Nights and Weekends Closing Position
GENERAL STATEMENT OF DUTIES:
In conjunction with the Dining Services Management staff, responsible for day-to-day supervision of the food service unit and/or catering.
AREAS OF RESPONSIBILITY:
(FISCAL)
- Ensures unit conformance to established budgetary guidelines.
- Keeps inventory and sales records as required, prepare reports as necessary.
- Make sure that accounting, cash control and card access system
procedures are followed.
- Assists in developing budget for unit, including all appropriate cost categories.
- Generates necessary payroll information.
(OPERATIONAL)
- Oversees preparation, cooking, and service activities to ensure high quality standards are achieved; recipes and procedures are followed.
- Makes recommendations regarding menu items.
- Orders food and supplies from external vendors and internal units, adhering to established accounting and receiving procedures, and product specifications.
- Ensures conformance with housekeeping and sanitation directives of County Health Department.
- Ensures unit physical plant is properly used and maintained, recommending upgrades as necessary.
- Participates actively in catering and summer conference meal programs.
(HUMAN RESOURCES)
- Assists with HR staff to train, develop, and discipline all food service staff.
- Reviews staffing and monitors productivity of all unit employees.
- Enforce policies detailed in all employee handbooks.
- Displays extensive working knowledge of current union contract and FSA established policies and procedures.
- Conducts performance appraisals for subordinates.
PHYSICAL REQUIREMENTS:
- Ability to stand and walk for extended periods.
- Ability to lift up to 40 pounds occasionally.
- Ability to work evenings, weekends, and holidays as operational needs require.
WORK ENVIRONMENT: This role operates in kitchens, dining halls, catering venues, and office settings. Exposure to heat, noise, and fast-paced food production environments should be expected.
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