Date Posted: 08/08/2025
Req ID:44714
Faculty/Division: VP - University Operations
Department: Food Services
Campus: St. George (Downtown Toronto)
Description:
The Food Service Worker is responsible for food production, cleaning, sanitation, receiving and stocking of inventory in a specified area of the kitchen (i.e. main kitchen, chestnut kitchen, bakeshop, dining hall, catered events, banquets, receiving area etc.). The employee performs duties as assigned by the Chef de Partie, Sous Chef, Executive Sous Chef and Executive Chef as per the established standards of operation.
Essential Duties and Responsibilities
- Knows and observes objectives, policies, standards and procedures as set forth by the Executive Chef and Management.
- Possesses basic culinary skills. Is able to use a knife to cut vegetables, fruits and meats for mise en place.
- Ensures the highest standards of quality in food presentation in a timely manner, including assurance of sanitation and regulatory compliance in all areas where food is handled or stored, and safe and proper re-use and disposal practices.
- Assembles work stations with appropriate products and equipment before service.
- Is able to operate kitchen appliances such as slicers and food processors.
- Ensures freshness and quality of food while still minimizing waste.
- Assembles, cooks, and serves food and beverage products.
- Assist on service line as required.
- Prepares sandwiches, salads and tray food for cooking.
- Prepares and bakes pizzas.
- Collect dishes and tableware used by guests and staff and transport them to appropriate areas for washing, then put back to designated areas.
- Clean, sanitize table tops, counters and furniture in dining hall and kitchen areas.
- Maintain adequate supplies of dishes, utensils and beverages, food and paper products in various receptacles for use by guests.
- Removes soiled tableware, recycling and garbage to designated locations.
- Clean, sanitize all dishware, utensils and kitchen equipment.
- Sweep and mop all food and beverage areas.
- Follow first-in-first-out (FIFO) inventory costing method.
- Dating of all goods received.
- Assist in receiving of products, unpacking and delivery to designated food and beverage outlets.
- Maintain clean and well-organized fridge, freezer, workspace including equipment.
- Periodically required to complete inventory.
- Reports any broken or unsafe equipment to Chef de Partie, Executive Sous Chef, Sous Chefs.
- Follow Hazard Analysis and Critical Control Points (HACCAP) protocols and complete temperature/ other logs as required.
- Performs all other duties as requested.
Required Education, Experience and Skills
- Minimum 1-year experience in a high volume culinary environment.
- Ability to communicate effectively.
Working Conditions
May be required to work early mornings, afternoons and/or weekend shifts. Staff is scheduled in accordance with operational and business needs.
The conditions in the food service areas can be variable. It can be hot, humid, cool and noisy. There is a certain amount of cleaning involved and therefore staff will come into contact with food waste, grease etc. both in the student dining hall and kitchen areas. Food Service Workers will work with various pieces of equipment, including meat cutter/slicer, meat grinder, blenders, knives, dishwasher, etc. They will work also with hot pans and dishes. They will be required to assist with the maintenance of inventory, rotation of stock, stocking of shelves in fridges, freezers, storeroom, dining hall, etc.
Physical Effort
Due to the nature of the job staff will stand for prolonged periods of time in the preparation and production of food. Washing of dishes, pots and pans, cleaning and sanitation of the dining hall.
Staff will be required to keep the kitchen, dish room, student-dining hall, receiving and their work areas clean and hygienic, therefore physical effort on their parts is required. Typically they will wipe down counter tops, assist with the cleaning of equipment; they may sweep, mop up spills, prepare food and assist in the delivery and receiving of food and other products. They will therefore be required to stand, stretch, reach, bend, lift (up to 50lbs) numerous times daily.
PLEASE NOTE: These are part-time sessional positions, meaning part-time employment from approximately late August to late April each year, with an annual summer layoff period.
Closing Date: 08/22/2025, 11:59PM ET
Employee Group: Hourly, CUPE 3261-89Chestnut
Appointment Type: Ancillary Operations
Schedule: Part-Time Sessional; Variable hours, including evenings and weekends
Pay Scale Group & Hiring Zone: $25.50/hr
Job Category: Facilities/Ancilliary Services
