About the Opportunity
The Nutrition and Food Services, Food Service Worker works in the patient and retail food service setting. Reporting to the Manager / Food Service Supervisor, the Food Service Worker may be responsible for preparing and serving meals and supplies to patients, residents, Veteran’s, staff, families and customers. Additionally, they are responsible for cleaning and sanitizing patient trays, related equipment and workplaces. The Food Service Worker supports safe food handling procedures and provides overall service excellence. The Food Service Worker performs a number of key work activities across the site.
Key Work Activities : Percentages of time allocated in the Key Work Activities are dependent upon the site and role they fulfill. Responsibilities include but are not limited to :
Patient Meal Selections (Customer Service)
- Answering patient phone calls and entering meal selections on a computer as applicable
- Visiting patients in their room and entering meal selections on an electronic tablet
Product / Food Preparation / Assembly and Service
Assemble, portion, and serve patient, and visitor mealsPortion and assemble nourishments, special feedings, beverages, menu items, prepare “mix & serve” menu itemsSalad and sandwich preparationDelivery and Collection
Delivery and distribution of selective menus and patient mealsDelivery of nourishments, supplies (food and non-food)Collection of soiled patient traysFood Handling
Participating in receiving and storing supplies (food and non-food) using First In First Out (FIFO)Receive and interpret patient diet / meal orders; confirm patient meal requirementsInventory managementMenu Duties
Generate and print menus, reports, tallies and labelsPrinting Meditech / STAR report and comparing to CBORD / Vision reportsFood Safety and Sanitation
Clean and sanitize dishes, utensils, equipment, and work areaMaintain basic work area safety and sanitationSafe food handling and hygieneProper hand hygiene, food storage cleanliness / appropriate temperatures, sanitation, cross-contamination prevention, control time and temperature, etc.About You
Applicants must demonstrate in their application / resume how they meet the following criteria :
Grade 12 / GED or equivalentOr demonstrated skills and / or relevant work experience, equivalency must be clearly stated in your cover letter and resume
Demonstrated competency in English and basic MathRestaurant experience is considered an assetCustomer Service Skills considered an assetAbility to work as part of a team to provide services and achieve departmental and / or organizational goalsAbility to perform duties within expected timeframes and standards of accuracyAbility to communicate effectively while demonstrating civility and respectCompetencies in other languages an asset, French preferredFrequent physical demands include extensive standing and walking, bending, lifting (maximum of 35- 40lbs), pulling and pushing, and transferring / transporting equipment.Pot Room requires the following (only for employees working in the Pot Room)
Special footwear may be required for some food service areas – employer will reimburse for cost of safety shoes up to amount noted in Collective AgreementHeavy lifting (i.e. large industrial bake / cook ware mixing bowls)Physically demanding, repetitive tasksWorking independentlyHours
Permanent Part-time / 90% FTE / 67.5 Hours Bi-WeeklyCompensation and Incentives
19.26 - $20.02 hourly
