Utility Worker - Nutrition & Food Services
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. Responsibilities include but are not limited to: 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 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
Requirements
- 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
- Grade 12 or equivalent considered an asset
- Restaurant experience is considered an asset
- Customer Service Skills considered an asset
- 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
- 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
- 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
- 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
Benefits
- Reimbursement for safety shoes
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Career Level
Entry Level
Education Level
High school or GED
