Job Summary
Supervise and coordinate food production, staffing, and meal service operations to ensure a safe, efficient, and high-quality dining experience for students and guests. Provide frontline leadership by coordinating food production, service execution, food safety, staffing deployment, and customer experience during assigned shifts. Lead and support student and staff employees through coaching, training, and feedback while promoting a culture of accountability, teamwork, and continuous improvement. Ensure adherence to operational standards while monitoring inventory levels, staffing efficiency, and product usage to maintain compliance with departmental, university, and regulatory requirements. Collaborate with management to identify and implement opportunities that enhance operational effectiveness, employee engagement, and customer satisfaction. Perform other duties as assigned. This position will be assigned to one or more Dining Courts but may be temporarily reassigned as needed to support departmental operations. This position requires a flexible schedule that includes days, nights, and weekends for five days a week.
What We’re Looking For:
- Bachelor's degree in Hospitality and Tourism Management, Dietetics, Food and Nutrition, Management, or related field.
- One (1) year of experience in a food service, hospitality, retail, or customer service environment. In lieu of a degree, consideration will be given to an equivalent combination of related education
- Functional knowledge of food production, food service operations, food safety, sanitation, and customer service principles.
- Certification in the ServSafe Food Protection Manager program or ability to obtain certification within one (1) year of employment.
- Demonstrated ability to lead, coach, and develop employees in a fast-paced operational environment.
- Ability to effectively supervise and direct the work of student and staff employees while promoting accountability and teamwork.
- Strong interpersonal skills with a commitment to customer service and creating a positive dining experience.
- Effective verbal and written communication skills with the ability to provide clear direction, feedback, and training.
- Ability to exercise sound judgment, make operational decisions, and resolve problems in a timely manner.
- Strong organizational and time-management skills with the ability to manage multiple priorities simultaneously.
- Proficiency with computer applications including Microsoft Office products and food service technology systems.
- Ability to analyze operational issues and recommend process improvements that enhance efficiency, quality, safety, and customer satisfaction.
- Demonstrated commitment to workplace safety, food safety, diversity, inclusion, and respectful engagement with individuals from different backgrounds and perspectives.
- Ability to adapt to changing operational needs and work schedules while maintaining a positive and professional attitude.
What is helpful:
- ServSafe Certification preferred or the ability to pass within 3 months.
Additional Information:
- To learn more about Purdue’s benefits summary
- https://www.purdue.edu/hr/Benefits/employeebenefits/benefits_enrollment/pdf/summaries/2023/Benefits-summary-Admin-Op-2023.pdf
- Purdue will not sponsor employment authorization for this position
- A background check will be required for employment in this position
- FLSA: Non-Exempt (Eligible For Overtime)
- Retirement Eligibility: Non-exempt Defined Contribution Plan
Who We Are at Purdue University:
When you join Purdue University, you join a community that keeps moving forward. For more than 150 years, we’ve been known for not only our groundbreaking work in STEM research, but also for our collective imagination, ingenuity and innovation.