Learning Objective The student(s) will research and prepare the job fact sheet and a job description using the provided templates. The student(s) are to create a job fact sheet and job description for a foodservice career position as approved by the instructor. The student(s) must utilize the template to complete the assignment. Through research and independent study, the student will gain a better understanding of the human resource department activities. By completing the job description using word processing skills the student will gain the necessary word processing computer skills used in today's foodservice environment. Guidelines The student(s) must have their printed full names and student numbers on the assignment to receive a grade. The job fact sheet and job description are to be completed using the same position for both. Then to be submitted in the Assessment Tab in their designated assignment folders. The job fact sheet and job description will be free of grammatical errors, spelling errors and make use of the correct foodservice terminology as instructed in the classroom. The student will submit a job fact sheet and job description based on the foodservice career as provided by the instructor. The job fact sheet and job description will be created using the provided templates only. Content Required for Job Description Job/Position Summary: Provide one or two sentences to summarize the purpose of the position. This may be expressed in terms of duties to be performed, results to be achieved or key contributions to be made. J. Impact of Errors Describe examples of typical major errors that could reasonably occur in your major activities even with due care. Indicate the likely consequence(s) (e.g. waste, delays, time lost, money lost, injury, damage, effect on people, impaired service). K. Resource Management Identify the level of responsibility, if any, for managing the economic use of organization assets involving finances, information, physical facilities and/or equipment/materials. Financial state any financial responsibilities (and amounts) your job involves (e.g. budget, petty cash, handling valuables, etc.) [ ] Submit claims [ ] Maintain petty cash [ ] Process financial records, purchase orders, cheques, service contracts [ ] Prepare financial forecasts and variance reports [ ] Authorize receipt of delivered materials/inventory or services rendered Value $ [ ] Prepare and manage budget of [ ] work unit [ ] dept. [ ] division Value. $ Equipment with respect to any tools, equipment, instruments or machinery are you required to: [ ] Clean [ ] Planning Needs [ ] Maintain [ ] Budgeting [ ] Control Usage [ ] Adjust [ ] Recommend Purchases [ ] Maintaining Inventory [ ] Service [ ] Repair [ ] Other Specify: Typical Value of Equipment for which you are responsible: $ Physical Facilities with respect to buildings, grounds, and facilities, are you required to: [ ] Clean [ ] Planning Needs [ ] Authorize Expenditures [ ] Maintain [ ] Budgeting [ ] Reporting Cost Variances [ ] Adjust [ ] Space Management [ ] Investigate New Technology [ ] Service [ ] Negotiate Leases/Contracts [ ] Control Usage [ ] Repair [ ] Authorize Renovations [ ] Develop/Design Blueprints [ ] Recommend Purchases Typical Value of Physical Facilities for which you are responsible: $ Information [ ] Maintain accurate office records, files [ ] Operate standard or preprogrammed computer applications [ ] Define User Specifications Planning Needs - for some training and orientation Budgeting Records Management (Storage and Retrieval) Policy and Procedures Development Oversee Policy and Procedures Implementation Recommend Purchases Authorize Expenditures [ [ [ [ [ [ [ Human Resources are you responsible for managing any of the following: [ ] Forecasting turnover [ ] Hiring [ ] Staff counseling/mentoring [ ] Determining salaries [ ] Staffterminations/layoffs [ ] Staff discipline [ ] Scheduling [ ] Setting work priorities [ ] Staff performance appraisals [ ] Team building [ ] Conflict resolution [ ] Skills Development 2. Please describe the place(s) in which you typically perform your job duties. Indicate the number of hours per week you would spend there (e.g. kitchen, office, outside at worksite, etc.). 35 hours per week in the office. 3. Do you have to take certain precautions or wear protective clothing to avoid a work injury? No[ ] Yes [ ] please specify. M. Have We Missed Anything? This section is for areas of your job/work that you believe have not been covered by the preceding questions/sections: Organizational Status: Provide a brief description of the unit to give the position's context. Describe the relationships, interactions and liaisons with other functions and the nature of these relationships. Include the positions to which the position reports, works with, contacts (both internally and externally) and supervises. Must also include brief history and background of the company. Work Performed: Identify the core responsibilities of the position grouping related duties, key deliverables or results to be achieved. List responsibilities in order of importance. Use words that clearly and consistently describe the actual nature of the responsibility. For example, use of \"manage\" or \"lead\" indicates full accountability for the area vs. ''coordinate\"', \"support\" which indicates a contribution to, but not full accountability. If applicable, outline specific conditions of employment and/or working conditions. Consequence of Error/Judgment: Describe the level of decision making expected, and if the work will be subject to checking and by whom. Describe the types of situations or problems that would require exercising judgment, and describe the consequences of inappropriate judgment exercised by the position. Supervision Received: Outline the level of supervision the position receives. Supervision Given: If applicable, outline the level of supervision the position is given. Education/Work Experience: List the minimum educational qualifications required for the position as well as any additional preferences. List the minimum work experience required for the position as well as any additional preferences. Skills: List the skills, or abilities that are necessary to be successful in the