Food Production Leader - Miami University in Oxford Ohio

Unfortunately, this job is expired as of 11/4/2015.

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Miami University

Oxford, Ohio


United States
(1756)

Categories

Detailed Job Description

Job ID:  1756 - AFSCME - FT

Works closely with the management team of a large dining facility to supervise and provide direction to staff in the job classifications of Senior Cook, Cook, Assistant Cook, Food Service Assistant, Building and Grounds Assistant, Building and Grounds Supervisor, and student staff. Monitors food preparation methods and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Duties

1. Provides guidance and training for the Senior Cook in their role as a supervisor in the cook’s area of the dining unit. Instructs Assistant Cooks in proper use and care of institutional cooking and food preparation equipment.
2. Completes production schedules for hot and cold food products for the late shift Cooks and Assistant Cooks.
3. Operates standard institutional cooking and food preparation equipment in the  preparation of food for serving.
4. Prepares, cooks and coordinates the preparation of hot and cold menu items by following standard recipes, production specifications and scheduled
serving times.
5. Assigns duties and specific tasks to employees and assures that such tasks are completed in a timely manner. Assists in evaluating the performance of Assistant Cooks and Cooks.
6. Instructs and trains employees in the performance of their duties; coordinates efficient work flow and instructs others in the proper use of equipment.
7. Maintains records of work performed, time expended, food temperatures and ingredients used, etc.; performs basic mathematical calculations and records information as needed.
8. Observes strict safety rules, sanitation standards and housekeeping practices.
9. Maintains all food items at proper temperatures as instructed; ensures that food samples are taken and properly stored for 72 hours.
10. Maintains surfaces, utensils, and equipment in a clean and serviceable condition.
11. Responds to client requests for service, special diets, as well as other information in a friendly and helpful manner.
12. Performs other related duties as required or assigned
Constant standing. Frequent stooping, pushing, pulling, walking and simple grasping. Occasional bending, squatting, twisting, and use of motor skills that require firm grasping, and fine manipulation. Minimal sitting and climbing.

Occasional lifting of up to 50 pounds. Minimal lifting of and carrying/transporting materials weighing up to 35 pounds. Minimal overhead lifting up to 25 pounds.


Somewhat disagreeable working conditions due to exposure to either high or
low temperatures. Some element of personal risk due to hot surfaces, wet surfaces and cutting equipment.

Ability to add, subtract, multiply and divide whole numbers, work with ratios, calculate fractions, decimals and percents. Ability to read and write simple sentences. Knowledge of basic food preparation techniques including sautéing, display cooking, deep frying, grilling and steaming; ability to weigh and measure ingredients, ability to properly use knives and standard kitchen equipment; ability to create garnishes; knowledge of storage and handling; ability to understand and follow directions; ability to communicate information so others will understand.

Knowledge of principles and processes for providing customer services. This includes meeting quality standards and evaluation of those standards.

Knowledge of business and management principles involved in strategic planning, resource allocation, production methods and coordination of people and resources. Knowledge of principles and processes for providing customer and personal services. Knowledge of techniques and equipment for handling food for consumption. Ability to motivate, develop and direct people as they work. Ability to monitor performance, teach others proper procedures. Use deductive reasoning to apply general rules to specific problems to product answers that make sense.

Minimum Qualifications

  • High School diploma or GED.
  • Three years cooking experience in HDRBS Food Service Department or four years’ experience in other food service operation or comparable training experience.
  • Current ServSafe Manager Certification.
  • Successful completion of 15 week Cook training, 8 week Senior Cook training and supervisory sessions.


Miami University, an equal opportunity/affirmative action employer with smoke- and tobacco-free campuses, is committed to a multicultural environment and strongly encourages applications from minorities, females, veterans and individuals with disabilities.

Keyword Phrases

  • Housing Dining Recreation & Business Services
  • Food Production Leader
  • #1 Nationally for best teaching
  • Opportunities for growth and advancement
  • Inclusive, equitable working environment
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Employment Type:Administrative Staff
Degree Required: See Job Description
Experience: See Job Description
Level of Job: See Job Description
Salary: See Job Description
Type of School:Research University
Application Requirements: CV/Resume
Cover Letter
References