Food Services Assistant

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Food Services Assistant-F/S

Job Title

Food Services Assistant (Concessions Supervisor)

Department

Concession Services | Athletics & Recreation

Compensation Range

$25.77 - $28.29 CAD Hourly

Posting End Date

February 24, 2025

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

Job End Date
- We are recruiting for up to 2 Auxiliary positions. Please note that this position is Auxiliary, which means that hours are limited and can vary according to operational need.

Job Summary

The Food Services Assistant supports the food and beverage service at Athletics and Recreation (A & R) venues and events, supervising food service workers, participating in food service work, and handling related administrative duties. This position will also assist with the administration of retail merchandise sales and inventory. This position is an event-based role and will be scheduled accordingly to support the business units.

This position will require a flexible schedule and hours will vary depending on program offerings, A&R events and functions on campus. This position will require day, evening and weekend work.

Organizational Status
Athletics & Recreation (A&R) is a department within the VP Students portfolio, with a strong focus on creating an exceptional UBC student experience. The A&R Department has a team of approximately 100 employees, and is led by a strong cross-unit management team. It services over 60,000 students through recreational programming, 25 varsity teams, 17 competitive club teams, along with thousands of members of the UBC community.

Work Performed- Supervises the workload of food services workers, ensuring employees meet customer service standards.- Trains food service workers, following up to ensure an understanding of the material covered.- Sets up food service and retail locations; including cleaning and setting equipment, merchandising product, and ensuring a sanitary work space.- Monitors and reviews cost controls, such as, labour costs and overhead expenses, with unit manager.- Leads staff briefings both prior to, and after, service in an interactive educational manner that informs and engages staff.- Handles customer comments and complaints and refers to unit manager as required. Monitors customer satisfaction via in-event interaction with guests.- Assists food service workers as operationally required.- Participates in pre and post event inventory counts, submitting totals to manager after all events. Assists with month-end inventory counting as needed.- Orders supplies and product as required. Ensures that the quality of the product being ordered, produced, and/or sold, is up to department standards.- Performs audits for food quality, food safety and sanitation, customer satisfaction and feedback; stepping in to adjust production or make recommendations as required.- 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.- Ensures that systems and procedures for daily sales, cash collection and cash controls, PCI, payment card and banking standards are being followed; processes payments and deposits.- Ensures all kitchen equipment, displays, and point of sale systems, are in working order; reports and follows up on maintenance as required.- Responsible for submitting sales paperwork and administrative documentation following the end of each event/sales window, including debit credit sales totals, voided item listing, received cash totals, and a listing of the staff who worked in the location.- Recommends scheduling options to the unit manager and updates schedules for staff as directed. Contacts employees for coverage of last-minute vacancies of shifts.- 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 guest satisfaction.

Supervision Received
Works under the direct supervision of the Manager, Concessions and Retail Operations. The manager gives guidance and direction to the position, but the execution of responsibilities is solely that of the incumbent. Due to the magnitude of the program, the incumbent is empowered to execute their responsibilities and work independently.

Supervision Given
Supervises a large number of food service workers, involving training and monitoring work to ensure employees meet safety, and customer service, standards.

Minimum Qualifications
High school graduation, completion of Food Service Managem