Sr. Food Services Worker Couch Restaurants

Required: High School Diploma GED or graduate of culinary school AND:

• 12 months of previous restaurant/customer service experience

Skills:

• 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 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.

Certifications:

• Safe Food Handling and Sanitation Certification may be required upon employment

Working Conditions:

• Physical:
  • 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.
  • Climb stairs as necessary and depending on job assignment occasionally to frequently. This will be determined by employees assignment.
  • Ability to stand and/or walk for long periods of time
• Environmental:
  • Adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
  • 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.

Supervision of Others: Supervises a small staff.

Supervision: Position receives general supervision from restaurant manager

Department Preferences:

• ServSafe Certification
• 12 months of restaurant kitchen/cooking supervisory/lead experience

Special Instructions: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 A vaccine required

Why You Belong at the University of Oklahoma:The University of Oklahoma values our communitys unique talents perspectives and experiences. At OU we aspire to harness our innovation creativity and collaboration for the advancement of people everywhere. You Belong Here!

Equal Employment Opportunity Statement:The University in compliance with all applicable federal and state laws and regulations does not discriminate on the basis of race color national origin sex sexual orientation marital status genetic information gender identity/expression (consistent with applicable law) age (40 or older) religion disability political beliefs or status as a veteran in any of its policies practices or procedures. This includes but is not limited to admissions employment housing financial aid and educational services.

This position serves as a first line assistant supervisor responsible for preparation production and/or serving of food items in Couch Restaurants.

Job Duties:

• May determine work priorities and assigns work to food service workers andstudents.
• 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.

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