"Sr. Food Services Worker/Assistant Supervisor - University Catering"

Job Description

This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items for University Catering. Will assist with training students and full-time, holding team members accountable, and will act as the lead for certain assignments and team members. Position is primarily a production/kitchen focus.

• May determine work priorities and assign work to food service workers and students.
• Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation.
• Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts.
• Ensures optimal quality of food throughout preparation and service.
• Prepares food items for individual serving following portion control standards.
• Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.
• Oversees maintenance of inventory, food consumption and other food service records.
• Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc.
• Handles operational readiness and safety of equipment and supplies.
• Adheres to university and Health Department quality standards.
• Advises supervisor concerning quantity and quality of food and supplies.
• Performs other related duties as assigned.

***Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee.***

Job Requirements

Required Education/Experience: High school diploma or GED or graduate of culinary school, AND: 12 months of restaurant/customer service experience

Skills: Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Basic math and computer skill.

Advertised Physical/Environmental Requirements: 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 50 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.

Department Preferences: ServSafe Certification and 12+ months of restaurant kitchen/cooking supervisory experience.

Supervision of Others: Will serve as a lead for a small team

Supervision: Position receives general supervision from supervisor and restaurant manager.

Certifications: Safe Food Handling and Sanitation Certification will be required upon employment. Hepatitis A vaccine required if hired

Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing

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.