Dietary Aide - WEEKENDS ONLY

RISK MANAGEMENT

Department: Food Services

Location: Berwick, Nova Scotia

Union: Unionized

Responsible to: Director of Food Services

Position Summary

The Dietary Aide supports the delivery of high-quality food services to residents, tenants, visitors, and staff by assisting with food preparation, tray assembly, meal service, dishwashing, sanitation, and kitchen operations. The Dietary Aide contributes to a positive dining experience by ensuring meals are prepared, delivered, and served in a safe, efficient, and resident-centered manner. The position plays an important role in maintaining food safety standards, supporting therapeutic diets, promoting cleanliness throughout the Food Services Department, and working collaboratively with team members to provide exceptional service.

Key Accountabilities

Meal Preparation and Service

• Participate in all aspects of tray preparation, assembly, and meal service.
• Prepare and serve food and beverages according to established menus, recipes, portion standards, and therapeutic diet requirements.
• Assist with the preparation of special diets and texture-modified foods as directed.
• Assist with the preparation of vegetables, sandwiches, salads, desserts, nourishments, and other food items as assigned.
• Ensure food items are presented in an appealing and appetizing manner.
• Support resident-centered dining practices and respond respectfully to resident needs and preferences, while promoting dignity and choice.
• Check internal temperatures and adhere to all local and provincial health and safety regulations.

Food Delivery and Dining Support

• Deliver food carts, meal trays, and supplies to designated areas throughout the facility.
• Collect food carts, trays, dishes, and utensils following meal service.
• Strip and clean trays and dining room tables.
• Assist in maintaining a pleasant, clean, and organized dining environment.
• Support positive interactions with residents, families, visitors, and team members during meal service.
• Supervise and support residents during meals in shared dining spaces, ensuring a safe, comfortable, and positive dining experience.
• Observe any reported changes in residents' appetite, eating patterns, swallowing difficulties, or concerns to nursing staff.

Cleaning and Sanitation

• Operate dishwashing equipment according to established procedures.
• Clean and sanitize dishes, utensils, equipment, work surfaces, and food preparation areas.
• Participate in departmental cleaning schedules and sanitation programs.
• Ensure compliance with food safety, infection prevention, and workplace safety standards.
• Maintain cleanliness and organization of storage areas, workstations, and service areas.
• Dispose of waste and recycling according to organizational procedures.
• Record daily temperatures of all dishwashers; wash and rinse cycles.
• Maintain monthly cleaning and kitchen duties schedules; sign off when completed.

Inventory and Supply Support

• Stock shelves, refrigerators, and storage areas as required.
• Assist with receiving, storing, rotating, and organizing food and supplies.
• Report shortages, damaged products, or equipment concerns to the appropriate supervisor.
• Support efforts to minimize waste and ensure proper food handling practices.
• Ensure correct labeling of food items and leftovers.
• Follow the first-in-first-out rule to ensure correct rotation of food items.
• Document spoiled foods and wastage to monitor inventory.

Teamwork and Collaboration

• Work collaboratively with Food Services Department team members and other departments.
• Follow oral and written instructions accurately and efficiently.
• Demonstrate flexibility in performing assigned duties and learning new tasks.
• Participate in orientation, training, and educational opportunities as required.
• Report equipment concerns, food shortages, safety hazards, and incidents promptly.
• Be respectful of your fellow workers.
• Take part in department quality control audits and procedures.
• Assist in the training of department staff and students.
• Perform other related duties as assigned.

Qualifications

Education

Required:

• Grade 12 education or equivalent.
• First aid in choking (obtained internally within organizational timelines).

Preferred:

• Recent Food Safety Training or equivalent food safety certification.
• Additional food service, hospitality, or dietary training.

Experience

Preferred:

• Previous experience in institutional, healthcare, long-term care, hospitality, or commercial food service environments.

Knowledge, Skills and Abilities

• Ability to read, write, and follow oral and written instructions.
• Ability to complete routine written documentation and records.
• Strong communication and interpersonal skills.
• Commitment to excellent customer service and resident satisfaction.
• Ability to work effectively both independently and as part of a team.
• Willingness to learn new skills and tasks.
• Ability to maintain confidentiality regarding residents and organizational information.
• Knowledge of safe food handling and sanitation practices is considered an asset.
• Knowledge of dementia care principles and the ability to use respectful, person-centred approaches when communicating and supporting residents during meal service.

Working Conditions

Physical Demands

• Shift work, including days, evenings, weekends, and holidays.
• Frequent standing and walking throughout the shift.
• Ability to safely handle and transport food service supplies, meal trays, and equipment using appropriate lifting techniques and assistive devices as required.
• Frequent reaching, bending, stooping, pushing, pulling, and repetitive movements.
• Ability to work safely while handling food service equipment and supplies.

Mental Demands

• Ability to maintain attention to detail while working in a fast-paced environment.
• Ability to prioritize tasks and complete work within established timelines.
• Ability to follow detailed instructions and maintain accuracy.
• Ability to adapt to changing priorities and operational needs.
• Frequent interaction with older adults, including those living with dementia and other cognitive impairments.

Environmental Conditions

• Exposure to kitchen environments including varying temperatures.
• Exposure to cleaning and sanitation products.
• Exposure to dishwashing equipment, food service equipment, and hot surfaces.
• Work performed throughout the Food Services Department and various service areas within the facility.

Interpersonal Relationships

The Dietary Aide maintains positive and professional working relationships with:

• Residents and families.
• Food Services Department team members.
• Nursing and clinical staff.
• Environmental Services staff.
• Leadership team members.
• Volunteers, visitors, and community partners.

Teamwork, communication, and mutual respect are essential to providing exceptional resident care and service.

Core Competencies

• Resident-Centered Service.
• Teamwork and Collaboration.
• Food Safety and Sanitation.
• Accountability.
• Communication.
• Attention to Detail.
• Adaptability.
• Professionalism.
• Time Management.
• Continuous Learning.