Culinary Lead, Front of House : Primary Purpose : The Culinary Lead provides daily Front of House (FOH) leadership within Marquis Hall while also supporting campus-wide Catering and Banquet operations during peak event periods. This hybrid role plays a key part in delivering seamless guest experiences, maintaining consistent service standards, and ensuring strong coordination between dining hall operations and catering teams.

The position requires flexibility to accommodate variable catering schedules, the ability to drive for deliveries, and the physical capability to perform event setup, breakdown, and FOH duties. A proactive, service-oriented approach and adaptability are essential to success in this role.

Nature of Work : This position reports to the Dining Coordinator, Catering Operations Coordinator, and the Culinary Services Management Team. The role involves regular physical activity, including lifting items up to 30 lbs., prolonged standing and walking, room and event setup, and the movement of furniture and equipment.

The Team Lead provides hands-on operational support, assists and guides staff during service periods, and helps ensure daily Front of House service standards are consistently met. This position normally follows the Front of House and Catering Team Lead schedule; however, flexibility is required to accommodate early mornings, evenings, weekends, and adjusted work schedules based on operational and business demands.

Typical Duties or Accountabilities : This role adapts based on catering demand, serving as Front of House (FOH) leadership during non-peak periods and transitioning to Catering/Banquet leadership during high-volume event periods.

Primary Role: Front of House Leadership (When catering demand is low)

- Lead daily FOH service, ensuring high standards of customer service,



cleanliness, organization, and food safety
- Review daily menus and maintain accurate allergies and dietary information
- Provide clear direction, support, and effective communication to FOH staff
- Demonstrate a strong understanding of meal plan concepts and all dining offers
- Manage service areas to ensure smooth guest flow, line movement, and queue control
- Assist with food preparation, refilling, and food setup for breakfast, lunch, and supper service
- Support staff scheduling, coverage, onboarding, and on-the-job training
- Operate POS systems and manage cash handling procedures, including CFAOPAL requirements
- Address customer concerns and minor staff issues in collaboration with management

Secondary Role: Catering & Banquet Leadership (When catering demand is high)

- Support and lead catering and banquet operations during peak event periods
- Review daily event schedules and ensure accurate execution of set-ups and service
- Coordinate room setups, buffets, bars, and service areas to Culinary Services standards
- Lead catering staff during setup, service, and teardown; assign tasks and manage pacing
- Act as the primary on-site contact for event organizers
- Complete on
- and off-campus catering deliveries and verify order accuracy
- Oversee bar setups, liquor handling, cash floats, and secure fund management
- Ensure timely cleanup, equipment resets, food storage,



and linen handling
- Report inventory, supply, and staffing needs to management
- Assist with administrative and operational tasks including support the creation of item labels, website updates, and monitor signage as needed

Qualifications

Education & Certifications

- Grade 12 completion required
- Valid Food Protected/Food Handler Certificate required
- Serve It Right Saskatchewan

Licensing

- Valid Class 5 Saskatchewan Driver’s License with a minimum of 5 years’ driving experience.
- Must be bondable.

Experience

- 1-3 years’ experience in a high‑volume dining, catering, or hospitality environment
- Minimum 1 year of leadership or team lead experience
- Knowledge in Dining and Banquet setup, customer service, and cash handling experience preferred

Skills :

- Ability to work efficiently and productively in a high-volume setting for protracted periods of time
- Strong leadership skills with the ability to motivate and guide team members
- Excellent communication, interpersonal, and customer service abilities
- High attention to detail with strong organizational skills
- Ability to remain calm, adaptable, and effective in fast‑paced or changing environments.
- Physical stamina to perform lifting, moving, and event setup duties.
- Knowledge of allergy protocols, campus layout, and event service standards is an asset.

Department : Culinary Services Status : Term 12 months with the possibility of extension or becoming permanent Employment Group : CUPE 1975 Full Time Equivalent (FTE) : 1.0 Salary : The salary range, based on 1.0 FTE, is $20.40 - 24.87 per hour. The starting salary will be commensurate with education and experience. Salary Family (if applicable) :Ancillary S

📌 Culinary Lead, Front of House (Saskatoon)
🏢 University Of Katchewan
📍 Saskatoon