Dietary Aide

18h•Onsite

About The Position

Under the direction of the Site Coordinator or Supervisor ‐ Nutrition and Food Services, Cook 2 or Cook 1, the Dietary Aide is responsible for the completion of assigned tasks in relation to the safe preparation, serving, and distribution of nutritious meals to clients. The incumbent is responsible for serving meals to the staff and visitors, performing cashier duties, following proper sanitation safety guidelines. This is in addition to following established standards, departmental/regional policies and procedures and government regulations and legislation. The incumbent will exercise the appropriate level of initiative and independent judgment in determining work priorities, work methods to be employed and action to be taken on unusual matters. The position functions in a manner that is consistent with the mission, vision and values; and the policies of Southern Health‐Santé Sud.

Requirements

Minimum Grade 10 education.
Knowledge and understanding of Microsoft Office applications, Outlook/email and online training.
Completion of a Dietary Aide certificate.
Current Food Handler Training certificate level 1 or equivalent Food Sanitation course or willingness to acquire one within the first six months of employment.
Knowledge and understanding of all therapeutic and texture modified diets.
Knowledge and understanding of sanitary food handling.
Demonstrated competency in cash management.
Ability to respect and promote a culturally diverse population.
Demonstrated ability to respect confidentiality.
Good work and attendance record.
Valid Class 5 driver’s license.
Access to an all-purpose insured vehicle.
Liability insurance of at least $1,000,000.00.
Ability to lift items up to 1-5 kg (2.2-11 lbs.) constantly, 6-11kg (13.2 - 24 lbs.) occasionally and 23 kg (50 lbs.) seldomly.
Ability to meet the physical and mental demands of the job.
Satisfactory Criminal Record Check, Vulnerable Sector Search, Adult Abuse Registry Check and Child Abuse Registry Check.

Nice To Haves

Six (6) months previous experience working in food handling and/or health care food services environment.
Knowledge and understanding of Electronic Menu Management Information System (EMMIS) for positions located in sites that use this system.
Proficiency of both official languages (for designated bilingual positions).

Responsibilities

Safe preparation, serving, and distribution of nutritious meals to clients.
Serving meals to staff and visitors.
Performing cashier duties.
Following proper sanitation safety guidelines.
Adhering to established standards, departmental/regional policies and procedures, and government regulations and legislation.
Exercising appropriate initiative and independent judgment in determining work priorities, methods, and actions for unusual matters.
Functioning in a manner consistent with the mission, vision, values, and policies of Southern Health‐Santé Sud.