Jobs and Multiskilling in the Food System

1. Jobs and Multiskilling in the Food System Objectives At the completion of this module, participants will be able to: • Complete a job/skill analysis. • Describe appropriate techniques for teaching new skills. • Identify new skills required by employees to keep up with technology. • Implement multiskilling techniques. Building Human Resource Management Skills National Food Service Management Institute 1

2. Jobs and Multiskilling in the Food System Definitions Multiskilling- the ability of an employee to perform more than one function or the cross-training of an employee in several disciplines or tasks. Building Human Resource Management Skills National Food Service Management Institute 2

3. Jobs and Multiskilling in the Food System Personal Check-In: Skills Inventory • Can you operate, clean, and sanitize the dish machine, meat slicer, chopper, mixer, deep-fat fryer, and all the other equipment? • Can you operate the computerized cash register system? • Are you able to cashier through a complete meal period without interrupting the customer flow? • Would you be able to stand in for a baker and produce a quality product? • If needed, could you perform the duties of the main-dish cook? Building Human Resource Management Skills National Food Service Management Institute 3

4. Jobs and Multiskilling in the Food System Personal Check-In: Skills Inventory • Given a recipe of limited quantity, would you be able to accurately expand it? • Can you use a scale accurately? • Do you have sanitation skills? • Do you have communication skills? • Do you have time management skills? • Can you interview candidates for an open position and select the most qualified? Building Human Resource Management Skills National Food Service Management Institute 4

5. Jobs and Multiskilling in the Food System Building Human Resource Management Skills National Food Service Management Institute 5

6. Jobs and Multiskilling in the Food System A Time for Change Job Analysis: The study of what the employees are doing and what the job is expected to accomplish. Requirements of the job: • Tasks • Duties • Equipment used Building Human Resource Management Skills National Food Service Management Institute 6

7. Jobs and Multiskilling in the Food System A Time for Change Job Analysis: The study of what the employees are doing and what the job is expected to accomplish. Requirements of the employee: • Training or educational tasks • Physical demands of the job • Technical and computer skills • Interpersonal skills • Attitude requirements Building Human Resource Management Skills National Food Service Management Institute 7

8. Jobs and Multiskilling in the Food System A Time for Change Job Assessment: Assess the accuracy of the current job description with the information derived from the job analysis. Job Description: The job description is less detailed than the job analysis. Update the job descriptions regularly. Building Human Resource Management Skills National Food Service Management Institute 8

9. Jobs and Multiskilling in the Food System Take Action Advantages of Multiskilling • Work force is more flexible. • Employees become more aware of the workflow. • Employees are better prepared to anticipate problems or requirements of other areas. • Employees can assume other tasks when there is absenteeism. • Employees can be moved into other positions at peak times of the operation. • A new employee at a job may have new ideas to fine-tune that job. Building Human Resource Management Skills National Food Service Management Institute 9

10. Jobs and Multiskilling in the Food System Take Action Advantages of Multiskilling • Employees overcome feelings of having a dead-end job. • Jobs remain interesting and challenging. • Tedious tasks can be spread around, decreasing turnover. • Boredom in the workplace is reduced. • Cohesiveness is enhanced. Building Human Resource Management Skills National Food Service Management Institute 10

11. Jobs and Multiskilling in the Food System Take Action Disadvantages of Multiskilling • Possible reduction in productivity during the training period. • Increased supervisory time is required until the employee is up to speed. • Competence assessments may be more detailed than in traditional systems. Building Human Resource Management Skills National Food Service Management Institute 11

12. Jobs and Multiskilling in the Food System Reality Practice: Case Study A rural county on the eastern seaboard is experiencing a tremendous growth in population. The beach has attracted a great deal of tourism, increasing the hospitality industry. With that, the permanent resident population has truly exploded, and the school board has had to build two new elementary schools to accommodate the influx of students. Mary Smith, the manager at Lincoln Elementary with an enrollment of 750, has had a stable staff for over ten years. All her employees know their jobs well, and Ms. Smith was very proud that her staff had won numerous awards for zero absenteeism over the years. Building Human Resource Management Skills National Food Service Management Institute 12

13. Jobs and Multiskilling in the Food System Reality Practice: Case Study This year, with the opening of two new schools, half of Ms. Smith’s staff has requested a transfer to the new schools. They have told Ms. Smith they really like working with her; but they want to see what it’s like working in a new school, and the new schools are a little closer to their homes. At the end of the school year, Ms. Smith will be left with a baker, cold/salad prep person, and the dishwasher. She will have to replace at least four of her current employees—two cashiers, one vegetable cook, and one meat (hot entrée) cook. Building Human Resource Management Skills National Food Service Management Institute 13

14. Jobs and Multiskilling in the Food System Reality Practice: Case Study Worksheet Could there be another reason why so many of Ms. Smith’s workers chose to leave their current jobs to start with a new manager? With such a stable work force, how could Ms. Smith have averted this situation? Building Human Resource Management Skills National Food Service Management Institute 14

15. Jobs and Multiskilling in the Food System Reality Practice: Case Study Worksheet Ms. Smith has to determine how she is going to utilize her remaining employees. List the skills each remaining employee has: How many of these skills can be applied to the other positions that will be vacant? List the skills and positions below: Building Human Resource Management Skills National Food Service Management Institute 15

16. Jobs and Multiskilling in the Food System Checking Out: Skill Development Think about the advantages of having multiskilled employees in your operation. Using the skill list from the Reality Practice, group different jobs in the kitchen which may have similar skill requirements. Develop a plan to cross-train your current employees in a systematic fashion until you have achieved your goal of a multiskilled team. Job Skill Required ____________ ________________________________ ____________ ________________________________ Building Human Resource Management Skills National Food Service Management Institute 16