at Northern Illinois University in Dekalb, Illinois, United States
Job Description
Employees at this level are responsible for the functional operation of a residential dining facility. They work under the general supervision of the Food Service Manager.
Operations – 30%- Responsible for front of the house operations including, but not limited to, meal service, correct portion sizes, customer service, cleanliness, utilization of employees, and presentation.
- As assigned, responsible for the preparation of production sheets.
- Assists with supervision of food production, assuring food quality standards are being met through the adherence of standardized recipes and procedures.
- Assists with the menu critique process.
- Supervises service and clean-up, assuring that departmental standards are being met.
- Prepares quality investigation reports as needed.
- Issues meal card replacement authorizations and meal transfers.
Personnel – 30%
- Responsible for supervising on-the-job training of all civil service employees.
- Assists with the evaluation of employees and student managers.
- Secures replacements for absent employees.
- Plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, service areas, and adjacent areas.
- Assists in planning menus.
- As assigned, responsible for the requisitioning, receipt, storage and issuing of food, paper supplies, and detergents.
- As assigned, responsible for the forecasting function.
- As assigned, responsible for the end-of-month distribution of bills and listing of accounts payable.
- As assigned, coordinates monthly inventory of food and supplies.
- Responsible for the dining facility in the absence of the Food Service Manager.
- Performs other related duties as assigned.
