Campus

OSU-Stillwater

Contact Name & Email

Heather Bigge, heather.bigge@okstate.edu

Work Schedule

Work schedule determine by hours of operation

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$15.00 - $20.00

About this Position

This position is responsible for the opening and/or closing of the unit. Responsible for service of the dining facilities, sanitation, employee appearance, and service to customers. This area of responsibility is a vital one for the efficient and professional management team and assumes additional duties as needed. Responsible for assisting management with ordering, receiving, inventory, and storing of food products. Responsible for the sanitation of the food service facility. Dress code and personal hygiene of personnel. Responsible for assisting in the training, supervising, motivating and disciplining of employees. All other duties as assigned. This is a full-time position that may not have scheduled hours during the month of mid-May to mid-August, unless work is available. Work schedule determined by hours of operation. There may be occasional weekends. This position is heavy in manual labor and requires the physical ability to lift up to 50 pounds and be able to stand, walk, and work on feed for up to 8 hour shift. 

Required Qualifications

• High School/GED (degree must be conferred on or before agreed upon start date)

• Must have two years of progressively responsible retail experience in retail operations and two years of experience supervising staff in the food service industry. Post-secondary education may be substituted for years of experience

• Certifications, Registrations, and/or Licenses:

  Acquire ServSafe after hire.

• Skills, Proficiencies, and/or Knowledge:

  Must have the ability to effectively apply principals and methods consistent with accepted food standards. Good sense of quality, alertness to cleanliness, service-minded, neat, clean and well groomed. Knowledge of the food industry, knowledge of purchasing procedures, personnel management, food production and how a business should be operated. Knowledge of a cash register. Handle pressure and time deadlines.