Job OverviewFirst‑level supervisory work overseeing service and/or food preparation staff. Positions are responsible for day‑to‑day on‑site activities at one or more food service venues. Work is performed in accordance with institute policies and established industry standards. This is a recurring full‑time permanent position aligned with the academic calendar. The role is active during the academic year, with anticipated seasonal layoff periods in the summer months based on operational requirements.ClassificationTeam Lead Food Services. This position is covered by the Alberta Union of Provincial Employees (AUPE) Collective Agreement.Key ResponsibilitiesUse inventory, payment, food preparation, and presentation systems.Implement site‑specific procedures such as cleaning standards, food temperature controls, and portion‑control monitoring.Forecast and plan for customer volumes.Prepare draft staff schedules.Monitor day‑to‑day site operations.Coordinate workflow and staffing priorities during high‑volume periods.Lead and support front‑line staff in maintaining productive and professional operations.Monitor customer service standards and assist with resolving operational or service concerns.Support onboarding, training, coaching, and day‑to‑day guidance of staff and student workers.Monitor food quality, product presentation, portion control, and operational consistency.Assist with inventory organization, stock rotation, merchandising, and waste reduction initiatives.Support operational readiness by ensuring service areas are stocked, organized, and customer ready.Communicate and collaborate with instructors, lab staff, leadership,



and other internal stakeholders regarding operational needs and workflow coordination.Identify operational issues and elevate concerns in a timely and professional manner.Maintain a clean, organized, and professional work environment.Skills & AbilitiesGood understanding of food service industry standards, including WHMIS and HACCP (Hazardous Analysis Critical Control Point), safety, and food sanitation.Good understanding of equipment and methods used in food preparation.Knowledge of customer service techniques and methods.Knowledge of scheduling tools and methods.Good understanding of payment methods and point‑of‑sale systems.Leadership skills, including communication, coaching, and conflict resolution.Strong organizational and time management abilities.Ability to work effectively in a fast‑paced, high‑volume environment.Experience with inventory management, product rotation, and operational coordination.Ability to work collaboratively with cross‑functional teams and stakeholders.QualificationsCompletion of Grade 12.Post‑secondary education, food and/or hospitality related.Relevant Customer Service and/or Food Service certificates are desirable.Minimum 3–5 years of progressive food service experience, including supervisory or team lead responsibilities.Experience working in a high‑volume, institutional, production, hospitality, or post‑secondary food service environment is preferred.Equivalencies may be considered.RemunerationThe compensation range for this job posting is: $44,013.06 – $54,745.86. Refer to salary range noted on this posting, plus a comprehensive benefits package.#J-18808-Ljbffr

📌 Team Lead, Food Services - Culinary Operations - C$44,013.1 - C$54,745.9 A Year (Winnipeg)
🏢 NAIT (Northern Alberta Institute of Technology)
📍 Winnipeg