JOB DESCRIPTION

CONTRACTUAL POSITION

JOB TITLE: Nutrition Officer

JOB SUMMARY:

The incumbent is required to devise and recommend on measures for the maintenance of high nutritive and hygienic standards in the School Nutrition Programme.

REPORTS TO:

Operations Director

SUPERVISION GIVEN TO:

Food Service Officers

DUTIES AND RESPONSIBILITIES:

·         Plan standard menus and recipes and advise on the preparation and service of meals to students.

·         Inspect kitchens, storerooms, equipment and meal centres to ensure compliance with hygiene standards.

·         Prepare and conduct programmes, such as lectures and demonstrations, on various aspects of nutrition education and food hygiene for students, parents and teachers.

·         Monitor the preparation and distribution of meals at all distribution centres my making periodic visits to ensure compliance with directives.

·         Advise caterers on the acquisition of replacement kitchen equipment.

·         Develop strong partnership/relationship with staff of the School Nutrition Unit, the wider members of the Division, and the general public.

·         Be rational in dealing with all members of staff.

·         Willing to work with and support the decisions of superior officer.

KNOWLEDGE, SKILLS AND ABILITIES:

KNOWLEDGE:

• Considerable knowledge of dietetics and the nutritive value of food.
• Knowledge of the methods, materials and equipment used in the food industry.
• Knowledge of the rules and regulations governing public health as it relates to preparation and handling of food.

SKILLS AND ABILITIES

• Ability to prepare menus.
• Ability to coordinate the activities of subordinate staff.
• Ability to establish and maintain effective working relationships with the nutrition staff and other employees in the Division.
• Report writing skills
• Computer literacy skills
• Good communication skills.
• A commitment to the provision of excellent service.
• Be confident, hardworking and trustworthy

MINIMUM EXPERIENCE AND TRAINING:

·         An undergraduate degree in Food and Nutrition, Home Economics or related field, or any other equivalent combination of experience and training.