Job Description

Competition Number
P13784


Posting Title
Hospitality Support Worker


Classification
Band 2


Location
Saskatchewan Polytechnic Saskatoon Campus


Other Location(s)
Saskatchewan Polytechnic Saskatoon Campus


Building
Saskatoon Campus, Idylwyld Dr.


Other Building



Date Posted
04/06/2023


Closing Date
04/19/2023


JIQ #



Start Date
08/21/2023


End Date



Open Until Filled
Yes


Ongoing
Yes


Category of work
Part Time


Bargaining Unit
Professional Services


Hours of Work
Regulated 36 hours (modified)


Salary Range
$18.97 - $22.67/hour


Temporary Market Stipend



Incumbent
Cecelia Alarcon


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


Posting Status
Open


The majority of shifts for this position will be Monday to Friday. Currently, this position is scheduled for 4 hours September to June. We are closed mid June to mid August. This may change with hours of operations. These shifts include morning hours and over the lunch hour. The occasional night or weekend shift may be required \xe2\x80\x93 a lot of notice will be provided for these shifts.

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\xe2\x80\x99s 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.

• Customer Service and cashier duties \xe2\x80\x93 using a variety of different systems, process accurate and efficient customer transactions and complete end of day procedures

• Assist in food preparation for hot and cold items, ensuring Food Safe conditions are met or exceeded at all times during all touch points

• Provide continuous communication with programming regarding preparation of cold kitchen items to support a seamless experience for customers

• Ability to work banquet, quick, counter or table service styles and work as a bartender for functions

• Follow guidelines during service, making sure to understand and adopt all portion control guidelines

• Label items for sale and ensure daily menu information and pricing is updated and accurate

• Fill and stock as necessary

• Organize till floats and prepare change orders

• Address inquiries from customers

• Assist with receiving and dispersal of food and supply orders

• Assist with banquet set ups / service /tear down and general clean up after banquets

• Complete dishwashing and cleaning tasks as required

• Participate as a team member that accepts personal accountability and holds others accountable

• Communicate with intent at all times \xe2\x80\x93 a conscious attention to whether the receiver receives and fully understands the communication

• Facilitate various promotional activities

• Other duties as assigned

QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE



Specific Accountabilities



Duties



Required Qualifications, Skills and Abilities (QSA)
1. Grade 12 or GED
2. 1 year of experience working in a customer service role
3. Priority will be given to candidates that possess Food Safe Level 1 Certification
4. Excellent customer service skills as well as effective, appropriate and professional communication
5. Ability 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 \xe2\x80\x93 counter service, table service, bartending, banquet service
7. Basic understanding of point of sale operation and Moneris devices
8. Ability to operate commercial kitchen equipment
9. Knowledge of safety procedures and protocols (WHMIS) when using chemicals in a food service setting
10. Bondable
11. Computer skills \xe2\x80\x93 knowledge of software becoming prevalent in food services \xe2\x80\x93 labelling, online ordering, online scheduling, time sheets, use of POS till system
12. Basic product knowledge about menu item ingredients



Desired QSA