Overview

Under the direction of the Food Service Supervisor or designate, is responsible for the production of high quality food in a sanitary environment. Consistent with the mission and philosophy of Miramichi Lodge, contributes to the efficient operation of the Dietary department within an interdisciplinary resident-focused team.

Responsibilities

  • Participates with the dietary planning team to plan resident – focused menus.
  • Monitors, assesses, orders and receives departmental supplies required to efficiently prepare and deliver food service.
  • Prepares food, which provides high nutritive value, flavour, colour, texture and appearance following standardized recipes. Ensures that food is ready to be served at required times.
  • Portions food to meet the resident dietary requirements.
  • Assesses and adjusts on an ongoing basis the palpability and portions to meet the goals and objectives of the department.
  • Demonstrates initiative to meet resident needs consistent with team approach by;
  • participating in establishing and maintaining a home-like environment including the dining experience,
  • participating in special theme dinners,
  • responding to and assisting any employee in need of help,
  • participating in interdisciplinary committee work as required, and
  • demonstrating ability to respond positively to last minute changes that may occur.
  • Participates in continuous quality improvement of the department by;
  • testing and organizing recipes,
  • providing constructive ideas and solutions to problems and challenges,
  • prudent use of resources,
  • waste control,
  • appropriate use of leftovers,
  • reporting to supervisor abnormal use of supplies, and
  • participating in continuing education, relevant to LTC, to ensure skills and abilities are maintained and enhanced.
  • Creates a facility wide environment that protects the confidentiality of resident, staff, and activities of Miramichi Lodge.
  • Directs the activities of dietary aides in the absence of supervisory staff to assure continued high quality and efficient service is provided to the resident.

Qualifications

  • Grade 12 graduate or equivalent combination of education and experience
  • Certificate – Level “Cook 1” (Junior Cook) course recognized by the Canadian Society of Nutrition Management
  • Certificate – Food Service Worker program, as approved by the Ministry of Training, Colleges and Universities and recognized by the Ministry of Health and Long-Term Care or Diploma – Cook/Chef course from an established college or have attained Interprovincial Standards Red Seal Program status or an equivalent program as determined by the employer
  • Food safety awareness program, as approved by a Public Health Unit, Certificate
  • Experience in Long Term Care setting preferred
  • Excellent organizational and oral/written communication skills in English with an ability to direct staff and work with others in a team work environment
  • Physically capable of performing assigned duties within a flexible work schedule inside a 24 hour a day, 7 day a week operation
  • Demonstrated regular attendance in keeping with the County Attendance Support Program
  • Ability to meet and maintain health requirement standards of the Home as per Long Term Care Legislation

Job Types: Part-time, Casual

Pay: $29.14-$29.55 per hour

Benefits:

  • Company pension
  • Employee assistance program
  • On-site parking

Schedule:

  • Day shift
  • Evening shift
  • Night shift
  • Weekends as needed

Work Location: In person