Food Services Supervisor – Wagner Dining (PM)

University of Oklahoma•Norman, OK

2d•$17•Onsite

About The Position

This position is responsible for supervising, training and evaluating assigned personnel. They will determine work priorities, plan schedules, assign and review work. Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Prepares food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. 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 manager concerning quantity and quality of food and supplies. Performs other related duties as assigned.

Requirements

High school diploma or GED or graduate of culinary school.
36 months experience in food services to include 12 months in a supervisory role.
ServSafe Certification
Sanitation Certification may be required upon employment
Hepatitis A Vaccine required.
Cleveland County Food Handlers Card required within 30-days of hire.

Nice To Haves

ServSafe Certification
24 months of restaurant kitchen management/cooking experience.

Responsibilities

Supervising, training and evaluating assigned personnel.
Determining work priorities, planning schedules, assigning and reviewing work.
Providing guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation.
Preparing food following recipes and applying individual portion control standards.
Properly and safely measuring, weighing and combining ingredients for quantity preparation of simple menu items.
Planning cooking and preparation schedules to assure timetables are met.
Preparing, seasoning, cooking, firing and baking food according to standard recipes following portion control standards.
Modifying recipes and/or production amounts.
Ensuring optimal quality of food throughout preparation and service.
Preparing food items for individual serving following portion control standards.
Determining food quantities, preparing estimates of time, labor and materials for assigned tasks.
Overseeing maintenance of inventory, food consumption and other food service records.
Operating a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc.
Handling operational readiness and safety of equipment and supplies.
Adhering to university and Health Department quality standards.
Advising manager concerning quantity and quality of food and supplies.
Performing other related duties as assigned.