Nutrition Educator

Reporting to the Manager, Nutrition Services, the Nutrition Educator is responsible for teaching food selection, budgeting and food preparation skills, co-ordinating food security initiatives, providing nutrition education sessions and promoting food literacy and healthy eating. The Nutrition Educator plans, develops, co-ordinates and implements food and nutrition programs and services.

MAJOR RESPONSIBILITIES

• Works under the lead of a Public Health Nutritionist, while working independently, to plan, develop, co-ordinate and deliver food and nutrition programs, services and projects as outlined in the Mandatory Health Programs and Services Guidelines under the Health Protection and Promotion Act.
• Responsible for food services provided at program sites across York Region. Develops weekly menus, grocery lists and provides food preparation skills teaching at sites.
• Develops the content, including teaching resources, and provides food and nutrition education sessions for program site staff, volunteers, program participants and community groups to meet the identified food literacy needs, including food selection, menu planning, budgeting, food preparation skills and nutrition education.
• Develops and delivers training and support to program participants and staff on food and nutrition topics.
• Provides and/or assists in planning and delivering food and nutrition workshops in the community on a wide variety of food literacy topics.
• Provides training sessions to community groups on food preparation, starting community kitchens and preparing nutritious food.
• Provides orientation and support to new staff members.

QUALIFICATIONS

• Baccalaureate of Science degree in Food and Nutrition from an accredited university.
• Two years experience in areas related to program assignments including teaching food selection, preparation skills, community presentations and small group facilitation with diverse groups.
• Valid Ontario Class “G” driver’s licence, and a reliable vehicle for use on corporate business.
• Knowledge of food, food science, menu planning, food preparation techniques, kitchen equipment, food safety and budgeting.
• Knowledge of healthy eating and nutrition.
• Knowledge of the impact of social, income, economic, environmental and cultural issues in food access, food selection and food preparation.
• Knowledge and demonstrated ability in corporate core competencies including customer focus, communication, collaboration and personal ownership.

HOW TO APPLY

Please apply online by June 16, 2021. We thank all candidates for their interest; however, only those selected for an interview will be contacted via email.