7 days old

DINING SERVICES LEAD (FLEXIBLE SCHEDULE)

University of Washington
Seattle, WA
  • Job Code
    173389
UW Human Resources

DINING SERVICES LEAD (FLEXIBLE SCHEDULE)

Req #: 173389
Department: UW BOTHELL - DINING SERVICES
Job Location: UW Bothell
Posting Date: 10/25/2019 
Closing Info: Open Until Filled 
Salary: $16.25/hr 
Shift: First Shift 
Notes: Shift Note: The hours per week will vary based on need.  

As a UW employee, you have a unique opportunity to change lives on our campuses, in our state and around the world. UW employees offer their boundless energy, creative problem solving skills and dedication to build stronger minds and a healthier world.

UW faculty and staff also enjoy outstanding benefits, professional growth opportunities and unique resources in an environment noted for diversity, intellectual excitement, artistic pursuits and natural beauty. All of which has allowed the UW to be nationally recognized as a “Great College to Work For” for six consecutive years.

UW Bothell’s Dining Services has an outstanding opportunity for a Dining Services Lead.

The Dining Services Lead will provide day to day operational leadership and support for staff who will be making espresso beverages, stocking shelves, serving hot and cold prepared items, taking payment and operating cash registers.  This position will report directly to the Dining Services Supervisor.  This is an excellent opportunity for enhancing entry level management skills as well as an opportunity to make a direct impact in the Dining Services department.

DUTIES 

Leadership:

  • Daily cash drops when needed.
  • Assist with inventory.
  • Write daily prep lists and cleaning lists.
  • Covering shifts when needed ie calling employees to cover or working the shifts.
  • Assist with ordering.
  • Train new employees.
  • Check in orders for accuracy.
  • Report operational issues to supervisor such as vendors, employees, till problems, products and equipment.
  • Waste log supervision.
  • Opens or closes.
  • Assigns employees tasks when slow times occur.

    Operational:
  • Receive customer orders and answer customer questions.
  • Gather, package and serve items to customer order.
  • Prepare hand crafted espresso beverages.
  • Serve hot and cold prepared items.
  • Receive cash payments from customers; account for receipts at the end of the work shift.
  • Handle food according to established health and safety guidelines.
  • Follow up with supervisor on cash handling discrepancies.
  • Keep all areas of the operation clear of all litter and debris.
  • Insure all visible surfaces are clean and orderly.
  • Receive ordered products, return damaged goods, and stock display shelves.
  • Store merchandise received in refrigerators, freezers or storage rooms according to inventory storage locations and food handling guidelines. Rotate stock so that older items are used first.  FIFO
  • Insure that box labels are facing outward.
  • Rearrange stock to accommodate inventory movement and use hand carts if necessary to move stock and equipment.
  • Maintain compliance with state and institution policies regarding receipt, issuance and inventory of supplies, materials and equipment; notify superior when necessary to reorder inventory.
  • Maintain stockroom and perform custodial duties in stockroom area.
  • Operate cash register accurately and efficiently.
  • Maintain consistency in the assembly and service of food items.
  • Control portions, and conserve supplies according to department standards.

    Essentials:
  • Deliver excellent customer service by assembling menu items to customer order.
  • Follow instructions accurately.
  • Comply with UWB standards of honesty and integrity.
  • Works appropriately under pressure.
  • Maintain departmental safety standards.
  • Maintain sanitary work habits for food handling and personal grooming, including proper attire, and appearance.
  • Coordinate and organize time appropriately.
  • Meet schedules and productivity levels as assigned.
  • Maintain punctuality and consistent attendance.
  • Demonstrate ability to judge appearance and quality of food.
  • Demonstrate knowledge of food service production equipment; including location, operation, proper holding temperatures, and safety procedures of, etc.
  • Demonstrate knowledge of institutional and departmental policies and procedures by applying them appropriately.
  • Handle, date and store foods at the proper temperatures.
  • Report inquiry involving employees or customers accurately.
  • Maintain a positive and constructive manner with supervisor, co-workers, students and customers.
  • Follow safety standards and guidelines for working around hot equipment. 


    REQUIREMENTS
  • Possession of, or eligible for, a food handler’s permit AND one year of experience in quantity or institutional food preparation and serving.
  • Experience in a barista shift lead position or food preparation, serving or equivalent experience.
  • Ability to lift and carry up to 35 pounds frequently.
  • Ability to stand up to 90 minutes at a time for up to 8 hours a day.
  • Ability to operate commercial espresso machines and grinders.
  • Ability to continuously interact with a diverse group of people up to 8 hours a day.
  • Ability to work in a confined space such as a store room or walk-in refrigerator/freezer.
  • Ability to perform repetitive arm, hand and wrist motions on a frequent basis.
  • Reach at waist level, occasionally above waist and shoulder level.
  • Maintain attendance and punctuality based on a work schedule where hours of work may vary based on business needs.
  • Communicate orally with customers.

    Equivalent education/experience will substitute for all minimum qualifications except where there are legal requirements such as license/certification/registration.

    CONDITIONS OF EMPLOYMENT
  • Kitchen, cafeteria, and office environments.
  • Flexible hours weekly.
  • Lifting moderately heavy objects weighing up to 40 pounds.
  • Standing, sitting and walking for extended periods of time.
  • Bending at the waist, kneeling or crouching to reach into cabinetry above and below kitchen equipment.
  • Exposure to hot foods and equipment.

  • Committed to attracting and retaining a diverse staff, the University of Washington will honor your experiences, perspectives and unique identity. Together, our community strives to create and maintain working and learning environments that are inclusive, equitable and welcoming.

    The University of Washington is a leader in environmental stewardship & sustainability, and committed to becoming climate neutral.

    The University of Washington is an equal opportunity, affirmative action employer. To request disability accommodation in the application process, contact the Disability Services Office at 206-543-6450 / 206-543-6452 (tty) or dso@uw.edu.


    Categories

    Posted: 2019-12-04 Expires: 2020-01-03

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    DINING SERVICES LEAD (FLEXIBLE SCHEDULE)

    University of Washington
    Seattle, WA

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