CAREER SPOTLIGHT: Environmental Services & Nutrition Services

Environmental Services (Housekeeping/Laundry Aide)

Under the direction of the Manager or Supervisor of Environmental Services, the Environmental Services Aide (Housekeeping/Laundry Aide) is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation:  assists in all aspects of laundry and housekeeping services in accordance with established standards, procedures, and infection control guidelines; prioritizes and completes all duties, inspections, and inventory responsibilities within specified time frames and schedules; performs all duties in a manner that enhances patient and workplace safety.

Qualifications/Education/Training: Grade 9 Education (Mb Standards). On-the-job training and orientation provided and demonstrated knowledge and competence of skills related to the position considered an asset.

Nutrition Services (Cook)

Under the direction of the Nutrition Services Manager or Supervisor, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to the menu and therapeutic specifications, monitors and ensures food is served at optimal temperatures, and leftovers are properly used according to established regulations and policies.  In the absence of the Nutrition Services Supervisor or Manager, oversees day-to-day activities of the Nutrition Services department, including the supervision of applicable staff and required quality assurance processes.

Qualifications/Education/Training: Grade 12 (Mb Standards). Food Handler Training Certificate Level 1 or willing to obtain within six months. On-the-job training and orientation provided and demonstrated knowledge and competence of skills related to the position considered an asset.

Nutrition Services (Dietary Aide)

Under the direction of the Nutrition Services Manager or Supervisor and coordination of the Cook, Lead Hand or Clerk, the Dietary Aide is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: assists in all aspects of food service assembly, production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety; ensures all food preparation adheres to menu and therapeutic specifications;  maintains preparation areas, storage areas, and meal service areas in clean and sanitary condition; monitors and ensures food is served at optimal temperatures and leftovers are properly used; operates cash register and completes related cash procedures.

Qualifications/Education/Training: Grade 10 (Mb Standards). Food Handler Training Certificate 1 or willing to obtain within six months. On-the-job training and orientation provided and demonstrated knowledge and competence of skills related to the position considered an asset.