Hospitality Support Worker

**Competition Number**
- P16562

**Posting Title**
- Hospitality Support Worker - Regina (Casual 2025-26)

**Classification**
- Band 2

**Location**
- Saskatchewan Polytechnic Regina Campus

**Other Location(s)**
- Saskatchewan Polytechnic Regina Campus

**Building**

**Other Building**
- Regina Main Building

**Date Posted**
- 05/20/2025

**Closing Date**
- 06/30/2025

**JIQ #**

**Start Date**
- 07/01/2025

**End Date**
- 06/30/2026

**Open Until Filled**
- No

**Ongoing**
- No

**Category of work**
- Casual

**Bargaining Unit**
- Professional Services

**Hours of Work**
- To be Assigned

**Salary Range**
- $20.53 to $24.53 per hour

**Temporary Market Stipend**

**Incumbent**

**Total Assigned days (AC) / Total Hours per biweekly pay**
- This posting is for casual work to cover sick calls and to help with large catering events. The majority of the hours will be scheduled between the hours of 7 am and 3 pm but there may be the occasional night or weekend shift with a lot of notice to enable you to plan your schedule accordingly.

**Posting Status**
- Open
- This posting is for casual work to cover sick calls and to help with large catering events. The majority of the hours will be scheduled between the hours of 7 am and 3 pm but there may be the occasional night or weekend shift with a lot of notice to enable you to plan your schedule accordingly.

Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech’s strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

**Job Duties/Qualifications, Skills and Abilities(QSA)**:

- Job Duties

**Job Duties**
- To provide support to the Hospitality and Tourism training programs.
1. Customer Service and cashier duties - using a variety of different systems, process accurate and efficient customer transactions and complete end of day procedures
2. Assist in food preparation for hot and cold items, ensuring Food Safe conditions are met or exceeded at all times during all touch points
3. Provide continuous communication with programming regarding preparation of cold kitchen items to support a seamless experience for customers
4. Ability to work banquet, quick, counter or table service styles and work as a bartender for functions
5. Follow guidelines during service, making sure to understand and adopt all portion control guidelines
6. Label items for sale and ensure daily menu information and pricing is updated and accurate
7. Fill and stock as necessary
8. Organize till floats and prepare change orders
9. Address inquiries from customers
10. Assist with receiving and dispersal of food and supply orders
11. Assist with banquet set ups / service /tear down and general clean up after banquets
12. Complete dishwashing and cleaning tasks as required
13. Participate as a team member that accepts personal accountability and holds others accountable
14. Communicate with intent at all times - a conscious attention to whether the receiver receives and fully understands the communication
15. Facilitate various promotional
16. Other duties as assigned
- QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

**Specific Accountabilities**

**Duties**

**Required Qualifications, Skills and Abilities (QSA)**
- 1. High school diploma or equivalent to about 12 years of formal education
2. 2 years’ experience working in a food service setting
3. Food Safe Level 1 Certification
4. Excellent customer service skills as well as effective, appropriate and professional communication
5. Able to address minor work place issues that arise in day to day operations.
6. Knowledge of basic service standards and ability to multitask in all types of service - counter service, table service, bartending, banquet service
7. Basic understanding of point of sale operation and Moneris devices - multiple way of using, billing, payment, etc.
8. Able to operate commercial kitchen equipment
9. Knowledge of safe handling of chemicals used in food service setting
10. Bondable
11. Computer skills - knowledge of software becoming prevalent in food services -labelling, online ordering, online scheduling, time sheets,
12. Basic product knowledge about menu item ingredients

**Desired QSA