Skip to content

UW Global navigation

Local navigation

 [Print Friendly Version]

University of Wisconsin - Madison

Position Vacancy ID: 81861
Title: FOOD SERVICE ASST 4

Working Title:FOOD SERVICE ASST 4
FTE:1
Schedule - Range:03-11
Organization:WISCONSIN UNION - RESTAURANT DIVISION
Schedule
Comment:		Sunday and Monday; 11:30am-7:30pm
Tuesday-Thursday; 8:00am-4:00pm

Special events and holidays, depending on the operational needs of the unit.

Job Summary:Under general supervision in the absence of the General Manager, this position will provide management of the permanent staff and part time staff consisting of student supervisors and student employees. Oversee high volume and quality food preparation, presentation and customer service. Assist and oversee in the training and development of part time staff to achieve professional standards throughout the unit.

 

Goals and Worker Activities

A.45%Operation of the Kiosks (Urban Slice, Harvest Grains, Ginger Root) to include: high volume and quality food preparation/ presentation, customer service, and training/development of part time staff.
1.Based on scheduling, participate in the operation of the Kiosks and the proper closing of each unit at the end of the day's operation, i.e. units properly stocked, cleaned, stocked and ready for the next day's operation
2.Lead staff and communicate proper procedures for preparing large batches of food ensuring quality and portion control.
3.Assist in the grill, counter, deli serving area, and kitchen area daily.
4.Lead, assist and participate in the delivery of meal service to guests, ensuring quality, presentation, portion control and customer service standards.
5.Observe and evaluate employee-customer interaction and resolve conflicts as they occur ensuring excellent customer service.
6.Lead and guide staff to ensure food is cooked to comply with Hazard Analysis and Critical Control Point (HACCP) guidelines and monitor food line for proper appearance and sanitation.
7.Work in all areas of Kiosks (Urban Slice, Harvest Grains, Ginger Root) line, formulating plans to correct performance shortfalls and filling in as needed to ensure customers are served efficiently and promptly.
8.Assist in security of unit, patrons, and staff.
9.Support and oversee training of part time staff to achieve the same professional standards throughout the unit.
10.Ensure that UW-Police are contacted for security or crowd problems during entertainment events. Interact with Police and Security staff as needed to deal with problem patrons.
   
B.30%Provision of lead work functions for part time staff activities.
1.Assist in ensuring proper maintenance, care and operation of existing equipment, i.e. filtering, changing oil, boiling and cleaning of deep fryers, woks, pizza deck oven, combi ovens and exhaust filters.
2.Maintain, repair and instruct staff on the operation of restaurant equipment.
3.Assist in hiring and training part-time staff; ensuring proper food preparation and service.
4.Coach employee performance, providing feedback and direction, to ensure attainment of performance goals.
5.Attend professional development training workshops/meetings.
   
C.10%Procurement of food/supplies using a computerized food ordering and inventory system.
1.Record and generate food and supply needs utilizing inventory analysis.
2.Order assigned commodities of food and related supplies from vendors or central production kitchen.
3.Monitor inventory, taking precautions against theft and spoilage, and assesses par stock level needs for business cycle.
4.Provide feedback on new menu items that are on trial in order to determine item acceptability.
   
D.10%Work with managers in the management of the Kiosk's financial activities.
1.Assist with effectively monitoring costs and revenues to keep within budget parameters.
2.Assist in ensuring proper maintenance, care and operation of existing equipment.
3.Ensure cashiers attend cashier training and know how to operate the cash registers.
4.Ensure cash registers are properly rung out at the end of shifts and, based on scheduling, at the end of the day and that cash bags are properly deposited.
5.Properly handles all inventories for budget purposes.
6.Follow all security procedures to reduce shrinkage of inventory.
   
E.5%Performance of related special activities.
1.Work occasional special events or holidays including Badger Bash.
2.Back up the management staff when necessary.
3.Identify hazards and compliance problems in your work that require attention by others. Bring the problems to the attention of appropriate people. Use your knowledge, skills and experience to assist in identifying and implementing solutions.
4.Work toward achieving a more culturally diverse and welcoming environment through effective interpersonal communications, customer service and respect in the workplace.
   

Knowledge and Skills

  1. Quick service cash sale restaurant operation.
  2. Food production techniques.
  3. Good customer service skills.
  4. Knowledge of proper use and maintenance of the following equipment: grills, slicers, steamers, conveyor dish machines,fryers, and quick chill refrigeration systems.
  5. Lead worker and training skills.
  6. Sanitation requirements and procedures.
  7. Computerized food inventory and ordering system.
  8. Basic business profit/ loss concepts, techniques and ability to read/ interpret financial documents.
  9. Basic computer software programs.
  10. Ability to push or pull wheeled carts, up to 150#'s. Lift pans weighing 30#'s out of cart and place on serving line. Lift to chest height, bend, stoop, carry and place in storage up to 75#'s.
  11. The physical design of the building requires many trips up and down stairs. Stairs may be full lengths between floors or short flights. Many repetitions of climbing up and down the stairs, and inside or outside, is required.
  12. Ability to stand and walk on hard floors or patio surfaces for 4-5 hours
  13. Efficient and safe use of food service equipment such as ovens, grills, slicers, etc.
  14. The work environment requires that the incumbent communicate courteously, following customer service standards, to vendors, customers, and coworkers often under stressful circumstances. The work must be performed within time constraints, meeting delivery schedules and internal deadlines.
  15. Serv-Safe certification or ability to obtain certification within 6-months of hire.
  16. Knowledge of food safety guidelines such as Hazard Analysis and Critical Control Point (HACCP).

Other Useful Links
University Of Wisconsin Home PageUW Office Of Human Resources
UW Madison Campus Safety Information
Wisconsin OSER (Office Of State Employment Relations) Home PageOSER State Personnel Information