Business Title
Assistant Manager - Culinary Services
Applications Accepted From
University Wide, Public: Open to the Public, Planning Unit Wide
Special Instructions to Applicants
THIS POSITION IS BEING POSTED INTERNAL TO THE DEPARTMENT, UNIVERSITY, AND TO THE
PUBLIC SIMULTANEOUSLY.
Please complete the online application and attach required documents. Required documents include a detailed cover letter, current resume, and a list of at least three (3) professional references with current contact details, including email addresses. These positions have potential for upward growth opportunities. This posting will remain open until filled; for best consideration, apply before the posting close date. If additional positions become vacant, the department will use this posting.
This position is eligible for the following benefits
medical, vision, dental, basic and supplemental life, winter break closure, paid holidays, educational benefits for you and eligible dependents, sick leave, vacation, and retirement.
Posting Number: 2016547T
Department Summary
Manages shift assignments for an assigned venue(s) within Culinary Services assisting the General Manager in the day-to-day operations of the assigned area(s). Supervises the work of others, including planning, assigning and scheduling work, reviewing work and ensuring quality standards, training staff and overseeing their productivity. May offer recommendations for hiring, termination and pay adjustments, but does not have the responsibility for making these decisions.
Assists the General Manager in overseeing the day-to-day operations of assigned venue(s).
Serves as the manager on duty in the absence of the General Manager.
May drive a large state vehicle (non-CDL) for local food delivery/catering.
Ensures a safe and sanitary workplace, complying with all applicable governmental laws and regulations, departmental policies and procedures as well as compliance with applicable provisions in the Collective Bargaining Agreement.
Focuses on customer service excellence to ensure customer expectations are met or exceeded.
Serves as an integral part of the management team and works closely with her/his designated supervisor to ensure all controllable cost categories meet or exceed departmental levels and adhere to budget levels set by management.
Responsible for ensuring student staffing levels are met and maintained within established labor cost requirements and provides training and leadership to the student workforce.
Produces a variety of financial reports to evaluate cost and efficiencies for the unit.
Serves as a liaison between AFSCME, peers, and other departments throughout the University, representing Culinary Services as needed during orientation, resource fairs, and other related events as requested.
Performs other related duties as assigned.
Represents Culinary Services as needed during Bobcat Student Orientation, resource fairs, special events, and other related events.
Directly supervises 50-300 student workers and 20-30 bargaining unit staff indirectly.
Position Profile
Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues.
Level Summary
Supervises a team and ensures effective work activities within work unit. Has input on personnel actions for direct reports. Primarily focused on supervision, but may still engage in operational tasks similar to the direct reports' roles. Accountable for the productivity and effectiveness of the team or department, ensuring goals are met.
Supervisory Responsibilities
Manages a small team. Directly oversees at least 2.0 FTE employees. Has authority to manage performance and assign duties. May have authority to hire, transfer, suspend, promote, discharge, reward, and discipline employees.
Fiscal Responsibilities
Responsible for managing a small budget or part of a larger budget.
Problem Solving
Solves interpersonal team issues and develops solutions for team-related problems. Seeks guidance from higher-level management on complex problems.
Independence of Action
Has discretion in decision-making but reports to higher-level management.
Communication and Collaboration
Collaborates with higher-level manager(s) and other teams, ensures team alignment with organizational goals.
Physical Requirements
Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 25-50 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times.
Minimum Qualifications
Requires a Bachelor's degree in a related field, 3 or more years of related professional experience, and 1 or more years of supervisory experience, or equivalent education and experience.
Preferred Qualifications
Culinary Services
Pay Rate: Salary is commensurate with education and experience. Employees enjoy a generous benefits package such as paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a 12-week parental leave program, adoption reimbursement, transgender care, flextime and flexplace policies, counseling and mental health care, access to professional development programs, and more. Additional information is available at https://www.ohio.edu/hr/benefits.
