1) Assist the in creating a vibrant and culinary diverse dining program that fosters community throughout the campus.
2) Assist the in ensuring that the dining vendor participates in and supports all University diversity, social justice, and sustainability initiatives.
3) Assist the Executive Director and in coordinating and recording all ASSHE STARS (Association for Advancement of Sustainability in Higher Education Tracking, Assessment, and Rating System) requirements with the Office of Sustainability and Sightlines for UChicago Dining.
4) Provide assistance in monitoring facility service requests, work orders, maintenance, inventory, and daily Maximo input. Assist in the systematization, codification, coordination, and maintaining of a sustainable and reliable preventive maintenance program for UChicago Dining.
5) Assist Operations Manager in, but not limited to, the training, the daily, weekly and yearly maintenance, compliance, oversight and data output of the Eco Digesters throughout campus.
6) Coordinate the Registered Student Organization (RSO) Catering Fund.
7) Assist the Operations Manager in reconciliation of the RSO Catering Fund.
8) Assist with any clerical, administrative, or recording work that will support the department in operations and services.
9) Provide oversight to the operations, primarily on nights and weekends. This will involve observations including, but not limited to, production, food display, menu mix, retail merchandising, customer service, appearance of facility, managerial oversight, loss and prevention, staffing, contract compliance, food safety, sanitation, etc.
10) Assist the entire operations team in visiting units on a daily basis to assess, monitor, and ensure the maintenance of industry compliance standards at all dining venues.
11) Assist in the maintenance and servicing of programmatic benchmarks, surveys (such as NACUFS and Mystery Diners, etc.), goals and objectives for UChicago Dining and the vendor.
12) Assist the in ensuring vendor compliance with all health department, HACCP, OSHA, and university policies and procedures.
13) Assist the Dining Operations Manager in the verification process of all internal audits and consequential inspections conducted by the City of Chicago Department of Public Health, Pest Management Company, Pest Conducive Reporting, and Third Party Inspection companies.
14) Keep abreast of new concepts, practices, and trends in food service technology as they relate to institutions of higher education.
15) Fulfill all other duties as assigned.
1) Ability to analyze problems and resources for improved productivity.
2) Well organized, detail-oriented, focused, timely, and efficient skills.
3) Must have excellent and efficient communication skills, both orally and in written form.
4) Demonstrated knowledge of customer service skills, reception/front desk services and functions in a residential or hospitality setting.
5) Ability to work on multiple projects simultaneously, set priorities, and meet deadlines independently and/or with little supervision.
6) Knowledge of the University of Chicago, or the higher education field.
7) Demonstrated understanding of the developmental objectives of the college student residential environment.
8) Strong computer skills including knowledge of spreadsheets and database applications.
9) Experience with client/PC workstation applications.
10)Proficiency with Windows based computers, including the Microsoft Office Suite 365 (Word, Excel, PowerPoint, Publisher, and Outlook).
1) Eating at the various dining venues of UChicago Dining is a requirement of this position. The Dining Operations Associate will be provided a meal plan that will enable s\he to be part of the team that ensures that the dining vendor is in compliance with contract expectations and is attaining the quality standards expected by the campus.
2) Ability to bend, crouch, or sit. Ability to stand, sit, or walk for 4 hours or more.
3) This position requires quite a bit walking to assess the dining operations at venues across campus.
4) This position requires work primarily on evenings and weekends. The work week is from Friday â“ Tuesday, 37.5 hours per week (FT). The days off are Wednesday and Thursday, but may vary based on the needs of the department.
1) Requires the ability to work independently for periods of 6 hours or more.
1) An Associate Degree in Food Service Management or Culinary Arts.
2) A Bachelorâ™s Degree.
1) Two (2) years of Food Service and Culinary experience. Knowledge of food trends with a focus on quality, production, food safety and sanitation, food cost controls, and presentation.
2) One year of applicable Catering exposure.
ServSafeÂ® certified (Current)
2) Cover Letter
NOTE: When applying, all required documents MUST be uploaded under the Resume/CV section of the application.
The University of Chicago is an Affirmative Action/Equal Opportunity/Disabled/Veterans Employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national or ethnic origin, age, status as an individual with a disability, protected veteran status, genetic information, or other protected classes under the law. For additional information please see the University's Notice of Nondiscrimination.
Staff Job seekers in need of a reasonable accommodation to complete the application process should call 773-702-5800 or submit a request via the Applicant Inquiry Form.
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Internal Number: JR06062
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