Food Service Worker – Summerland Jobs in Nova Scotia

Previous experience within institutional food service an asset

previous experience within institutional food service an asset

Involved with all aspects of tray set-up and assembly

Preparing and serving of food, including assisting with special diet preparation

Delivery and pick-up of food carts

Stripping of trays and tables in the dining rooms

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

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

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

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

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

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

Great attitude and navigation skills are helpful!

5:00-9:00 p.m. PAY & BENEFITS:

Base Pay: Hourly rates starting at $16.63/hour and up based on experience.

Would you be interested in helping to feed our patients, their visitors, and our employees?

Would you like to come work in one of the largest food production facilities in Vermont?

Would you like to start a career in healthcare and food service where there are career advancement opportunities at your fingertips?

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

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

Connect with the Manager daily to understand and accurately prepare menu for the day

Supervise the food temperature requirements

Sufficient education or training to read, write, and follow verbal and written instructions

Prepare quality food and baked goods according to a planned menu

Prepare a daily report that verifies transactions

Understand what is inclusive of a meal

Alert management and pull food items that do not meet quality expectations.

Assist with daily safety observations and report safety hazards discovered in the location to management immediately

Completion of any task requested by a supervisor or member of the Aramark management team.

Coordinate and assist in setting up and breaking down stations designated by the manager.

Able to work in concessions, catering, and special events required by your manager

Perform task as requested by your manager on a weekly, bi-weekly, or monthly basis

Experience in management of human and financial resources an asset

Post-secondary education in dietary management and the successful completion of a recognized Food Services Program.

Minimum 2 years dietary management experience in long-term care setting.

Superb organizational, time management and multi-tasking skills.

Preparation and management of departmental budgets; inventory management and control, including purchase of departmental supplies and equipment.

All aspects of management of quality and quantity of services and products provided/ produced by departmental staff.