Assistant Director - Health and Sustainability Programs

The anticipated hiring range for this position is $75000 to $85000. Hiring offers will be determined based on the final candidates qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees dental insurance vision insurance life insurance short and long term disability insurance retirement savings plan with high employer contributions a generous paid time off program and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Assistant Director Health and Sustainability Programs works with the Culinary Institute of America (CIA) and partnering academic institution leadership to manage and coordinate program development for the Healthy Kitchens Healthy Lives (HKHL) conference and a sustainability/healthcare/plant forward conference both of which take place at the CIA at Copia in Napa CA. The Assistant Director is responsible for organizing leading and overseeing program expansion models for HKHL including satellite conferences train the trainer curricula and online educational resource development in addition to any forthcoming health and wellness programs.

ESSENTIAL RESPONSIBILITIES

• Organize and lead all program planning calls with the CIA & partner institutions leadership teams.
• Develop evolve and update the annual program schedules with new sessions content abstracts and presenters.
• Lead the Continued Medical Education (CME) crediting process for the Strategic Initiatives Group (SIG) on behalf of CIA and the academic partner institution to ensure program and all presenters are in compliance with the certification entity standards.
• Oversee and colead onsite of the three 3 day Healthy Kitchens Healthy Lives conference and two 2 to three 3 day sustainability/healthcare/plant forward conference with the SIG operations team including but not limited to making announcements managing presenter timing introducing speakers moderating sessions etc.
• Lead presenter outreach and assist with invitations for the programs.
• Ensure all presenters are fully registered in the CIAs online system and that their bios/headshots are updated on the website.
• Lead speaker and guest chef outreach to carefully develop review and discuss their roles in the program and the content of their sessions and presentations.
• Oversee and/or conduct nutritional analysis on new conference demonstration recipes.
• Work with chef presenters and the CIA culinary team on food & beverage (F&B) plans demo plans and recipes to ensure these all meet the needs of the target audience as well as CIAHarvard and/or other academic institutions recipe nutrition goals.
• Organize and lead briefing calls for all program sessions and pilot program preparation meetings.
• Develop organize and lead the development of HKHL program extension projects educational programs and digital content.
• Collect review organize and edit (as needed) presenter PowerPoint slides prior to the program. Develop PowerPoint presentations as needed for conference sessions.
• Review and update toolkits and other key resources and help manage online content for course syllabus.
• Correspond prior to the conference with all presenters to confirm timing content audio/visual (AV) etc.
• Create an internal production schedule (AV plan/outline) using CIA templates to be used as runofshow for stage management during the program.
• Coordinate with the operations team to plan an annual CIApartner academic institution leadership dinner to occur during the Healthy Kitchens Healthy Lives and sustainability/healthcare/plant forward conference.
• Review course evaluation forms prior to next years program development and analyze and review results after the programs to suggest adjustments for consecutive programs.
• Develop copy for postconference websites and eblasts.
• Develop a top takeaways summary with key revisions for each years conference. Develop copy for postconference reports for the Presidents office.
• Review course evaluations from attendees in preparation for postconference calls. Join post conference planning calls/debriefs at to be scheduled based on the program dates.
• Represent the CIAs health programs at conferences where applicable and help promote the summits through involvement in program marketing and targeted attendee outreach.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Masters Degree or equivalent in industry experience in Public Health Nutrition Culinary Hospitality Management or a related field.
• Registered Dietician (RD) Degree.

Experience:

• Minimum five 5 years of experience in nutrition public health or similar industry experience.

PREFERRED QUALIFICATIONS

• Experience with recipe nutritional analysis.
• Knowledge of and considerable interest in food sustainability and cooking with some event coordination restaurant or hospitality experience.

REQUIRED SKILLS

• Strong teamwork and interpersonal skills; ability to be adaptable dependable and handle multiple priorities simultaneously.
• Ability to work independently and manage complex programming and strategic project development.
• Professional communication skills and ability to represent the CIA with numerous external stakeholders.
• Proficient with Microsoft Office software including Word Excel and PowerPoint.
• Excellent written verbal communication and presentation skills required. Must have demonstrated ability in organizational time management problem solving and interpersonal skills.
• Detail oriented and thorough.
• Must be able to work in a fastpaced environment with demonstrated ability to juggle multiple competing tasks and demands.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Regular work requires the use of a computer sometimes in excess of eight 8 hours per day.
• Ability to frequently lift and carry 30 pounds.
• Must be able to travel for conferences and programs as needed.

Required Experience:

Director