PEAK - Food Service Supervisor

Job Description

Wagner Dining is looking for a Food Service Supervisor. This position is being filled through OU's PEAK Temporary Staffing Service.

Responsible for supervising, training, and evaluating assigned personnel for the kitchen/production area PM shift. They will determine work priorities, plan schedules, assign, and review work. Will also learn how to prepare, produce, and serve food items for each concept at Wagner Dining, a centralized dining concept within Headington Hall, a residential community for student athletes and non-athlete students.

Duties:
• Coordinates food preparation and serving of food. Monitors food preparation methods, portion sizes, and presentation of the food.
• Oversees inventory and procurement. Ensures adequate supplies, materials and equipment are available.
• Monitors the safety and cleanliness of the facility and equipment. Adheres to university and Health Department quality standards.
• Assists with preparation of master menus.
• Oversees operation of cash register, prepares daily cash report.
• Responds to customer inquiries regarding food quality, service, or accommodations and resolves the problems and routine complaints.
• Prepares various reports for management regarding the operation of the facility, sanitation, food preparation and any complaints or problems.
• Maintains regulatory, compliance, and operational records.
• Opens, closes and secures facility.
• Attends meetings, in-service training, and work related classes.
• Performs various duties as needed to successfully fulfill the functions of the position.

Job Requirements

Required Education and Experience: High School Diploma, GED, or graduate of culinary school, AND:

36 months experience in food services to include 12 months in a supervisory role

Skills:

• Advanced knowledge of principles providing customer and personal service to include but not limited to customer needs assessment, meeting quality standards for services, and customer satisfaction
• Advanced knowledge of State Food Handling and Cleanliness laws
• Advanced knowledge of kitchen equipment & supplies
• Working knowledge of profit and loss statements
• Excellent verbal, listening, and written communication skills
• Ability to multitask
• Ability to plan a health conscience menu
• Ability to interpret information
• Ability to speak, read and write clear, concise English
• Detailed oriented for accuracy of data and information
• Ability to communicate well and build rapport quickly with students, faculty and staff
• Ability to supervise staff and communicate directions and expectations effectively
• Cash handling

Certifications:

• ServSafe Certification.
• Sanitation Certification may be required upon employment

Advertised Physical Requirements:

• Must be 18 years or older.
• Must submit to a background check.
• Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.
• Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.
• Frequent and repetitive arm and wrist movement.
• Exposure to chemicals and noxious odors.
• Ability to lift objects up to 58 lbs., and push/pull up to 100 lbs., depending on job assignment.
• Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
• Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.

Supervision of Others: Supervises a small staff

Supervision: Position receives general supervision from restaurant manager

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Equal Employment Opportunity Statement: The University, in compliance with all applicable federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, sex, sexual orientation, marital status, genetic information, gender identity/expression (consistent with applicable law), age (40 or older), religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes but is not limited to admissions, employment, housing, financial aid, and educational services.