Job Description

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Job Summary

Why OSU?

Key Responsibilities

• Duties will include planning work, assigning work, reviewing and approving work, scheduling, orienting new employees, assessing training needs, training, coaching, and recognition for student employees and lower level food service workers.
• Assesses training needs of staff members and student employees and provides appropriate instruction.
• Trains and directs students in the safe and proper use of equipment when other food service workers are not present.
• Maintains a working environment, which fosters a high level of morale and teamwork among employees.
• Verifies schedule and staffing situation of the entire dining center at the beginning of shift, monitors staffing situation throughout the shift, makes adjustments as needed.
• Resolves complaints and personnel problems as appropriate. Notifies management staff of issues of concern regarding classified staff.
• Provides general support to the dining unit, specifically the restaurants and customer areas, to maintain functionality of the building.
• Utilizes computers to meet operational needs such as checking schedules to help with staffing and communicating with manager team via email.
• Participates in the planning and execution of deep cleaning and special events.

• Assumes the responsibility of operation when no manager is in the building.
• Responsible for opening and closing of assigned locations. Secures cash from safe, verifies beginning cash balance, opens locations for business, closes locations at the end of business day, secures cash in safe and performs any other required duties as assigned.
• Performs cashier duties, following Dining Services cash handling policies and procedures, if needed.
• Meets daily or weekly with supervisor to go over planning, ordering, and operational needs.
• Attends and assists in weekly staff meetings. Responds to staff needs and shares information.
• May create reports that pertain to sales, labor expenses, and budget numbers.
• Reviews reports generated in operations for food safety, production, and waste.
• Processes invoices and delivery receipts according to established procedures in a timely manner.
• Documents transfers as needed and may enter transfers into menu management software.
• Assists with monthly inventory.
• Develops positive working relationships with vendors, customers, and the campus community.
• Coordinates equipment repairs with supervisor to ensure a safe environment for staff, student workers, and customers.
• May sit on search committee meetings for the hiring of classified staff.
• Contributes to performance reviews of student employees.
• May assist other classified and student staff with using scheduling and time keeping software.

• Provides oversight to restaurants in terms of presentation and safety. Checks serving lines for proper set-up and food for minimum quality, and provides direction to correct issues as needed. Maintains clean, well merchandised displays and assists with food preparation as needed.
• Places orders with approved vendors to meet pars and fluctuations in business needs.
• May receive and stock food for storage and refrigeration in safe, sanitary and orderly manner.
• Assure that the work areas are kept clean, organized and sanitary on an ongoing basis as work is performed.
• Updates recipes to make sure they are up to date in database.
• May review ingredient inventories based on the menu cycle.
• Coordinates the creation and use of allergen labels and price tags.
• Ensures that staff monitor food temperatures per procedures to ensure food safety and the safe storage of food.
• Reviews food temperature safety logs and hood logs to make sure they are completed daily.
• Instructs students and staff in proper portioning and storage.
• Ensures that directions are followed for all chemical products used for cleaning dishes, pots and pans, equipment, tables, chairs, floor surfaces, etc.
• Is able to disassemble, clean, and re-assemble all equipment.
• Oversees the appearance, cleanliness, and safety of the dining unit, including the dining room, loading dock, and restrooms.
• Ensures conference rooms are properly cleaned and set up before groups arrive. Work in collaboration with office staff and group contact person to achieve the desired set up.
• Adjusts work schedule as needed to be in the building with group if reservation runs later than usual hours.

• Uses a computer to check work schedule, complete time sheet, fill out on-line forms and use employer-provided email.
• Other duties as assigned.

What We Require

Two years of experience in a large scale commercial, hospital, or institutional food service operation with responsibility for maintaining required production levels, preparing simple foods for volume dining, and providing knowledge of the materials and equipment used in a volume dining/food service facility.

What You Will Need

• Effective oral and written communication skills; comfortable speaking in front of groups.
• Effective interpersonal skills and ability to work with diverse populations.
• Ability to learn Microsoft Office (Word, Excel, Outlook, PowerPoint, Publisher), the internet and e-mail.
• Must possess a strong work ethic, self-motivation, organizational skills and creative problem solving skills.
• Must demonstrate leadership ability and have good conflict resolution skills.
• Knowledge of food service safety and sanitation procedures.
• Strong focus on customer service.
• Demonstrable ability to work with and/or lead diverse groups of employees. University Housing and Dining Services values the rich diversity of its workforce, which includes people with and without disabilities, people for whom English is a second language, people who are military veterans, and people from a wide range of countries, races, ethnicities, cultures, colors, age groups, socioeconomic statuses, locations, sexual orientations, gender identities and expressions, and religious backgrounds.
• Requires a valid Food Handler’s Permit within 30 days of employment. Must maintain certification throughout service with UHDS.
• Pursuant to UHDS Policy, this position is required to maintain current Cardiopulmonary Resuscitation and Automated External Defibrillator (CPR/AED) certification (if cognitively and physically able to do so) within 90 days of employment or when training becomes available by the department. Training is provided at department expense. Duty to act ends at summoning professional emergency assistance.

What We Would Like You to Have

• Three years of experience in a commercial food service facility; OR an Associate’s Degree in Food Service Management.
• One year experience in a retail operation.
• Knowledge of operation and general maintenance of commercial kitchen equipment.
• Ability to supervise, train, direct and mentor employees and student workers individually and in groups.
• Cashier experience including accurate cash handling.
• Knowledge of and experience with computerized menu, recipe and payroll systems.
• Proficient with Microsoft Office (Word, Excel, Outlook, PowerPoint, Publisher), the internet and email.
• ServSafe certification.

Working Conditions / Work Schedule

• This is a physically active job in a commercial kitchen environment. Incumbent will experience long periods of standing on a hard floor; working with commercial kitchen equipment; and fluctuations in work flow, temperature, and noise level.
• Must be able to work shift on your feet and perform frequent arm movements.
• The employee in this position will often be required to lift/carry/push/pull objects weighing up to 50 pounds.
• Must have the ability to make quick decisions under stress.
• Will require work in areas that prepare and handle raw meat, as well as most common food allergens, including gluten.
• OSU is a 100% tobacco-free campus.
• UHDS dining operations run seven days per week, so weekend and holiday work may be required. OSU requires the ability to work a flexible schedule based on the needs of the business.
• Must be flexible and willing to work in any area of the dining center as directed.
• Good attendance is crucial for stability and day-to-day business needs. Must follow attendance schedule and break schedule, and must be on time and in uniform when shift begins
• This position is deemed essential; and the incumbent is expected to report to work during inclement weather, emergency, and other University work curtailments or closures.

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Special Instructions to Applicants

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