Food Services Supervisor
3 weeks ago
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date
This is a sessional position that work between August and May with recall rights to the position each year.
This posting has one (1) vacancies.
The hourly wage, inclusive of a 1% wage differential, is $ $28.57 .
At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.
Job Summary
Oversee the operation of a single food services unit and/or assist in the operation of a complex food services unit(s) supervising food service workers, coordinating and working with Senior Food Services Supervisors as required, participating in food service work and handling related administrative duties.
Organizational Status
Reports to Residence Dining Managers.
Work Performed
1. Supervises the workload of food service workers, ensuring employees meet UBC Food Services customer service standards, FoodSafe standards and compliance with UBC Food Safety and Worksafe BC Guidelines.
2. Trains food service workers, following up to ensure an understanding of the material covered.
3. Assists with and recommends scheduling options to the unit manager.
4. Orders food supplies required for day to day operations.
5. Monitors and reviews cost controls, such as, labour costs, food costs and waste and overhead expenses, with unit manager.
6. Handles customer comments and complaints and refers to unit manager as required. Monitors customer satisfaction via surveys, comment cards, and any other types of feedback.
7. Relieves and assists food service workers as operationally required.
8. Ensures that the quality of product being produced and/or sold is up to department standards. Taking action with production or making recommendations as required
9. Performs audits for food quality, food safety and sanitation, customer satisfaction and feedback; takes action with production or makes recommendations as required.
10. Participates in related day to day office administrative duties, such as, answering telephones, record keeping, filing, data entry, performing basic calculations, typing correspondence, inventory, and month end procedures. Completes and submits timesheets ensuring payroll deadlines are met.
11. Ensures that systems and procedures for daily sales, cash collections/controls, banking and ledger reconciliation are being followed; processes payments and deposits.
12. Recommends daily specials and ongoing menu changes, supporting UBC Food Services Food Vision and Values statement. .
13. Suggests and implements unit promotions including processing and delivering of You-Care packages.
14. Ensures all kitchen equipment and point of sale systems are in working order; reports and follows up on maintenance as required.
15. Contacts employees for coverage of last minute vacancies of shifts.
16. Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.
Consequence of Error/Judgement
Makes decisions regarding the coordination and allocation of food service workers and acceptability of work performed; inappropriate decisions could result in poor quality of food and service with an impact on sales and customer service.
Supervision Received
Works independently under general supervision.
Supervision Given
Supervises a large number of food service workers, involving training, assigning and monitoring work ensuring employees meet UBC Food Services customer service standards. FoodSafe standards and compliance with UBC Food Safety and Worksafe BC Guidelines.
Minimum Qualifications
High school graduation, completion of Food Service Management course, FoodSafe level 1 certificate and a minimum two years of related experience or an equivalent combination of education and experience.
- Willingness to respect diverse perspectives, including perspectives in conflict with one's own
Demonstrates a commitment to enhancing one's own awareness, knowledge, and skills related to equity, diversity, and inclusion
Preferred Qualifications
High School graduation, Food Safe Level 1 Certificate and completion of Food Service Management course. Must have Serving It Right Certificate in good standing. 2 years relevant experience or the equivalent combination of education and experience. Demonstrated ability to work independently, multi-task, and meet deadlines, exercise initiative and work with a diverse work force. Ability to work effectively in an office environment using basic computer skills including Outlook, Word and Excel. Must be familiar with inventory management programs.
Effective oral and written communication skills, along with organizational skills are required. Strong supervisory, interpersonal, customer service, leadership and training skills required. Ability to work flexible hours, including evenings and weekends.
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