PEAK - Food Service Supervisor

The University of Oklahoma•Norman, OK

About The Position

Wagner Dining is looking for a Food Service Supervisor. This position is being filled through OU's PEAK Temporary Staffing Service. Responsible for supervising, training, and evaluating assigned personnel for the kitchen/production area PM shift. They will determine work priorities, plan schedules, assign, and review work. Will also learn how to prepare, produce, and serve food items for each concept at Wagner Dining, a centralized dining concept within Headington Hall, a residential community for student athletes and non-athlete students.

Requirements

High School Diploma, GED, or graduate of culinary school, AND: 36 months experience in food services to include 12 months in a supervisory role
Advanced knowledge of principles providing customer and personal service to include but not limited to customer needs assessment, meeting quality standards for services, and customer satisfaction
Advanced knowledge of State Food Handling and Cleanliness laws
Advanced knowledge of kitchen equipment & supplies
Working knowledge of profit and loss statements
Excellent verbal, listening, and written communication skills
Ability to multitask
Ability to plan a health conscience menu
Ability to interpret information
Ability to speak, read and write clear, concise English
Detailed oriented for accuracy of data and information
Ability to communicate well and build rapport quickly with students, faculty and staff
Ability to supervise staff and communicate directions and expectations effectively
Cash handling
ServSafe Certification
Sanitation Certification may be required upon employment
Must be 18 years or older.
Must submit to a background check.
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 58 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.
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.

Responsibilities

Coordinates food preparation and serving of food.
Monitors food preparation methods, portion sizes, and presentation of the food.
Oversees inventory and procurement.
Ensures adequate supplies, materials and equipment are available.
Monitors the safety and cleanliness of the facility and equipment.
Adheres to university and Health Department quality standards.
Assists with preparation of master menus.
Oversees operation of cash register, prepares daily cash report.
Responds to customer inquiries regarding food quality, service, or accommodations and resolves the problems and routine complaints.
Prepares various reports for management regarding the operation of the facility, sanitation, food preparation and any complaints or problems.
Maintains regulatory, compliance, and operational records.
Opens, closes and secures facility.
Attends meetings, in-service training, and work related classes.
Performs various duties as needed to successfully fulfill the functions of the position.