position. Content Required for Job Fact Sheet Please complete the assignment template in full. Job Fact Sheet This questionnaire asks you about your job what you do. It is not concerned with your performance on the job. Describe your job as it currently functions; do not consider the past, the future or what would be \"nice to have\". Please take time (we estimate 1-2 hours) to complete it accurately. Attach extra pages or examples if necessary. When you have finished, give it to your immediate supervisor. Your supervisor will review it with you; each of you signs it when you are satisfied with it. If there is a discrepancy, contact your respective Director and/or the Human Resources Dept. Then return one legible approved copy to the Human Resources Dept. for processing. A. Position Identification Name: Job Title: Dept: Location: Date: Reports To: Approval Signatures: (Employee) (Supervisor) (Manager/Director/Executive Director) B. Job Summary In 1 or 2 sentences, describe briefly the overall purpose of this job. In answering this section, consider \"Why does this job exist?\" and \"What is your job responsible for?\" Cc. Job Accountabilities Please describe, using action verbs (e.g. plan, organize, edit, proofread, test, recommend, authorize, analyze, operate, etc.), the major responsibilities of this job and your level of delegated authority to decide actions. Include the approximate percentage of time devoted to each responsibility out of 100%. (For example: managing 35%/prepping 25%/cooking 25%/customer service 5% etc.) Accountabilities % of Time 1.Education 1. What is the minimum formal education required for this job? (Remember this is not your level of education but the minimum requirement used for staffing this position.) 2. Is there any apprenticeship, co-op time required prior to obtaining a designation? [ ] No [ ] Yes (if yes, specify) 3. Is any provincial or other vocational or professional certificate or degree required (e.g. Food Handlers, Serve Safe)? | Mandatory (please specify) 4. What special skills or training are needed to perform this job or operate equipment? 5. Knowledge of Excel, Word for Windows, use of e-mail and Internet, good telephone and general communication skills, good interpersonal skills, an eye for detail. 6. Specify what equipment you operate on the job (e.g. mixer, oven, grill, gas stove..) E. Relevant Experience 1. For some jobs, people have to have prior experience in related work (paid or volunteered) in order to qualify for a certain job. How much prior experience does a person need to do your job? [ ] Month(s) [ ] Year(s) 2. Please specify what prior experience is prerequisite for this job. 3. What is the minimum time it takes for people in your job to learn to perform the job duties adequately after they start the job? [ ] up to one month [ ] 3-6 months [ ] 1+ - 2 years [ ] [ ] 1-3 months 6 months 1 year [ ] more than 2 years F. Communication/Client Services With whom are you required to interact in doing your job? (use titles) Indicate purpose of contact (e.g. networking, counseling, conflict resolution, team consultation, representation). Indicate the frequency as daily (D), weekly (W), monthly (M), quarterly (Q), annually (A), infrequently (1). Title of People Contacted How Often Purpose How? Within D |WIM|Q\\A) | written | oral Organization (i.e. other staff, Board) members) Outside Organization (e.g. suppliers, staff at other Agencies, Gov't Ministry, general public) 1.PHYSICAL, MENTAL , SENSORY DEMANDS Indicate the condition(s) applicable to your job. DURATION DEMANDS O F C SPECIFIC EXAMPLES (Up to (Up to (Over 30%) 80%) 80%) Minimal Effort - a variety of sitting, standing, walking Moderate Effort - some climbing, pushing, extensive walking, ladder work, awkward positions (leaning, crouching, duct work) Heavy Effort - constant standing and/or walking, moving heavy objects Lifting (indicate usual weight range) [ ] under 10 lbs [ ] 10 - 20 lbs [ ] 20 - 40 lbs [ ] 40 - 60 Ibs [ ] over 60 lbs Is lifting aided by machinery? [ ] Yes [ ] No Fine Motor Movements requiring dexterity (e.g. keyboarding, intricate equipment, repair work) Intense Concentration/Focus [ ] Audio [ ] Visual [ ] Mental [ ] Other Sensory Demands (e.g. tasting, touching, smelling) Other? (specify)2.MULTIPLE DEMANDS/TIMEFRAMES Every job has deadlines, priorities and peak volume periods. Identify the extent of time restrictions, multiple demands and/or conflicting deadlines, priorities inherent in your job. Deadlines my schedule of work has deadlines that are: [ ] Patterned and achievable [ ] Irregular or shifting but achievable [ ] Often conflicting but | can resolve them [ ] Often conflicting and must be resolved by a higher authority [ ] Emergencies frequently must be accommodated in workflow [ ] lf deadlines are not met, there are serious consequences Volume and Pace the pace and volume of my work is: [ ] Even and patterned [ ] Peaks and valleys but achievable [ ] Excessive volumes imposed and conflicts in priorities are resolved by a higher authority [ ] Self-controlled pace Pace is set by others Work Cycle [ ] Pertask[ ] Daily [ ] Weekly [ ] Monthly[ ] Quarterly |. LEADERSHIP Indicate the type of leadership or supervision/direction you exercise, if applicable. List what jobs or groups of staff you lead/supervise/manage/direct. [ ] Assign and check work of others doing work similar to yours. [ ] Provide technical or functional guidance to other staff. [ ] Act as group leader to others in peer group, committee, or team (no disciplinary authority). [ ] Other (please specify) L. Operating Environment/Hazards 1. Identify any unpleasant, disagreeable, or hazardous conditions (imposed or natural) occurring in your work environment and/or work activities to which you are exposed. (Key) O Occasional means once in a while on a daily basis or several times daily but not everyday. F Frequent means often for a period of time such as several times daily almost everyday C Continuous means with the exception of breaks and meals the activity is continuous usually everyday. Steam Verbal Abuse Dirt Violence Oil Injury Dangerous Chemicals Dangerous Equipment Temperature Extremes Infection Inclement Weather Business Travel Noise Other specify Noxious Odours Other specify