Sr. Food Services Worker - Wagner Dining

University of Oklahoma•Norman, OK

About The Position

The Sr. Food Services Worker supports food preparation and service at Wagner Dining, an all-you-care-to-eat venue featuring a range of restaurant concepts. The role prepares food according to recipes and individual portion-control standards and may oversee an assigned restaurant concept while supporting the leadership team in keeping staff on task. The position also assists other food services staff as needed. This role measures, weighs, and combines ingredients for quantity preparation of simple menu items; serves food courteously and respectfully with appropriate portion control and knowledge of menu items; and cleans and sanitizes kitchen, dining, and service areas. It uses kitchen utensils and appliances as well as heavy or industrial equipment. Uniforms are provided at no cost. Employees normally receive a free meal on shifts of five hours. This is an essential position and may require work during university closures or inclement weather. Work schedules vary based on business needs; nights and weekends may apply. Travel may be required. A Cleveland County Food Handler Card is required within 30 days of hire and must be maintained every other year. A Hepatitis A vaccine or annual testing is required if hired. Hiring is contingent upon a background check.

Requirements

High school diploma or GED, or graduation from culinary school.
12 months of restaurant or customer service experience.
Ability to obtain a Food Handlers License.
Cleveland County Food Handler Card required within 30 days of hire and maintained every other year thereafter.
Hepatitis A vaccine required if hired, or annual testing.
Successful background check.

Responsibilities

Prepare food according to recipes and individual portion-control standards.
Measure, weigh, and combine ingredients for quantity preparation of simple menu items.
Serve food courteously and respectfully, using proper portion control and knowledge of menu items.
May oversee an assigned restaurant concept and support the leadership team in ensuring other staff are on task.
Use kitchen utensils, appliances, and heavy or industrial equipment in food preparation.
Wash, sanitize, and store pots, pans, and kitchen utensils in designated areas.
Scrape dishes and clean tables and serving areas.
Clean counters and floors, and follow proper kitchen standards for cleaning and sanitizing work areas, food carts, cabinets, tables, utensils, equipment, dishes, and tableware.
Assist other food services staff when necessary and voluntarily as much as possible.