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.
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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.
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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?
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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?
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Jobs and Multiskilling in the Food System
Icebreaker: Briefcase Sticker
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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?
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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:
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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
____________ ________________________________
____________ ________________________________
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