Utility Worker - Nutrition & Food Services

Nova Scotia Health and IWK Health•Sheet Harbour, NS

7d•Onsite

About The Position

The Nutrition and Food Services Utility Worker works in the patient and retail food service setting. Reporting to the Manager / Food Service Supervisor, the Utility 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 Utility Worker supports safe food handling procedures and provides overall service excellence. The Utility 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.

Requirements

Grade 12/GED or equivalent
Demonstrated competency in English and basic Math
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
Frequent physical demands include extensive standing and walking, bending, lifting (maximum of 35- 40lbs), pulling and pushing, and transferring/transporting equipment.

Nice To Haves

Demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume
Restaurant experience is considered an asset
Customer Service Skills considered an asset
Competencies in other languages an asset, French preferred
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

Responsibilities

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.
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 distribution of selective menus and patient meals.
Delivery of nourishments, supplies (food and non-food).
Collection of soiled patient trays.
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.
Generate and print menus, reports, tallies and labels.
Printing Meditech/STAR report and comparing to CBORD/ Vision reports.
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.