Restaurant Salary in Norman, OK

5 Days a Week / 8hr per day-This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items in Cross Village Restaurants. Duties: May determine work priorities and assigns work to food service workers and students.  Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts. Ensures optimal quality of food throughout preparation and service. Prepares food items for individual serving following portion control standards. Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.  Oversees maintenance of inventory, food consumption and other food service records.  Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc. Handles operational readiness and safety of equipment and supplies. Adheres to university and Health Department quality standards. Advises supervisor concerning quantity and quality of food and supplies. Performs other related duties as assigned. ***Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee.*** Required Education:  High school diploma or GED or graduate of culinary school, AND:  12 months of restaurant/customer service experience Skills: Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Communicate orally and in writing as required to exchange information; read and understand basic written materials. Basic math and computer skills. Certifications: Safe Food Handling and Sanitation Certification may be required upon employment. Departmental Preference:  ServSafe Certification More than 12 months of restaurant kitchen/cooking supervisory experience Advertised Physical Requirements: Must be 18 years or older. Hep A vaccine required. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 50 lbs., and push/pull up to 100 lbs., depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.   Supervision of Others: Supervises a small staff  Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

4 Days a week / 10hr per day This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items in Cross Village Restaurants. Duties: May determine work priorities and assigns work to food service workers and students.  Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts. Ensures optimal quality of food throughout preparation and service. Prepares food items for individual serving following portion control standards. Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.  Oversees maintenance of inventory, food consumption and other food service records.  Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc. Handles operational readiness and safety of equipment and supplies. Adheres to university and Health Department quality standards. Advises supervisor concerning quantity and quality of food and supplies. Performs other related duties as assigned. ***Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee.*** Required Education:  High school diploma or GED or graduate of culinary school, AND:  12 months of restaurant/customer service experience Skills: Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Communicate orally and in writing as required to exchange information; read and understand basic written materials. Basic math and computer skills. Certifications: Safe Food Handling and Sanitation Certification may be required upon employment. Departmental Preference:  ServSafe Certification More than 12 months of restaurant kitchen/cooking supervisory experience Advertised Physical Requirements: Must be 18 years or older. Hep A vaccine required. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 50 lbs., and push/pull up to 100 lbs., depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.   Supervision of Others: Supervises a small staff  Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

Team Members At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing for their personal preferences, to preparing top quality food in our open kitchens - our team members do it all. What You'll Do Enthusiastically educate guests about our menu and assemble orders as requested Keep the serving line, dining room, and restrooms clean and organized Follow recipes and procedures to maintain food quality and consistency Adhere to safety and sanitation procedures Restock stations and keep them clean and organized Ensure the overall cleanliness of the restaurant Deliver a delicious, unique, and memorable experience to each of our guests Put deliveries away, plus any additional duties assigned Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Guest Experience Manager(Hourly Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: Our ideal Guest Experience Manager is hardworking, passionate, and capable of leading and coaching a team. Guest Experience Managers partner with the General Manager to support daily restaurant operations. They motivate and lead team members, uphold standards in the kitchen and dining room, and ensure a safe, positive environment for guests and the team. What You'll Do: Lead and develop Team Members and Special Ops Trainers Be responsible for the entire guest experience Develop Culinary Leads and uphold food safety & quality standards Oversee food and beverage management, including inventory, ordering, and budget Put deliveries away, plus any additional duties assigned Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Guest Experience Manager | Hourly Assistant Manager | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member

General Manager in Training At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: In the role of GMIT you will gain hands-on experience in a progressively defined program to evolve your supervisory experience, business acumen, and overall ability to independently lead a restaurant operation. Throughout your time as a GMIT, you will be expected to learn and master the following competency-based leadership and operational skills including but not limited to: Putting Customers First, Adapting to Change, Fostering Collaboration, Achieving Results, Developing Yourself & Others. What You'll Do: Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors Ensure team members and Management team are trained properly using CAVA tools. Provide performance feedback and recognition to Team Members on a consistent basis Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals Proven track record of coaching and developing team members May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand*indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

This position is responsible for supervising, training and evaluating assigned personnel.  They will determine work priorities, plan schedules, assign and review work for catering. Serves food with proper portion control and knowledge of menu items. Greet customers, remember special requests, and deliver food in a timely manner. Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Will often transport food items from production environment to other campus/community locations. Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils. Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee. Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients. Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed. Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick. Provides routine information about meals, various restaurants within Housing and Food Services, and other relevant facts to customers. Leads and/or actively participates in customer service improvement initiatives and suggests new dishes, menus, and/or methods that lead to better service. Acts on and/or acknowledges any complaint. Brings any issue or concern to a supervisor or HR’s attention.  Follows up on requests with a sense of urgency. Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Always respectful and courteous. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values. Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions. Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. During times of scaled back service hours, or in the best interest of Food Services, an employee may be required to work a food line, work in the storeroom, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other duties as assigned. ***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.*** Required Education/Experience: High School diploma or GED or graduate of culinary program.  12 months food services experience, 6 months in a lead capacity Skills:  Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Advertised Physical Requirements:  Must be 18 years or older. Must submit to a background check. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.   Certifications:  Food Handlers License required within 30 days of hire·        Valid Driver's License and complete registration with University Driver's Policy in advance of driving any university vehicle Supervision:  Position receives general supervision from kitchen supervisor and restaurant manager.     Department Preferences:  ServSafe Certification  Previous catering experience Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

This position is responsible for supervising, training and evaluating assigned personnel.  They will determine work priorities, plan schedules, assign and review work for catering. Serves food with proper portion control and knowledge of menu items. Greet customers, remember special requests, and deliver food in a timely manner. Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Will often transport food items from production environment to other campus/community locations. Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils. Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee. Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients. Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed. Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick. Provides routine information about meals, various restaurants within Housing and Food Services, and other relevant facts to customers. Leads and/or actively participates in customer service improvement initiatives and suggests new dishes, menus, and/or methods that lead to better service. Acts on and/or acknowledges any complaint. Brings any issue or concern to a supervisor or HR’s attention.  Follows up on requests with a sense of urgency. Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Always respectful and courteous. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values. Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards. Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions. Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. During times of scaled back service hours, or in the best interest of Food Services, an employee may be required to work a food line, work in the storeroom, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other duties as assigned. ***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.*** Required Education/Experience: High School Diploma or GED, AND: 36 months experience in food service, of which 12 months must be in a supervisory role.  Skills:  Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc. Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc. Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing. Understands and demonstrates Housing and Food Services core values at all times. Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out. Able to handle varying workloads and meet deadlines as necessary. Advertised Physical Requirements:  Must be 18 years or older. Must submit to a background check. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Will be required to complete a Post Offer Employment Test if offered a position. Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.   Certifications: Food Handlers License required within 30 days of hire·        Valid Driver's License and complete registration with University Driver's Policy in advance of driving any university vehicle Supervision:  Position receives general supervision from kitchen supervisor and restaurant manager.     Department Preferences:  HS Diploma or GED ServSafe Certification  6 + months of restaurant kitchen/cooking/food services experience.  Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing. Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.

OrganizationThis position is responsible for supervising, training and evaluating assigned personnel.  They will determine work priorities, plan schedules, assign and review work for catering. Serves food with proper portion control and knowledge of menu items. Greet customers, remember special requests, and deliver food in a timely manner.Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events.Will often transport food items from production environment to other campus/community locations.Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils.Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee.Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients.Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed.Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick.Provides routine information about meals, various restaurants within Housing and Food Services, and other relevant facts to customers. Leads and/or actively participates in customer service improvement initiatives and suggests new dishes, menus, and/or methods that lead to better service. Acts on and/or acknowledges any complaint. Brings any issue or concern to a supervisor or HR’s attention.  Follows up on requests with a sense of urgency.Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Always respectful and courteous. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values.Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards.Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions.Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. During times of scaled back service hours, or in the best interest of Food Services, an employee may be required to work a food line, work in the storeroom, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other duties as assigned.***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.***Job LocationRequired Education/Experience: High School Diploma or GED, AND:36 months experience in food service, of which 12 months must be in a supervisory role. Skills: Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period.Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc.Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.Reads and interprets routine written materials, menus, instructions and e-mails.Communicates effectively, in English, orally and/or in writing.Understands and demonstrates Housing and Food Services core values at all times.Basic understanding of nutrition and portion control.Understands and applies time and attendance guidelines with ability to use systems to clock in/out.Able to handle varying workloads and meet deadlines as necessary.Advertised Physical Requirements: Must be 18 years or older. Must submit to a background check. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Will be required to complete a Post Offer Employment Test if offered a position. Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.  Certifications:Food Handlers License required within 30 days of hire·       Valid Driver's License and complete registration with University Driver's Policy in advance of driving any university vehicleSupervision:  Position receives general supervision from kitchen supervisor and restaurant manager.    Department Preferences: HS Diploma or GEDServSafe Certification 6 + months of restaurant kitchen/cooking/food services experience. Special Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing.Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.Organization: Union CateringJob Location: Oklahoma-Norman-Norman CampusSchedule: Full-timeJob Posting: Apr 10, 2024

OrganizationThis position is responsible for supervising, training and evaluating assigned personnel.  They will determine work priorities, plan schedules, assign and review work for catering. Serves food with proper portion control and knowledge of menu items. Greet customers, remember special requests, and deliver food in a timely manner.Load, carry, and transport hot or cold food items or containers to customers, serving lines, designated floors or dining tables-safely, efficiently, and timely. Assists with special events across the University and across campuses that may include breakfast, luncheons and dinners, catering needs, student organizational special requests, and day-to-day events.Will often transport food items from production environment to other campus/community locations.Make space ready for catering function, to include setting up serving lines with all necessary display items and utensils.Aid cooks in preparing meals and plating food as requested by the chef or other supervising employee.Serve and pack warm foods to clients in an effective manner and in strict accordance to the orders of such clients.Clean pots, pans, and any other dishes in the kitchen as needed, adhering to safety and sanitation standards at all times. Assist with cleaning the restaurant and dining area by picking up trash, clearing and washing plates and dishes, and wiping down tables as needed.Ensure food, drinks, and other items are displayed professionally while maintaining food safety standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Adhere to food safety standards at all times, making sure that all food is free or contaminants and pathogens that might make customers sick.Provides routine information about meals, various restaurants within Housing and Food Services, and other relevant facts to customers. Leads and/or actively participates in customer service improvement initiatives and suggests new dishes, menus, and/or methods that lead to better service. Acts on and/or acknowledges any complaint. Brings any issue or concern to a supervisor or HR’s attention.  Follows up on requests with a sense of urgency.Maintains professional behavior and composure in difficult interpersonal situations. Communicates with co-workers and others in calm considerate manner. Always respectful and courteous. Provide efficient, friendly, and informative service following established customer service standards and departmental core purpose/core values.Take initiative during slower times to stock items, or perform other tasks assigned by the supervisor or front-end manager. Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards.Ensure that events are properly equipped and executed by transporting, pulling, setting up and breaking down, as well as returning equipment to designated storages in compliance with event standards and instructions.Perform side work by helping to provide a safe and clean work environment. Clean, organize and restock equipment/product returning from catering events. During times of scaled back service hours, or in the best interest of Food Services, an employee may be required to work a food line, work in the storeroom, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other duties as assigned.***Normally, employees on a 5 hour shift receive a free meal. Uniforms are provided at no cost, but must be maintained by the employee.***Job LocationRequired Education/Experience: High School diploma or GED or graduate of culinary program. 12 months food services experience, 6 months in a lead capacitySkills: Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period.Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc.Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.Reads and interprets routine written materials, menus, instructions and e-mails.Communicates effectively, in English, orally and/or in writing.Understands and demonstrates Housing and Food Services core values at all times.Basic understanding of nutrition and portion control.Understands and applies time and attendance guidelines with ability to use systems to clock in/out.Able to handle varying workloads and meet deadlines as necessary.Advertised Physical Requirements: Must be 18 years or older. Must submit to a background check. Must not ever have had a felony conviction for abuse of any kind, theft, rape, sexual assault, distribution of drugs or other similar conviction. Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required. Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc. Frequent and repetitive arm and wrist movement. Exposure to chemicals and noxious odors. Ability to lift objects up to 58 lbs, and push/pull up to 100 lbs, depending on job assignment. Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.  Certifications: Food Handlers License required within 30 days of hire·       Valid Driver's License and complete registration with University Driver's Policy in advance of driving any university vehicleSupervision:  Position receives general supervision from kitchen supervisor and restaurant manager.    Department Preferences: ServSafe Certification Previous catering experienceSpecial Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy.  To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing.Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere. Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.Organization: Union CateringJob Location: Oklahoma-Norman-Norman CampusSchedule: Full-timeJob Posting: Apr 10, 2024

Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You'll Do: Lead and develop the grill and prep teams and Special Ops trainers Be responsible for opening or closing the restaurant Learn basic food and beverage management, including ordering and inventory organization Develop new leadership skills to lead the team Assist with any additional duties assigned Proven track record of coaching and developing team members Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave*FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand*indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor