Title:  Dietary Worker

FOOD SERVICE AIDE/ DIETARY AIDE

JOB CODE:

REPORTS TO (Title):

Aramark Supervisor/Manager

JOB GRADE:

Department:

Food Services

RATE TYPE:

$18.36-20.80

Facility:

Shepherd’s Care Eden House

SLS SPECIFIC PREAMBLE:

GENERAL POSITION OVERVIEW:

The Food Service Aide is primarily responsible for duties related to (but not limited to) mealtime plating and portioning of all menu items to serve our residents safely and in accordance to individual food preferences and diets, maintenance of unit specific product inventory levels, clearing and setting up of dining tables, cleaning and sanitizing of resident dining and service areas. Responsibilities are conducted with a focus on resident and family satisfaction. A clear understanding and practice of safe food handling and sanitation practices as specified through Aramark policies and procedures is required. The Food Service Aide performs the responsibilities of the position consistent with Aramark’s operational policies as well as within the legislative and regulatory standards set out in the applicable Provincial and Municipal Acts.

SUMMARY OF RESPONSIBILITIES:

• Performance of resident meal portioning, plating and delivery with the support of the care services team, in accordance with established policies and procedures.
• Report any supply shortage to management (ie. chemicals, food products, etc.)
• Ensures accuracy of food items being delivered to the residents and informs resident of meal selection and any therapeutic diet information.
• Maintain inventory of utensils, plates, etc.
• Presents attractively displayed meals based on resident choice and preference to meet individual dietary requirements at the required times.
• Demonstrates initiative to meet resident needs consistent with resident -focused care approach.
• Evaluates on an ongoing basis the overall acceptance of meal service including portions, palatability and waste and communicate results to cook as well as recording all required documentation.
• Record all money (card and cash) transactions accurately if applicable.
• Clearing and cleaning of resident dining and service areas – dispose garbage throughout shift.
• Labels, dates, and stores food items appropriately – using the First in First Out procedure.
• Sets up dining tables, refill salt and pepper shakers, condiment caddies, etc.
• Implementation and practice of established safe food handling and sanitation procedures.
• Cleaning and sanitation of service implements including tools and equipment along with pre-start inspection.
• Refilling the display in front of house with desserts and ready to eat items.
• Inventory and replenishment of unit specific supplies. Maintain a clean environment, removing empty boxes/containers, cleaning drawers, etc.
• Attentive care and consideration of residents, staff and visitors’ requests.
• Attend mandatory training and departmental meetings.
• Displays polite, spirit-of-service attitude towards customers and co-workers.  Maintains friendly, efficient and responsive attitude toward client and client’s customers/residents while performing job duties.
• Use and maintain all PPE.
• Maintains the privacy, safety, and dignity of each resident by observing resident confidentiality and by strictly adhering to safety and sanitation standards.
• Demonstrates strong sense and sound judgment while working collaboratively as an effective team player.
• Other related duties as required (i.e.: Temperature/Food Waste/Dish Machine Audits).

Performs all other duties as required or allocated by Manager.                  

EDUCATION AND SPECIFIC TRAINING:

1. Minimum schooling or formal training for a new person on the job:

Mandatory:

• Proficient in both written and spoken English.
• Understanding and proven ability of basic mathematical calculations.
• Ability to communicate effectively with residents, customers, and co-workers.
• Must have the manual dexterity required for handling equipment and supplies
• In addition, incumbent must be flexible and adapt easily to changes in schedule, work assignments and environment. Must be willing and capable of working in a fast-paced environment.
• Must provide clear criminal record check and Vulnerable Sector screen.
• Must provide vaccination record for Covid-19 and annual flu including boosters.

Preferred:

• Grade 12 education or equivalent (minimum age 18- preferred)
  
  

2. Provincial or other vocational or professional certification or degree:
   
   
3. Previous Experience Required:

• Experience is preferred.

4. Special skills/training needed to perform job or operate equipment:

• Must be a team player and comfortable in a dynamic work environment, and a flexible work schedule.
• Attend all Mandatory Training Sessions.

5. Equipment:

• Juice Dispenser, Dish Machine, Steam Tables, Chemical Dispenser, Coffee Machine, Toaster, Microwave and all equipment as per the site.

EXPERIENCE:

Concentrated, “On the Job” learning time required for a new person with education as identified to achieve job competence.

About   1 month____X____   2 months________  3 months___ ___­  6 months ________

              1 year _________   2 years__________  3 years________   4 years____________

PHYSICAL, MENTAL AND VISUAL DEMANDS:

DEMANDS

Occasional

(up to 30%)

Frequent

(up to 80%)

Constant

(over 80%)

Minimal Exertion

…a variety of sitting, standing, walking

X

Moderate Exertion

…some climbing, extensive walking

X

Heavy Exertion

…constant standing and/or walking

X

 Lifting      Weight Range

                Under 5 kg  ___X____(under 11 lbs.)

                05-10 kg  _________(11-22 lbs.)

                10-20 kg  _________(22-45 lbs.)

                20-30 kg  _________(45-67 lbs.)

                Over 30 kg ________(over 67 lbs.)

X

Heavy physical effort (other than lifting)

Specify:

X

Intense visual concentration

Specify:

X

Intense listening concentration

Specify:

X

Intense mental concentration

Specify:

X

Other

Specify:

WORKING CONDITIONS OF JOB (Occupational CONDITIONS OF JOB, NOT REFERENCES TO A PARTICULAR SETTING):

1. Work Conditions:

• Exposure to heat, steam, hazardous chemicals, refrigeration and freezer temperatures, wet floors

2. Scheduled Work Week:

• In accordance with union agreement. Shifts as follows: 7:00-3:00, 11:00-7:00, 4:00-7:00pm

3. Travel:

• None.

Prepared By:

Navjot Bhri

Operations Manager

04-15-2026

Approved:

Kristin Korceba

General Manager

04-15-2026

Approved:

NAME

TITLE

DATE