Open Until Filled - Support Services

Project Coordinator

2026-100-SB

1.0 FTE – full-time -term- days, currently 08:00-16:15- The Project Coordinator will support Actionmarguerite in planning and executing multiple construction and facility projects by managing schedules, administering to budgets and plans and coordinating resources. These projects help us in achieving multiple strategic priorities aimed at ‘co-creating living environments where life is good’ for the people we support and our staff.

Green Team Leader

2026-040 SV

0.28 FTE – term, days, currently 07:30 – 15:45 – Under the supervision of the Maintenance Department, the Green Team Leader, while demonstrating a commitment to the vision, mission and values of Actionmarguerite, will assist with the beautification and maintenance of the courtyards and location of visitation areas dedicated to residents and families.  These duties would include grass cutting, trimming, gardens, flowers, watering, cleaning and general maintenance of the courtyards.

Dietetic Aide I (Uncertified)

2026-008-SJ

Casual; Hours will vary- 06:45-14:30/07:00-15:15/10:15-18:30 – The Dietetic Aide is responsible for performing a variety of tasks related to the food preparation, distribution, storage, cleaning and sanitizing, and maintenance of all areas pertaining to Dietetic Services and performs other related functions.

Cook II (Certified)

2026-009-SJ

Casual; Hours will vary-07:15-12:55/10:15-18:30. The Cook is responsible for the supervision of staff and food preparation, staff replacement as required. The incumbent directs the personnel performing food preparation and food production functions, estimates quantities of food needed to meet menu requirements and ensures quality control as per established standards and performs other related functions.

Cook II (Certified)

2025-151-SB

0.46 FTE – part-time – hours of work currently 08:00 – 13:30 & 06:30 – 14:45 The Cook is responsible for the supervision of staff and food preparation, staff replacement as required. The incumbent directs the personnel performing food preparation and food production functions, estimates quantities of food needed to meet menu requirements and ensures quality control as per established standards and performs other related functions.