Food Service Shift Lead

The Ohio State University; Columbus (OH); On-site; USD 40,000 - 55,000; Full time

Job summary

A major educational institution in Columbus is seeking an Operations Supervisor to coordinate and direct daily operations in dining services. The role involves supervising staff, managing food service standards, and ensuring efficient operations. Ideal candidates should have a background in food management and supervisory experience. Competitive benefits and a dynamic work environment are offered.

Qualifications

• 600 hours training in the operation of kitchen equipment or 6 months experience.
• 600 hours training in food preparation or 6 months experience.
• 6 courses in supervision or 6 months experience.
• 6 courses in food management or 6 months experience.
• 1 course in budgeting or 1 month experience.
• 1 course in bookkeeping or 1 month experience.

Responsibilities

• Direct daily operations and supervise staff in patient care and retail cafes.
• Lead and train service staff, enforce quality standards, and coordinate with other departments.
• Requisition food products and manage sanitation plans.

Skills

Supervision

Food management

Budgeting

Kitchen equipment operation

Food preparation

Education

Equivalent combination of education and experience

Tools

Kitchen equipment

Job description

Position Summary

Coordinates and directs daily operations in assigned areas. Under Supervision of Nutrition Services Assistant/Associate Director, is responsible for execution of service that is timely, meets service standards and coordinated with other areas for BistrOH! Cafes, Hospitality Centers, East kitchen; supervises, coordinates and participates in activities of nutrition aides, sales assistants and kitchen personnel engaged in assigned area; initiates partnerships with other departments; leads and trains service staff in patient care and retail cafes, enforces quality standards; requisitions food and food related products; manages responsibility for sanitation plan where appropriate and assists with policies and procedures development/management. Acts as frontline supervisor supporting operations and plays critical role in managing and redistributing labor to maximum efficiency each shift. Integrates functions within areas and across the department.

Responsibilities

• Direct daily operations in assigned areas and supervise staff engaged in patient care and retail cafes.
• Lead and train service staff, enforce quality standards, and coordinate with other departments and areas (BistrOH! Cafes, Hospitality Centers, East kitchen).
• Requisition food and food-related products; manage sanitation plans where appropriate; assist with policies and procedures development and management.
• Act as frontline supervisor, manage labor distribution for maximum efficiency each shift, and integrate functions across the department.

Minimum Education and Qualifications

Per Classified Civil Svc Specs or equivalent combination of education and experience

Required Qualifications

• Per state classified civil service requirements: 600 hours training in operation of kitchen equipment (or 6 mos. exp.); 600 hours training food preparation (or 6 mos. exp.); 6 courses in supervision (or 6 mos. exp.); 6 courses in food mgmt. (or 6 mos. exp.); 1 course in budgeting (or 1 mo. exp.); 1 course in bookkeeping (or 1 mo. exp.); or equivalent.
• 1-3 years of management experience preferred.

Additional Information

• Location: Doan Hall (0089)
• Position Type: Regular
• Scheduled Hours: 40
• Shift: Varying Shifts
• Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

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The university is an equal opportunity employer, including veterans and disability.

As required by Ohio Revised Code section 3345.0216, Ohio State will educate students by means of free, open and rigorous intellectual inquiry to seek the truth; equip students with the opportunity to develop intellectual skills to reach their own, informed conclusions; not require, favor, disfavor or prohibit speech or lawful assembly; create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth and tolerates differences in opinion; treat all faculty, staff and students as individuals, hold them to equal standards and provide equality of opportunity with regard to race, ethnicity, religion, sex, sexual orientation, gender identity or gender expression.