Food Services Assistant

The Role

Prepares and portions residents’ meals in dining rooms, per residents’ dietary profiles.     

Duties/Responsibilities

• Portions and assembles food and snacks for resident meal/snack services, including sandwiches. Prepares beverages for snack services.
• Prepares (cooks/bakes) breakfast items (e.g., eggs, hot and cold cereals, toast, muffins).
• Provides supplies for alternative breakfast service and requests outside regular meal/snack times.
• Sets up meal service for each kitchenette dining room (e.g., hot food wells, snack/beverage carts).
• Reheats foods to required temperature. Checks and records food temperatures. Disposes food outside of safe food serving temperature range per temperature chart.
• References and follows residents’ dietary profiles, ensuring food is prepared per physician/dietician’s orders. 
• Receives, labels, and stores food supplies. Disposes unusable food. Returns leftover  food to production kitchen. 
• Communicates observations regarding residents' eating habits and preferences to dietitian/supervisor/nursing staff, as appropriate; records information in communication book. 
• Loads/runs/unloads dishwasher after meal service and activity room baking function. 
• Cleans kitchen equipment and storage areas. 
• Assembles food supplies for recreation and leisure activities. 
• Completes meal service audit forms indicating overages and underage of food supplies from the main kitchen, as requested by supervisor. Maintains inventory levels of staple food supplies, and orders supply from main kitchen.
• Completes daily temperature checklists for equipment (e.g., fridge, dishwasher); reports unsafe levels to supervisor/Facilities.
• Performs related duties as assigned.
   

Knowledge, Skills, and Abilities

• Knowledge of reading, writing, math, food preparation skills, and safe food handling practices, acquired through a Grade 12 education, completion/enrollment in a food services program (e.g., food service worker certificate, cook certificate, food and nutrition diploma), current Safe Food Handling Certificate, plus related experience (or equivalent combination of education/ certification and experience).
• Ability to follow written and verbal instructions.
• Knowledge of Regional and Divisional policies, procedures, and guidelines.
• A tuberculosis (TB) test and annual influenza immunization are required.
• Communication and interpersonal skills to respond pleasantly and professionally to demands; interact with staff, residents, and families and have a basic understanding of the geriatric population; and participate as an effective team member. 
• Organizational, time management, and problem solving skills to work independently, adhere to schedules, prioritize tasks and complete work in a timely manner.
• Ability to make accurate mental calculations (e.g., portion sizes, number of dishes, preparing beverages).
• Ability to read and understand policies, procedures, and instructions (e.g., resident diet profiles, work assignments, product labels, menus and menu modifications, temperature charts). Ability to complete forms, requisitions, temperature checklists, and record information in the communication log book. 
• Ability to work shifts, weekend hours, and statutory holidays, as scheduled.
• Must provide an acceptable Police Vulnerable Sector Check (level 3).
• Ability to support and project the Region’s values.