Building Healthier Communities Through Food, Education, and Connection
The Teaching Kitchen at NexusPark is a Columbus Parks and Recreation–operated facility of the City of Columbus, developed in partnership with Columbus Regional Health’s Healthy Communities Initiative and Cummins, a global leader in power solutions. Together, these partners are committed to improving community health and well-being through food access, education, and prevention-focused programming.
Located in Columbus, Indiana, the Teaching Kitchen is designed to improve health outcomes and strengthen food access through hands-on cooking classes, nutrition education, and collaborative partnerships that equip individuals and families to prepare nutritious, affordable, and culturally relevant meals at every stage of life.
Addressing Food Insecurity
The Teaching Kitchen plays a critical role in reducing food insecurity by pairing nutrition education with practical cooking and food budgeting skills. Programs focus on helping participants access fresh, affordable ingredients while learning how to prepare healthy meals with limited resources. In collaboration with healthcare and community partners, individuals who are nutritionally at risk may be connected to food access support alongside instructional classes that demonstrate how to turn whole ingredients into nourishing, approachable meals. These efforts promote self-sufficiency, maximize available food resources, and support long-term nutrition security.
Preventing and Managing Chronic Disease
Diet-related chronic conditions, such as obesity, diabetes, and heart disease, can often be prevented or better managed through informed food choices. Teaching Kitchen programs emphasize balanced meals, portion awareness, and cooking techniques that reduce reliance on highly processed foods. By building confidence and competence in the kitchen, participants are better equipped to adopt healthier eating habits that support improved individual and community health.
Supporting Mental Health and Social Connection
Nutrition and mental well-being are closely linked. Teaching Kitchen classes highlight the role of nutrient-rich foods in supporting brain health, mood, and cognitive function while addressing common dietary gaps. Just as importantly, the shared experience of cooking and learning together fosters social connection, reduces isolation, and strengthens community bonds, supporting mental health both nutritionally and socially.
Improving Maternal and Infant Health
The Teaching Kitchen supports new and expectant parents through education focused on maternal nutrition, gestational health, breastfeeding, and early childhood feeding. Programs provide practical guidance, recipes, and cooking techniques tailored to the nutritional needs of pregnancy and infancy. By improving maternal nutrition and infant feeding practices, these efforts contribute to healthier outcomes for both mothers and babies.
Supporting Sports Nutrition and Athletic Performance
The Teaching Kitchen also serves as a platform for prospective sports nutrition programming designed to complement the fitness, health, and wellness initiatives at the AEI Fitness Center and the Circle K Fieldhouse at NexusPark. These programs may focus on fueling for performance, recovery, and injury prevention for athletes, active individuals, and teams of all ages. Through education on macronutrient balance, hydration, and meal planning, participants gain practical tools to support physical performance, training demands, and long-term wellness.
Advancing Diversity, Equity, and Inclusion
Designed as an inclusive and welcoming space, the Teaching Kitchen celebrates the diverse cultures and food traditions represented in the community. Programming incorporates culturally relevant recipes and techniques and actively engages community members in program planning and delivery. This approach ensures offerings reflect local needs while fostering belonging, mutual respect, and shared learning across communities.
A Platform for Lasting Impact
The Teaching Kitchen at NexusPark is more than a classroom; it is a platform for sustainable change. By addressing food access, chronic disease, mental health, maternal and infant health, and equity through education and community partnerships, the Teaching Kitchen helps build healthier, more resilient communities, one meal at a time.
Programs
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Rentals
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Job Opportunities
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Position Title: Culinary Manager
- Reports to: Fitness, Health and Wellness Manager
- Supervises: Kitchen Staff & Volunteers
- Position Type: Regular Part-Time (0.75 FTE, not to exceed 1,559 hours per year)
- Application Deadline: February 1, 2026
- Hourly Pay Range: $29.38–$38.75 per hour, based on experience
SUMMARY OF FUNCTIONAL RESPONSIBILITIES
The Columbus Parks and Recreation Department seeks a motivated and experienced Culinary Manager to oversee operations at the Teaching Kitchen at NexusPark. This role blends hands-on culinary leadership with program execution, administrative management, and coordination across internal programs, partner-led initiatives, and instructional, community, and private rentals in a professionally equipped instructional kitchen environment.
The Culinary Manager ensures safe, efficient, and compliant kitchen operations aligned with the City’s community health and wellness priorities. The position is supported by Columbus Parks and Recreation resources—such as maintenance, business services, administrative support, and marketing—to assist with facility operations, financial administration, scheduling, and program outreach.
Curriculum development is guided collaboratively, with contractors, partners, and pre-developed or licensed culinary programs providing much of the instructional content. The Culinary Manager contributes by designing, adapting, and refining programming as appropriate, based on program scope and volume, to ensure curriculum delivery aligns with operational capabilities and program goals.
This position provides substantial autonomy to set work hours, prioritize responsibilities, and oversee operational and program outcomes. The Culinary Manager also contributes operational insight to the Teaching Kitchen business-planning and launch process through 2026.
FUNCTIONAL RESPONSIBILITIES
Kitchen Operations and Food Safety: Oversee and ensure a safe, hygienic, and regulatory-compliant kitchen environment; establish and monitor food safety practices and documentation; and conduct or coordinate periodic audits to prevent operational risk, coordinating with departmental facilities and safety resources as appropriate.
