Job Description

Staff - Union

Job Category CUPE 116

Job Profile CUPE 116 Hourly - Food Services Assistant-F/S

Job Title Food Services Supervisor - The Point (Auxiliary)

Department Full Service Restaurants & Catering I Assistant Manager I UBC Food Services I Student Housing and Community Services

Compensation Range $25.22 - $27.73 CAD Hourly

Posting End Date September 20, 2023

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

Job End Date

There are two positions available.

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

Positions in this classification 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, participating in food service work and handling related administrative duties.

Organizational Status

Reports to unit Manager / Senior Supervisor.

Work Performed

Supervises the workload of up to 15 food service workers, ensuring employees meet UBC Food Services customer service standards.

Trains food service workers, following up to ensure an understanding of the material covered.

Assists with and recommends scheduling options to the unit manager.

Orders food supplies required for day to day operations.

Monitors and reviews cost controls, such as, labor costs, food costs and waste and overhead expenses, with unit manager.

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.

Relieves and assists food service workers as operationally required.

Ensures that the quality of product being produced and/or sold is up to department standards and safety and cleanliness standards are adhered to at all times; takes action with production or makes 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.

Ensures that systems and procedures for daily sales, cash collections/controls, banking and ledger reconciliation are being followed; processes payments and deposits.

Recommends daily specials and ongoing menu changes.

Suggests and implements unit promotions including processing and delivering of You-Care packages.

Ensures all kitchen equipment and point of sale systems are in working order; reports and follows up on maintenance as required.

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 of an ancillary department.

Supervision Received

Works independently under general supervision.

Supervision Given

Supervises a large number of food service workers, involving training, assigning and monitoring work.

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\xe2\x80\x99s own

- Demonstrates a commitment to enhancing one\xe2\x80\x99s 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. 2 years relevant experience or the equivalent combination of education and experience. Must have Serving It Right certificate

University of British Columbia