Culinary Team Lead, Culinary Services (Tim Hortons)

University of Saskatchewan•Saskatoon, SK

8h•CA$20 - CA$25•Onsite

About The Position

The Culinary Team Lead, Culinary Services (Tim Hortons) upholds a high standard of leadership within their location and ensures high levels of all aspects of excellent customer services. This position is found in a variety of locations across the University. The work involves a mix of routine tasks with a low level of complexity, requiring the application of general working knowledge. The work requires a high level of physical demand. Problems experienced are varied, and incumbents are expected to assist in solving them within known methods and practices. Communications are of a factual nature and typically occur on a one-on-one basis, involving contact with students and faculty with a strong emphasis on modeling customer service, and contact with supervisors and co-workers with a strong emphasis on factual and accurate information exchange. Incumbents are expected to work effectively and cooperatively with others, with ongoing development of team skills and an emphasis on supporting others. The incumbent may be required to work nights, weekends, or stat holidays, and the schedule is subject to change depending on business demands. This position has the possibility of extension or becoming permanent.

Requirements

Completion of grade 12
A valid Food Safe Handlers Certificate (SERV Safe International). If not completed, the Food Safe Certificate will be taken at the employee’s expense within the first three months of employment.
A minimum of two years of experience working in Starbucks retail outlets is also required.
Previous cash-handling experience is a requirement.
Must possess an updated Brand Leadership module.
Demonstrates proficiency with software applications such as Bookware, MS Excel, Word, PowerPoint and online ordering systems (e.g. GFS, Sysco).
Excellent communication skills – ensuring day-to-day communication with all shifts and open communication with Culinary Services management.
Excellent attention to detail.
Reliable, dependable and self-motivated.
Demonstrates a tactful, responsive, pleasant and effective manner in all personal interactions.
Demonstrated flexibility to adapt to change.
Demonstrates ability to collaborate effectively with others in a team environment within each location, among locations and with Culinary Services management.
Leads by example and demonstrates the importance of treating every team member and guest with respect.
Leads by example to demonstrate that the guest is the top priority and reinforces positive hospitality behaviors with team members.
Responds to guests in a friendly manner while maintaining an appropriate sense of urgency.

Nice To Haves

Experience of supervising a team or having a Barista Trainer certification, a minimum of 1 year, is an asset.
Previous Cash Handling experience would be an asset.
Preference may be given to candidates with recent previous Brand Partners supervisory experience and Brand Knowledge Supervisory Level.

Responsibilities

Adheres to the franchise/university standards of the assigned outlet in regards to customer service, product quality and specifications, equipment maintenance, and daily operations.
Ensures all food safety procedures are completed and followed.
Ensures safe work practices, code, regulatory and job procedures are followed.
Assists in executing national, regional or location-specific promotions.
Monitors for, responds to and reports to Culinary Services managers about unsafe acts and conditions.
Treats all confidential information and materials in a confidential manner.
Keeps current on all information through brand portals.
Keeps current on all brand-specific online training where applicable.
Completes all required shift documentation.
Trains and monitors new team members.
Provides ongoing, specific direction to team members.
Reacts immediately to issues requiring attention during their shift.
Reports to the Manager of Retail Operations or Retail Operations Assistant on team member performance (positive or areas of opportunity).
Maintains operating efficiency through optimal positioning of team members.
Resolves minor personnel issues.
Escalates to management any issues and/or problems.
Ordering supplies and overseeing cleanliness and security.
Accountable for production/monitoring stock and waste levels.
Provides guidance around waste management procedures and production amounts.
Ensures daily and weekly equipment maintenance schedules are completed.
Responsible for shift cash procedures.
Ensures all product and packaging is properly merchandised and stocked.
Handles cash accurately and according to procedures.
Handles guest complaints and queries with professionalism and concern.
Responds to guest service complaints, resolving problems when possible, and turns potentially negative situations into positive situations.
Provides leadership by example and general oversight for junior staff.
Demonstrates the ability to use judgment and apply effective problem-solving skills.
Demonstrates the ability to organize work, set priorities, meet deadlines, and use initiative.
Builds morale by listening, giving feedback and celebrating big and small wins.
Using directed guidelines and available resources, replaces co-workers absent from the workplace for any reason when needed.
Works various positions throughout the day and during busy periods to maintain optimal service levels through demonstrated floor leadership.
Promotes, initiates, and maintains outstanding customer service and environmentally sustainable practices while working with campus resources.
Ensures high standards of guest experience are maintained and demonstrated as a top priority.
Participates as an active and supportive member of the Culinary Services Retail Operations team.