Responsible for nutritional care of patients, including assessment, planning, implementation, and evaluation of patient nutritional care plans.
Compensation
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
Responsibilities
Mentor and train team members
Perform varied clinical tasks of minimal complexity
Interview patients and/or families for nutritional history
Conduct nutritional assessment and develop patient-specific care plans
Recommend therapeutic diet modifications and supplemental feedings
Requirements
Master's Degree in Dietetics or related field
Current Registered Dietitian Certification with the Commission on Dietetic Registration
Responsible for storing, cooking, and helping to serve nutritious high quality food and a superb dining experience to residents at the community.
Compensation
Min USD $19.00/Hr. Max USD $21.00/Hr.
Responsibilities
Prepares food daily as outlined on the menus; altering or adapting recipes to accommodate special dietary needs of residents or to improve recipes.
Ensures attractive presentation of food on the plate before serving.
Coordinates and participates in serving food, including monitoring portion control to meet residents’ requests and minimize waste.
Maintains an accurate record of chargeable meals (resident, guest and catered) and submits record to the office by the designated date each month.
Assists with menu planning; reviews and adjusts menus with Dietary Manager to accommodate foods in season, vendor sale prices, special events and holidays.
Lead the daily operations of the dietary department, ensuring efficient service delivery and full compliance with Public Health and Long-Term Care standards.
Locations (2)
Richmond Hill, Ontario, Canada
Toronto, Ontario, Canada
Compensation
Salary: $58,000 to $60,000
Responsibilities
Lead the day-to-day operations of the dietary department, ensuring efficiency and compliance with Public Health and Long-Term Care standards
Provide hands‑on leadership during meal service to monitor quality, processes, and resident satisfaction
Oversee all staffing functions, including hiring, scheduling, training, and employee development
Provide coaching, performance management, and corrective action as needed
Ensure appropriate staffing levels in alignment with collective agreements and Ministry requirements
Lead the daily operations of the dietary department, ensuring efficient service delivery and full compliance with Public Health and Long-Term Care standards.
Compensation
Salary: $58,000 to $60,000
Responsibilities
Lead the day-to-day operations of the dietary department, ensuring efficiency and compliance with Public Health and Long-Term Care standards
Provide hands-on leadership during meal service to monitor quality, processes, and resident satisfaction
Oversee all staffing functions, including hiring, scheduling, training, and employee development
Provide coaching, performance management, and corrective action as needed
Ensure appropriate staffing levels in alignment with collective agreements and Ministry requirements
Requirements
Food and Nutrition Management Program from a recognized institution
As Executive Sous Chef at Aulus Lindos Rhodes, you will be a hands on culinary expert and a key leader in the kitchen. You will support the Executive Chef in running a smooth, efficient operation, keeping food quality high, leading the team and managing costs, stock and safety, so that every dish meets our standards.
Compensation
Competitive salary and benefits (shared before your first interview)
Responsibilities
Coordinate the workflow across every section of the kitchen
Oversee the team's performance during service
Execute dishes according to the Executive Chef's recipes and specifications
Contribute new recipes, menu changes and specials based on seasonal ingredients and guest preferences
Supervise the team during service, delegate effectively and keep the work environment positive and productive
Requirements
Culinary degree or equivalent certification from a recognised culinary school
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