Job Description

Competition Number

P16328

Posting Title

Hospitality Services Coordinator

Classification

Band 6

Location

Saskatchewan Polytechnic Regina Campus

Other Location(s)

Building

Other Building

Date Posted

03/12/2025

Closing Date

03/21/2025

JIQ #

60087 - Under Review

Start Date

05/20/2025

End Date

06/30/2026

Open Until Filled

No

Ongoing

No

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/Qualifications, Skills and Abilities(QSA)

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Job Duties

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


QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

Specific Accountabilities

Duties

Required Qualifications, Skills and Abilities (QSA)

Journeyperson status as a Cook or 10 years' experience as a catering coordinator, or other relevant position in the hospitality or food service experience industry

Three (3) years of related experience in cafeteria, catering or commercial food services (along with experience supervising in a unionized work environment)

High school diploma or equivalent to about 12 years of formal education

Food Safe Level 1 Certification

WHMIS 2015 Certificate

CPR / AED / First Aid Certificate - not required but would be beneficial

Valid Saskatchewan Driver's License is required as the successful candidate will have to drive catering van

2 years' experience in inventory management, budget management. forecasting and reporting

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

Ability to operate commercial cooking equipment

Knowledge of safe handling of chemicals used in food service setting

Bondable

Proficient skills using Microsoft Office Suite, calendaring, Zoom and other current applications

Effective, appropriate and professional communication

Knowledge of work place safety - safe lifting, prevention of burns, cuts, fires, safe equipment use

Familiar with food cost procedures

Effective time management skills

Desired QSA