Job Summary

The Nutrition Specialist plays a key role in the care of children in our Early Learning and Childcare Centres.  They plan and provide fresh, nutritious home cooked meals and baking which meet all dietary requirements.  The Nutrition Specialist is responsible for maintaining the kitchen and equipment and providing a safe and healthy environment. They also engage directly with the children by providing fun and engaging learning opportunities that teach nutrition and basic cooking skills as well as provide support in the classroom when required.  The Nutrition Specialist does not have any direct reports and reports directly to the Manager of the Early Learning and Childcare center.

RESPONSIBILITIES 

KITCHEN MANAGEMENT

• Plan and prepare breakfast, lunch, and a snack(s).   
• Follow the nutritional standards and regulations as set by the Ministry of Education Early Learning & Childcare branch. 
• Plan and prep for next day meals and minimize waste by incorporating leftovers into nutritious options.
• Collaborate with the nurses and caregivers to create individualized menus for special dietary needs such as diabetic carbohydrate counting, gluten free, or ketogenic. 
• Ensure meal alternatives are available for children with allergies, special diets, and ethnic customs.  
• Communicate and work with parents when speciality dietary items are required.
• Clean dishes and kitchen after each meal/snack.
• Follow and implement all Public Health Guidelines such as:
  • test sanitization of the dishwasher daily and record test,
  • track and record the fridge and freezer temperatures,
  • test sanitization of cleaning solution,
  • all universal precautions, and 
  • food safe guidelines.
• Perform proper sanitary measures including washing of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to food safety standards and procedures.
• Date any open food supplies as per Ministry of Education Regulations.
• Deep clean the kitchen on a regular basis which includes sanitizing the inside of all cupboards, shelving and the fridges and freezers.
• For the Joint Use School early learning and daycare centers, follow all cleaning requirements by the P3 School Reference Guide provided by the Government of Saskatchewan.
• Maintain storage areas and equipment to ensure a clean and safe environment.
• Monitor and report to the Manager of the Early Learning Centre any kitchen equipment deficiencies.

ADMINISTRATION

• Develop a multiple week menu plan and post it in the centre and on HiMama.
• Monitor on-hand grocery items to ensure adequate supply.
• Create the list of grocery items and supplies.
• Purchase grocery items and supplies through either online ordering or in-store pick up.
• Track grocery expenses and receipts to ensure food and related purchases remain within the established budget.
• Research and develop seasonal menus (spring, summer, fall and winter).
• Communicate to ensure a child’s dietary restrictions and related food preparation are well understood by centre staff.
• Report and adhere to all OH&S regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety. 
• Mentor and teach casual staff to cover the Nutrition Specialist position for sick days and vacation.
• Participate in professional development opportunities to expand your expertise such as courses in nutrition, menu planning, childcare nutritional needs and early childhood education.

ACTIVITIES WITH CHILDREN

• Develop fun, food related activities for children to teach them about topics such as healthy eating and basic food preparation.
• Engage in hands on learning and education with the children.
• On occasion, be ready to take on minor tasks outside the kitchen that could include direct care of the children when an extra set of hands is needed.

OCCUPATIONAL HEALTH & SAFETY

• Create a psychologically safe work environment (resolve conflicts in respectful ways and ensure a fair resolution, provide an environment where employees feel safe and supported to share ideas, listen, learn from, and seek to understand the ideas of others).
• Complete all required OHS training.
• Monitor, report and resolve any safety hazards in the work environment.

QUALIFICATIONS

• Food Skilled Trade Certificate/diploma or a minimum one-year experience cooking for large, diverse groups. 
• Completion of the Food Safety Course.
• First Aid/CPR Certification.
• Knowledge of menu planning, food cost controls, and nutrition.
• Experience managing a budget.
• Valid driver's license.

SKILLS AND ABILITIES

• Superior time management and organizational skills.
• Ability to multitask and prioritize with minimal supervision. 
• Strong collaborator and team player.
• Able to work independently.
• Ability to relate to children.
• Strong organizational abilities.
• Resourceful in finding creative solutions.

WORK ENVIRONMENT

• Monday to Friday, hours of work typically flex between 7am and 5pm
• Forty (40) hour work week.
• Physical ability to perform and safely work with objects or persons of varying sizes: 
  • Exertion of ~100 lbs. of force occasionally 
  • Exertion of ~50 lbs. of force regularly  
  • Exertion of ~25 lbs. of force continuously
• Exposure to:
  • cleaning chemicals and product and 
  • bodily fluids
• Fast paced and noisy environment.
• Possess the ability to handle physically demanding and challenging tasks. 
• Repetitive tasks.
• Remain on your feet for most of the day.
• Physical position changes consistently throughout the day (sitting, standing, kneeling etc).
• Exposure to hot ovens, microwaves and other kitchen equipment.
• Attend evening staff meetings when required.  
• Travel within the city limits required at times.

Monday to Thursday, 7am to 5:30pm