Job description
Production Supervisor, Food-To-Go
Job Summary
This coordinator position requires management of food production and completion of delivery schedule along with Food To-Go pick up orders. The position also includes management and supervision of the heritage summer cafeteria program.
Essential Functions
Preparation and Delivery of BYU Food To-Go Orders
- Receiving product from vendors and ensuring weights, temperatures and quality are met
- Organizing of production times and delivery times of product to all Food To-Go patrons
- Organization of kitchen equipment, production area, and storage shelves, including walk-ins
- Following up with delivery service times
- Coordinate with the Food To-Go building any product needs and resolving these needs
- Following proper food handling and safety for food
- Maintain kitchen equipment for cleanliness and ensure regular maintenance
- Coordinate menu and recipe changes with Catering Chef de Cuisine and Executive Chef
- Responsible for controlling waste and spoilage
- Orders food for Food To-Go preparation
- Other tasks as assigned by Chef de Cuisine or Food To-Go Manager
Summer Cafeteria preparation and execution. (seasonal May through August)
- Student Hiring staff
- Ordering Product and coordinating with other Dining Service cooks/chefs
- Scheduling and training of student supervisors
- Menu prep for all kiosks in service area plus Food To-Go
- Oversee meal service
- Ensures the availability of special diets i.e. Gluten Free, Diary Free, etc
- Interviewing and hiring of student and part-time staff
Training Student Staff
- Orientation/Onboarding
- Conduct regularly training meetings
- One on one training
- Develop and implement schedules for part-time and student staff
- Develop student leadership
Order Supplies from Vendors
- Reviewing Daily orders for products based on forecasted needs with menus and counts
- Placing the order through Eatec with correct vendors
- Coordination with vendors on product availability
- Handling Transfers
- Ensures that depletions and inventories are completed by end of month
Education/Experience
Minimum required:
2 years food service experience that includes reading and following recipes and providing great customer service.
Preferred:
4+ years food service experience, and 2+ years in a supervisory role including scheduling and training.
Skills, abilities, knowledge, licenses, certifications:
- Required:
- Must receive a NON CDL within 30 day of hire
- Organizational skills
- Ability to follow proper food handling procedures
- Willing to work a flexible schedule
- Must have (or be willing to obtain) and maintain Servsafe Certification
- Preferred:
- Broad Culinary knowledge a plus
- Basic computer skills
- A current driver’s license
Work Location: Provo Campus
Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.
Physical Exam Required: Y
Physical Exam Details: Exposure to cleaning chemicals 30 min. to 1 hour Up to 5 days per week Gloves, eye protection Works in freezer with temps at or near 0 degrees 20 minutes 2 times per day Gloves, coat, headgear Relocate products weighing 20-50lbs 5 minutes 10 times per day None Standing for long periods of time 4-7 hours 5 days per week None
Desired Start Date: As soon as possible
Job Close Date: Open Until Filled
Pay Level: 48
Approximate Starting Salary: $37,000 to $48,000 depending on qualifications and experience.
Documents Required at time of Application:
Required: Resume
Optional: Cover Letter, Letter of Recommendation 1
Members of the Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.
Brigham Young University is an equal opportunity employer, including disability and protected veteran status.
Brigham Young University recognizes the benefits of attracting and retaining a diverse workforce. We strive to create a welcoming workplace that promotes a sense of inclusivity and belonging.
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