Salary/Position Classification

• $22.00 - $26.00 hourly, Non-Exempt (Eligible for overtime)
  • Typical shift 12:00pm - 9:30pm, may vary
• 40 hours per week
• This position will work onsite at the UND Grand Forks, ND campus

Purpose of Position

The purpose of this position is to perform as an operational supervisor and manage production of a Dining Services Unit.
It is a working position that includes motivating staff, directing staff, and communicating with the rest of the management team

Duties & Responsibilities

Food and Kitchen operations

• Ensures food quality and consistency: Maintains high standards for food preparation, cooking, and presentation, ensuring consistency across all menu items
• Inventory Management: monitor inventory levels, supplies, minimize waste and control costs
• Food Safety and sanitation: Enforce strict adherence to food safety regulations, sanitation guidelines, and health and safety standards.
• Follow established kitchen procedures: Ensure production plans/maps are completed and followed, prep schedules are established and followed, and prepped product is stored according to established procedures.
• Address customer feedback.
• Establish cleaning schedules and routines for PM production staff.

Cost containment

• Ensure kitchen staff follow established production recipes and produce food according to production schedule,
• Minimize waste through proper cooking procedures and utilizes 15-minute counts to establish production.
• Completes Food Pro Menu Management duties within established timelines. These include but are not limited to: service summaries, ordering and inventory control, FIFO, physical inventory, and menu development and maintenance.  

Staff Management

• Reviews schedules to ensure adequate staff levels for the scope of work
• Train kitchen staff and cook staff (full time, part time, students) on proper cooking and portion control techniques
• Ensure kitchen staff is following food safety and sanitation procedures, address issues with staff
• Ensure production staff are following established production procedures, address and retrain as needed.

Required Competencies

• Strong communication, interpersonal and organizational skills.
• Must be able to move 45-50 pounds and stand 3 to 4 hours at a time
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated
• Ability to motivate and direct others
• Ability to make timely decisions and deal with stressful situations
• Have an optimistic attitude, high degree of integrity, and a strong work ethic
• Excellent customer service, planning, prioritizing, problem solving and leadership skills

Minimum Requirements

• High school diploma or GED
• Three years of progressive experience in large volume food production
• Experience with the materials, equipment and food used in the business
• Experience with Microsoft Office
• Two years supervisory experience with all age groups
• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• NRA Serv Safe Certification
• Two Year degree in an HRI/Management/Culinary Arts Program