Position Overview

Under the direction of the Food Service Manager/Food Service Supervisor performs designated work and cleaning routines for the Dietary Department.

Essential Duties

• Participate in departmental and town hall meetings
• Receives verbal/written endorsement regarding changes in resident status
• Ensures open communication between staff and other team members
• Encourage participation in the Home's committees/teams
• Reports observations to Food Service Manager/Supervisor relating to resident care and others (food preferences, likes & dislikes, intake)
• Mentoring new staff and students
• Support and promote a team approach
• Ongoing delivery of customer service with staff, residents, families, and the general public
• Ensuring optimal quality of life for each resident by the delivery of individualized resident care
• Report faulty equipment and ensure removal from unit
• Completion of documentation record of every shift (food temperature, freezer, fridge, sanitizer, dish machine, equipment check list audit)
• Required to understand the nature and meaning of quality indicators used by the Home and to understand which indicators are publicly reported. To participate in the improvement of the indicators and achieve satisfactory results.
• Utilize equipment and supplies within budgetary constraints
• Other duties as assigned and or indicated Job Task Inventory

Qualifications

• Must have successfully completed or is enrolled in a Food Service Worker program at a College of applied arts and technology or a Food Services Worker program provided by a private career college
• Or have successfully completed an apprenticeship program in the trade of Cook, Institutional Cook or Assistant Cook under the Apprenticeship and Certification Act, 1998, the Ontario College of Trades and Apprenticeship Act, 2009, or the Building Opportunities in the Skilled Trades Act, 2021;
• Or have entered into a registered training agreement in the trade of Cook, Institutional Cook or Assistant Cook under the Apprenticeship and Certification Act, 1998, the Ontario College of Trades and Apprenticeship Act, 2009 or the
• Building Opportunities in the Skilled Trades Act, 2021;
• Or in the reasonable opinion of the Home appropriate skills, knowledge and experience in the fields of institutional, health care, restaurant or hospitality food service to perform the duties required of the position
• Food Handler Certification given by Public Health or a certified agency
• Previous institutional dietary service experience is preferred
• Ability to read, understand and follow recipe directions, diet orders and work assignments
• Able to work flexible hours, such as emergency situation
• Be knowledgeable of the Ministry of Health, Public Health and Facility's rules, regulations, policies and procedures.
• Ability to communicate both orally and in writing
• Good interpersonal skills

Work Environment

We are committed to maintaining a safe and healthy work environment, in accordance with industry standards and in compliance with legislative requirements, which includes taking steps to prevent/minimize occupational injury and illness.

We are also committed to meeting the accessibility standards set out in the Accessibility for Ontarians with Disabilities Act, 2005, including making accessibility an integral part of recruiting, hiring and supporting employees with disabilities.

Physical Demands

A physical demands analysis is required by an employer to determine whether an employee has the medical ability, critical strength, and mobility to safely work in a specific job. It provides the information to compare the abilities of an employee with what is required to safely perform the tasks of the position. Please refer to the Health and Safety Manual for position specific physical demands analysis.