Stellar Farmers Markets Nutrition Educators (Temp)

FPHNY Recruitment Team•New York, NY

3d•Hybrid

About The Position

The Stellar Farmers Markets (SFM) program is seeking community chefs interested in promoting community wellness through cooking demonstrations for a 17-week Culinary Educator position from late July through November. SFM staff engage New Yorkers in interactive nutrition education workshops at NYC farmers markets, farmstands, and Health Centers located in underserved and under-resourced neighborhoods. The goal of SFM is to increase the consumption of fruits and vegetables by building on New Yorkers’ knowledge and skills in healthy eating. Through a comprehensive training program, educators will build professional skills encompassing public speaking, facilitation using a trauma-informed approach, and delivering culturally responsive culinary demonstrations all while promoting the joy of food and community connection. This opportunity offers a unique chance to gain insights into a community nutrition education program and contribute to public health equity efforts. Culinary Educators will use their cooking knowledge and skills in a local food and community nutrition setting and participate in training and networking opportunities with emerging public health professionals and Health Department staff. Ample support and opportunities for feedback will be provided via monthly meetings and recurring check-ins with program leads and teammates. Upon completion of the season, Culinary Educators will receive a Community Nutrition and Food Education Certificate in recognition of their community work and for the completion of SFM trainings. SFM is situated within the NYC Health Department’s Healthy Eating Unit within the Bureau of Chronic Disease Prevention (BCDP). BCDP strives to reduce the burden of chronic disease, including heart disease, diabetes, and cancer, among New Yorkers. BCDP focuses on nutrition, tobacco use, the built environment, and reducing the impact of cancer and hypertension. We do this work with an understanding of the structural forces, including a history of discrimination and social injustices, that contribute to inequitable chronic disease health outcomes.

Requirements

Basic knife skills and ability to execute basic cooking techniques
Experience or training in nutrition or culinary arts
Commitment to and strong interest in teamwork and effective communication practices
Dynamic personality and excellent presentation, interpersonal, and communication skills
Ability to adapt recipes to reflect the food culture of communities served
Knowledge about regional produce
ServSafe certification or successful completion of the NYC Food Protection course and exam (prior to August 2026)
Ability to work in multi-cultural settings with racially, ethnically, and socioeconomically diverse populations
Willing and able to stand for long periods of time and work outside, including in inclement weather conditions
Willing and able to regularly lift and transport items weighing up to 25 pounds (to and from storage site and workshop location each market day)

Nice To Haves

Experience implementing cooking demonstrations
Experience working as part of a team
Understanding of and experience with regional food systems and food security issues and the underlying causes of health inequities in NYC communities

Responsibilities

Participate in a required, paid 5-day training in July 2026 (7/21, 7/22, 7/24, 7/27, and 7/28)
For the entirety of the season, participate in required monthly staff meetings at the Health Department’s office in Long Island City, Queens, to share program updates, collaborate on building team communication and teamwork, and receive role specific training and support.
Prepare for and implement interactive cooking demonstrations, using recipes that feature local and seasonal produce as part of nutrition education workshops.
Collaborate with a diverse team of three or more at each workshop site which includes a Nutrition Educator, responsible for leading the team and implementing the nutrition education lesson, and a Bilingual Educator, responsible for interpretation.
Prepare for and implement trauma-informed culinary demonstrations in accordance with program curriculum and recipes at assigned locations.
Actively assist with and ensure proper set-up and breakdown of the tent, cooking equipment, and educational materials.
Maintain food safety, including cleaning and sanitation of all cooking equipment used in cooking demonstrations.
Market and promote program at NYC farmers markets, farmstands, and Health Centers to ensure the desired level of participation is achieved.