Coordinator Commissary and Food Services Catering
4 weeks ago
**Pclass #**
- SS246**Job Summary**
**Who We Are**
- We acknowledge that Vancouver Community College (_
- VCC_
- ) is located on the traditional unceded territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples who have been stewards of this land from time immemorial._
- For over 55 years, VCC has been a leader in innovative, experiential post-secondary learning. We’re one of B.C’s top employers and we are proud to inspire students to discover their passions, gain essential skills, and learn what it takes to succeed in a competitive workforce.- At VCC, we respect and celebrate our differences, and are committed to the work of decolonization, accessibility, and inclusivity for all. Be a part of creating an inclusive community that provides equitable opportunities for Indigenous and diverse representation, participation, and success for everyone.-
This position is responsible for coordinating and overseeing the catering and commissary operations of the food services department. The Coordinator Commissary and Food Services, under the direction of the Food Services Manager, provides training and supervision to employees engaged in a variety of tasks related to catering and commissary food and beverage preparation and service.**Job Duties/Responsibilities**
- Receives and processes requests from internal and external clients for catering service at the college.
- Identifies resource needs for catered events clarifying customer expectations and assisting customers with their budget.
- Coordinates events catered by Food Services and programs under the School of Hospitality. Identifies and utilizes external vendors for food services.
- Identifies and engages with external vendors for goods and services. Assists with monitoring contracts related to catering.
- Prepares and presents the banquet event order and budget to customers, taking into consideration the menu plan, room set up, supplies, staffing and rentals.
- Distributes banquet event orders to departments, and coordinates services including laundry and facility needs.
- Coordinates required staffing for events. Provides staff supervision and training in catering and commissary food and beverage preparation and service, ensuring appropriate standards of sanitation and safety are maintained.
- Prepares performance reviews for catering and commissary staff for review by the Food Services Manager.
- Ensures event compliance under the Liquor Control and Licensing Act, submitting Catered Event Notices and Special Occasion Licenses as required.
- Maintains accuracy of academic and outlet service menus and recipes, costs recipes and monitors for quality and profitability.
- Orders food, beverages and supplies utilizing purchasing software.
- Prepares and provides catering and commissary food and beverages service.
- Prepares event function timelines including set up, activities and clean-up; ensures necessary equipment is cleaned and ready as required.
- Maintains inventory of catering supplies.
- Monitors events, addresses concerns or complaints and remains prepared to address potential guest dissatisfaction, taking corrective action as required.
- Manages cash transactions in accordance with set procedures and prepares sales reconciliations at the end of the function.
- Maintains function sheets, tracks expense, ensures accuracy of data and prepares information for billing.
- Provides support and coverage for senior food services positions based on the needs of the department.
- Performs other related duties as required.
**Qualifications**
**Education and Experience**
- Completion of Grade 12 and 1 year of specialized training in business, hospitality, food services and catering operations; and 1 year of related experience, or an equivalent combination of training and/or experience may be substituted for the required qualifications.
- FOODSAFE Level 1 and 2.
- Serving it Right Certificate
**Skills and Abilities**
- Effective interpersonal skills and the ability to work collaboratively as a member of a team and establish and maintain effective working relationships with students, staff, faculty and the public.
- Exceptional customer service skills with a proactive, problem-solving approach. Ability to provide information and assistance in a professional manner and effectively deal with customer complaints.
- Supervisory experience with the ability to guide and assist staff engaged in a variety of cafeteria, catering, dishwashing, service and cashiering work.
- Demonstrated knowledge and experience in operating practices and procedures in food, beverage and catering preparation and service.
- Ability to guide and assist staff engaged in a variety of food service operations, including food, beverage and catering preparation and service, and dishwashing, and cashiering work.
- Proficient in computerized cash register operations, making deposits and sales reconciliation.
- Ability to maintain a va
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