum using evidence-based nutrition interventions
• Maintains schedule of classes and coordinates the use of the kitchen
• Maintains policies and procedures consistent with appropriate hospital vision, mission, and goals
• Ensures compliance with appropriate regulations including MN Department of Health, City of Minneapolis, Joint Commission
• Manages the budget for the teaching kitchen, including tracking funds and resources obtained through donations and grants
• Maintains safe and efficient operations by recruiting, selecting, orienting, and training employees, volunteers and students who may help with projects
• Identifies and conducts safety audits
• Supports Manager in developing strategic goals by gathering data, identifying and evaluating trends and options, choosing a course of action, and evaluating outcomes
• Fluent in cultural competency skills and speaks collaboratively with and listens to all audiences, including children, adults, students, physicians, and community leaders

QUALIFICATIONS

• Minimum Qualifications: - Culinary degree - 4 years in food/nutrition science, food management with some culinary experience OR - An approved equivalent combination of education and experience
• Registered/Licensed Dietitian preferred
• Preferred Qualifications: - Masters in applicable field - Certified chef or other applicable credentialed training - Quality improvement, supervision, and community engagement experience
• Knowledge/ Skills/ Abilities: - Budget, teaching, quality assurance, food safety, and business management experience