Kitchen Porter - RR

Requirements

• 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.
• Knowledge/Skills/Abilities
• 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
• Positions are open to qualified candidates who are legally entitled to work in Canada.
• The University of Waterloo is committed to accessibility for persons with disabilities. If you have any application, interview, or workplace accommodation requests, please contact Human Resources at hrhelp@uwaterloo.ca or 519-888-4567, ext. 45935.

Benefits

Additional Information

At the University of Waterloo, we create and promote a culture where everyone can reach their full potential. As an employee, you get support & opportunities that empower you to advance your career. Explore how we can bring big ideas to life, together. The University is a welcoming workplace for those of all abilities, interests, and expertise. As part of our workforce, you can do what you do best, every day. Learn more about our recruitment process. Job Requisition ID: 2026-00864 Time Type: Part time Employee Group: Union Job Category: Food Services Employment Type: Permanent Department: Food Services - Employee Relations Hiring Range: $25.16 Posting Information: This posting is for an existing vacancy. There are two roles available These positions work 33 weeks per year (35 hours per week) Normally from September to April. The internal posting deadline for this position is Thursday June 25 at 11:59PM. This position is contingent on funding. Job Description: Primary Purpose 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. Key Accountabilities 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. Required Qualifications

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