Kitchen Float

Kitchen Float

  • Support Staff
  • Victoria

Kitchen Float
Regular
Posting # 2022032
Hours Up to 37.5 hours per week
*must be available for a variety of shifts, Possible Early Morning, Afternoon & Weekend shifts
Salary: $19.37 to $21.41 per hour, depending on years of service at SMS
This is a bargaining unit position in the Professional Employees Association

Internal/External Posting
Today’s Date December 23, 2021 | Closing Date Open Until Filled | Effective Date ASAP

Summary
The Kitchen Float (Prep Cook) will assist in the daily production of assigned foods and attend to all food stations to ensure customers enjoy fresh, plentiful and artfully presented dining options. The Kitchen Float (Prep Cook) will ensure all food is appropriately displayed, taking the initiative to help prevent bottlenecks, anticipating potential problems and refreshing the line as needed.
Working in partnership with SAGE Dining, our mission is to create exceptional dining experiences that delight the senses, inspire minds and foster community. Preparing real food from scratch, the Kitchen Float (Prep) will prepare quality food products properly and efficiently in a clean working environment; organize, clean and sanitize the work area; and perform other duties as assigned.

Other Information

Uniforms are provided
Meals are provided during each shift
The campus is conveniently located close to bus routes and Lochside trail
Access to school gym & weight room
You may also be eligible for our Benefits plan
Job Duties

Ensure and provide consistent food preparation and the highest caliber of food presentation in strict accordance with SAGE recipes and standards.
Strong, effective and polite communication with the food service staff, supervisors and with all departments interacting with the kitchen.
Provide a high level of Customer Service, with ability to practice patience and use positive language.
Replenishing, restocking and cleaning serving lines and stations is essential, ensuring the serving lines are never empty; taking the initiative to help prevent bottlenecks, anticipating potential problems and refreshing the line as needed.
Ensure cleanliness and hygiene is maintained on an ongoing basis in the various kitchen and dining areas including refrigerators, storerooms, serving lines, dining hall, all work areas and customer service areas.
Take an active role in the production and presentation of all food products ensuring that food is appropriately displayed, well garnished and visually appealing.
Conduct yourself in a professional and positive manner, assisting in training new Team members while supporting the work of current team members so customers have a flawless dining experience.
Ensure food is stored using proper food handling, storage and sanitation techniques.
Actively participate in the School’s environmental program and department specific initiatives in working towards sustainable operations.
Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
All buffets, functions, and caterings are to be conducted in a timely fashion, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time.
Adhere to all internal Guidelines, Policies, Rules and Regulations as well as SAGE Code of conduct, and SAGE Acceptable Use of Technology Policy.
Follow and adhere to all checklists, prep sheets and par sheets as assigned, complete production records and temperature logs as required.
Communicating any problems, client concerns, performance problems and any other matter of potential concern to the Food Service Director as soon as they are identified.
Complete assigned duties and work duties within a timely manner, meeting required deadlines.
Practice proper grooming, personal hygiene, and uniform standards.
Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself as well as colleagues.
Promptly alerting management of any problems, shortages or product placement needs.
Assist with clean-up and dish washing at meal times, ensuring the fast turnover of clean utensils and dishes.
Assist with Catering extra school events as needed.
Prepping assigned menu items for the following days production.
Strictly adhering to all safety and allergy prevention policies.
Following all safety guidelines and protocols.
Carry out other related duties which may be assigned from time to time.
Requirements

Availability for morning, afternoon and weekend shifts
High school diploma or GED required.
Minimum Food Safe 1 Certificate required
Basic to advanced knife skills
Completion of Chef’s certification or Cook’s training level 2 an asset.
Ability to read and write in English, use simple math, follow and give oral and written instructions.
Understanding of kitchen operational procedures.
Effective decision-making skills.
Positive communication and interpersonal skill.
Positive, upbeat attitude and a consistent display of professionalism.
Innovative, detail oriented, and quality conscious.
•Ability to exert physical effort in transporting equipment and wares.
•Ability to take direction; and also work independently
•Ability to endure abundant physical movements in carrying out job duties.
•Ability to take constructive feedback and leadership.
•Ability to establish good relationships with staff, faculty and students
•Positive role model to all members of the St. Margaret’s community
•Actively support the vision, mission and values of our school

Work Conditions
•Frequently exposed to moving objects, burns, cuts and loud noises.
•Must be able to sit, stand or walk 4 hours continuously, up to 8 hours per day.
•Interacts with residents, family members, staff and visitors.
•Must be able to lift, push, pull and move food, equipment, supplies, etc., in excess of 50 lbs.
•Must be able to manipulate small objects with close hand-eye and/or arm coordination for entireshift. Able to perform motor skills such as grasping, finger manipulation, bending, reaching out,twisting, turning, reaching up, wrist turning/torqueing continuously.
•Overtime as required by Supervisor.

Interested candidates are invited to submit a covering letter, current resume and references, quoting the Posting number #2022032 to:
Human Resources
St. Margaret’s School
1080 Lucas Avenue
Victoria, BC V8X 3P7

[email protected]

To apply for this job email your details to careers@stmarg.ca.

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