About Occidental College
Founded in 1887, Occidental is a nationally recognized, private
college of the liberal arts and sciences, dedicated to providing a
gifted and diverse group of students with a total educational
experience of the highest quality -- one that prepares them for
leadership in an increasingly complex, interdependent and
pluralistic world.
What makes Occidental special? An intellectually rigorous academic
environment. Small classroom settings where students collaborate
with professors and their peers while pursuing or discovering their
passion. A beautiful residential campus that offers students
hands-on engagement with the cultural and intellectual resources of
Los Angeles. A community open to stimulating conversation and
divergent points of view. Some 2,100 students from 46 states and 28
countries choose from 41 majors and minors and participate in one
the country’s top undergraduate research programs. Oxy students
routinely win top awards and fellowships; its first Rhodes Scholar
was named in 1907. Dedicated to excellence and equity, Occidental
also is one of the country’s most economically diverse campuses,
according to the New York Times. Some 71 percent of Oxy students
receive some form of financial aid; 20 percent are Pell Grant
recipients; and 19 percent are the first in their family to attend
college
Title: Service Supervisor
Department: Marketplace
Duration: Indefinite - 9 Months
Employment Status: Non-Exempt, Full-Time, 40 hours per
week
Job Summary
Reporting to the Associate Director, the Service Supervisor
supervises full-time, part-time and student employees in food
production and customer service in various Campus Dining venues.
Communicates with staff and suppliers, assists with ordering food
and supplies and in controlling cost of goods. Maintains high
standards for food and facility appearance, preparation, sanitation
and safety, cash handling and record keeping. Fosters positive
guest relations.
Job Duties
- 40% - Supervising and Training - Supervises full-time,
part-time and student staff. Trains employees in proper practices
and procedures. Handles issues or concerns as they arise, following
department and College policies and practices. Enforces the
College’s Rules of Conduct and Performance. Makes recommendations
for disciplinary actions and assists with follow through. -
(Essential)
5% - Coordination of food production and restocking -
Coordinates the production and service of food and beverages.
Ensures that food and beverages are produced in an efficient and
timely manner while maintain high standards for quality and
appearance. Ensures use of standardized recipes and established
practices and procedures. Ensures that food, beverages and supplies
are restocked. - (Essential)
5% - Quality and safety - Maintains high standards for
food and facility appearance, preparation, sanitation and safety.
Ensures staff compliance with Department of Health Services, Serv
Safe and department policies for food safety and workplace
sanitation. Ensures that all equipment is stored, operated and
maintained in accordance with Department of Health Services
regulations. Ensures that all duties are performed in a safe manner
and acts to identify and prevent accidents. When necessary,
suggests and implements modified work duties to accommodate
employees with work restrictions resulting from work-related
injuries. - (Essential)
15% - Food ordering and cost control – Assists with
ordering food, beverages and supplies. Coordinates orders with
staff. Communicates with suppliers. Maintains procedures for
controlling food costs by maximizing the appropriate usage of food.
- (Marginal)
5% - Cashiering and cash handling - Monitors cashiering
and cash handling functions. Investigates and resolves
discrepancies. Enforces policies. - (Essential)
10% - Multi-functional support - Assists or supervises
as needed due to absences or fluctuating workload, including
cashiering, hot/cold food production, restocking and cleaning.
Contributes to a positive and cooperative work environment. Assists
other team members with major campus events, catering, theme meals,
special projects and peak workload periods. May be assigned to work
at any Campus Dining venue as needed. - (Marginal)
10% - Customer Service - Maintains a positive and
professional image. Interacts with customers. Answers questions,
solves problems and enforces policies. Remains alert for customer
theft. - (Essential)
10% - Facility Maintenance - Oversees interior and
exterior facility spaces. Maintains orderliness and cleanliness of
customer, food production, food display and food storage spaces.
Ensures proper furniture arrangement and completion of setups for
events. - (Essential)
Minimum Qualifications
- High school diploma or equivalent.
- Obtain/Maintain Serv Safe Manager level certification within
the 6 months of hire (Introductory Period).
- Minimum two years of supervisory experience in a fast-paced
food service environment.
- Demonstrated ability to operate a point-of-sale register and to
accurately account for cash. Proficiency in Microsoft Office
applications (Word, Excel, PowerPoint), Google
drives/folders/forms, Adobe Acrobat, Web Editing, and social media
applications or any combination of productivity programs applicable
to position responsibilities.
- Demonstrated ability to be detail-oriented and thorough;
skilled at anticipating and preventing potential problems and
handling a wide variety of tasks with efficiency and accuracy.
- Strong commitment to a quality work product.
- Demonstrated ability to effectively communicate verbally, in
writing and electronically.
- Effective interpersonal skills as evidenced in the ability to
collaborate with a variety of constituencies.
- Demonstrated commitment to justice, equity, inclusion &
diversity.
- Demonstrated skill in adapting to and performing work
effectively in high-volume, high accountability environment with
multiple and changing priorities.
- Effective organizational, logistical, time management and
planning skills with the ability to manage and prioritize multiple
tasks/projects simultaneously, prioritize and fulfill the functions
of an food service environment in a timely manner.
- Ability to self-motivate and work independently.
- Ability to provide effective leadership and training, and to
work effectively and professionally across functions, disciplines,
levels, and with diverse groups
Preferred Qualifications
- Bachelor’s degree, Culinary degree, or combination of culinary
education and cooking experience.
- College or university experience. CBORD FSS experience.
EXPECTED HIRING RANGE: $22.00/hr-$23.00/hr
If you are offered this position at Occidental College, your final
base salary compensation will be determined based on factors such
as skills, education, experience, and/or geographic location. In
addition to those factors, Occidental complies with applicable pay
equity laws and considers internal equity among current employees
when developing the final offer. Please keep in mind that the range
mentioned above is the base salary range for the role. Hiring at
the maximum of the range would not be typical in order to allow for
future and continued salary growth. We also offer a generous
compensation and benefits package.
