Dietary Services Worker

Position Scope: The Dietary Services Worker is responsible for:

(a) participating in the preparation and serving of meals and nourishment;
(b) the cleanliness of all food preparation, equipment and utensils, and
(c) the cleanliness of the dining room and food serving equipment and utensils.
The Dietary housekeeper will practice under and support the psychosocial rehabilitation philosophy. This position reports to the Manager, Support Services, or in his absence, the Cook Supervisor on duty.

Principal Responsibilities:

The responsibilities of the Dietary Services Worker:

1. under the direction of the cook supervisor participate in the preparation and serving of meals and ensuring that Clients receive the appropriate diet specified for them;
2. preparation of nourishments consistent with the posted nourishment list;
3. monitoring Clients mealtime behaviours and food preferences to ensure optimum benefit from their mealtime experience;
4. contributing to a safe work environment by;

   (1) reconizing and reporting unsafe situations to the Cook Supervisor or Manager;

   (2) operating all food preparation and cleaning equipment in a safe and efficient manner;

   (3) safe and efficient use and storage of all chemicals as per manufacturers' labels;

   (4) assisting with the safe collecting, sorting, storing and disposal of all kitchen waste and recyclables to meet the established guidelines and requirements; and

   (5) keeping work areas clear of obstacles, spills, and other potential hazards to safety.

5. a variety of assigned cleaning tasks which include:

   (1) cleaning diningroom floors and furniture;

   (2) cleaning servery equipment and utensils;

   (3) cleaning food preparation equipment and utensils; operating the dishwashing machine and ensuring that clean sterile dishes and cutlery are available for all meals; and

   (5) maintaining the cleanliness of the dishwashing room, vegetable preparation room, hallways and food storage areas.

6. monitoring the adequacy of food, materials and supplies and advising the Cook Supervisor of any that need reordered;
7. assist with the receipt and storage of food and supplies;
8. other related duties as may be assigned by the Cook Supervisor or Manager, Support Services.

Minimum Education and Qualifications:

1. grade XII High School Certificate or equivalent;
2. some experience in the cleaning and food service industry.

Special Knowledge and Skills:

1. successful completion of the Food Service Workers Course and Safe Food Handlers Course;
2. excellent communication skills an asset;
3. ability to work independently or as a member of a team.

Judgement and Initiative Required:

• must always demonstrate good judgement in working with individuals who make the Sunset Community their home and/or place of work;
• must be able to organize and complete the required duties with minimum supervision.

Type and Level of Supervision:

Must be able to educate, work with and supervise Clients who work in Dietary Services and to assist with the orientation of replacement staff, students.

Physical Demands:

This position involves considerable physical effort with the cleaning tasks and transporting supplies. Physical demands include: bending, kneeling, reaching, pushing, pulling, climbing stairs, lifting of supplies, carrying loads up to 40 pounds and meeting the walking and standing needs that are required in this position.

Working Environment:

Most of the work is performed indoors. Can be hot and noisy. Cleaning of some areas is required during high traffic times.

Unavoidable Hazards:

Exposure to hazards normally found in a food service area, which includes sharp utensils, hot water, slippery floors, equipment, chemicals and cleaning aids. Clients' diagnosis and symptoms demand knowledge and application of crisis intervention and familiarity in positive principles and practices of non-aversive behaviour.

Additional Information:

The conditions of employment, wages, etc., are as per the Collective Agreement. Must be willing to attend staff education sessions. Must have empathy for the clients. Must be able to work co-operately with other staff from all departments. Honesty, integrity and willingness to accept organizational change is essential.