Shift Lead - Upper DeBot Dining Center

University of Wisconsin Stevens Point•Stevens Point, WI

12d•$13

About The Position

Upon completion of your Workday application, we need you to apply for the University Dining position also on our student employment application form. Please use the following link. Save this link into a new browser for easy access after applying on Workday. http://bit.ly/university-dining-employment-application Accountability Reports to the University Dining Assistant Manager – Upper DeBot Dining Center and Student Manager with daily tasks assigned by the Floor Manager s and Sous Chef s for that location. Responsibilities The Shift Lead will be responsible for the smooth operation of 1-3 stations by ensuring a proper number of trained staff are working during each shift and the proper amount of food item s are available to provide uninterrupted service . Weekend shifts will be . Specific Duties Lead and train student staff in specific tasks related to the stations and unit in which your work: customer service, station set-up and closing procedures, food service equipment usage, proper and attractive food plating, food inventory and storage logs properly filled out . Ability to run 1-3 stations in the absence of full-time staff. Work to enhance station operations through frequent communication, updates , suggestions to the management staff. Use safety equipment, supplies, and procedures to perform job duties . Set up service area and stock with appropriate amount of food. Maintain equipment in an orderly and sanitary manner and in conformance with local, state, federal rules, and regulations. Ensure that both service and leftover food are stored in a safe and sanitary condition . At end of shifts, ensure that prep area is clean with dirty pans and utensils sent for cleaning and entire area prepped for next shift. Report sanitary and safety hazards and the need for repairs to Management Team. Attend ing mandatory staff meetings . Complet e University Dining Orientation Canvas course, Cashier/Frontline Employee PCI Canvas course, and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website). Be ing held accountable and abide to the policies outlined in the University Dining Student Employment Handbook . Other duties as assigned by Management Team . Qualifications Must be able to work a minimum of 1 2 hours per week . Demonstrated leadership abilities, good interpersonal skills, strong oral communications skills, and active listening skills. Basic knowledge of how to use kitchen utensils and equipment . Ability to learn and display required job skills in food service, and sanitation . Must be able to work with speed and efficiency following proper safety and sanitation guidelines. Ability to lift pans, weighing up to 40#, between production area and carts. Ability to bend, stoop, twist and lift weighing up to 60# when storing, stocking , and gathering prepared products and/or inventory items. Ability to stand and walk on hard floors for extended hours. All applicants must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits) and be in good academic standing (cumulative and semester GPAs of 2.0 or higher). Applicants must pass a criminal background check (only criminal activity directly pertaining to the position description will be evaluated .) Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding. Upon the completion of the eight-week probationary period, the staff supervisor will conduct a performance evaluation with results impacting the students’ future employment status. Learning Outcomes Although your job in University Dining may not be directly related to your future profession, the skills you learn here are transferable and will help you within any career path while also giving you valuable work experience to strengthen your resume. As a result of their involvement in the University Dining student employment program, student employees will gain experience in: Job Knowledge Personal Development Responsibility/Task Completion Customer Service Community Engagement Inclusivity at Work Work Practices Judgement/Problem Solving Success Attributes Time Management

Requirements

Must be able to work a minimum of 1 2 hours per week
Demonstrated leadership abilities, good interpersonal skills, strong oral communications skills, and active listening skills.
Basic knowledge of how to use kitchen utensils and equipment
Ability to learn and display required job skills in food service, and sanitation
Must be able to work with speed and efficiency following proper safety and sanitation guidelines.
Ability to lift pans, weighing up to 40#, between production area and carts.
Ability to bend, stoop, twist and lift weighing up to 60# when storing, stocking , and gathering prepared products and/or inventory items.
Ability to stand and walk on hard floors for extended hours.
All applicants must be at least a part-time student (enrolled in at least 6 undergraduate or 5 graduate credits) and be in good academic standing (cumulative and semester GPAs of 2.0 or higher).
Applicants must pass a criminal background check (only criminal activity directly pertaining to the position description will be evaluated .)
Successful applicants must pass all UWSP mandatory trainings along with department specific (food handling) trainings as part of their employment onboarding.

Responsibilities

Lead and train student staff in specific tasks related to the stations and unit in which your work: customer service, station set-up and closing procedures, food service equipment usage, proper and attractive food plating, food inventory and storage logs properly filled out
Ability to run 1-3 stations in the absence of full-time staff.
Work to enhance station operations through frequent communication, updates , suggestions to the management staff.
Use safety equipment, supplies, and procedures to perform job duties
Set up service area and stock with appropriate amount of food.
Maintain equipment in an orderly and sanitary manner and in conformance with local, state, federal rules, and regulations.
Ensure that both service and leftover food are stored in a safe and sanitary condition
At end of shifts, ensure that prep area is clean with dirty pans and utensils sent for cleaning and entire area prepped for next shift.
Report sanitary and safety hazards and the need for repairs to Management Team.
Attend ing mandatory staff meetings
Complet e University Dining Orientation Canvas course, Cashier/Frontline Employee PCI Canvas course, and all Mandatory Trainings (Mandated Reporter and Information Security courses found on the My UW website).
Be ing held accountable and abide to the policies outlined in the University Dining Student Employment Handbook
Other duties as assigned by Management Team