The department of Campus Dining handles all things dining on campus. From residential meal plans retail dining locations and event catering, we provide nutritional food for students, faculty, staff and guests.

We manage over a dozen eating establishments at NIU including residence hall dining, restaurants and coffee shops at the student center.

We employ the students and professionals who work in our restaurants and cafes.

Position Summary

Employees at this level are responsible for the functional operation of a residential dining facility. They work under the general supervision of the Food Service Manager.

Essential Duties and Responsibilities

Planning

• Plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, service areas, and adjacent areas.
• Assist in planning menus.* As assigned, responsible for the requisitioning, receipt, storage and issuing of food, paper supplies, and detergents.
• As assigned, responsible for the forecasting function.* As assigned, responsible for the end-of-month distribution of bills and listing of accounts payable* As assigned, coordinates monthly inventory of food and supplies.

Personnel

• Responsible for supervising on-the-job training of all civil service employees.* Assists with the evaluation of employees and student managers.
• Secures replacements for absent employees.

Operations

• Responsible for front of the house operations including, but not limited to, meal service, correct portion sizes, customer service, cleanliness, utilization of employees, and presentation.
• As assigned, responsible for the preparation of production sheets.* Assists with supervision of food production, assuring food quality standards are being met through the adherence of standardized recipes and procedures.
• Assists with the menu critique process.* Supervises service and clean-up, assuring that departmental standards are being met.
• Prepares quality investigation reports as needed.* Issues meal card replacement authorizations and meal transfers.

Facility Management

Responsible for the dining facility in the absence of the Food Service Manager.

Other duties as assigned.

Minimum Required Qualifications (Civil Service)

High school diploma or equivalent.* Any one of the following : * ( A ) 30 semester hours of coursework or vocational training in hospitality administration / management, culinary science, food services management, or a closely related discipline AND five (5) years (60 months) of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations* OR* ( B ) 60 semester hours of coursework or vocational training or an Associate's Degree in hospitality administration / management, culinary science, food services management, or a closely related discipline AND four and half (4.

5) years (54 months) of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations* OR* ( C ) 90 semester hours of coursework or vocational training in hospitality administration / management, culinary science, food services management, or a closely related discipline AND four (4) years (48 months) of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations* OR* ( D ) 120 semester hours of coursework or vocational training or a Bachelor's Degree in hospitality administration / management, culinary science, food services management, or a closely related discipline AND three (3) years (36 months) of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations* OR* ( E ) Six (6) years (72 months) of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

Knowledge, Skills, and Abilities (KSAs) (Civil Service)

Classification-Specific Knowledge, Skills, and Abilities

Working knowledge of the theories, principles, methods, and procedures of professional food service management.* Ability to supervise.* Administrative ability.

Position-Specific Knowledge, Skills, and Abilities

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to calculate figures and amounts such as discounts, interest, proportions, percentages.* Ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Specialty Factors (Civil Service)

None

Preferred Qualifications (Civil Service)

None

Minimum Required Qualifications (SPS)

N / A

Additional Requirements (SPS)

N / A

Preferred Qualifications (SPS)

Physical demands / requirements

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel;
• reach with hands and arms; talk or hear.* The employee frequently is required to taste or smell.* The employee is occasionally required to sit;

climb or balance; and stoop, kneel, and crouch.* The employee must regularly lift and / or move up to I0 pounds and frequently lift and / or move up to 25 pounds.

• Specific vision abilities required by this job include close vision, color vision, and depth perception.

Last updated : 2024-04-04