Kitchen Porter

Overview:
Reporting to a Food Services manager, the Kitchen Porter is responsible for maintaining a high degree of sanitation in assigned areas and completing a wide variety of tasks in support of the operation of a Food Services outlet.

**There are 2 Regular Ongoing (CUPE) positions available. These positions work full time (35 hours per week) 12 months per year.**

**There is 1 Regular Reoccurring (CUPE) positions available. These positions work 33 weeks per year (35 hours per week) Normally from September to April.**

**This position is contingent on funding.**

**Responsibilities**:
The duties and responsibilities will vary widely depending on location, shift, task assignment, menu and other factors. Examples include but are not limited to:

- Dishwashing, pot scrubbing
- Heavy cleaning, floor cleaning, washroom cleaning
- Co-ordinate work with other staff
- Put away stock
- Identify and report equipment that may be in need of repair
- Handle garbage and recyclable materials
- Routine maintenance of equipment
- Other duties as assigned

Qualifications:

- Minimum 1-3 years of food service, retail, or warehouse experience required
- Holding a Class G drivers license would be an asset
- Experience leading others
- Experience maintaining equipment and proper sanitization procedures is required
- Ability to prioritize work and work independently with minimum of supervision
- Ability to remain calm and polite at all times, be able to multi-task and show initiative

Equity Statement:
The University of Waterloo acknowledges that much of our work takes place on the traditional territory of the Neutral, Anishinaabeg and Haudenosaunee peoples. Our main campus is situated on the Haldimand Tract, the land granted to the Six Nations that includes six miles on each side of the Grand River. Our active work toward reconciliation takes place across our campuses through research, learning, teaching, and community building, and is co-ordinated within our Office of Indigenous Relations.