Hospitality Worker

Reports to

Operations Manager/Chef/Cook

Overall responsibility

Responsible for the cleaning up after guests in the dining room as well as preparing for the next group or guest(s).

Key areas of responsibility

Dining Environment

Cleanliness and hygiene are high priorities in our kitchen.  It is important to adhere to the regulations regarding food safe practices at all times including hand washing and handling dishes/utensils/pots soiled with food.


  • Set and reset the dining room tables according to the number of guests
  • Assists with preparing the food line with serving utensils, dressings, etc.
  • Fills water and makes coffee/tea based on the number of guests
  • Ring bell for meals
  • Clear plates, cutlery and cups from guests
  • Tidy food line and replenish dishes as needed
  • Wipe dining room tables, check and reset chairs
  • Wipe dining room counters
  • Replenish salt, pepper, sugars, stir sticks, napkins as needed
  • Warmers are clean inside and out prior to the meal and after the meal
  • Set up for the next meal – as needed
  • Other duties as required


The sanitizer room is used for washing and sanitizing dishes, storing cleaning supplies and laundry.  Aprons and gloves are supplied for these purposes.


  • Rinse and sanitize dishes and cutlery
  • Sanitizer room counters cleaned and disinfected
  • Pots and pans are sanitized as well
  • Replace and sanitize dish bins as needed
  • Clean, sweep and damp mop floor – sanitizer room and freezer/fridge hallway

General Housekeeping

Our environment needs to be seen as clean at all times. Attention to detail helps with making all areas look good.


  • Vacuum dining rooms, foyer, front entry, stairs, View room, etc. as needed
  • Empty garbage, compost and replace liners as needed – bathrooms, kitchen, and foyer
  • Collect dishes, cups and clean counters from meeting rooms
  • Other duties as required

Consults with          

  • Chef  regarding schedules, group or individual details – including special dietary requirements
  • Chef regarding food details impacting utensils, food line dishes, etc.


  • Completion of Food Safe program
  • Ability to work with a team
  • Belief in, support, and adherence to mission and core values of BC
  • Ability to multi-task
  • Ability to organize and prioritize responsibilities


Breakfast Cook / Line Cook


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