Active Lifestyle

Reporting to the Executive Chef, and under the direction of the Maitre’d (where applicable) the incumbent will be responsible for serving the needs of the residents and guests to ensure a memorable dining experience. Duties include but are not limited to:

• Performing all aspects of dining service and resident functions such as teas and room service, including table/tray presentation, preparation and serving of beverages and accompaniments, serving of food and clearing of dining room, resident lounges, and trays
• General cleaning routines, including setting and cleaning tables and serving counters, dusting tables and chairs and vacuuming dining room floor.
• Assisting in the kitchen/dishwashing area as required.
• Establishes and maintains an atmosphere conducive to pleasant dining by creating an environment which maintains the respect, dignity and physical safety of each resident

Reporting to the Executive Chef (or designate), and using proper infection control practices, the incumbent will be responsible for the cleanliness of the kitchen, including dishes, glassware and kitchen apparatus/ equipment. Duties include but are not limited to:

• Operating dish washing equipment, heavy duty cleaning of stove and ovens, vent hoods, deep fryers, char broilers, trash compactors and all small kitchen appliances.
• Cleaning of floors and walls, cabinets and food preparation areas to ensure a sanitary environment which passes all health and safety regulations and inspections.
• Unpacking and storing of incoming groceries.

Performance Requirements:

• Operate dishwashers efficiently
• Wash glassware and flatware
• Sanitize and wash dishes and other items by hand when required
• Scour pots and pans
• Operate pot/ cutlery washing machines
• Clean and sanitize dishwasher mats, dish carts and dish racks
• Assist in receiving and stocking supplies/products
• Safely handle and store cleaning products
• General dish area maintenance including: sweeping, mopping, organization and garbage removal
• Other duties or responsibilities as assigned

A day in the life of a Licensed Practical Nurse:

Under the direction of the Director of Wellness, you will provide direct, hands on nursing care to residents, including providing guidance to residents in the provision of activities of daily living and programs developed to enhance the psychological, social and recreational needs of Residents.

You are committed to service excellence and pride yourself in exceeding dining expectations by contributing to a culinary experience of the highest quality, consistency and creativity. Under the direction of the Sous Chef, you will be responsible for daily meal preparation from pre-determined menus, ensuring food quality and presentation meets fine dining standards and contributes to the smooth operation of the kitchen.

You must have:

• Must be a graduate from a recognized Personal Support Worker program
• Level 1 First Aid, CPR / AED Certificate.
• Recent experience working with geriatrics, long-term care, or home services required. 

Performance Requirements:

• Continuously follow the principles of “good customer service” and ensure that these values are demonstrated in day to day practices
• Demonstrate the ability to interact effectively with team members, suppliers, residents and families
• Adhere to legislated and Company standards, policies, procedures and practices.

Knowledge & Skills Requirements:

• Completion of a two year community college culinary course or equivalent.
• Previous experience in large quantity food preparation.
• Must have at least four (4) years cooking experience.
• Computer proficiency skills.
• Strong written and oral English communication skills.
• Knowledgeable in Health and Safety and Public Health regulations.

JOB SUMMARY:

The Housekeeper performs general housekeeping activities within the established guidelines for health and safety, infection control and quality management.

RESPONSIBILITIES:

• Receives assignment, assembles required materials and supplies, loads service cart and transports to work area.
• Using specified cleaning/disinfecting/sanitizing agents, and follow specific procedures, work patterns and routines, performs such tasks as: (but not limited to)

1. Resident Room Cleaning as per assigned schedule.
2. Sweeping, dry/wet mopping.
3. Vacuuming and shampooing carpets, wax floor care.
4. Spot cleaning walls, windows and doors.
5. Dusting and sanitizing/disinfecting furniture, shelves, woodwork, etc.
6. Emptying wastebasket.
7. Rearranging furniture.
8. Daily cleaning and disinfecting of all bathroom floors, fixtures, walls and replenishing supplies.

• Ensures privacy of residents during performance of duties.
• Prepares room for new occupant following prescribed procedures to ensure tour ready at all times.
• Performs other duties as assigned.

JOB SUMMARY:

The Cook is accountable for optimal foods services, food production, plate presentation and the hospitality needs of the residents in accordance with infection control, quality management, legislative requirements and the organization standards.

RESPONSIBILITIES:

• Preparing food in accordance with the regular and therapeutic menu, the standardized recipes for the home and meets time requirements for meal times.
• Assisting in serving meals following residents’ diets using appropriate serving utensils and portion sizes to residents (by name of resident).
• Follows daily production charts, standardized recipes and daily composite menus, while working within a set budget.
• Completes all necessary documentation (food and refrigeration temperatures, dish machine temperatures if applicable, menu changes) as assigned.
• Ensures use of proper and safe food handling techniques.
• Performs other duties as assigned.

JOB SUMMARY:

The Server is accountable to support all aspects of hospitality style dining room service to meet the needs of the Residents in accordance with legislative requirements and company standards.

