Food Service Worker

Posting Details Position Information Position Title Food Service Worker Posting Number ES3P Job Posting Open Date //4 Job Posting Close Date //4 Anticipated Layoff Start Date #1 //4 Anticipated Layoff End Date #1 //4 Anticipated Layoff Start Date #2 Anticipated Layoff End Date #2 Position Start Date //4 Position End Date Location Interurban Building Applicant Portal Position Category Support Staff Employee Group Support Staff (CUPE) Pay Grade Pay Grade 9 Salary $. - $. per hour Number of positions to be hired under this posting 1 Additional Pay Considerations Days of the Week Monday to Friday Work Schedule 6:am to 2:pm Hours per Week .0 Additional Work Arrangements This position may have an annual layoff period in late July/August of each year Position Type Recurring Regular Full Time Position Reason New Posting Type Employees & General Public Division/School Trades & Technology Department Culinary Arts Job Description GENERAL STATEMENTWorking in the Helmut Huber Hall, Culinary Arts Facility, the Food Service Worker (FSW) is responsible for a variety of tasks related to food production and food service in the cafeteria; at catered events; and out of the food truck (or other locations as supported by the Department). The FSW ensures that food services run smoothly during service times while maintaining the highest safety and hygiene standards and delivering exceptional customer service in a fast-paced environment where customers have limited time.Evening and weekend work may be required for catered events.TYPICAL DUTIESPrepares daily food offerings such as sandwiches, burgers, stir-frys, french fries, soups, salads, baked goods, and beverages based on pre-established menus, recipes, and cooking procedures;Consults with the Manager in determining food production levels based on anticipated customer counts;Provides catering service which includes the safe and timely transportation of food and supplies to and from other designated spaces on and off campus as required;Logs supplies delivered for catering orders to ensure customers receive everything that was ordered;Prepares the food service line in the cafeteria at the appropriate time based on the day’s menu offerings including turning on all necessary equipment; assembling food ingredients and other products required for service such as tongs, ladles and bowls;Monitors availability of food items in the cafeteria and replenishes offerings such as soups, sandwiches, baked goods and others as required;Serves customers using appropriate portioning in accordance with portion control systems;Provides food service to customers in a kind, respectful manner and answers questions regarding ingredients and preparation methods;Monitors and maintains equipment such as deep fryers, heat lamps, toasters, ovens and any other similar cooking equipment;Provides updates to the Manager regarding maintenance and/or other equipment issues;Coordinates food and non-food supply quantities with the Storeroom Steward as required to maintain anticipated production levels;Performs closing responsibilities for the food service line by ensuring that food is stored properly; equipment is cleaned; and working surfaces are sanitized;Completes and records weekly and monthly schedule of cleaning duties;Demonstrates strict compliance and adherence to Food Service industry regulations and protocols related to safe and hygienic food handling practices;Monitors and plans catering event orders for food preparation and equipment requirements;Ensure all waste is disposed of correctly in accordance with legislated requirements for composting and recycling;Perform other related duties similar in scope and complexity as required. Qualifications Grade , culinary arts red seal, basic computer knowledge including MS office, WHMIS plus current Food safe Certification Level 1 and three years of relevant work experience in a restaurant or institutional food service setting. Strong knowledge of food, ingredients and ability to assess quality and freshness of food items. Demonstrated ability to apply proper sanitary and food handling procedures while providing exceptional customer service. Ability to work in a fast- paced environment demonstrating exceptional time-management skills and proven ability to communicate effectively and professionally when interacting with students from diverse cultural and academic backgrounds and with faculty, staff, administrators, and the general public.Physically fit, able to work in an industrial kitchen environment. Supporting Truth & Reconciliation Commission's Recommendations Capabilities The core capabilities are required for all positions at the college.Focus on Students and Their Success (Core)• We all have a role to play in promoting and supporting students – directly or indirectly – contributing to their success, education and transition as they build their path to the future.Cultural Alignment (Core)• Inclusion and respect align with Camosun’s traditions of lifelong learning and positive, supportive experiences for all. We examine our individual and institutional cultures and, through indigenization, consider other ways of knowing (thinking), being (approaches), doing (acting), and relating.Fostering and Nurturing Relationships (Core)• Fostering and nurturing relationships is at the core of everything we do. Successful workplace relationships take time to develop and include building trust, engagement and collaboration.