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Employee Development Coordinator - Food Services

Date: November, 2013
Reports to (Job Title): Director, Food Services
Jobs Reporting (Job Titles): None
Location: Main Campus


35 hr/wk

Primary Purpose

The incumbent will be an active member of the Food Services Leadership team to help develop department strategies and direction for staff.  The position will assist in fostering a staff-focused culture, which leads strategies in improving morale, encourages staff training and development, and assists in the responsible communication of department policies and procedures related to staff related functions.  The incumbent will make key decisions around employee communication and engagement strategies. Assists in developing overall employee focused initiatives including staff training & development, staff events and improving staff morale.  The incumbent will also provide administrative support and advice to all areas of the department when needed. 

Key Accountabilities:

1.  Training and Development


2.  Staff Culture and Relations


3.  Administration Support



4.  Financial responsibilities



5.  Other duties as assigned

Position Requirements




MS Word Excel PowerPoint Other
Advanced Intermediate Intermediate
  • Information systems (i.e. QS2, Cognos)
  • Proficient in proprietary payroll software

Nature and Scope

Interpersonal Skills:

Internally communicates with members of the University community to deal with, influence and motivate others. Externally deals with, influence, motivate customers, suppliers, vendors, and liaise with professional network.

Level of Responsibility:

Manages a specialized function within the department and is responsible for the work within that area of responsibility to support operations.

Decision-Making Authority:

Makes frequent, timely independent decisions on the basis of general guidelines and directives.  Requires flexibility in decision-making, responding to changing priorities

Physical and Sensory Demands:

Minimal demands primarily operating within an office environment. Occasional hands-on activities within a restaurant setting and requires minimal exertion of physical effort.

Working Environment:

Primarily office based setting within Monday to Friday hours and involves visiting UW Food Services units and functions as needed. Required to maintain a flexible schedule to facilitate daily operations and events, which may include work rotation through day, evening and weekends.