Position Introduction

This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items in a dining hall within a Residential College. 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. As necessary, assist with ordering, planning, special events, cleaning, receiving and stocking of product, and anything else as required.

**Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee. ***

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Required Education and Experience

• High school diploma or GED or graduate of culinary school.
• 12 months of restaurant/customer service experience.

Required Certifications and Licenses

• Ability to obtain a Food Handlers License.

Department Preferences

• 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.
• Food Handlers Card required within 30 days of hire.
• Hepatitis A vaccine required.
• ServSafe Certification and 12 months of restaurant kitchen/cooking supervisory experience.