Revision Date: October 2001
Classification: Section Head
Hay Point Range: N/A
CHARACTER OF THE JOB
Food Service prepares and provides food and food services for The University of Manitoba.
The Section Head, under the direct supervision of the Component Manager, is responsible for the supervision, direction, and preparation in a cash retail food service operation.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES
- Verbally communicates daily with the Component Manager / Supervisor.
- Provides "on the job training" to new and sub-ordinate staff.
- Ensures adequate food and related supplies are in sufficient supply to meet menu requirements. Plans ahead ensuring product is thawed in advance of meal preparation.
- Requisitions food and supplies from approved suppliers authorized by the Component Manager as well as from the campus storeroom.
- Practices and ensures safe food handling including proper storage and temperature storage.
- Responsible for an accurate physical count of weekly inventories. Records the inventory on the inventory count sheets for the Manager's review.
- Operates and receives daily cash receipts in a cash retail food service outlet.
- Counts, records, and deposits cash receipts in accordance with Food Service policy.
- Responsible for maintaining a well organized Component, including seating areas, ensuring it is clean and sanitized in accordance to all health and safety regulations.
- Performs related Food Service Worker duties as required. Prepares soup from a dry mix.
- Ensures correct product rotation at all times. Stocks all food service goods.
- Actively participates in the marketing of the Component. May set up displays.
- Responsible for the shipping / receiving of all food service and catering orders. Ensures accuracy of all orders.
- Reports operational concerns to the Component Manager / Supervisor.
- Miscellaneous duties as assigned.
The minimum qualifications necessary for acceptable (satisfactory) job performance are:
Level of Formal Education
- Successful completion of high school.
- Minimum two years staff supervisory experience required.
- Minimum two years staff supervisory experience including food production, cash handling, and food ordering.
Skills and Abilities
- Must demonstrate the competent ability to follow oral and written instructions.
- Must demonstrate effective verbal and writing skills.
- Ability to make accurate and quick mathematical calculations
- Must possess and maintain in good standing a City of Winnipeg Food Handler's Certificate. Practices food safety and sanitation at all times.
- Maintains a clean, sanitized workstation at all times.
- Must have a solid knowledge of health and safety standards.
- Must present a clean and tidy appearance at all times and follow all Health Department regulations concerning hair and dress.
- Must have a full medical examination upon request. .
- Standing 100% of the time.
- Some heavy lifting required.
- Must be able to lift and carry a load up to 40kg without strain.
- Repetitive work and actions may include: rapid cash coin and note handling, reaching.
- Must wear the assigned uniform as required.
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 level.
"In accordance with the University's Health and Safety Policy, and in support of the Workplace Safety and Health Act, Physical Plant is committed to providing a safe and healthy working environment for all staff and students.
Physical Plant will instruct all employees to complete an Orientation Workshop, normally during the first day on the job, and the Health and Safety Orientation Module, normally during the probation period. Employees will also be instructed to complete various workshops, such as Asbestos Awareness, etc. during the first year of employment depending upon an individual's classification."