Full Service Operations Supervisor

University of Dayton•Dayton, OH

11d•Onsite

About The Position

Join the University of Dayton Dining Services team and take on a leadership role where you can make a difference every day. This position provides hands-on leadership of daily dining operations, supervising staff, supporting food preparation and service across multiple platforms, and ensuring high standards of quality, sanitation, safety, and customer service. Enjoy the opportunity to grow your career while working in a supportive university environment with excellent benefits and the chance to be part of a community that values its employees. Under the direction of the Operations Assistant, responsible for supervision of daily operation of up to 20 bargaining unit employees, 10 part-time employees and over 100 student employees within the Dining Services food service establishment. Must have working knowledge of the equipment and the food preparation processes for all of the various platforms which include but not limited to, specialized work area, Mongolian grill, Impinger ovens, convection ovens, tilt skillet, fryer, industrial dish machine, trayvayors, wood stone pizza ovens, steam tables, flat top grills, slicers, combi-ovens, steamers, turbo chef ovens and Micros cash registers. Responsibilities include but are not limited to, maintaining or improving standards of quality, service, and sanitation, supervising staff, practicing good public relations, supporting departmental objectives, maintaining security control, and performing other related duties as assigned.

Requirements

High school graduate or equivalency.
Managerial ServSafe certified (or within one year of hire).
Two (2) years supervisory experience in food service or three (3) years of successful work experience in a restaurant or university food service operation.
Demonstrated supervisory and administrative abilities.
Ability to work with people at all levels using effective communication skills in English.
Good knowledge of food preparation and sanitation.
Working knowledge of usual and customary institutional kitchen equipment and processes.
Working knowledge of the internet and Microsoft Office.
Math skills to determine portion sizes and production needs.
Ability to work independently, supervise and direct others, without constant supervision.
Strong interpersonal skills.
Ability to bend, stoop, and stand for four (4) hours at at time.
Ability to visually differentiate colors for the purposes of food safety.
Ability to exert fast-paced mobility.
Ability to lift up to 40 pounds repetitively as needed. 60 pounds for Central Production.
Ability to work in wet, cold and hot conditions usually found in a kitchen operations.
Must be currently authorized to work in the United States on a full-time basis.

Nice To Haves

Work experience with Cbord.
Experience with food production using food processing equipment including, but not limited to, fryers, grills, slicers, steamers, combi ovens, woks, and choppers in a high volume institution such as a university, hospital, hotel or high volume restaurant.
Experience in a union workplace.
Working knowledge of cash register operations.
Associates degree in culinary, business or restaurant and hospitality management.
Valid driver’s license with low risk driving record.
Ability to be adaptable and decisive.
Ability to demonstrate integrity and strong interpersonal and organizational skills.
Demonstrates professional demeanor.
Experience working with students and a diverse, multi cultural staff.

Responsibilities

Supervision of daily operation of up to 20 bargaining unit employees, 10 part-time employees and over 100 student employees within the Dining Services food service establishment.
Maintain or improve standards of quality, service, and sanitation.
Supervise staff.
Practice good public relations.
Support departmental objectives.
Maintain security control.
Perform other related duties as assigned.