Food Service Worker Nutrition & Food Services

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 Veterans 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 meals
• Portion and assemble nourishments special feedings beverages menu items prepare mix & serve menu items
• Salad and sandwich preparation

Delivery and Collection

• Delivery and distribution of selective menus and patient meals
• Delivery of nourishments supplies (food and non-food)
• Collection of soiled patient trays

Food 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 requirements
• Inventory management

Menu Duties

• Generate and print menus reports tallies and labels
• Printing Meditech/STAR report and comparing to CBORD/ Vision reports

Food Safety and Sanitation

• Clean and sanitize dishes utensils equipment and work area
• Maintain basic work area safety and sanitation
• Safe food handling and hygiene
• Proper hand hygiene food storage cleanliness/ appropriate temperatures sanitation cross-contamination prevention control time and temperature etc.

Applicants must demonstrate in their application/resume how they meet the following criteria:

• Grade 12/GED or equivalent
  • Or demonstrated skills and/or relevant work experience equivalency must be clearly stated in your cover letter and resume
  • Demonstrated competency in English and basic Math
• Restaurant experience is considered an asset
• Customer Service Skills considered an asset
• Ability to work as part of a team to provide services and achieve departmental and/or organizational goals
• Ability to perform duties within expected timeframes and standards of accuracy
• Ability to communicate effectively while demonstrating civility and respect
• Competencies in other languages an asset French preferred
• Frequent 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 Agreement
• Heavy lifting (i.e. large industrial bake/cook ware mixing bowls)
• Physically demanding repetitive tasks
• Working independently

• Casual relief no guaranteed hours
• Shifts may include days evenings nights weekends and holidays

$20.74 - $21.56 hourly