Facility and Equipment Management: Oversee scheduled and program-related use of the Teaching Kitchen for instructional, community, and private rentals; coordinate preventive maintenance and repairs with Columbus Parks and Recreation maintenance staff; and ensure equipment readiness and safe, organized workspaces.
Procurement, Inventory, and Budget Coordination: Plan and oversee ingredient and supply inventory, coordinate vendor orders, and monitor usage patterns; administer program budgets within delegated authority; and collaborate with departmental business services on purchasing, reconciliation, and financial reporting.
Program and Schedule Oversight: Coordinate internal program schedules with curriculum providers, support partner-led initiatives, maintain planning-level oversight of the master calendar for programs and rentals, and monitor participation and outcomes at defined intervals to ensure quality and operational alignment.
People Management: Coordinate recruitment, onboarding, training, scheduling, and supervision of staff and volunteers; provide coaching and performance feedback; and work with departmental administrative and human resources support on personnel processes.
Instructional, Community, and Private Use: Oversee instructional, community, and private rentals; ensure compliance with facility policies and agreements; identify fee-for-service opportunities consistent with City guidelines; and monitor utilization and revenue trends through established reporting systems.
Community Engagement and Communications: Participate in community engagement activities as appropriate; support outreach to underserved populations; and collaborate with the Columbus Parks and Recreation marketing and communications team to develop program content and maintain consistent messaging.
Technology, Reporting, and Evaluation: Oversee and administer registration, scheduling, and point-of-sale systems; submit required operational and financial reports on established schedules; collect participant feedback; and evaluate program performance at programmatic or periodic intervals to inform continuous improvement.
QUALIFICATIONS AND ADDITIONAL SPECIFICATION
Education: High school diploma or equivalent required; Associate’s or Bachelor’s degree in Culinary Arts, Hospitality, Nutrition, Dietetics, or a related field preferred.
Experience: Applicants should have professional practice, academic training, or a combination of both in culinary arts, culinary operations or kitchen management, dietetics, nutrition sciences, public health, hospitality, education, or a related field. Candidates may qualify with core experience in either managing or supporting kitchen operations or coordinating or delivering instructional or community programs in culinary, nutrition, or related educational settings. Additional relevant experience may include supervising staff or volunteers, planning and scheduling program activities, administering or supporting budgets and financial processes, contributing to curriculum or educational program development, and participating in program evaluation and reporting consistent with organizational and regulatory standards.
Certifications: ServSafe Food Protection Manager Certification or equivalent preferred at the time of hire. Candidates without certification may obtain it within a reasonable timeframe following employment.
Skills: Knowledge of food safety principles; strong organizational, budgeting, and time-management skills; effective communication; inclusive leadership; and familiarity with registration, scheduling, and point-of-sale systems.
Judgment: Independently prioritize and execute moderate to complex responsibilities, exercising discretion within the scope of operational and program functions while coordinating with Columbus Parks and Recreation Department resources as appropriate.
Relationship Responsibility: Build and maintain effective internal and external relationships; represent the Columbus Parks and Recreation Department with professionalism, integrity, and respect for diverse participants and partners.
Working Conditions and Classification: Regular part-time (0.75 FTE / up to 1,559 hours per year); no benefits. Operates in a professionally equipped instructional kitchen environment with occasional evening or weekend hours. Responsibilities emphasize oversight, coordination, and prioritization consistent with part-time scope and programming volume, with substantial autonomy in scheduling and task management. Duties may evolve as the Teaching Kitchen’s programs, partnerships, and business plan mature, in alignment with part-time employment expectations.
ESSENTIAL PHYSICAL REQUIREMENTS
Hand and Arm Use: Use one or both hands to grasp, lift, move, assemble, and manipulate kitchen tools, equipment, and supplies.
Lifting and Carrying: Lift, push, pull, and carry up to 50 lbs. routinely; occasionally assist with heavier items.
Standing and Mobility: Stand and walk for extended periods; bend, stoop, kneel, reach, and climb steps as needed.
Coordination and Balance: Coordinate arms and legs simultaneously for food preparation, equipment operation, setup, and teardown.
Fine Motor Skills: Perform precise tasks with fingers and hands (e.g., knife work, measuring, minor equipment adjustments).
Visual Acuity: See details at near and far distances for food preparation, reading labels, monitoring equipment, and safety checks.
Hearing and Communication: Hear verbal instructions, alarms, and equipment sounds; communicate clearly with staff, partners, and participants.
Environmental Tolerance: Work safely in hot, cold, humid, or noisy kitchen environments and around steam, heat, and cleaning chemicals. Reaction and
Control: Make quick, precise adjustments to equipment or controls and respond to changing conditions or moving objects.
Driving Requirement (if applicable): Maintain a valid driver’s license and acceptable driving record if the role includes vehicle use or off-site deliveries.
Endurance: Sustain light to moderate physical activity throughout a shift with intermittent periods of higher exertion.
Safety and Sensory Awareness: Detect odors, smoke, or other indicators of spoilage or hazards and follow safety procedures.
This position is subject to the City’s Drug and Alcohol-Free Workplace Program and annual BMV checks. This description outlines the general nature and level of work performed; it is not an exhaustive list of duties. Employees may receive additional assignments consistent with the role’s scope.
An Equal Opportunity Employer (E/O/E)
