Dining Services Specialist- Concessions

University of Maryland•College Park, MD

1d•Onsite

About The Position

Under general supervision, functions as a specialist or entry level manager responsible for providing assistance in the planning and coordination of one or more components of a food service operation. Performs activities pertaining to food preparation and presentation, merchandising, calculation of food and labor costs, scheduling and employee relations. Assists in ensuring quality, cost efficient food preparation and the maintenance of safe and sanitary conditions.

Requirements

High School Diploma or GED.
Five years progressively responsible experience in commercial or institutional food service, two years of which must have been in a lead or supervisory capacity.
Thorough knowledge and understanding of the principles and methods in large scale food preparation and service.
Thorough knowledge of and skill in the application of procedures and standards of quality and quantity food selection, food preservation, food preparation, meal service, and portion control.
Thorough knowledge of and skill in the use of food service equipment and materials.
General knowledge of federal, state, and local health and sanitation regulations applicable to food service activities.
Skill in providing guidance to food service personnel.
Ability to organize and coordinate the work of food service operations and to control workload to assure quality service; to supervise and instruct food service personnel; to prepare and maintain records and reports; to communicate effectively both orally and in writing; to work in irritating environments and adverse temperature conditions; to lift, transport and stock food service supplies, materials and equipment.
Must have or obtain a driver’s license valid in Maryland with less than 5 points.
Must have or obtain a Prince George’s County Maryland Health Department Food Service Manager Certification and TIPS (or equivalent certification) and State of Maryland Fire Marshall approved crowd management certification.
Must pass a DOT physical and Drug Test arranged by the University and be able to maintain the DOT physical certification and pass random drug testing throughout employment.
Must be able to work a variable schedule including weekends, nights, evenings, and holidays.
Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly.
Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time.
Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.
Candidates selected for employment may be subject to medical inquiries and/or medical examinations to determine ability to perform the job.
Safe Food Handling and Sanitation Certification may be required.
Must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization.

Nice To Haves

ServSafe and TIPS certification preferred

Responsibilities

Functions as a specialist or entry level manager responsible for providing assistance in the planning and coordination of one or more components of a food service operation.
Performs activities pertaining to food preparation and presentation, merchandising, calculation of food and labor costs, scheduling and employee relations.
Assists in ensuring quality, cost efficient food preparation and the maintenance of safe and sanitary conditions.