Dawn McKenzie

The main function of my role was to create programming for the local community with the local community through connecting with food and gardening.

• Facilitated Family Coffee Time, Indigenous Cultural Programs, Soup and Sandwich Family Drop In, Seniors Supper Club and participant led activities (E.g. seniors sing along, family painting classes).
• I would also assist with our Adult Day Program (adp) and run cooking classes such as dumpling making, cookies, and horticultural therapy sessions with flower art and sensory activities.
• Strong communication, relationship-building, and program planning skills.
• Good interpersonal skills, including both written and verbal communication.
• Skills in arts and craft, cooking & other recreational activities
• Entered data, generated reports, and produced tracking documents.

• Focus on local food from our garden/from scratch cooking/baking
• Comfort food with a twist for all
• Responsible for all staffing (hiring/firing) ordering/budget, managing volunteers, menu planning, inventory, training, cooking, safety plans, cleaning etc
• Coordinated with various school groups, church groups, squamish first nation regarding visits, allergens, cultural
• Lead in person and over zoom cooking classes

• Blackfish Lodge, Echo Bay/Simound Sound B.C, White Grizzly Snowcat Lodge, Meadow Creek B.C, Voyageur Quest, Algonquin Park ON, Brinkman Reforestation Inc, Across Northern B.C & Alberta, Site C-Dam with Dene Nation/UBC, Seasoned Spoon Cafe & Gardens @ Trent University
• In charge of all aspects of the kitchen, menu planning, scheduling, ordering, budgeting, hiring, organizing volunteers, created roles for summer students
• Implemented a local food philosophy making most meals from scratch using local ingredients
• Greenhouse and gardens on site, created composting and sprouting programs/ lesson plans for school children
• Focusing on the importance of food and the environment

• Coordinated with local RCMP for a community nunavut day BBQ for 1200 people
• Community appreciation day, coordinated supplies, created a meal for 400 and served community appreciation food booth
• Curated a 100% local inuit artist gift shop, featuring paintings, earrings, knitting crafts

• In charge of all aspects of the kitchen, menu planning, scheduling, ordering, budgeting, hiring, organizing volunteers, created roles for summer students
• Implemented a local food philosophy making most meals from scratch using local ingredients
• Greenhouse and gardens on site, created composting and sprouting programs/ lesson plans for school children
• Focusing on the importance of food and the environment