Food Service I

Your Opportunity:

As a Food Service Worker at Medicine Hat Regional Hospital (MHRH), you have the opportunity to make a meaningful impact on patient-focused health care as a dedicated member of the Nutrition and Food Services (NFS) team. NFS is a provincial service committed to providing nutritious, healthy, high-quality meals to patients, staff, visitors, and the community. Working under the general supervision of a Food Services Supervisor, you will perform a variety of duties to support safe, efficient, and high-quality meal services at Medicine Hat Regional Hospital. Key responsibilities include: Preparing, handling, portioning, and packaging food and beverages. Assembling patient meal trays according to dietary requirements. Delivering and picking up patient meal trays throughout the hospital. Safely operating, cleaning, and sanitizing industrial food service equipment. Following AHS food safety, sanitation, infection prevention, and food preparation standards. Maintaining a clean, safe, and organized work environment. Performing other food service duties as assigned. The successful candidate will be able to: Work efficiently and accurately in a fast-paced hospital environment. Manage competing priorities and remain effective under pressure. Communicate clearly in English with patients, coworkers, and other hospital departments. Work collaboratively and professionally as part of a team. Demonstrate a patient-first approach by providing respectful, compassionate, and quality service. Perform basic math calculations for accurate food portioning. Follow established procedures and maintain food safety and quality standards.

Description:

As a Food Service I, you will be responsible for performing a variety of routine tasks associated with basic food preparation in accordance with established standards and procedures. Your typical duties may include packaging and portioning food items, preparing food according to set guidelines and menus, serving meals to patients and customers, and cleaning and sanitizing equipment, dishes, tables, and serving areas.