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

Organization

Union Catering

Job Location

Oklahoma-Norman-Norman Campus

Work Schedule

varies

Work Type

Onsite

Salary Range

Targeted salary: $15.00 per hour, based on experience

Benefits Provided

Yes

Required Attachments

None

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.

Duties

• 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
• 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.

Job Number: 260116

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