RESPONSIBILITIES:

• Responsible for all aspects of hospitality style dining service utilizing the Ready, Set, Serve Program as it applies to the serveries area, setting, serving and cleaning tables.
• Assists with the preparation and presentation of food under the direction of the Chef.
• Carries out general cleaning duties and routines, including scraping, washing, stacking and storage of dishes.
• Practices and maintains established standards for cleanliness and sanitation throughout all aspects of food preparation and service as required by the health department.
• Promotes and tracks a la carte and wine service sales in accordance with prescribed procedures.
• Performs other duties as assigned.

A day in the life of a Maintenance Assistant:  

You will be responsible for assisting the Maintenance Coordinator with the day to day maintenance of the facilities, including the cleanliness and upkeep of the grounds, repairs and maintenance to all equipment in the building and the suites.   

RESPONSIBILITIES:

• Responsible for ensuring that all Resident Accounts documentation are fully completed and comply with Sienna and Legislative (MOH / RHA) guidelines, that all services are outlined and agreed to writing, and that all the documents are duly executed.
• Maintains accounting schedules as required and provides to Support Services at month-end.
• Responsible for managing and administering the reception/concierge functions within the site.
• Responsible for confirming the accuracy and completeness of the site’s bi-weekly payroll utilizing standard Ultipro reports, processing checklists and defined audits in advance of payroll submission. (i.e., completion of manager time approvals and PTO request approvals, completion of new hires in Ultipro, completion of time edits, etc.)
• Responsible for ordering administrative supplies and for equipment purchases in adherence with Sienna guidelines and policies.
• Maintains Sienna Policy Manuals, ensuring new and updated policies and procedures are properly filed in the manuals, that the manuals are up-to-date and that they are available to Team members as required.

KEY RESPONSIBILITIES:

• Participate in the development, execution and achievement of the long term strategic plan for the Retirement Residence platform.
• Develop, execute and achieve the performance goals of assigned retirement residences in alignment with the overall long-term strategy for the Retirement Residence platform.
• Support the sales process through hands on involvement and reinforcement of the organizations sales platform.
• Monitor and follow up on occupancy trends (move in’s/move out’s) to identify opportunities for improvement.
• Provide overall operational leadership to the assigned residence: Customer Service, Quality Improvement, Food and Beverage Services, Leisure and Residence Services, Risk Management, Health & Safety Management, Facilities Management, Human Resources Management and Financial Management.
• Ensure the operations of the assigned residence are in accordance with Support Services office policies and procedures as well as compliance with provincial legislation, regulations and standards.
• Ensure operational practices are current and in compliance with the Assisted Living Registry.
• Support major improvement initiatives to ensure optimal success in assigned residences (on scope, on time, on spec, on budget).
• Stay current in operational best practices and understand the impact to Retirement Living of changing external environment factors (competitive, regulatory, technical, etc.).
• Develop annual operating plans and capital budgets and execute, monitor, reports results and take corrective action as required.
• Lead the preparation and review of the assigned residences’ operating and capital budgets.
• Participate in the development and/or changes and enhancements to brand strategies, including promotions, advertising and communications.

Reporting to the Business Manager, the incumbent will be responsible for providing information and a high level of professional and efficient customer services to enhance the lives of our residents and their guests.

Duties include communication with residents and guests in person and by telephone to handle/resolve their requests; provide information about the Community, services, events and local activities; schedule travel and transportation where necessary; provide access, entrance and exit supervision for residents, guests and staff; create, print and update documents pertaining to the activities and operations of the Community.

Position Summary

Reporting to the Food Services Manager, Chef, Lead Cook, or Cook 2, the Cook is responsible for the daily production, delivery and service of items from a designated menu, maintenance of a safe sanitary workplace, and participating in the smooth operation of the department.

This position is 30 hours per week.

Rotation: Wednesday and Thursday - 11:30AM - 7:30PM + Saturday and Sunday - 9:00AM -5:00PM.

Responsibilities

Include but not limited to:

1. Responsible for the production, delivery and service of assigned menu items using standardized recipes ensuring standard department policies, procedures and safe food handling techniques are used at all times.
2. Ensures the proper preparation, delivery and storage of food to ensure safety of residents, guests and the public. Performs audits testing the palatability and temperature of foods and take corrective action as necessary.
3. Maintains established food rotations in storage in order to minimize spoilage and waste.
4. Practices and maintains cleanliness and sanitation according to required standards set by the Health Department and the facility.
5. Assists the Food Services Manager/Chef/Lead Cook in the organization and evaluation of Food Services to ensure a high standard of Food Services by providing constructive suggestions and feedback.
6. Promotes and maintains positive communication and relationships among management, staff, residents, and the public.
7. In the absence of the Food Services Manager/Chef/Lead Cook, or Cook 2 the Cook, is responsible for the supervision of department production and service, staff, including direction of staff, interdepartmental communications, and emergencies.
8. Perform all other duties as required.

Reporting to the Executive Director, the incumbent is responsible for directing and managing all aspects of the food and beverage operation to meet the nutritional needs of our residents, with a fine dining approach. Responsibilities include but are not limited to menu-planning, budget and inventory control, hiring, training, evaluating and scheduling employees, liaison with external suppliers, and other duties as assigned.