Assistant Manager - Culinary Production Kitchen
| Verified Pay check_circle | Provided by the employer$17.50 per hour |
|---|---|
| Hours | Full-time |
| Location | Columbus, Ohio |
Compare Pay
Verified Pay check_circleProvided by the employer$13.28
$17.50
$25
About this job
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Job Description
The Assistant Dining Manager assists in the management of a seven day, multiple shift (opening cold production, closing prep production, closing bakery prep, packing production, food truck prep, and deliveries) Culinary Production Kitchen that has multiple styles of food including catering off premise lunch boxes and event food, grab n go items and baked goods for 32 Dining Locations that serves approximately 50,000 students, staff, and guests each day; assist and administers personnel functions including hiring, orientation, module and in house training, supervision and performance management up to 10-15 full-time regular employees and up to 50-70 part-time student employees. Assist in management of all aspects of operation including training & development of staff, forecasting, procurement, production, service and customer relations; leads and fosters a team of staff in a diversity-valued organization; responsible for meals being served in accordance with prescribed standards; manages the student managers and the student personnel program; assists with Ohio Department of Agriculture compliance- understands, trains, records GMPs. Must be able to work some weekends, nights (until 8pm), and holidays.
Minimum Education Required
High School Diploma or GED or equivalent combination of education and experience.
Qualifications
Required: High school diploma or GED plus 4 years relevant experience; 1-3 years of experience in food service management or related field; excellent customer service skills; ability to read and interpret documents such as receipts, safety rules, operating instructions and procedure manuals; ability to write routine reports and correspondence; ability to regularly lift and/or move up to 20 pounds and frequently lift and/or move up to 50 pounds.
Desired: Bachelor's degree in hospitality management or related field; 6 years relevant experience; knowledge of ServSafe Sanitation guidelines or similar food handler program; experience working with HACCP principles; excellent verbal and written communication skills; experience managing Classified Civil Service, bargaining union member employees, and student staff; knowledge of computerized ordering systems; ability to speak effectively before groups of customers or employees of the organization.
Additional Information:The Ohio State University’s Student Life Dining Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Marion, Newark and Wooster campuses.
The hiring range for this position is $17.50 - $22.86 per hour. The offer for this position will fall within this range based on internal equity, the unit’s available budget, and the selected candidate’s qualifications.
Career Roadmap Designation
Function: Food Service
Sub-Function: Food Service
Career Band: Individual Contributor - Technical
Career Level: T4
Student Life Mission Statement:
The Office of Student Life fosters students’ development, learning, well-being and sense of belonging; empowers students to achieve their
academic, personal and professional goals; and prepares students to be engaged in a global society.
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.
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