Open Until Filled - Support Services

Groundskeeper and Maintenance Helper

2026-195-SB

1.0 FTE-full-time-term-days-currently 07:30-15:45- The Groundskeeper and Maintenance Helper is responsible for performing required maintenance of the building, equipment and grounds, including assigned preventative maintenance duties on equipment, completing on going work requisitions and other related functions. This person has a keen eye for outdoor spaces and plays an important role in creating and maintaining outdoor spaces that are appealing, beautiful and safe. The incumbent provides service to all Actionmarguerite sites and applicable service contracts.

Accounting Clerk

2026-175 SB

1.0 FTE-full-time, currently 08:15-16:30 – The Accounting Clerk assists in the co-ordination and maintenance of the general ledger and subsidiary ledgers (accounts payable/receivables); maintenance of inventory databases, preparation of various financial analysis, monthly preparation of timely and accurate journal entries and financial statements, and other related clerical and accounting functions.

Dietetic Aide II (Certified)

2026-065-SV

0.61 FTE – part-time- term – Days, currently 11:30 to 18:45- 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 Food Services, and performs other related functions.

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.