Catering/Food Services Floater

Job Description

Position: Catering & Food Services Floater – Team Member

Location: Canadore College / Nipissing University – North Bay, Ontario

Department: Campus Food Services & Catering

Work Environment: On-site

Position Overview

The Catering & Food Services Floater is responsible for supporting catering events and providing flexible operational assistance across assigned campus food service locations.

This versatile position combines catering preparation, event setup, food and beverage service, customer service, and daily cafeteria support.

The successful candidate must be adaptable, organized, dependable, and comfortable working in different food service environments based on operational requirements.

Key Responsibilities

Catering Operations and Event Service

• Assist with the preparation, organization, setup, service, and breakdown of catering events.

• Follow event instructions and Banquet Event Orders (BEOs) to ensure accurate event execution.

• Prepare meeting rooms and catering service areas, including tables, linens, buffet stations, beverage stations, and service equipment.

• Set up and replenish coffee, tea, water, beverages, snacks, breakfast items, lunches, and buffet services.

• Assist with preparing, assembling, portioning, and packaging sandwiches, wraps, salads, platters, and other catering menu items.

• Verify catering quantities, service equipment, supplies, and setup requirements before events.

• Ensure catering orders are delivered and presented according to established service times and standards.

• Provide professional and attentive service to clients, guests, faculty, staff, and event organizers.

• Monitor food presentation, replenishment, and service quality throughout events.

• Complete event breakdown, equipment collection, cleaning, and proper storage of reusable supplies.

• Communicate shortages, event changes, guest concerns, and operational issues to supervisors promptly.

Food Services Floater Responsibilities

• Provide operational support at assigned food service locations based on staffing and business requirements.

• Assist in cafeteria operations, food counters, grab-and-go stations, and other designated service areas.

• Support food preparation, portioning, packaging, and serving activities within the employee's training and classification.

• Operate cash registers and point-of-sale (POS) systems when assigned.

• Replenish food products, beverages, disposables, and service supplies.

• Assist with opening and closing procedures at assigned stations.

• Provide temporary coverage for scheduled breaks, absences, peak service periods, and other operational requirements.

• Adapt efficiently to different food service stations while maintaining consistent service standards.

• Assist with receiving deliveries, stocking shelves, and organizing storage areas.

• Support daily cleaning, sanitation, dishwashing, and general food service duties.

Food Safety and Quality Assurance

• Follow Sodexo's food safety, HACCP, sanitation, and workplace health and safety procedures.

• Monitor food temperatures during preparation, transportation, and service as assigned.

• Follow safe food handling practices and prevent cross-contamination.

• Ensure proper food labelling, date marking, and storage.

• Follow established allergen management procedures and communicate dietary concerns appropriately.

• Maintain clean and sanitary food service equipment, workstations, and event areas.

• Report food safety concerns, unsafe conditions, and equipment malfunctions immediately.

Inventory, Portion Control, and Waste Management

• Follow standardized recipes, portion guidelines, and catering production requirements.

• Assist with monitoring catering supplies, service equipment, and inventory levels.

• Follow FIFO and FEFO inventory rotation procedures.

• Minimize unnecessary food waste and avoid overproduction.

• Record product waste and losses according to established procedures.

• Assist with inventory counts and reporting shortages or damaged products.

• Return unused food and supplies to designated storage areas when safe and appropriate.

Teamwork and Customer Service

• Maintain a friendly, professional, and customer-focused attitude.

• Communicate effectively with supervisors, kitchen staff, catering coordinators, and team members.

• Work collaboratively to ensure catering events and daily service operations run efficiently.

• Demonstrate flexibility when moving between assigned work areas.

• Maintain reliable attendance, punctuality, and professional appearance.

• Follow supervisor instructions and complete assigned duties within established timelines.

Additional duties may be assigned according to operational requirements, qualifications, training, and applicable job classification.

Qualifications

Education and Experience

• Previous experience in catering, hospitality, banquet service, food service, restaurants, or cafeterias is preferred.

• High school diploma or equivalent experience is an asset.

• Valid Food Handler Certification or willingness to obtain certification according to site requirements.

• Experience in catering setup, buffet service, and food and beverage preparation is an asset.

• Basic knowledge of food safety, sanitation, food temperatures, and safe food handling procedures.

• Experience operating a cash register or POS system is beneficial.

• Ability to read and follow catering orders, event instructions, preparation lists, and service schedules.

• Basic organizational, numerical, and recordkeeping skills.

Skills and Personal Attributes

• Excellent customer service and interpersonal skills.

• Strong organizational skills and attention to detail.

• Ability to work in a fast-paced environment and manage multiple tasks.

• Flexible, adaptable, and comfortable working at different food service locations.

• Dependable, punctual, and committed to scheduled shifts.

• Ability to work independently and collaboratively.

• Strong communication skills and a professional attitude.

• Willingness to learn new duties, equipment, and operational procedures.

• Ability to prioritize tasks and meet catering event deadlines.

• Commitment to cleanliness, food quality, teamwork, and customer satisfaction.

Availability and Flexibility

• Ability to work assigned shifts based on operational requirements.

• Availability for occasional early morning, evening, or weekend catering events may be required.

• Willingness to provide operational coverage at designated campus food service locations.

• Ability to adapt to changing daily priorities while maintaining service quality.

Physical and Working Requirements

• Ability to stand and walk for extended periods during scheduled shifts.

• Ability to bend, reach, carry, push carts, and perform routine catering and food service activities.

• Ability to lift and move food products, catering equipment, and supplies weighing up to approximately 35 pounds, with appropriate assistance or accommodation where required.

• Ability to safely transport catering supplies and equipment between assigned service areas.

• Comfortable working in kitchens, dining facilities, catering venues, and food service environments with varying temperatures.

• Ability to follow established workplace health and safety procedures.

Reasonable accommodations are available in accordance with applicable legislation.

Additional Information