Job Description

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Job Details

Service Coordinator, Culinary Arts - (00033.8)

This details all the information about the job posting.

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Application Restrictions

Open to both Internal and external

Job Type

Support Staff (CUPE)

Posting In effect from

12/6/2023

Closing Application Date

26/6/2023

Closing date for internal CUPE applicants

26/6/2023

Applications will be reviewed commencing the \xe2\x80\x9cclosing date for internal CUPE applicants\xe2\x80\x9d and may continue until the position is filled.

Internal CUPE applicants must submit their application by 4pm on the \xe2\x80\x9cclosing date for internal CUPE applicants\xe2\x80\x9d for their Seniority to be recognized. Applications received after the "closing date for internal CUPE applicants" will be considered alongside external applicants.

Full/Part Time

Part Time

Support Type

Auxiliary (Over 4 Months)

Anticipated Start Date

5/9/2023

Position End Date (If Applicable)

8/4/2024

The Hours of work are subject to change depending upon departmental requirements

Schedule

Varied

Schedule Description

Tuesday/Wednesday/Thursday 4pm-9pm The usual work term will be September to April. Non working period of November 6-10, 2023 Non working period of December 25, 2023-January 2nd, 2024 Non working period of February 19th - February 23, 2024

DUTIES

In collaboration with the Chairperson of Culinary Arts this position is responsible for a range of functions within the Culinary Arts Division. These functions include working closely with the Chairperson to manage services in the Scratch Caf\xc3\xa9, Scratch Market and independently manages all evening events in Accolades Dining Room. Coordination of the dining room operation and functions by performing duties such as taking reservations, greeting customers, bartending, serving food, cashiering and maintaining inventories, cleaning areas and other duties as required to ensure smooth operations.

MAJOR DUTIES & RESPONSIBILITIES * Performs cashier duties by receiving payments from customers, maintaining daily cash float balance, and summarizing daily cash sales.

• Manages and organizes all events for the department of Culinary Arts, and is the primary contact for customers. Works closely with Culinary faculty and clients to discuss menu, scheduling, table settings, linen orders and d\xc3\xa9cor arrangements; works with Chair on budgetary costing; notifies the chair of support staffing requirements and coordinates CUPE work during events (day or evening).
• Performs housekeeping duties including bussing of tables and ensuring the Culinary facility is neat and tidy. Washes, dries and stores dishes, utensils, pots, pans and other kitchen equipment.
• Operates and cleans industrial dishwasher and garburator.
• Working independently in the evening, coordinates the operation of dining room functions in the Culinary Arts Training Centre.
• Manages evening reservations requests from customers. Ensures the reservation system is accurate and current. Interacts with customers to make appropriate changes to reservations.
• Develops and maintains a wine list for Accolades. Maintains and controls appropriate inventories including alcohol, wine, beer, bar mixes and linen products.
• Coordinates server duties.
• Performs server duties such as greeting customers, taking and serving meal orders, clearing tables and issuing checks for payment. (This set up is different than the cafeteria in Scratch. Need to fit 24 people and ensure space and ambience of the room. This changes every night depending on the number of reservations that are made).
• Acts as Bartender and Hostess by taking orders and serving alcoholic and non-alcoholic drinks for day and evening events.
• Facilitates the distribution of guest comment cards on a nightly basis. Reviews the comments with Accolades faculty and Department Chair monthly.
• Manages the efficient running of Scratch Market: researches and recommends the ordering of sustainable options for packaging; promotes the market via website and posters; maintenance of food products on display. In collaboration with Culinary Faculty, ensures the proper rotation of products are available for sale. Ensure the proper labelling and pricing of products in the market.
• Receives, answers, and organizes customer requests for all services in the Culinary Building. Acts as the primary contact for customers, works closely with Culinary faculty and clients to discuss menu, scheduling, table settings, linen orders and d\xc3\xa9cor arrangements; works with Chair on budgetary costing; coordinates CUPE work during events (day or evening). Prepares function sheets to include all pertinent information regarding the events.
• Sets up and arranges tables for special request functions in the daytime.
• Organizes special event setup during day time hours of as required including serving of food and beverages.
• Oversees volunteers, manages the work they provide.
• In collaboration with the Chair coordinates social media presence.
• Schedules support staff for Scratch, Accolades and special events.

REPORTS TO
Manager of Operations and Chair

QUALIFICATIONS

EDUCATION:

• Grade 10 or equivalent plus specialized training
• \xe2\x80\x9cServing It Right\xe2\x80\x9d Certification, WHMIS Certification and Foodsafe

EXPERIENCE:

• Four years\' related experience including event planning, and marketing and social media production

SKILLS, KNOWLEDGE OR ABILITIES RELATED TO THE JOB

• Ability to communicate effectively both verbally and in writing
• Ability to operate related equipment such as an electronic cash register
• Ability to operate related equipment such as an industrial dishwasher
• Ability to operate cash register and do cash out procedures
• Ability to deal courteously and tactfully with students, staff and members of the general public
• Ability to properly set tables

WORKING CONDITIONS

• Ongoing customer contact, working at cash register, kitchen environment and standing for periods of time
• Kitchen environment: standing for long periods of time, operating commercial dishwasher, water and steam, some exposure to cleansing agents
• Cafeteria environment: operating cash register for periods of time and lifting weights of up to 10 kilograms

The salary for the above position is determined by the Collective Agreement with the Canadian Union of Public Employees, Local 4879, as it presently exists.

Pay Band

CUPE Grade 05 $29.21

Salary rate

Please Note: This position may be subject to a 90% salary for the first 560 hours of employment.

Location

Kamloops, BC CA (Primary)

# of Hires Needed

1

Organizational Unit

Thompson Rivers University -> Faculty of Adventure Culinary Arts and Tourism -> Culinary Arts Program

Diversity and Inclusion Commitment:

Thompson Rivers University is strongly committed to hiring based on merit with a focus on fostering diversity of thought within our community. We welcome those who would contribute to the further diversification of our staff, our faculty and its scholarship including, but not limited to, women, Indigenous, Black and People of Colour, persons with disabilities and persons of any sexual orientation or gender identity. Please note that all qualified candidates are encouraged to apply, however applications from Canadians and permanent residents will be given priority.

NOTE: To learn more about Thompson Rivers University or living in Kamloops or Williams Lake please visit our . External Candidates invited to interview will be required to bring a copy of their transcripts to the interview.

Thompson Rivers University