Total Compensation Estimator (For Full-Time Benefits Eligible Employees)
Assistant Manager - Culinary Services
Applications Accepted From
University Wide, Public: Open to the Public, Planning Unit Wide
Special Instructions to Applicants
THIS POSITION IS BEING POSTED INTERNAL TO THE DEPARTMENT, UNIVERSITY, AND TO THE
PUBLIC SIMULTANEOUSLY.
Please complete the online application and attach required documents. Required documents include a detailed cover letter, current resume, and a list of at least three (3) professional references with current contact details, including email addresses. These positions have potential for upward growth opportunities. This posting will remain open until filled; for best consideration, apply before the posting close date. If additional positions become vacant, the department will use this posting.
This position is eligible for the following benefits
medical, vision, dental, basic and supplemental life, winter break closure, paid holidays, educational benefits for you and eligible dependents, sick leave, vacation, and retirement.
Posting Number: 2016547T
Department Summary
Manages shift assignments for an assigned venue(s) within Culinary Services assisting the General Manager in the day-to-day operations of the assigned area(s). Supervises the work of others, including planning, assigning and scheduling work, reviewing work and ensuring quality standards, training staff and overseeing their productivity. May offer recommendations for hiring, termination and pay adjustments, but does not have the responsibility for making these decisions.
Assists the General Manager in overseeing the day-to-day operations of assigned venue(s).
Serves as the manager on duty in the absence of the General Manager.
May drive a large state vehicle (non-CDL) for local food delivery/catering.
Ensures a safe and sanitary workplace, complying with all applicable governmental laws and regulations, departmental policies and procedures as well as compliance with applicable provisions in the Collective Bargaining Agreement.
Focuses on customer service excellence to ensure customer expectations are met or exceeded.
Serves as an integral part of the management team and works closely with her/his designated supervisor to ensure all controllable cost categories meet or exceed departmental levels and adhere to budget levels set by management.
Responsible for ensuring student staffing levels are met and maintained within established labor cost requirements and provides training and leadership to the student workforce.
Produces a variety of financial reports to evaluate cost and efficiencies for the unit.
Serves as a liaison between AFSCME, peers, and other departments throughout the University, representing Culinary Services as needed during orientation, resource fairs, and other related events as requested.
Performs other related duties as assigned.
Represents Culinary Services as needed during Bobcat Student Orientation, resource fairs, special events, and other related events.
Directly supervises 50-300 student workers and 20-30 bargaining unit staff indirectly.
Position Profile
Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues.
Level Summary
Supervises a team and ensures effective work activities within work unit. Has input on personnel actions for direct reports. Primarily focused on supervision, but may still engage in operational tasks similar to the direct reports' roles. Accountable for the productivity and effectiveness of the team or department, ensuring goals are met.
Supervisory Responsibilities
Manages a small team. Directly oversees at least 2.0 FTE employees. Has authority to manage performance and assign duties. May have authority to hire, transfer, suspend, promote, discharge, reward, and discipline employees.
Fiscal Responsibilities
Responsible for managing a small budget or part of a larger budget.
Problem Solving
Solves interpersonal team issues and develops solutions for team-related problems. Seeks guidance from higher-level management on complex problems.
Independence of Action
Has discretion in decision-making but reports to higher-level management.
Communication and Collaboration
Collaborates with higher-level manager(s) and other teams, ensures team alignment with organizational goals.
Physical Requirements
Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 25-50 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times.
Minimum Qualifications
Requires a Bachelor's degree in a related field, 3 or more years of related professional experience, and 1 or more years of supervisory experience, or equivalent education and experience.
Preferred Qualifications
- Experience in food service.
- Experience in Catering.
- Bachelor's degree in the area of food service, business or a related field
- Valid Driver's License
Culinary Services
Pay Rate: Salary is commensurate with education and experience. Employees enjoy a generous benefits package such as paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a 12-week parental leave program, adoption reimbursement, transgender care, flextime and flexplace policies, counseling and mental health care, access to professional development programs, and more. Additional information is available at https://www.ohio.edu/hr/benefits.
Total Compensation Estimator (For Full-Time Benefits Eligible Employees)
Discover the full value of joining Ohio University by clicking this link:
https://www.ohio.edu/hr/compensation/total-compensation-estimator