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Under general supervision, this position reports to the University Dining Management Team Members and Sous Chefs. This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our dining facilities including Residential, Food Court, C-Store, Satellite and Catering locations of University Dining. Among the standards are efficient, courteous service, proper sanitation procedures, proper use and care of equipment, and the production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and full-time staff who receive training and leadership from this position. This position will lead the activity of 1-5 employees on any one shift. The ability to work alternate hours as needed is required. University Dining is a unit under the Student Affairs Division of campus and is closely linked with the University Centers and Residential Living.

• Performs routine and non-routine food preparation activities including cook to order and specialty foods

• Cleans, inspects, and maintains kitchen equipment and work areas

• Greets customers, answers questions, and provides information regarding food preparation and associated activities

• Trains and guides student workers

• Adheres to federal, state, campus, and local food safety regulations, policies, and procedures

University Dining

$16-$18 per hour, based on experience

FTE:

75% (Full time during academic year; option for summer hours)

• Ability to work occasional extended hours up to 12 hours on some days.
• Ability to push or pull wheeled carts weighing up to 200#
• Ability to lift cases of food products weighing up to 50#
• Knowledge of efficient and safe use of food service equipment such as ovens, choppers, slicers, fryers, etc.
• Ability to bend, stoop and lift up to 50# when storing, stocking, and rotating.
• Knowledge of food production methods and procedures including sanitation
• Knowledge of equipment cleaning methods and procedures.
• Ability to read and interpret recipe information and production sheets from menu management system.
• Knowledge of weights and measures.
• Thorough knowledge of and experience in the use of materials, methods, and equipment used in large scale cooking.
• Thorough knowledge of food products and quality standards for foods.
• Ability to independently coordinate and guide preparation activities on a large scale.
• Considerable knowledge of sanitation and health precautions in food preparation and service.

• Ability to work occasional extended hours up to 12 hours on some days.
• Ability to push or pull wheeled carts weighing up to 200#
• Ability to lift cases of food products weighing up to 50#
• Ability to work cooperatively with all staff members and the larger university community.
• The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and co-workers, often under stressful circumstances. The work must be performed within time constraints meeting quality standards, schedules, and deadlines.
• Working knowledge of ServSafe, ServSafe certification necessary within 3 months of hire, recertification within 3 months of expiration.

This is a temporary University Staff position, non-exempt from the Fair Labor Standards Act. This position is required to serve a six-month probation period.

The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. University sponsorship is not available for this position.

TO ENSURE CONSIDERATION: Application materials will be evaluated and the most qualified applicants will be invited to participate in the next step of the selection process. Incomplete application materials may not receive consideration.

Submission in PDF format is preferred for optional attachments.

Employment will require a criminal background check. It will also require you and your references to answer questions regarding workplace misconduct, sexual violence and sexual harassment.

For additional information regarding the position, please call or email:

Marty Kalepp

Email: mkalepp@uwsp.edu

Phone: 715-346-3054

If you have any questions regarding the application process or need special arrangements, please call or email:

Human Resources

Email: human.resources@uwsp.edu

Phone: 715-346-2606

Individuals with disabilities who need a reasonable accommodation during the application or interview process should contact Human Resources and Affirmative Action at 715-346-2606 or hr@uwsp.edu.

The safety and success of students, faculty, and staff at the University of Wisconsin-Stevens Point is paramount. The Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act requires the distribution of an annual security report to all current and prospective students, faculty, and staff. You may obtain the complete report at https://www3.uwsp.edu/protsv/Pages/Clery.aspx

The University of Wisconsin-Stevens Point will not reveal the identities of applicants who request confidentiality in writing, except the identity of the successful candidate will be released. See Wis. Stat. sec. 19.36(7).

An offer of employment will require a criminal background check and authorization to work within the United States as required by the Immigration Reform and Control Act of 1986.

EEO Statement:

Qualified applicants will receive consideration for employment without regard to color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or other bases as defined by federal regulations and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply.