Assistant Food Service Manager

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Position Summary, Requirements, and Qualifications

Overview

With approximately 16,000 students, Northern Illinois University (NIU) is one of the largest public universities in the state of Illinois. NIU strives to improve outcomes for all students by identifying and removing barriers that disproportionately hinder the academic achievement and student experience of historically and currently underserved populations. We commit to proactively meeting the changing needs of students, faculty, and staff.

NIU’s geographical reach extends beyond its main DeKalb campus to satellite campuses in Naperville, Chicago, and abroad as well as to students online.

Position Summary

Employees at this level are responsible for the functional operation of dining operations. They work under the general supervision of a Food Service Manager and/or a Dining Director.

• Responsible for supervising on‑job training of civil service employees
• Assists with the evaluation of employees
• Secures replacements for absent employees
• Performs the duties of all supervised employees when staffing needs warrant such activities

• Plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, service areas, and adjacent areas
• Assists in planning menus
• Responsible for the requisitioning, receipt, storage and issuing of food, paper supplies, and detergents
• Responsible for the forecasting function
• Responsible for the end‑of‑month distribution of bills and listing of accounts payable
• Coordinates monthly inventory of food and supplies

• Responsible for front‑of‑house operations including meal service, correct portion sizes, customer service, cleanliness, utilization of employees, and presentation
• Responsible for the preparation of production sheets
• Assists with supervision of food production, assuring food quality standards are met through adherence to standardized recipes and procedures
• Assists with the menu critique process
• Supervises service and clean‑up, assuring that departmental standards are met
• Prepares quality investigation reports as needed

• Supervises and assists with front‑and‑house and back‑of‑house cleaning including bussing tables, washing pots and pans, sweeping, mopping, and wiping down equipment and food contact surfaces

• Performs other related duties as assigned

• High school diploma or equivalent.
• Any one or combination totaling six (6) years (72 months) of the following categories:
  • Coursework or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, as measured by the following conversion table or its proportional equivalent: 30 semester hours equals one (1) year (12 months);
    Associate’s Degree (60 semester hours) equals eighteen months (18 months); 90 semester hours equals two (2) years (24 months);
    Bachelor’s Degree (120 semester hours) equals three (3) years (36 months).
  • Progressively more responsible supervisory and managerial experience in commercial or institutional food service operations.

• Working knowledge of the theories, principles, methods, and procedures of professional food service management.
• Ability to supervise.
• Administrative ability.

The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to filter, handle, or feel; reach with hands and arms;

talk or hear. The employee frequently must taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, and crouch. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25…