Dietary Aide

Who We Are

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here.

Mission Statement

The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world.

Job Description:

POSITION SUMMARY:

Under the direction of the Food Service Manager and Supervisor, the Dietary Aide contributes to the ongoing operation and improvement of the food service department through their safe storage, handling, processing, production and distribution of food to residents, staff and guests. The Dietary Aide adheres to the procedures, guidelines and standards which govern assigned activities, responds on time to all emergency code scenarios, and assists the Food Service Manager and Supervisor in various projects and directives related to the department. 

The Dietary Aide is required to perform their duties in a manner consistent with the Salvation Army Meighen Health Centre’s core values, ensure resident safety, and demonstrate customer service excellence while responsible for planning, implementing and evaluating of programs and services provided to the residents.

SCOPE, AUTHORITY AND TERMS OF REFERENCE:

The Dietary Aide works under the supervision and direction of the Food Services Manager and Supervisor

SPECIFIC RESPONSIBILITIES:

General Strategy:

• Ensures proper food handling procedures are followed, including HACCP
• Directs serving of meals in assigned units and ensures food safety by monitoring food and equipment temperatures
• Reports to Supervisor any damaged or non-functional equipment in the service kitchen
• Ensures timeliness of meal service
• Prepares assigned servery and dining room for food service
• Sets up bulk food carts and serves hot/cold meals according to special dietary instructions, portions out and serves food and beverages as directed, and prepares and delivers nourishment to assigned units
• Loads, delivers and sets up meal service carts
• Makes beverages and food items as required. Prepares and assembles items such as sandwiches, salads and desserts
• Strip, rack and wash items such as trays, dishes, and cutlery
• Store incoming supplies as directed, check and restocks dietary supplies in the kitchen and serveries from dry storage
• Rotates supplies according to first in, first out principles
• Performs Special Service and Catering duties as directed
• Adheres to established departmental policies and procedures regarding quality assurance, fire safety, sanitation, environment and infection control

Operations:

• Supports department in quality improvement of services
• Follows the departmental policies and procedures or safe usage guidelines for all equipment operation, cleaning and storage.
• Maintains appropriate temperature or service logs
• Assists the FSM/FSS with operational problems and suggests corrective action.

Leadership:

• Adheres to MHC’s vision, mission, and values
• Follows MHC’s infection prevention and control policies and procedures
• Actively participates in the Continuous Quality Improvement/Risk Management Program

• Represents MHC in a positive manner
• Maintains a safe living and working environment through compliance with policies and procedures, rules and regulations governing facility safety and safety in the workplace.

Financial Accountability:

• Ensures appropriate utilization of all supplies and equipment
• Utilizes assigned equipment and supplies appropriately as per policies and procedures.

Human Resources:

• Participates in an effective orientation and performance management process following The Salvation Army Meighen Health Centre’s standards for all employees within the food service department

• Models positive working relationships with the management and co-workers adhering to the Respect in the Workplace policy
• Actively participates in the annual educational program for the food service department

• Demonstrates understanding of and compliance with the Employment Standards Act, Human Rights Act, collective agreement and MOHLTC Act as it applies to the food service department staff.

Health and Safety:

• Demonstrates understanding of, and compliance with, workers’ responsibilities under the Occupational Health and   Safety Act and Regulations, WSIB policy and Meighen Health Centre’s Health and Safety plans, policies and procedures 
• Actively participates in fire drills and emergency procedures
• Actively promotes a culture of safety for both residents and employees by participating in safety education and training, by reporting incidents or unsafe situations to his/her supervisor, and by complying with the MHC’s safe work procedures.

Community Relations:

• Promotes a positive working environment with the service providers working with and at the MHC
• Maintains positive communication between the MHC and the community.

Family and Resident Relations:

• Models and fosters an environment of positive customer service when interacting with residents and families.

Quality Management:

• Participates in quality and risk management program for the Dietary department
• Identified risks in a timely manner and according to MHC policy and applicable legislation.

Ministry of Health Compliance:

• Fosters good working relationships with relevant persons within the Ministry of Long-Term Care (MLTC)
• Knows and interprets MLTC legislation, regulation and process as it applies to the Dietary department
• Ensures that systems and processes are in place to achieve and sustain compliance as it applies to the Dietary department
• Understands relevant components of related legislation for staff, residents and families.

Qualifications:

Education & Experience

• Grade 12 or an equivalent combination of education, training and experience
• Completion of the Food Service Worker and Food Handler programs
• Ability to read, write and thoroughly understand the English language
• Ability to meet the physical demands of the role
• Ability to deal with others effectively
• Ability to operate kitchen equipment

Competencies:

• Knowledge and familiarity with computer operations and software applications, including resident records and Microsoft Office.
• Excellent written and verbal communication skills in English
• Demonstrated skill in leadership
• Current knowledge of issues and trends, including best practices in the enhancement of quality of life
• Familiarity with computerized scheduling program use would be an asset.

Compensation:

Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role.

The Salvation Army will provide reasonable accommodation upon request. Please email [email protected] if you have a need for any accommodation and we will be pleased to discuss this with you.