Dietary Aide - Lombardy, Canada - Lombard Manor Retirement Home

Description

• Food Preparation, review menus and identify what food prep is required for same day and
• next day.
• Peel potatoes and complete bake for following day.
• Make sandwiches and leave
• in fridge.
• Assist with the processing of all food service deliveries as required.
• Food/Meal Service, check listings for mains and alternates and plate food according to
• each resident.
• Ensure special dietary requests are considered for each resident.
• Pre-pour beverages prior to each meal service.
• Assist in clearing plates and processing all used dishware through dishwasher, return clean dishes to appropriate storage cupboard.
• Assist residents in completing menu selections for following week.
• Kitchen/Dining Room Maintenance/Hygiene, ensure kitchen equipment and surfaces are cleaned after each meal service.
• Wipe down all surfaces, sweep and mop floors.
• Clean and reset dining room tables after each meal service.
• Maintain storage in walk in refrigerator, ensure cream and butter containers are filled.
• Refill, sugar, jam, peanut butter containers.
• Prepare breakfast cereals for next breakfast.
• Advise Kitchen manager if any items need to be re-ordered.
• Check communication board on a daily basis for any additional task requirements.
• Other duties as assigned based on the needs of the business.

• Sweep and mop kitchen and dining room floors.
• Peel potatoes
• Wipe down dining room table and chairs
• Pour dinner juices
• Clean prep area
• Assist in bringing in dishes
• Wash and put away dishes
• Clean juice and coffee machines
• Sweep and mop kitchen and dining room floors (ensure the walk-in fridge and pantry are
• included)
• Wipe down dining room tables and chairs
• Reset tables for breakfast.
• Wipe fridge racks as needed
• Pour, cover, and put out cereals
• Pour juices, milks, cover and put in fridge
• Put out bananas on tables
• Fill Butter and Cream baskets
• Put out oatmeal for cook
• Put jams on tables
• Put out regular and brown sugars on tables.
• Serve two snacks in the common area each day. Ensure that the buffet is monitored frequently
• throughout this service. Ensure hot drink carafes are re-filled if necessary and counter tops are
• kept clean from spills and garbage.