We are looking for individuals with diverse talents and backgrounds to join our nationally recognized team that is committed to providing exciting and healthy food options to students, faculty and staff on campus. We offer excellent benefits including paid leave and tuition assistance. The University of Dayton is proud to be named the Best Place to Work in the annual Best of Dayton contest.

Under the direction of the Assistant General Manager or Operations Assistant, responsible for supervision of daily operation of up to 30 bargaining unit employees, 10 part-time employees and over 100 student employees within the Dining Services food service establishment. Must have working knowledge of the equipment and the food preparation processes for all of the various platforms which include but not limited to, specialized work area, Mongolian grill, Impinger ovens, convection ovens, tilt skillet, fryer, industrial dish machine, trayvayors, wood stone pizza ovens, steam tables, flat top grills, slicers, combi-ovens, steamers, turbo chef ovens and Micros cash registers. Responsibilities include but are not limited to, maintaining or improving standards of quality, service, and sanitation, supervising staff, practicing good public relations, supporting departmental objectives, maintaining security control, and performing other related duties as assigned.

• High school graduate or equivalency.
• Managerial ServSafe certified (or within one year of hire).
• Two (2) years supervisory experience in food service or three (3) years of successful work experience in a restaurant or university food service operation.
• Valid driver’s license with low risk driving record.
• Supervisory and administrative abilities.
• Ability to work with people at all levels using effective communication skills in English.
• Must have a good knowledge of food preparation and sanitation.
• Working knowledge of usual and customary institutional kitchen equipment and processes.
• Must have a working knowledge of the internet and Microsoft Office.
• Must have math skills to determine portion sizes and production needs.
• Must possess the ability to work independently, supervise and direct others, without constant supervision.
• Must have strong interpersonal skills.
• Must be able to bend, stoop, and stand for four (4) hours at at time.
• Must be able to visually differentiate colors for the purposes of food safety.
• Must be able to exert fast-paced mobility.
• Must be able to lift up to 40 pounds repetitively as needed. 60 pounds for Central Production.
• Must be able to work in wet, cold and hot conditions usually found in a kitchen operations.

While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following:

• Work experience with Cbord.
• Experience with food production using food processing equipment including, but not limited to, fryers, grills, slicers, steamers, combi ovens, woks, and choppers in a high volume institution such as a university, hospital, hotel or high volume restaurant.
• Experience in a union workplace.
• Working knowledge of cash register operations.
• Associates degree in culinary, business or restaurant and hospitality management.
• Ability to be adaptable and decisive.
• Ability to demonstrate integrity and strong interpersonal and organizational skills.
• Demonstrates professional demeanor.
• Experience working with students and a diverse, multi cultural staff.

Please use the following link to get a closer look at our dining locations:
https://youtu.be/dVFu9FfCWqE

Please address the minimum requirements and any applicable preferred requirements in your resume and/or cover letter.

This position is 35 hours/week, approximately 10 months/year (August - May) and is eligible for all full time benefits. This position is available in the following locations. Shifts are subject to change to an earlier or later shift based on operational needs and location.

Au Bon Pain - Primary shift starting between 8:30am and 9:30am, must also be available to work 1:00pm-8:30pm based on operational needs.

Kennedy Union - Primary shift Monday-Thursday 1:15pm-8:45pm, Friday 9:30am-5:00pm and rotating Sundays. Schedule may vary for special events.

Marycrest - 3:30pm-11:00pm, rotating weekends

Virginia Kettering - 3:30pm-11:00pm, rotating weekends

A federal court on December 7, 2021, issued a ruling that suspends the COVID-19 vaccine requirement that applies to federal contractors nationwide. With this development, the University will pause any enforcement action against employees who have not complied with the requirement to be fully vaccinated by Dec. 8, 2021 or to have requested an exemption to maintain their employment status.

The University will continue to monitor the state of the pandemic on campus and in the community as well as developments in federal and state requirements, and also will continue to regularly consult with public health officials and our medical panel. As has been the case throughout the pandemic, our protocols and requirements are subject to change depending on conditions on campus or in our community, and government requirements.

Informed by its Catholic and Marianist mission, the University is committed to the principles of diversity, equity, and inclusion. Informed by this commitment, we seek to increase diversity, achieve equitable outcomes, and model inclusion across our campus community. As an Affirmative Action and Equal Opportunity Employer, we will not discriminate against minorities, women, protected veterans, individuals with disabilities, or on the basis of race, color, national origin, religion, sex, sexual orientation or gender identity.