Food Concept Group Leader

Position Title:

Compensation:

Department:

Start Date:

About this opportunity:

What you'll do and what you'll bring:

Position Function:

Under the direction of the Unit Manager, lead, direct, and assist employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, compliance with safety and sanitation standards,HACCPstandards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University. Additional functions include but are not limited to record keeping, physical inventory, subordinate training, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating in preparation and serving of food or cashiering.

Duties and Responsibilities:

1. Perform food preparation, service, and cashiering duties when assigned.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

2. Lead, direct, and assist employees in the correct and timely procedures in meeting license/franchise and department standards in relation to the preparation and service of all menu items including but not limited to recipe preparation, food presentation, quality control, customer service and sanitation and safety as defined byBSUmanuals, handbooks,HACCPstandards, Indiana Food Code,NRAServSafe, and other industry standards.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

3. Orient, coach, and train employees resulting in well-trained staff that will consistently exhibit excellence in job knowledge and performance; ensure employees are well-trained before working in any job assignment; and provide accurate, balanced feedback to employees regarding job performance.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend,follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

4. Count the safe and audit safe records; audit cashier reports and submit thorough, accurate, cashier check-out reports to bookkeeper; properly report and account for shortages in safe or deposits of sales; complete documentation, report all unaccounted monies (over $20.00) immediately to the Unit Manager; check and approve all cashier refunds to customers and audit the No Sale transactions of each cashier in order to prevent cashier theft; maintain accurate and up-to-date meal card system, including but not limited to reporting lost cards, verifying account status, and overseeing the recording of offline transactions; administer university and departmental policies as related to money handling and reporting; ensure cahiers properly ring sales to record product movement and product value related to each brand upon which royalty payments to brand licensors or franchisers are based.

Requires the physical ability to grasp, push, pull, stoop, crouch, reach, walk, stand, lift, feel, have dexterity and strength in hands, and exert up to 20 pounds of force occasionally, and up to 10 pounds of force frequently. Task requires the visual ability to perceive depth, etc. Task requires the ability to use computerized card reader, cash register, terminals, calculators, scales, etc. Employee is exposed to inside environmental conditions. Task requires the mental ability to perform basic mathematical functions, analyze situations, receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

5. Scrutinize inventory levels, and other indicators; manage purchasing assignment and following policies and procedures of Ball State University; maintain appropriate inventory levels of foods and supplies as assigned, with neither being over or under-stocked; complete weekly inventory of foods and supplies with a high degree of accuracy.

Requires the physical ability to stoop, kneel, reach, push, pull, grasp items, lift arms overhead and stack stock 6 feet high, operate flat bed skid, dolly, various carts several times during work shift, and exert up to 100 pounds of force occasionally, 50 pounds of force frequently, and 20 pounds of force constantly. Task requires the ability to write food amounts and the visual ability to read labels, directions and warnings, distinguish color, perceive depth, etc. Task exposes employee to inside and outside environmental conditions, including freezer conditions. Task requires the ability to receive, comprehend, follow, and provide oral instructions and information and to read, comprehend, follow, and provide written instructions and information, and understand and apply universal precautions.

6. Oversee and maintain adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff; maintain confidentiality and ethical practices relating to communications.

Requires the physical ability to use a computer, telephone, and communicate with employees; requires mental ability to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

7. Unlock facility for the days operations and secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury, and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use.

Requires the physical ability to stoop, kneel, reach, walk, stand, push, pull, grasp, and exert up to 50 pounds of force occasionally, up to 25 pounds of force frequently, and up to 10 pounds of force constantly. Task requires the visual ability to perceive depth. Task requires the ability to grasp, handle, and use keys, allen wrench, etc. Task exposes employee to inside and outside environmental conditions. Task requires the mental ability to be attentive to detail and precise directions.

8. Assist in optimizing profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, correct and accurate use of thePOSregister, carful care for the facility, equipment and furnishing; assist in evaluating food, labor and other controllable costs; implement corrective measures as needed.

Requires the physical ability to walk, push, pull, climb, crouch, reach, stoop, feel, finger, stand for an extended period of time, possess dexterity and strength in the hands, arms, and shoulders, and exert up to 35 pounds of force unassisted. Task requires visual ability to read stem thermometer, menu and computer records, distinguish color, perceive depth, etc. Task requires ability to use all beverage machines, toaster, ice cream machines, ice dispenser, salad bar, food warmer, glassware and china dispenser, serving utensils, rubber, plastic and latex gloves, and all other food service equipment. Employee is exposed to inside environmental conditions, noise, extreme heat, etc. Task requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

9. Assist in executing an effective marketing and promotion program for the unit in conjunction with the Unit Manager.

Requires the visual ability to read computer records, distinguish color, perceive depth, etc.; requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

10. Assist in planning of standard and custom menus, submit recipes for new menu items, and assist with development of sales mix for the unit; assist in planning and executing special events, catered events, and other non-routine food services.

Requires the visual ability to read menu and computer records, distinguish color, perceive depth, etc; requires mental ability to perform basic mathematical calculations, to receive, comprehend, follow, and provide oral instructions and information, and to read, comprehend, follow, and provide written instructions and information.

11. Perform other duties as assigned.

Minimum Qualifications:

1. High school diploma or equivalent (GED).

2. Two (2) years of direct or related work experience in food service.
3. Must be able to read and comprehend all specified policies and procedures.
4. You must be 18 years or older.

Preferred Qualifications:

1. Additional experience in food service.
2. Supervisory experience with demonstrated leadership and team building skills.

How to apply:

Any additional questions contact Dining at 765-285-1967.

What we offer:

At Ball State University, we understand the importance of balancing professional responsibilities with personal well-being. That's why we offer a generous paid time off program and 10 holidays a year. Plus, our paid parental leave (6 weeks) is there for life's most significant moments. We offer affordable health and dental insurance, robust short-term disability, long-term disability and life insurance plans, as well a range of retirement benefits to provide financial security to you and your family. These benefits ensure that you can focus on your work and personal growth without worrying about the unexpected.

When you work for us, you are family. And to show our support of your family, we will cover 90 percent of your child's (or children's) undergraduate college tuition at Ball State. We do the same for you. In fact, we'll cover 100 percent of the tuition costs for you to earn you undergraduate degree and 80 percent of your graduate tuition. It's just one way we do our part to uplift you.

Let's fly together toward a secure and prosperous tomorrow.

Curious about our excellent benefits package?

We have developed a calculator that shows you the value of our core benefits. Select the Total Compensation Calculator - Service and download our calculator spreadsheet.