Kitchen Production Supervisor - University Club

University of Oklahoma; Norman (OK); On-site; USD 14,000 - 23,000; Full time

Benefits offered by this job

Free meals

Uniforms provided

Job summary

University of Oklahoma is seeking a Food Service Supervisor to oversee daily kitchen operations, plan production, and ensure proper portion control. You will train staff, supervise preparation, and maintain safety and sanitation standards in line with university policies.

The role requires a high school diploma or culinary training and at least 3 years in food service, including supervision. You may be asked to work varying shifts and during campus closures, with some scheduling flexibility.

Qualifications

• High school diploma or GED or graduate of culinary school.
• 36 months experience in food services to include 12 months in a supervisory role.
• ServSafe Certification
• Sanitation Certification may be required upon employment
• Background check required

Responsibilities

• Plans cooking and preparation schedules to assure timetables are met.
• Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards.
• Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.
• Oversees maintenance of inventory, food consumption and other food service records.
• Operates a variety of kitchen equipment safely and correctly.
• Adheres to university and Health Department quality standards.
• Advises manager concerning quantity and quality of food and supplies.
• Performs other related duties as assigned.

Skills

Supervision

Training

Food preparation

Sanitation

Education

High school diploma

Culinary school

Job description

Pay Range:

Targeted pay up to $17.00 hourly, based on experience.

Benefits Eligible:

Yes

Work Schedule:

Varies based on business needs. Considered essential personnel and may be required to work during inclement weather or other campus closure.

Travel:

May be required

Position Introduction:

This position is responsible for supervising, training and evaluating assigned personnel. They will determine work priorities, plan schedules, assign and review work. Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Prepares food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items.

• Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts.
• Ensures optimal quality of food throughout preparation and service.
• Prepares food items for individual serving following portion control standards.
• Determines food quantities, prepares estimates of time, labor and materials for assigned tasks. Oversees maintenance of inventory, food consumption and other food service records. Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc.
• Handles operational readiness and safety of equipment and supplies.
• Adheres to university and Health Department quality standards.
• Advises manager concerning quantity and quality of food and supplies.
• Performs other related duties as assigned.

***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.***

Additional Job Information:

• As essential personnel you may be required to work during University closings. Nights, weekends, holidays and overtime may apply for any operations.
• Hepatitis A vaccine required, or annual testing required, if hired.
• County safe food handling class/card required within 30-days of hire.

View full job description

Required Education and Experience:

• High school diploma or GED or graduate of culinary school.
• 36 months experience in food services to include 12 months in a supervisory role.

Required Certifications and Licenses:

• ServSafe Certification
• Sanitation Certification may be required upon employment

Department Preferences:

• ServSafe Certification
• 24 months of restaurant kitchen management/cooking experience.

Hiring Contingent Upon a Background Check:

Yes