Food Service I

Reporting to the Supervisor or Cook I. The Food Services Worker performs a range of duties and procedures relating to the operation of Food Services including cleaning and maintaining dietary area under limited supervision. Responsibilities and procedures relating to the operation of Food Services: Physical Demand: Bending / twisting / lifting / standing / reaching over head. Must be able to work in a fast pace environment & able to meet deadlines. Safely operate, load, unload and maintain dish machine & other equipment as per established procedure. Follow cleaning procedures. Assembles and strips patient meal trays and performs dish room duties. Transports food carts and delivers patient meal trays to floors & communicates with patients. Reports any food items of doubtful quality & accurately prepare & portion items & performs complete cleaning of serving area. Maintaining inventory - Unloads and unpacks goods and places into storage areas. Handling cash transactions & good interaction skills with customers; set up & deliver of caterings. Communicate with Clinical Nutrition staff and other AHS staff. Neat & clean appearance & must follow dress code. Must be able to read /write & communicate in English.

As a Food Service I, you will be responsible for performing a variety of routine tasks associated with basic food preparation in accordance with AHS standards and procedures. Your typical duties may include packaging and portioning food items, preparing food according to set guidelines and menus, serving meals to patients and customers and cleaning and sanitizing equipment, dishes, tables and serving areas.

Completion of Grade 10 or equivalent. Physically capable to lift food, supplies and equipment up to 46lbs and must be able to push/pull meal carts up to 250lbs. This position requires you to walk and stand on your feet for the duration of your shift.

As required.

Customer service experience. Food service experience. Experience in a hospital or long term care environment. Experience with inventory management; receiving deliveries, managing expiry dates and minimizing waste while utilizing “First in- First Out” procedures. Experience with Industrial Food Service Equipment. Food Safe Certificate or equivalent. WHMIS training.