Posted in Other 30+ days ago.
Required Attachments to be considered for this position are: Resume and Cover Letter. Failure to attach ALL the required documents and checking the Relevant box will result in your application not being sent through to the hiring department.
This position is responsible for supervising, training and evaluating assigned personnel. They will determine work priorities, plan schedules, assign and review work. Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Prepares food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items.
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 manager concerning quantity and quality of food and supplies.
Performs other related duties as assigned.
***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.***
Required Education/Experience: 18-36 months of previous restaurant/customer service experience, or in a position supervising other employees, working with customers, cash registers, or cooking.
Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, food digester, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Communicate orally and in writing as required to exchange information; read and
understand basic written materials; basic math and computer skills
Advertised Physical Requirements:
Must be 18 years or older. Must submit to a background check. Must not have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. 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.
ServSafe Certification and 12 months of restaurant kitchen/cooking supervisory experience.
Supervision of Others: Supervises a small staff.
Supervision: Position receives general supervision from restaurant manager.
Certifications: Safe Food Handling and Sanitation Certification from County Health Department will be required shortly after hire.
If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Test
Hepatitis A vaccine required at time of hire, or annual testing at the expense of the employee required.