*Applications are currently being reviewed, and shortlisted candidates will be contacted from the 21st of July 2025.*

KEY RESPONSIBILIITES:

1. Prepare and Present Food for Children

a) Present food in a manner that encourages children to try the foods.

b) Select food that provides a variety of colour, texture and taste.

c) Ensure drinking water is available at all times.

d) Be flexible and willing to change the menu to suit the needs of the children while still providing a balanced diet.

2. Nutrition

a) Liaise and interact with parents in a friendly and non-judgemental way in relation to their child’s nutrition needs.

b) Ensure that recipes for the food served at the Centre are from a variety of cultural backgrounds.

c) Implement the recommendations of the Centres nutrition policy.

3. Health and Hygiene

a) Actively participate in Food Safe and Safe Food Handling requirements.

b) Ensure that hygiene procedures are strictly followed in the preparation of meals.

c) Ensure food and drink offered by the Centre covers all requirements of the Centres policies, Government Regulations, Health and Hygiene Legislation and NQF Principles.

4. Health, Safety and Legal Responsibilities

a) Complete all Food Safety Program requirements including checklists.

b) Act immediately on any safety issues that relate to the working environment at the Centre.

c) Follow Play & Learn policies regarding personal health and hygiene practices.

d) Follow Play & Learn guidelines in providing a safe environment for children and staff.

e) Maintain a professional approach to work that reflects the Centres philosophy, policies and procedures and ensures confidentiality in all aspects of Centres operations.

f) Be an advocate for children’s rights, interests, and overall safety and wellbeing in all aspects of the program and service delivery.

5. Planning and Purchasing

a) Display, follow and evaluate the menu, ensuring it is nutritional, well balanced, suited to the dietary needs of the children and within budget.

b) In consultation with the Centre Manager include feedback from children, educators and parents to evaluate the menu.

c) Purchase food provisions that provide a variety of colour, texture and taste that are required each week/month in line with the Centre menu and according to the budget.

6. Team Participation

a) To communicate effectively within the team, and contribute as a positive team member.

SELECTION CRITERIA:

Essential

Recognised Certificate in Health, Hygiene and Nutrition*

Hold a valid Food Safety Supervisor Certificate

Be 18 years of age or older

Current HLTAID012 – Provide First Aid in an Education and Care Setting

Child Protection Certificate*

Food Safe Certificate*

Protective Behaviour Certificate*

Current Working with Children card*

Medical Certificate*

National Police Certificate*

Alcohol and Illegal substance clearance*

Knowledge and understanding of National Quality Standards (NQS).*

Ability to work effectively in a team environment

Ability to assist in the effective operations of the environment

Knowledge of special dietary considerations and individual children’s socio-cultural needs.

Ability to work within a budget

Ability to effectively communicate with children and their families

Those indicated with * can be obtained on successfully gaining a position of employment

Desirable

Creativity, variety and flexibility in menu planning.

Knowledge of menu planning and evaluation processes.

Experience in preparing meals for large groups of people.

Personal Attributes

Flexibility

Caring

Sense of Humour

Punctuality

Clean, Neat & Tidy

Reliable