What are the responsibilities and job description for the Dining Services Leader position at St. Lawrence University?
Primary Responsibilities
Supervision Received: General supervision by Dining Service Managers and Assistant Managers
Supervision Given: General and specific instruction too full-time and part-time or student Dining Service employees.
Schedule: Sunday – Thursday 1 – 9:30pm
Days off : Friday and Saturday
Location: Dana Dining Hall
Minimum Qualifications
As directed by Dining Service Manager and/or Assistant Managers, supervises all phases of food preparation and service, including training of personnel, ordering basic materials, preparation and service to customers. Assigns temporary staff work schedules, maintains records as directed and may supervise catered functions. Must maintain a high level of professionalism and customer service.
In addition to the requirements for personal conduct which are common to all positions in the University, the following duties outline the major factors of the position. They are not all inclusive, do not set a priority sequence, or establish a ration of work to be performed. They may vary in importance between departments and may be altered within the general framework of the primary function to satisfy changes in departmental activity.
In addition to the requirements for personal conduct which are common to all positions in the University, the following duties outline the major factors of the position. They are not all inclusive, do not set a priority sequence, or establish a ration of work to be performed. They may vary in importance between departments and may be altered within the general framework of the primary function to satisfy changes in departmental activity.
- Supervises and may perform the cooking preparation and serving of all food, including service for catering.
- Maintains work and cleaning schedules.
- Maintains cash control procedure, meal counts, and production records.
- Supervises and may perform the set-up of serving counters and related areas as well as merchandising techniques.
- Supervises the correct use of recipes, portioning, ordering and storage of food and supplies.
- Maintains good personal and public relations.
- Assists the manager and assistant manager in training of dining service personnel.
- Supervises and may perform the receiving and storage of all items received into the food service unit.
- Maintains correct standards of cleanliness and safety.
- Is responsible for the general security of the unit.
- Assumes full responsibility of the unit in the absence of the manager and assistant manager, which may include opening and closing procedures.
- Contributes to the total function of the food service operation.
- Must maintain a high level of professionalism and customer service
- Performs other related duties as assigned.
Supervision Received: General supervision by Dining Service Managers and Assistant Managers
Supervision Given: General and specific instruction too full-time and part-time or student Dining Service employees.
Schedule: Sunday – Thursday 1 – 9:30pm
Days off : Friday and Saturday
Location: Dana Dining Hall
Education: High School diploma (or equivalent) required.
Experience: Required: Minimum of 3 years in food service production and/or supervision. Equivalent combination of education in the food service field and experience maybe considered. Minimum of one (1) year supervisory experience or demonstrated ability to effectively coordinate work of others.
Skills Required:
Preferred Qualifications
Experience: Required: Minimum of 3 years in food service production and/or supervision. Equivalent combination of education in the food service field and experience maybe considered. Minimum of one (1) year supervisory experience or demonstrated ability to effectively coordinate work of others.
Skills Required:
- Serve Safe certified or the ability to become serve safe certified within he first year.
- Knowledge and ability to operate all equipment used in food service operations including POS equipment.
- Ability to effectively problem solve situations (recognize a problem, analyze and take appropriate action)
- Ability to move ten pounds or more required. Bending required.
- Effectively and honestly present information and respond to questions from managers, customers, co-workers and the campus community.
- Ability to develop positive and productive working relationships with management and co-workers.
- Ability to support a positive work environment through teamwork, honesty, approach ability and commitment to customer service
- Must meet the university’s requirements to be authorized to drive a university vehicle.
Associates Degree; Formal training in food service
Salary $19.78 - $28.09 SEIU Level E. The actual compensation will be determined based on experience and other factors permitted by law. Status (FT, PT, Seasonal, Temp) FT Seasonal
Posting Detail Information
Posting Number
ST01469
Desired Start Date
Open Date (to accept applications)
Close Date (date applications will not be considered)
Open Until Filled
Yes
Special Instructions to Applicant
Please complete the online application form and include contact information for at least three professional references. Upload required documents in the “Applicant Documents” section of the application.
Review of applications will begin immediately and continue until the position is filled.
Review of applications will begin immediately and continue until the position is filled.
All offers of employment are contingent upon the finalist successfully passing a background (including criminal records) check.
Salary : $20 - $28