The Role

Portions food, assists cooks, serves customers, stocks supply carts, counts supplies, assists with large catering functions, sets/clears tables, and cleans and sanitize dishes, equipment, and facilities. 

Works as part of a multi-disciplinary team to create a caring, person-centred, homelike environment where residents feel listened to and cared about. 

Duties/Responsibilities

• Portions entrees, soup, cereal, beverages, and desserts for staff, outreach programs, and other meal services.  


• Clears tables, disassembles trays, and places soiled dishes in rack and sends through the dishwasher.


• Cleans and sanitizes tables, tray wagons, and delivery carts.


• Cleans and sanitizes equipment (e.g., juice dispensers, coffee urns, teapots, convection ovens, steam tables, walk-in refrigerators) per cleaning assignments on daily worksheets.


• Transports food, dishes, and other supplies required for special activities, outreach programs, and meetings to appropriate locations.


• Transports supply carts to and from the central kitchen to serving sites.


• Monitors and reports to supervisor on supply needs for bulk food carts and cafés, and orders supplies from main kitchen.


• Prepares pureed and minced soup, desserts, snacks, and beverages.


• Prepares daily supply carts for each kitchenette and program areas/outreach per production and order forms.


• Prepares supplies for catering and special functions following requisitions and serves meals.


• Serves customers purchasing meals in the café and cafeteria dining room (e.g., staff, visitors, residents). Operates a cash register in the café and maintains a daily cash float.


• Operates and maintains kitchen and food preparation equipment appropriately and in good working condition. Contacts Facilities for repairs. Reports safety issues/risks immediately and takes appropriate action.


• Interacts with staff, residents, families, and visitors to respond to general questions, discuss operational needs/logistics, and request supplies or services. Contacts appropriate staff for assistance as needed. 


• Keeps knowledge current through in-service training and communications. 


• Demonstrates/explains work procedures to help train volunteers and/or new staff as directed. 


• Participates in team meetings and provides input to improve work procedures.


• Participates in internal audits and inspections as required.


• Performs related duties as assigned.

Knowledge, Skills, and Abilities

• Knowledge of reading, writing, math, food preparation skills, and safe food handling practices, acquired through a Grade 12 education, completion/enrollment in a food services program (e.g., food service worker certificate, cook certificate, food and nutrition diploma), plus related experience.


• Must hold a current Safe Food Handling Certificate.


• Must have a tuberculosis (TB) test and required immunization(s).


• Knowledge of and ability to comply with policies, procedures, guidelines, and related legislation (e.g., privacy, health and safety).


• Ability to follow written and verbal instructions in English.


• Ability to demonstrate compassion, validate emotions, support dignity, and promote understanding of those who we serve. 


• Communication and interpersonal skills to respond pleasantly and professionally to demands; demonstrate a customer care/service approach; communicate effectively with staff, residents, and families; and participate as an effective team member.


• Ability to read menu modifications (instructions for special diets), policies and procedures manuals, and work assignment sheets. Ability to write notes, audit forms, tuck shop orders, requisitions, and temperature survey sheets.


• Ability to work shifts, weekend hours, and statutory holidays as scheduled.


• Must provide an acceptable vulnerable sector police check. 


• Ability to support and demonstrate the Region’s values.