Job Description:

This position is responsible for supervising, training and evaluating assigned personnel.  They will determine work priorities, plan schedules, assign and review work for catering. Serves food with proper portion control and knowledge of menu items. Greet customers, remember special requests, and deliver food in a timely manner.

Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events.

Will often transport food items from production environment to other campus/community locations.

Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils.

Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee.

Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients.

Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed.

Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick.

Provides routine information about meals, various restaurants within Housing and Food Services, and other relevant facts to customers. Leads and/or actively participates in customer service improvement initiatives and suggests new dishes, menus, and/or methods that lead to better service. Acts on and/or acknowledges any complaint. Brings any issue or concern to a supervisor or HR’s attention.  Follows up on requests with a sense of urgency.

Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Always respectful and courteous. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values.

Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards.

Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions.

Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. During times of scaled back service hours, or in the best interest of Food Services, an employee may be required to work a food line, work in the storeroom, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other 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: High School Diploma or GED, AND:

• 36 months experience in food service, of which 12 months must be in a supervisory role. 

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.

Advertised Physical Requirements: 

Must be 18 years or older. Must submit to a background check. Must not ever 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). Will be required to complete a Post Offer Employment Test if offered a position. 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.  

Certifications:

• Food Handlers License required within 30 days of hire·       


• Valid Driver's License and complete registration with University Driver's Policy in advance of driving any university vehicle

Supervision:  Position receives general supervision from kitchen supervisor and restaurant manager.    

Department Preferences: 

• HS Diploma or GED


• ServSafe Certification 


• 6 + months of restaurant kitchen/cooking/food services 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 https://hr.ou.edu/Policies-Handbooks/TB-Testing.

Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere.

Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, 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, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

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