Directs the food service staff in preparation and service of food in a residence hall serving unit; monitors daily food production and presentation in order to ensure that meals are served in conformance with prescribed menus, recipes, and quality standards; develops and implements training programs for support staff; receives customer concerns or suggestions and resolves them.
Unit Specific Education/Experience/Skills
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutions Management, Business Administration, Dietetics, Food Systems and Economics Management or Nutrition; one to three years of related and progressively more responsible or expansive work experience in customer relations, food service practices, sanitation and safety procedures, familiarity with food preparation equipment, accounting skills and supervisory and managerial experience; or an equivalent combination of education and experience.
Experience in food handling, food service production, banquet coordination, planning, designing, and setting up special events, recipe development, and familiarity with food preparation equipment.
Experience working directly with people from a diverse racial, ethnic, socioeconomic, LGBTQIA+, and gender backgrounds
Ability to flex communication style to multiple cultural environments and multiple social identities
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Resume, Cover Letter
Sunday 5:30 a.m. to 2:00 p.m.*, Monday, Tuesday, Wednesday 7:30 a.m. to 4:00 p.m., Thursday OFF, Friday 5:30 a.m. to 2:00 p.m., Saturday 5:30 a.m. to 2:00 p.m.* - *= Alternating weekends
Bidding eligibility ends on 06/15/2021 at 11:55 PM
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