Dining Service Leader, (180-Day Calendar)

This person will provide leadership, motivation, and encourage teamwork for the Dining Service staff. The position will direct employees during their daily routine, provide training to new employees, and retrain current employees. Must provide excellent customer service, while adhering to the DS Code of Ethics and Professional Behavior. Position hours will be maintained during the Fall and Spring semesters.

Schedule: Sunday, 12:00 p.m.–8:00 p.m.; Monday–Thursday, 2:15 p.m.–10:15 p.m.

Full-time Employee Benefits include: medical and dental insurances, retirement plans, paid time off, educational benefits for employees and dependents at Penn College and Penn State University, and more. For additional information, click here.

EDUCATION

• High school diploma or equivalent Required

LICENSES AND CERTIFICATIONS

• ServSafe Certification or be willing and able to obtain certification within six (6) months of employment. Required
• Driver License, Valid and in State Possession of a valid driver’s license is not required but is desired. Candidates possessing a valid driver’s license may be required to drive a college vehicle on or about campus in performing the functions of the position. Those candidates possessing a valid driver’s license would be subject to a motor vehicle background check. Preferred

EXPERIENCE

• Six (6) months of professional cooking experience, preferably in a high volume/batch cooking environment. Required
• One year of foodservice experience, preferably in a fast-paced environment. Required
• Demonstrated knowledge of food preparation, service, and inventory control. Required

ABILITIES AND SKILLS

• Ability to work effectively with people. Required
• Ability to read gauges or be trained to do so. Required
• Ability to accurately operate a computerized POS system and assist/guide customers with self-service kiosks. Required
• Ability to open/close dining units and complete daily batch paperwork, or the ability to be trained. Required
• Interpersonal skills necessary to deal effectively and courteously with students, staff, and the public. Required
• Knowledge of portion control serving or ability to be trained. Required
• Demonstrated sensitivity to diversity and multicultural issues. Required
• Ability to read, write, and perform basic math. Required
• Ability to work without close supervision. Required
• Ability to communicate effectively both verbally and in written form, as well as perform tasks following oral and written instructions. Required
• Familiarity with safety and sanitation procedures. Required
• Familiarity with proper care of food service equipment, or ability to be trained. Preferred
• Familiarity with, or ability to be trained on, Microsoft Office and Excel. Preferred
• Ability to maintain a positive attitude and friendly demeanor, especially during periods of high stress. Required
• Ability to problem-solve / adaptability to meet the needs of Dining Services. Required
• Ability to work in a fast paced environment, while coordinating and monitoring activities of multiple work stations to include kitchen and food service areas. Required
• Ability to provide clear directions to all employees. Required

• Food Quality
  • Prepare, cook and serve food items from various food service equipment following established portioning/recipe procedures.
  • Ensure quality food is always offered at all times. Monitor batch cooking, portion control, product rotation, and food quantities to ensure service areas are fully stocked and eye appealing.
  • Monitor the use of standardized recipes.
  • Stock all service area as required on both the front line and in the kitchen.
• Safety and Sanitation
  • Ensure proper safety, sanitation, and HACCP procedures are always followed.
  • Report safety concerns or equipment malfunctions to supervisor immediately.
  • Ensure all staff are meeting uniform standards and report discrepancies to supervisor.
• Time Management
  • Will be required to work snow closure days that may fall on schedule work days.
  • Follow opening and closing tasks as established by supervisor.
  • Delegate tasks, monitor operations, and assist in avoiding overtime, when possible.
  • Oversee the daily operation of assigned dining unit(s) to include staffing, production, and service to ensure product consistency, exceptional customer service, and cleanliness of dining unit.
  • Some additional hours beyond the regular schedule may be required to meet the needs of the Dining Service department (e.g. Welcome Weekend, Open House, etc.)
• Other
  • Assist management with training of Dining Service staff in respective areas.
  • Address customer concerns in a timely manner and report such concerns immediately to unit supervisor.
  • Become familiar with student meal plans process/options.
  • Monitor customers for misuse of meal plans and report suspected misuse to unit supervisor.
  • Assist and/or cover stations, including cooking and cashiering, as needed.
  • Stock convenience store shelves and coolers, as needed.

• Ability to lift items up to 40 lbs.
• Must have neat and clean grooming and hygiene habits.
• Able to stand for long periods of time.
• Exposure to high temperature equipment.
• Pushing and/or pulling a kitchen cart weighing 70 lbs. Loaded cart may at times, as needed, weigh up and not to exceed 200 lbs.
• Ability to work in areas with variations in temperature, noise, etc.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Penn College is committed to equal opportunity and the diversity of its workforce.

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