Food Service Specialist

University of Maryland•Union, NJ

About The Position

Under general supervision, the Food Service Specialist functions as a specialist or entry-level manager, assisting with planning and coordinating one or more components of a food service operation. Work includes food preparation and presentation, merchandising, calculating food and labor costs, scheduling, and employee relations. The role helps ensure food is prepared efficiently and to quality standards and that safe, sanitary conditions are maintained. In addition to the duties of a Food Service Supervisor, the specialist manages all aspects of assigned events with general off-site supervision. The role designs room setups, table designs, and buffet presentations; assists with administrative management of the unit; handles guest inquiries; and communicates with all aspects of the event. The specialist ensures compliance with HACCP and department and University policies and procedures. Candidates selected for employment may be subject to medical inquiries and/or examinations to determine their ability to perform the job. Offers are contingent on completion of a background check. The successful candidate must complete employment eligibility verification as required by federal law. Safe Food Handling and Sanitation Certification may be required.

Requirements

High school diploma or GED.
Five years of progressively responsible experience in commercial or institutional food service, including two years in a lead or supervisory capacity.
ServSafe and TIPS certifications.
Thorough knowledge of principles and methods of large-scale food preparation and service.
Thorough knowledge of, and skill in applying, standards and procedures for food selection, preservation, preparation, meal service, and portion control.
Thorough knowledge of and skill in using food service equipment and materials.
General knowledge of federal, state, and local health and sanitation regulations applicable to food service activities.
Ability to organize and coordinate food service operations and control workload to assure quality service.
Ability to supervise and instruct food service personnel.
Ability to prepare and maintain records and reports.
Ability to communicate effectively orally and in writing.
Ability to work in irritating environments and adverse temperature conditions.
Ability to lift, transport, and stock food service supplies, materials, and equipment.
Additional related experience and formal education that provide the required knowledge, skills, and abilities may substitute for education or experience requirements on a year-for-year basis; 30 college credits are equivalent to one year of experience.
Candidates may be subject to medical inquiries and/or medical examinations to determine their ability to perform the job.
Successful candidate must complete employment eligibility verification on Form I-9 within the timeframe required by federal immigration law.

Responsibilities

Manage all aspects of assigned events with general off-site supervision, in addition to performing Food Service Supervisor duties.
Design and create room setups, table designs, and buffet presentations.
Assist in the administrative management functions of the unit.
Handle guest inquiries and communicate with all aspects of the event.
Ensure compliance with HACCP and department and University policies and procedures.
Assist with planning and coordinating components of food service operations, including food preparation and presentation, merchandising, food and labor cost calculations, scheduling, and employee relations.
Help ensure quality and cost-efficient food preparation and maintain safe and sanitary conditions.
Organize and coordinate food service operations and workload to assure quality service.
Guide, supervise, and instruct food service personnel.
Prepare and maintain records and reports.