Dietary Aide - SEIU Service

POSITION SUMMARY

The Dietary Aide is responsible for providing a variety of duties related to the service of foods and the routine cleaning of food services areas in accordance with the policies of the Home and applicable legislation. As a valued member of Long Term Care and Seniors Services, the Dietary Aide demonstrates a commitment to Resident Safety by providing quality care in accordance with the organization’s mission and vision.

DUTIES AND RESPONSIBILITIES (not listed in order of priority)

1. Serve meals to residents and clients.

2. Communicate production concerns (wastage, leftovers, temperature) to Supervisor, Dietary and the Cooks.

3. To complete nourishment assignments as per prescheduled snack menu and nourishment labels.

4. Follow the therapeutic diets, meal plans and serving sizes as directed by the Registered Dietitian and/or the Supervisor, Dietary.

5. Set tables and trays.

6. Ensure that menus are available and current.

7. Clean and organize dining rooms and food service/kitchen areas.

8. Store food items upon delivery and replace pantry supplies as necessary.

9. Wash and clean dishes and cookware.

10. Adhere to resident’s likes and dislikes list. Communicate resident changes to the Supervisor, Dietary and the Registered Dietitian.

11. Assist with basic food preparation.

12. Participate in the Pleasurable Dining program in the delivery of a quality, pleasurable meal service to the residents.

13. Practice safe food handling procedures, proper hand hygiene and infection control procedures.

14. Assist in the orientation of new staff to the department as required.

15. Attend in-service education sessions, staff meetings, committee meetings, workshops etc. as directed by the Supervisor, Dietary.

16. Is knowledgeable of his/her specific responsibilities under the LTC Act and other appropriate legislation, as well as those of staff in the department.

17. Acts as a member of the inter-disciplinary team within the Home.

18. Effectively utilizes all electronic systems provided.

19. Participate in committees as required.

20. Perform other duties as assigned, including redeployment in emergency situations.

21. Participates in and demonstrates an understanding of Resident Safety principles and practices into all day-to-day activities. Follows safe work practices and procedures and immediately communicates any activity or action which may constitute a risk to Resident Safety.

22. Works in compliance with the Occupational Health & Safety Act and the Long Term Care Homes Act, and their regulations in performing duties in a safe manner and follows all County of Simcoe Health & Safety policies, procedures and legislation.

23. Maintain confidentiality in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act.

CORPORATE COMPETENCIES

Has knowledge of and demonstrated ability in our corporate competencies:

• Acts with the Customer in Mind

• Ensures Accountability

• Continuously Seeks to Improve Work Processes

• Collaborates

• Communicates with Impact

• Is Resilient

EDUCATION, TECHNICAL SKILLS AND CERTIFICATION

• Completion of the Food Handler Certification Program. This job may be considered for educational equivalency in accordance with County Policy.

• Knowledge of therapeutic diets an asset.

• Basic ability to follow oral and written instructions and to communicate with residents and staff.

• Criminal Records Check with Vulnerable Sector Screening that is less than six (6) months old at time of hire.

• As a condition of employment, candidates are required to submit documented results of TB testing, as per Public Health requirements.

Recommended but not required:

• Food Service Worker training program at an established college as listed in the Ontario Colleges of Applied Arts and Technology Act, 2002 or a registered private career college in Ontario.

EXPERIENCE

• A minimum of six (6) months experience in a similar or related position.

• Knowledge of basic food preparation and handling principles obtained through work experience within institutional, health care, restaurant, or hospitality cooking experience.

EFFORT

• Some physical effort required to clean, lift, stoop/crouch, move carts, assist residents, moving and putting away food items.

• Standing, walking, lifting (up to 50 lbs.), pulling, pushing, bending, and moving heavy items on a daily basis.

• Exposure to hot and cold temperatures.

WORKING CONDITIONS

• This position is located in a long term care facility, exposure to illnesses and germs are possible on a daily basis.

• Work schedule to be determined; shifts may include days, evenings, weekends and holidays.

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