Benefits Eligible: None
Work Schedule: Rotating
Shift Schedule
Travel: Not required
For Best Consideration Date:
Position
Introduction
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.
Serves as the first-line supervisor responsible for preparation, production and/or serving of
food items in an assigned food service area.
- 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 and secures facility.
- May assume responsibility for a second shift.
- Attends meetings, in-service training, and work related classes.
- Performs various duties as needed to successfully fulfill the functions of the position.
Required Education
High School Diploma, GED, or graduate of culinary school
Required Experience
36 months experience
in food services to include 12 months in a supervisory role
Skills:
- 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
Required Certifications and
Licenses
- ServSafe Certification
- Sanitation Certification may be required upon employment
Hiring
Contingent Upon a Background Check: Yes
Special Indications:
