Sr. Food Services Worker​/Assistant Supervisor; PM - Cross Village Restaurants

Sr. Food Services Worker/Assistant Supervisor (PM) – Cross Village Restaurants (Job #260251)

• Organization: Cross Food Services
• Location: Cross Village Restaurants
• Schedule: Full‑time, 5 days a week, closing shift (approximately 4:30 pm – 1:00 am)
• Work Type: Onsite
• Salary: $15.00 /hr (base) + $2.00 /hr shift differential
• Benefits: Yes (free meal for 5‑hour shift, uniforms provided at no cost)

This position serves as a first‑line assistant supervisor responsible for the preparation, production, and serving of food items for Cross Village Restaurants. The role includes training students and full‑time staff, holding team members accountable, acting as lead for certain assignments, and performing other related duties.

• 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.
• Plans cooking and preparation schedules to assure timetables are met.
• Prepares, seasons, 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.

Position is a CLOSING shift. Employees working this closing shift as determined by management are eligible for a shift differential rate.

• Education: High School Diploma or GED or graduate of culinary school.
• Experience: 12 months of restaurant/customer service experience.

• 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 timesheet, 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.

• Physical: Perseverance, both physically and mentally, for fast‑paced and demanding responsibilities. Exposure to greasy, dirty materials, walking on slippery floors, walking or riding between buildings, entering walk‑in refrigeration units, 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.
• Environmental: Adapt to a large kitchen environment with varying temperatures (−8 to 80 °F). Climb stairs as necessary and as required by job assignment. Essential personnel may be required to work during University closings, nights and weekends, especially for 24/7 operations.

• Safe Food Handling and Sanitation Certification required upon…