UNIFOR - Food Service Lead Hand

Revision Date: July, 2007
Classification:  Food Service Lead Hand
Unit:  UNIFOR
Hay Point Range:

The Food Service Lead Hand, under general supervision of the Management Team, works “hands-on” independently or directly supervises subordinate Food Service Cooks, Food Service Workers and Food Service Utility Workers in the day to day operation of a specific area within the department of University of Manitoba Food Services.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

·         Actively prepares and supervises the preparation of all meals.  Plans meals ahead ensuring product is thawed in advance of meal preparation.

·         Ensures adequate food and related supplies are in sufficient supply to meet food production requirements.

·         Ensures that all staff are performing duties to the standard required for appropriate levels of product quality, customer service while meeting all regulations of Government and the University of Manitoba.

·         Assists the Catering Manager in the development of client/customer needs.  Produces the same.  Develops and implements theme events.

·         Responsible for the ordering of all food and supplies required for the day to day operation of the area within the department.  Requisitions food and supplies from the Stores Department and approved suppliers authorized by the Executive Chef or Management Team.

·         Physically counts and records weekly inventories.

·         Advises Executive Chef and/or Management Team of any operational concerns.

·         Performs other duties as assigned.

·         Plans and coordinates the daily kitchen duties for the day to day operation of areas within the department.

·         Operates all kitchen equipment in a knowledgeable, safe and responsible manner.

·         Practices and ensures safe food handling including proper storage and temperature storage.


QUALIFICATIONS REQUIRED

The minimum qualifications necessary for satisfactory job Performance are:

Level of Formal Education Required

·         High School graduate.

·         Certificate in Cooking from a recognized food service program or institution.

Experience

 

·         Five or more years experience in a private sector hospitality environment which involved high volume and/or high-end food service operation.

·         Supervisory experience considered an asset.

·         Experience working within an Unionized environment is considered an asset.

Skills and Abilities

Must demonstrate verbal and written skills acceptable for performing responsibilities.

Physical Requirements

Standing most of the time.  Repetitive work and motions; awkward positions and lifting up to 40kg.

This class specification is intended to illustrate the characteristics of this classification level and should not be interpreted as a description of any one individual position within this classification.