Job Opportunities in Canada

Competition Number

P15999

Posting Title

Hospitality Services Coordinator

Classification

Band 6

Location

Saskatchewan Polytechnic Prince Albert Campus

Other Location(s)

Saskatchewan Polytechnic Prince Albert Campus

Building

Prince Albert Campus, Technical Building

Other Building

Date Posted

10/11/2024

Closing Date

10/23/2024

JIQ #

60087

Start Date

10/28/2024

End Date

Open Until Filled

No

Ongoing

Yes

Category of work

Full Time

Bargaining Unit

Professional Services

Hours of Work

Regulated 36 hours (Special provisions)

Salary Range

$2,075.08 to $2,479.38 bi-weekly

Temporary Market Stipend

Incumbent

Total Assigned days (AC) / Total Hours per biweekly pay

Modified hours of work

Posting Status

Open

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

The main function of the Coordinator position is to work as a part of a team in support of programming to ensure seamless execution of service through ordering, receiving, inventory management and day of supervision of catering events. In addition, this position will be responsible for troubleshooting when direct report is not available.

1. Ensure Food Safe conditions are met or exceeded at all times during all touch points
2. Place all necessary orders and obtain speciality items as needed
3. Maintain positive relationships with suppliers
4. Receive, inspect, verify and disperse orders as outlined in operational guidelines
5. Process invoices into inventory system and, following SK Poly financial procedures
6. Assist in completion of monthly inventory
7. Maintain par stock, and deal effectively with product shortages and returns
8. Maintain and manage chemicals according to WHMIS specifications
9. Manage and maintain staff uniforms, general use uniforms and event linens
10. Create yearly ordering schedule
11. Assist in recording all sales, purchases, labour and transfers into Tracker
12. Use efiling paperless procedure to have invoices processed and paid.
13. Assist in reconciling FAST with trackers
14. Correctly allocate portions of invoices to proper cost centers to minimize internal transfers
15. Work closely with Hospitality Programs for production and delegate duties where there will be gaps for Catering
16. Oversee planning, production and execution of day-of Catering orders, aiding in delivery service of catering if needed
17. Take part in service / cooking when needed
18. Answer customer inquiries relating to catering orders
19. Be a master user of task management system, report up when tasks are not consistently being done
20. Be “owner” of Hospitality Phone which is used for banquet trouble shooting and online ordering
21. Organize and execute all outgoing shipped products as required
22. Coordinate all waste and recycling programs
23. Organize and track equipment repairs
24. Work hand in hand with Hospitality Services team members, troubleshooting and providing basic guidance when direct report not available

Specific Accountabilities

Duties

Required Qualifications, Skills and Abilities (QSA)

1. Journeyperson status as a Cook or equivalent experience
2. Minimum 5 years’ experience in a hospitality / food service setting including some experience with supervision and inventory management
3. High school diploma or equivalent to about 12 years of formal education
4. Food Safe Level 1 Certification
5. WHMIS 2015 Certificate
6. CPR / AED / First Aid Certificate – not required but would be beneficial
7. Valid drivers license
8. Ability to multi-task in a busy, service orientated operation
9. Ability to address minor work place issues that arise in day to day operations and communicate those to direct report
10. Knowledge of basic cooking standards for all types of service – quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
11. Ability to operate commercial cooking equipment
12. Knowledge of safe handling of chemicals used in food service setting
13. Bondable
14. Computer skills – knowledge of software becoming prevalent in food services – labelling, online ordering, online scheduling, time sheets, etc
15. Computer Skills – working knowledge of Microsoft Office
16. Effective, appropriate and professional communication
17. Knowledge of work place safety – safe lifting, prevention of burns, cuts, fires, safe equipment use
18. Familiar with food cost procedures
19. Effective time management skills

Desired QSA