Agent polyvalent-assistant maintenance_collège

Job Title

Job Description

The college currently has 12 staff members (1 second cook and 1 head chef, 9 versatile agents, and 1 maintenance manager). Main duties include cleaning and maintenance of premises and equipment, catering, and assistance to the maintenance agent. Cleaning of premises and equipment includes cleaning of floors, windows, walls, ceilings; cleaning of premises, furniture, and non-built surfaces, cleaning of toilets (floors, walls, partitions, sanitary facilities, etc.),

dusting of teaching, IT, audio-visual equipment, participation in laundry. Catering includes participation in the preparation and distribution of meals, participation in the management of waste sorting in catering, restocking of the self-service, stocking, cleaning of premises, dishes, and kitchen equipment, small and large dishwashing, receiving deliveries. Assistance to the maintenance agent includes help with maintenance and renovation work on installations and premises of the college, help with repair work on equipment, help with the maintenance of green and natural spaces throughout the college (trimming and pruning shrubs, clearing brush, weeding and tilling beds, collecting dead leaves and chestnuts, mowing lawns, etc.),

reporting any malfunctions or problems to the maintenance manager, suggesting improvements to safety, reception, maintenance devices, reception and verification of various deliveries, cleaning of the playground (cleaning, emptying trash cans, etc.), cleaning and storage of equipment, storage of products, participation in composting, ensuring waste removal.

- Ability to work in a team, and in an environment where organization must adjust to the context (equipment, staff, work), ability to adapt to changes in methods and characteristics of different maintenance areas
- Having a sense of relationship with the different users of the establishment; applying the instructions given by the functional authority and/or the hierarchical authority
- Applying all protocols included in the maintenance reference
- Knowing and mastering the techniques and specific cleaning and maintenance materials for each maintenance area (pre-impregnation technique, use of different cleaning kits) - Using self-washing machines, steam cleaners
- Knowing and mastering the properties of products: knowing how to use the appropriate products for each task while respecting the recommended dosage (refer to notices or instructions for use) - Ability to adapt practices according to the sanitary situation (epidemics) - Knowing and applying hygiene and safety rules and HACCP standards in catering
- Applying the instructions given by the head chef in the preparation of meals, service, restoration of premises
- Ability to use maintenance machines (mower, pruner, screwdriver, etc.) - Applying the instructions given by the maintenance manager
- Showing organization and method in work
- Reporting needs for replenishment, expired products, defective equipment.