| Position Summary: |
Under the direction of the Assistant General Manager or Operations Assistant, responsible for supervision of daily operation of up to 50 bargaining unit employees, 10 part-time employees and over 100 student employees within the Dining Services food service establishment. Must have working knowledge of the equipment and the food preparation processes for all of the various platforms which include but not limited to, specialized work area, Mongolian grill, Impinger ovens, convection ovens, tilt skillet, fryer, industrial dish machine, tray vayors, wood stone pizza ovens, steam tables, flat top grills, slicers, combi-ovens, steamers, turbo chef ovens and Micros cash registers. Responsibilities include but are not limited to, maintaining or improving standards of quality, service, and sanitation, supervising staff, practicing good public relations, supporting departmental objectives, maintaining security control, and performing other related duties as assigned. |
| Minimum Qualifications: |
*High school graduate or GED.
*Managerial ServSafe certified (or within one year of hire).
*Two (2) years supervisory experience in food service or three (3) years of successful work experience in a restaurant or university food service operation.
*Valid driver’s license with low risk driving record.
*Demonstrated supervisory and administrative abilities.
*Experience with cash registers and associated transactions.
*Ability to work with people at all levels using effective communication skills in English.
*Must have a good knowledge of food preparation and sanitation.
*Working knowledge of usual and customary institutional kitchen equipment and processes.
*Must have a working knowledge of the internet and Microsoft Office.
*Must have math skills to determine portion sizes and production needs.
*Must possess the ability to work independently, supervise and direct others, without constant supervision.
*Must have strong interpersonal skills.
*Must be able to bend, stoop, and stand for four (4) hours at at time.
*Must be able to visually differentiate colors for the purposes of food safety.
*Must be able to exert fast-paced mobility.
*Must be able to lift up to 40 pounds repetitively as needed. 60 pounds for Central Production.
*Must be able to work in wet, cold and hot conditions usually found in a kitchen operations.
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| Preferred Qualifications: |
Associates degree in culinary, business or restaurant and hospitality management.
Experience in a union workplace.
Work experience with Cbord.
Experience with food production using food processing equipment including, but not limited to, fryers, grills, slicers, steamers, combi ovens, woks, and choppers in a high volume institution such as a university, hospital, hotel or high volume restaurant.
Ability to be adaptable and decisive.
Ability to demonstrate integrity and organizational skills.
Demonstrates professional demeanor.
Experience working with students and a diverse, multi cultural staff.
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| Special Instructions to Applicants: |
This full-time position is approximately ten months/year and will begin in August 2021. Hours vary based on location and operational needs. Must be able to work weekends and holidays. This position is available in the following locations:
Virginia Kettering: 3:30pm-11:00pm with weekend rotation
The University has taken steps to reduce the risk of spread of COVID-19 including creating an Environmental Health and Safety policy. Links to the most up-to-date COVID-19 health information, an easy-to-navigate index of the University's COVID-19 guidelines and resources, and previous messages can be found at http://go.udayton.edu/pathforward.
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| Closing Statement: |
Informed by its Catholic and Marianist mission, the University is committed to the principles of diversity, equity, and inclusion. Informed by this commitment, we seek to increase diversity, achieve equitable outcomes, and model inclusion across our campus community. As an Affirmative Action and Equal Opportunity Employer, we will not discriminate against minorities, women, protected veterans, individuals with disabilities, or on the basis of race, color, national origin, religion, sex, sexual orientation or gender identity.
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