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