Position supervises dining service workers in one or more of the functional areas of the Kitchen/Dining Room.
Supervisory duties include:
Assignment of tasks to staff/students; oversee work in dishroom, dining room, or kitchen area; build the schedule, plan menus, forecast/order food items, maintain records, develop recipes and train staff/students. Position performs all tasks in all areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, planning menus, developing recipes, operate the computer, cashiering, and filling sick-sack requests, taking inventory, operating dish machine, and cleaning. Other responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, and providing customer service. Other duties as assigned.
The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation.