Food Service Salary in Oklahoma, USA

Position Details Req ID: req16990 Position Title: Food Service Supervisor Position Type: Staff Full-Time Position Number: AS9958, AS9289, 630787, 632126, 630851, 633392 OSU Campus: Stillwater Department: North Dining Facility Location Address: Stillwater, OK USA Hiring Supervisor: Mike Kirkwood Hiring Range: (Contingent upon available funding): 13.00 - 17.50, Hourly Work Schedule: Hours may vary depending on hours of operation Faculty Appt Period: Job Summary: Position provides daily, immediate leadership for individual dining concepts within University Dining Services. Is responsible for the entire dining concept including serving area, production area, and maintenance of the facilities, furnishings and equipment. Must maintain sanitation, employee appearance, employee performance, and service standards within the dining concept. This area of responsibility is vital for the efficiency and professional management of the concept. Responsible for financial readiness of each meal period. Responsible for the sanitation of the food service concept and meet customer service standards. Train, supervise, motivate, evaluate, and discipline employees. All other duties as assigned.This is a full-time position that will not have scheduled hours during the month of mid-May to mid-August, unless work is available. Hours may vary depending on work required and hours of operation.Must be able to stand on feet for 8 hr. work period. This position is heavy in manual labor and requires the physical ability to lift up to 50 pounds frequently and in excess of 50 pounds occasionally.Burns, cuts and falls are the major dangers. Working around steam, electrical equipment, noise and food odors. Will be working with cleaning products. Special Instructions to Applicants Please attach a resume. Education & Experience Position Qualifications: Minimum Qualifications:High School/GED Two years of progressively responsible retail experience in retail operations.Two years of experience supervising staff in food service industry.Serve Safe certification after hire.Good customer communication skills, good human relations skill, training skills. Recognition of quality product and ability to problem solve. Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so. Oklahoma State University, as an equal opportunity employer, complies with all applicable federal and state laws regarding non-discrimination and affirmative action. Oklahoma State University is committed to a policy of equal opportunity for all individuals and does not discriminate based on race, religion, age, sex, color, national origin, marital status, sexual orientation, gender identity/expression, disability, or veteran status with regard to employment, educational programs and activities, and/or admissions. For more information, visit eeo.okstate.edu.  

This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items in Starbucks. 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 and Experience: 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. Adaptable and flexible - will be expected to work at other campus restaurants as determined by business needs. Will be expected to work home football game Saturdays. Basic math and computer skill. Advertised Physical/Environmental Requirements: 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.   Department Preferences: ServSafe Certification  12+ months of restaurant kitchen/cooking supervisory/lead experience. Supervision of Others: Supervises a small staff Supervision:  Position receives general supervision from restaurant manager. Certifications: Safe Food Handling and Sanitation Certification may be required upon employment Hepatitis A Vaccine required 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.

Couch Restaurants, OU’s largest dining operation, features 14 unique restaurant concepts. At this all-you-care-to-eat venue, staff prepare food for a wide variety of concepts including stir fry, barbecue, bold vegan and vegetarian dishes, home cooking, traditional Mediterranean and much more. Couch Restaurants is also known for having the country’s only all-you-care-to-eat Chick-fil-A! This position will prepare food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Utilizes various kitchen utensils, appliances, and heavy/industrial equipment in food preparation (ovens, knives, peelers, dicers, slicers, mixers, industrial dish machines, recycling, stoves, etc.). Serves food in a courteous and respectful manner, with proper portion control and knowledge of menu items. Load, carry, and transport hot or cold food items or containers to customers, serving lines, or dining tables-safely, efficiently and timely. Loads and transports food carts to and from designated floor units. Washes, sanitizes, and stores pots, pans and kitchen utensils in designated areas. Scrapes dishes and cleans tables, serving areas. Cleans counters and floors. Follows proper kitchen standards when cleaning/sanitizing the work area (floors, food carts, cabinets, tables, kitchen utensils and equipment, dishes, and tableware, etc.). Assists with special events across the University and across campuses that may include Presidential luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Assists other food services staff when necessary and voluntarily as much as possible. The functions described here are not all-encompassing of those an employee may encounter while on the job.  ***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 and Experience: None  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.   Department Preferences:  HS Diploma or GED ServSafe Certification  6 + months of restaurant kitchen/cooking/food services experience.  Supervision:  Position receives general supervision from kitchen supervisor and restaurant manager.     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. Hepatitis A Vaccine required.

Position Details Req ID: req17447 Position Title: Food Service Supervisor Position Type: Staff Full-Time Position Number: 639254, 630754, and 632126 OSU Campus: Stillwater Department: Student Union Dining Location Address: Stillwater, OK 74075 USA Hiring Supervisor: Rick Williamson Hiring Range: (Contingent upon available funding): 13.00 - 17.50, Hourly Work Schedule: Typically M-F 8-5 occasional nights and weekends as needed Faculty Appt Period: Job Summary: Position provides daily, immediate leadership for this dining concept within University Dining Services.  Is responsible for the entire dining concept including serving area, and maintenance of the facilities, furnishings and equipment.  Must maintain sanitation, employee appearance, employee performance, and service standards within the dining concept.  This area of responsibility is vital for the efficiency and professional management of the concept.  Responsible for financial readiness of each meal period.  Responsible for the sanitation of the food service concept and meet customer service standards.  Train, supervise, motivate, evaluate, and discipline employees. All other duties as assigned.This is a full-time position that will not have scheduled hours during the month of mid-May to mid-August, unless work is available.Hours may vary depending on work required and hours of operation. Burns, cuts and falls are the major dangers.  Working around steam, electrical equipment, noise and food odors. Will be working with cleaning products. This position is heavy in manual labor and requires the physical ability to lift up to 50 pounds frequently and in excess of 50 pounds occasionally. Special Instructions to Applicants Please attach a resume. Education & Experience Position Qualifications: Minimum Qualifications:High School/GEDTwo years of related experience in the food service industry to include supervision of staff.Serve Safe certification after hire.Good customer communication skills, good human relations skill, training skills. Recognition of quality product and ability to problem solve. Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so. Oklahoma State University, as an equal opportunity employer, complies with all applicable federal and state laws regarding non-discrimination and affirmative action. Oklahoma State University is committed to a policy of equal opportunity for all individuals and does not discriminate based on race, religion, age, sex, color, national origin, marital status, sexual orientation, gender identity/expression, disability, or veteran status with regard to employment, educational programs and activities, and/or admissions. For more information, visit eeo.okstate.edu.

Position is responsible for courier, shipping, and receiving duties in support of OU Food Services.  Will work independently to complete essential functions. Maintain safe and clean work environment by keeping shelves, pallet area, vehicle, and work stations neat. Organize work area, to include freezers and refrigerator units, as well as dry storage and supply areas, for orderliness, at all times. Primary responsibilities include but are no limited to: Pickup and delivery of departmental campus mail for Housing and Food Services.  Will include stops in other campus departments. Pickup and delivery of Cow on the Fly product to Food Services operations around campus (using proper procedures). Deliver once per day per location, unless otherwise requested.  Pickup and delivery of departmental orders to campus departments, Monday and Friday deliveries, unless otherwise requested.  Pickup and delivery of products between campus operations (on call). Complete transport of deposit from assigned restaurants to Couch Center, daily.  Interacting with team members, vendors, and clients concerning products, service, and delivery details. Maintaining a good working relationship with vendors and clients.  Performing additional shipping and receiving tasks as needed. May include loading/unloading trucks and completing inventory in units as necessary. Receives, orderly stocks, rotates and dispenses food commodities using University, local, state, and federal guidelines. Sort and place materials or items on racks, shelves or in bins, including in off-site locations, according to organizational standards.  Assisting with planning and evaluation of sorting procedures, delivery schedules, and routes.  Reviewing and processing requests for materials, supplies, equipment and maintaining paperwork as necessary.  Picking up supplies, equipment and materials using a university vehicle.  During times of scaled back service hours, or in the best interest of Food Services, may be required to work a food line, cook or be a cashier, possibly in another campus unit. At any point, based on business needs, will complete other duties as assigned. Required Education and Experience: High School diploma or GED, AND:   12 months experience in shipping and receiving.  Skills: Basic Math and Computer skills Ability to accurately read and understand written materials and instructions Detail oriented for accuracy of data and information Ability to work independently Highly organized and able to handle multiple projects and deadlines Ability to quickly build rapport with colleagues, staff and students Ability to complete basic cash handling duties Certifications:  Valid drivers license. Position requires frequent travel across the Norman campus and occasionally to Oklahoma City.  Advertised Physical Requirements: Ability to engage in repetitive motion Lift weight up to 50 lbs Frequent moving, pulling, and carying of non-uniform objects Must be able to determine condition of items by sight Must complete Post Offer Employment Test - physical Department Preferences: Previous professional experience completing courier duties Previous experience working in a restaurant Supervision: Will receive general supervision from the Director of South Campus Food Services.    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.

Job Duties: Prepare food following recipes and applying individual portion control standards. Properly and safely measures, weighs and combines ingredients for quantity preparation of simple menu items. Utilizes various kitchen utensils, appliances, and heavy/industrial equipment in food preparation (ovens, knives, peelers, dicers, slicers, mixers, industrial dish machines, recycling, stoves, etc.). Serves food in a courteous and respectful manner, with proper portion control and knowledge of menu items. Load, carry, and transport hot or cold food items or containers to customers, serving lines, or dining tables-safely, efficiently and timely. Loads and transports food carts to and from designated floor units. Washes, sanitizes, and stores pots, pans and kitchen utensils in designated areas. Scrapes dishes and cleans tables, serving areas. Cleans counters and floors. Follows proper kitchen standards when cleaning/sanitizing the work area (floors, food carts, cabinets, tables, kitchen utensils and equipment, dishes, and tableware, etc.). Assists with special events across the University and across campuses that may include Presidential luncheons and dinners, catering needs, student organizational special requests, and day-to-day events. Assists other food services staff when necessary and voluntarily as much as possible.   The functions described here are not all-encompassing of those an employee may encounter while on the job. ***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: None Skills: Uses tools, such as knives, slicers, 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. Adaptable and flexible - will be expected to support other OU Food Services restaurants as determined by business needs Will be expected to work home football game day Saturdays. Able to handle varying workloads and meet deadlines as necessary. Advertised Physical Requirements: 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 emergency University closings. Nights and weekends may apply for any operations especially those operating 24/7.   Supervision:  Position receives general supervision from kitchen supervisor and restaurant manager. Certifications: Safe Food Handling and Sanitation Certification will be required upon employment. Hepatitis A vaccine required or positive antibody testing.  Department Preferences: ServSafe Certification  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.

Overview Overview: We are proud to be America's Largest Independent Self-Performing HVAC/R Service Provider. Over the past 30 years, our continued focus on Quality, Value, and Integrity has enabled us to create strong relationships with thousands of long-term customer partners. As we continue to expand, our focus remains on providing a top-notch work experience for our employees. If you are a quality-oriented individual who values integrity and hard work, then we want to talk to you! With our excellent review ratings on both Indeed and Glassdoor, Nextech has become the place to be for those in the HVAC Industry. Come join our team and start moving your career forward!Role: Under the general guidance from the Area Service Manager (ASM), the Commercial Food Service Equipment (FSE) Technician must be skilled in cleaning, adjusting, and repairing systems. This role is responsible for performing fieldwork in the installation, maintenance, modification, overhaul, service, and repair of commercial food service equipment. To be successful in this role, customer satisfaction, safety and comfort should be your top priority. In addition, the Commercial FSE Technician must be patient and have excellent organizational and troubleshooting skills. This may also include assisting with customers' questions. All Technicians are expected to promote our Company's core beliefs regarding quality service and fair-minded business solutions, by providing a relationship of trust that provides loyalty, satisfaction, and assurance to our clients. All Technicians must foster a positive experience and healthy outcome for our clients and Company as a whole.Benefits: Company Vehicle Dispatched from home daily Paid Port to Port Tool Allowance Paid Training Paid Ongoing Training Excellent Health Insurance options including a FREE employee only option Dental, Vision, Accident, Critical Illness, Disability and Supplemental Life Insurance options FREE life insurance equal to your annualized pay rate 401k with a 50% match up to the first 6% of your contributions 7 paid Holidays 2 paid Personal days 10 paid Vacation days Responsibilities Provides the highest level of customer service, technical ability, and quality to our customers Installs, trouble shoots, repairs, and calibrates commercial food equipment Performs preventative maintenance and makes recommendations regarding parts changes or system overhaul Must be available to work nights or weekends on 24-hour on-call emergency duty on rotating basis, per on-call schedule to service emergency needs of our customers Observes additional maintenance needs requiring attention and reports those to the appropriate supervisor Reports safety concerns to immediate Field Supervisor, Service Coordinator/Dispatcher or Service Manager Consults with customers regarding problems or issues discovered while servicing their equipment Obtains and records work ticket(s) and communicates to vendor(s) an appropriate purchase order number when purchasing job-related parts and supplies Travels to job sites in assigned service areas and works with Service Coordinator/Dispatcher to ensure schedule is maintained and delays are properly communicated to customers Assists in evaluating new and existing customer accounts Coordinates scheduled start and stop time with Service Coordinator/Dispatcher Uploads each electronic work order before moving to the next assignment Organizes all work details (work performed, service recommendations, parts used, etc.) and completes an accurate work order for billing and payroll purposes Ensures that all manual and electronic work orders, along with misc. paperwork/receipts is submitted at the completion of each day's work Works closely with the assigned Service Coordinator/Dispatcher to make sure customers' needs are being fulfilled to their expectation and in a timely manner Maintains good working order of company vehicle, including cleaning and organizing, and washing vehicle a minimum of once per week Maintains proper stock, parts, tools, and safety equipment upon arrival, including make, model, serial number, type of fuel, and pictures as necessary Diagnoses diverse service issues, obtains any replacement parts, repairs systems to manufacturer's recommendations, and be able to fully explain what the issue is and what is needed to correct it to the Client Participates in company-provided training opportunities and attends technical classes and seminars necessary to maintain current level of knowledge in with the electrical, electronic, and mechanical and safety within the commercial food equipment industry Identifies and reports potential opportunities for additional business Must be able to deliver high level of customer service on a consistent basis Participates in safety training and adheres to all safety policies and procedures Other duties, as assigned Qualifications Required Knowledge, Skills, and Abilities: Valid driver's license and clean driving record Positive Attitude High Energy, Integrity, and craftsmanship Ability to work independently Dependability Strong interpersonal and communication skills, both written and oral Must be able to work mandatory overtime, as needed Must be willing to travel to assigned Client sites Must be able to install parts on jobs that have been previously diagnosed Must be able to work with any technician in the department Must be able to troubleshoot some of the equipment the department services Must be able to install parts on equipment the department works on Must be willing to work toward being able to install foodservice equipment without assistance Must be able to work on all foodservice equipment Must be able to perform on call duty in rotation with your department Education and Experience: Specific Industry Certification/License High school diploma or equivalent required Physical requirements: Must be able to drive extended hours for assigned calls which could require up to 8-10 hours of driving time, on occasion Must be able to operate a vehicle safely and legally Must be able to lift up to 50 pounds Must not exceed ladder ratings Must be able to climb ladders multiple times, including climbing ladders to access rooftops comfortably and routinely with extension and/or fixed ladders Must be able to haul/carry equipment and tools to roof via ladders Must be able to wear helmets, safety goggles, fall protection harness and safety boots to safely perform job duties Continuously requires vision, hearing, twisting, and talking Continuously requires walking, lifting, carrying, reaching, kneeling, pushing/pulling, bending, and crouching Must be able to reach your hands over your head Must be able to stand hard and sometimes slippery surfaces for extended periods, routinely up to 4 hours This position is highly physical and requires regular use of hands, fingers, walking, stooping, kneeling, and climbing ladders Must be able to maneuver confined access areas This role will be exposed to variable weather conditions, moving mechanical parts, heights, risk of electrical shock, noisy operating equipment and other variable environmental conditions based on location Must be able to regularly operate computer equipment, such as iPad and Cell phone

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.

This position serves as a first line assistant supervisor and will be responsible for preparation, production, customer service, and/or serving of food items. Will assist with processing payments, training students and holding team members accountable. May determine work priorities and assign work to food service workers and students. Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation. Duties: Under general supervision, responsible for a wide range of tasks associated with the preparation, production, cash handling and/or serving of food items, with an emphasis on quality, safety, sanitation, and customer service. 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.*** 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. Basic math and computer skill. Working Conditions: Physical: 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. Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment. Environmental: Adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit). As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating. Certifications: Safe Food Handling and Sanitation Certification may be required upon employment. Hepatitis A vaccine required. Supervision of Others: Supervises a small staff  Department Preferences: ServSafe Certification 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.