- May determine work priorities and assign work to food service workers and students.
- Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation.
- Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts.
- Ensures optimal quality of food throughout preparation and service.
- Prepares food items for individual serving following portion control standards.
- Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.
- Oversees maintenance of inventory, food consumption and other food service records.
- Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc.
- Handles operational readiness and safety of equipment and supplies.
- Adheres to university and Health Department quality standards.
- Advises supervisor concerning quantity and quality of food and supplies.
- Performs other related duties as assigned.
- Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.
- 12 months of restaurant/customer service experience
- Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc.
- Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.
- Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing.
- Understands and demonstrates Housing and Food Services core values at all times.
- Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out.
- Able to handle varying workloads and meet deadlines as necessary.
- Basic math and computer skill.
- Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.
- Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.
- Frequent and repetitive arm and wrist movement.
- Exposure to chemicals and noxious odors.
- Ability to lift objects up to 50 lbs, and push/pull up to 100 lbs, depending on job assignment.
- Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
- Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment.
- As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.
- ServSafe Certification and
- 12 months of restaurant kitchen/cooking supervisory experience.
- Will serve as a lead for a small team
- Position receives general supervision from supervisor and restaurant manager.
- Safe Food Handling and Sanitation Certification will be required upon employment.
- Hepatitis A vaccine required if hired
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Sr. Food Services Worker - Norman, United States - The University of Oklahoma
Description
This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items for University Catering.
Will assist with training students and full-time, holding team members accountable, and will act as the lead for certain assignments and team members.
Required Education/Experience:
High school diploma or GED or graduate of culinary school, AND:
Skills:
Advertised Physical/Environmental Requirements:
Department Preferences:
Supervision of Others:
Supervision:
Certifications:
Special Instructions:
If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.
To view the policy, visit
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