Food Services Lead Hand

Dining Services

Office of the CFO - Ancillary Services

Position number: 28118

Date posted: June 10, 2026

Job details

Food Services Lead Hand - Food Services Lead Hand (UNIFOR)

Regular Part-Time Seasonal

No

Yes

$27.81 per hour plus vacation pay

Expected Start Date

July 1, 2026

465 hours worked

For more information please contact: Radhika Monga - ***email_hidden***

Qualifications

Education:

• High School Diploma is required.
• Certificate in Cooking from a recognized food service program or institution is required.

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.

Other Requirements:

• Will be required to provide acceptable Criminal Record and Vulnerable Persons Registry checks
• Acceptable Attendance and punctuality required.

Key responsibilities

Characteristic Duties & 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.

Additional information

The University of Manitoba is committed to the principles of equity, diversity & inclusion and to promoting opportunities in hiring, promotion and tenure (where applicable) for systemically marginalized groups who have been excluded from full participation at the University and the larger community including Indigenous Peoples, women, racialized persons, persons with disabilities and those who identify as 2SLGBTQIA+ (Two Spirit, lesbian, gay, bisexual, trans, questioning, intersex, asexual and other diverse sexual identities).

If you require accommodation supports during the recruitment process, please contact [email protected] or 204-474-7195. Please note this contact information is for accommodation reasons only.

Application materials, including letters of reference, will be handled in accordance with the protection of privacy provisions of "The Freedom of Information and Protection of Privacy Act" (Manitoba). Please note that curriculum vitae will be provided to participating members of the search process.